The Babyback ribs all seasoned up and waiting for the Slow n Sear to come up to temp.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-1_zpshyrorby5.jpg)
I am using the Weber Performer with KBB and apple wood chunks.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-2_zpswdfr41fv.jpg)
15 minutes in and it is sitting steady at 235.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-3_zpstfih8to3.jpg)
Final glaze put on the ribs. A mixture of 50/50 Blues Hog. 3 hours of smoke, 45 minutes in wrap and the last
15 minutes to set the glaze.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-4_zpswaxt0lul.jpg)
Ribs are done and going to rest for 10 minutes.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-5_zpszfwusgnv.jpg)
All sliced and ready to plate.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-6_zpsctptukix.jpg)
My plate with homemade potato salad and homemade baked mac n cheese.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20Babyback%20Ribs%20with%20the%20Slow%20n%20Sear/Babyback%20Ribs%20052916-7_zpsezlbw822.jpg)
Very delicious Sunday meal.
Each time I use the Slow n Sear I am so impressed with the ease of use and temperature control.