Today, babyback (or more correctly loinback) ribs were on the menu. I decided to do them two ways, cherry all the way, and Saucy Susan Spicy (peach and apricot).
The first thing I did was get them out of the cryovac and remove the membrane from the bone side.
The cherry rack (on top) got a liberal coating of Simply Marvelous Cherry Rub, one of my favorite commercial rubs. The Saucy Susan rack on bottom got rubbed with the following mixture:
2 tablespoons of granulated light brown sugar
2 tablespoons of paprika
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon black pepper
The ribs are getting happy with the spices while The Big Green Egg comes up to temperature. I think Big Red (in the background) was getting a little jealous!
Onto the Egg, running at 275 degrees…
Here’s what they looked like after one hour.
At this point, I hit both racks with some Parkay margarine.
One more hour and they looked like this.
Now they were wrapped in foil with a teaspoon of apple juice and put back onto the cooker for another hour.
Out of the foil and back on the cooker. We’re three hour in at this point and here’s how they looked.
Forty five minutes later, I hit them with the two sauces. The cherry rack got 1/4 cup Blues Hog Original Sauce (another favorite) mixed with 2 tablespoons of unsweetened concentrated black cherry juice. The other rack got Saucy Susan Spicy sauce right out of the jar.
Fifteen minutes for the sauce to set, then out of the cooker after a total cook time of four hours. Here’s how they turned out, enjoy!