Y'all, yesterday our local (non-chain) grocer had what they labeled "Pork Back Ribs - half rack packs" on sale for $2.49 lb. It was a one-day sale so I got there early. Picked up 6 packs. When I got home, to put 'em in the freezer, I could see how meaty they were so I left one pack out to cook. As they thawed, they looked even better.
I rubbed 'em down with BBQ Savor (my shipment had come in this week) and let 'em sweat whilst I prepped the Weber / Smokinator, using hickory chunks for smoke. When temps stabilized at 250, I put the 2 half racks thereon for the 3 - 2 - 1 method. The Smokinator held a solid 250 till I wrapped 'em. At that point, I added a bit more charcoal and put 'em back on for the "2" part. At the 1 1/2 hour mark I couldn't stand it, so I unwrapped just to check. They were done beautifully. I decided to do the "1" part though I had never done this step before. So I laid 'em out there and added the sauce and left 'em on for almost another hour lid on. That was my mistake...the ribs were beautiful, had a great bite/pull, taste was great...but they were pretty dry - not TOO dry, but dry enuff that Deb commented on it and I had to agree. Overall though, I graded 'em B+. We ate a couple of ribs each and I wrapped the rest with a bit of juice. I hope that when I heat them up, they will steam a bit and tenderize themselves.
Lesson learned: don't leave 'em in the "1" step too long
Now the pics: look how meaty these half-racks are. This sized package is perfect when I want ribs for just Deb and me. If we have friends over, open more packs....don't have to worry about the 3 full racks thawing at one time. AND, I didn't have to trim - just removed the silver skin.
B T W... I went back to the store & picked up 4 more packs.
[attachment deleted by admin]
