Tonights Experience however has me rethinking the entire process, and unfortunately may force me to add more pages to my cookbook, which I had semi retired into final editing. I hope you enjoy the pictures as much as we did licking off the bones! ;) What I have discovered in my experience is that you do NOT have to cook pork ribs for 5 hours, that is a choice and you do NOT have to steep them, that too is a choice. So I've landed on a 2.5 hour 25 minute method that appears to be working VERY well.
- 2 Large Slabs of "Restaurant Grade" pork ribs (Restaurant grade defined by the butcher as membranes removed, larger proportaions of meet at the rib ends, essentially a really nice cut of ribs.
- Bad Byrons's Butt Rub
- Bourbon BBQ Sauce
- Lime BBQ Sauce
- Cut the ribs in half for the rack (just our preference)
- Slather a light coat of mustard (for barking)
- Rub on Bad Byrons's and set aside for a couple hours to reach room temp covered in plastic wrap or foil
- Fire up the egg to 260 dome, with platesetter legs down, a drip pan and grid and normal height with vrack on grid for ribs.
- Add the ribs and cook for 2 1/2 hours with no rotation, and NO PEEKING.
- Remove rack and return ribs to grid for a bath in Rib Sauce and simmering at 300 for 25 minutes with one turn and one recoat after 10-12 minutes.
- Remove and wrap in foil until dinner is served.