To honor the fathers of our chaos, we decided feature their cooking for our Wednesday series this month. Some of them cook more than others…here are their stories. This week – Emily’s husband, Jason:
We like to buy the three pack of baby back ribs at Costco or Sam’s club. I pull the membrane off of the back of the ribs, and then slather the ribs with yellow mustard. Then comes a heavy dusting of my favorite bbq rub, Dizzy Dust, from Dizzy Pig BBQ. The ribs go into the fridge over night.
I put them on an established fire in my Big Green Egg @ 225 degrees with a mix of fresh cherry and pecan chunks for smoke. After the first hour, I spray them with a 2/3 apple juice 1/3 apple cider vinegar mixture every hour. After the first three hours, I bump the temp up to 250 and let them go another 1.5 hours. Once the ribs have been on for 4.5 hours total, I pick them up by the end of the slab and if they pass the bend test, they are done. They will look like this (photo from BBQ Bretheren: