After watching the competition videos on this site, I thought I would have another go at some ribs.
- bought two lengths of baby-backs;
- removed the membrane on the rear - never done this before - the first was a pain, the second dead simple;
- marinated in fresh apple juice for 3-4 hours in the fridge;
- removed from juice & rubbed both sides in soft brown sugar & left in the fridge for an hour;
- remove from the fridge 2 hours before cooking to bring up to room temperature;
- half an hour before starting the cook, rubbed on Bad Byron's Butt Rub on all sides & edges;
- set the Kamado Joe to around 220F, with the gill on the heat deflector frame (but no stone);
- cooked for 2 hours, with a rub of Stubb's Pecan & Honey BBQ sauce over one side 20 minutes before taking them off;
- served with rice & some more Stubb's sauce.
Lessons learnt:
- cooked these with direct heat. Had a couple of heat spikes towards 300F - had I done this indirect this would a) have been easier to control and b) I believe it would have had less of an effect on the ribs (a few on each rack were a little charred!). So gonna use the heat deflector in future;
- Butt Rub is pretty warm when applied in this quantity! Actually enjoyed it - just wasn't expecting it.
- really liking the glazing 30 mins before the end of the cook per the competition videos.
Some pictures:
After soaking with apple juice & resting with brown sugar on:
After resting with brown sugar on, with Bad Byron's rub applied:
After cooking: