Baby Back Ribs
 

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I put my rub on and let them sit out for about 1 hour than get the smoker going put about 5 good chunks of mesquite wood, put 3 slabs on the bottom rack and 3 slabs on the top rack,,, after 3 hours of cooking around 225 i pull them and put them all in aluminum foil top and bottom with a mix of apple, cranberry and grape juice and cover with aluminum foil and put them back on grill for another hour, than pull them out and lower the grate to the coals, lather the ribs with your fav. bbq sauce and glaze them for maybe 30 sec. 3 stages for this but well worth it...

I will be down FL way next Jan or Feb, I coming to your house for dinner!!:drool:

looks good. when are we invited to have some.:love:

You wouldn't think it would be hard to type when your mouth is watering.:love:

Should have found this sooner, I could have made it in time for dinner:sly:.

Hubba hubba...gotta get me some of that! Great pics zebra!

What kind of rub do you use if you don't mind me asking? I use Szedge [sp] its the kind that has a pic of a pig on the front.

Nice!

One of the pix shows some weber brand classic BBQ rub in the background.

Man, Zeb, those are some of the tastiest looking baby backs I have ever seen. Very clever using the mix of fruit juices. Those juices would not only impart a good flavor, but the acid would also help tenderize. If there's ever another V20 get together, you're charged with doing the ribs!

Thanks for the comments. Ive sorta, kinda got addicted to grilling with charcoal with my webers, Ive got 4 now with charcoal and gas. The weber smoker is the latest and the easiest and the one ive been using the most lately. So yes i would be honored to be part of the grilling team at a V20 get-together. Boating on the V20 ( Top Notch ) and grilling on my weber. The rub i used on these babies was brown sugar, spanish paprika, garlic powder, sea salt, black pepper and a kick up notch with cayenne pepper. I put all the stuff in a large bowl and mix them together then lite coat of evoo then spread it all over and let it sit till its up to room temp...The stage with the juice really seems to help keep them moist...

We need a new section called "Man Food."

Sounds delish. I cooked spare ribs all winter. Time to switch back over to the baby backs.....its all good dawgs!

I'm good at cooking spare ribs, but baby backs require more effort. I needs to try slow cookin em I guess.