I hosted some friends and family for a weekend BBQ a couple weekends ago. They requested ribs so I was happy to oblige! I headed to my local Kroger to pick up pork some baby back ribs. They were meaty, fatty and looked great!
(fat = flavor)
I fired up the Big Green Egg to 220F and used some hickory wood chunks for smoke. I seasoned the baby back ribs with some Meat Church BBQ rubs and threw them on the smoker. I spritzed them with apple juice every 30 minuted for the first 2-1/2 hours. Then, I wrapped them in some foil along with some brown sugar, honey and "liquid gold". for another 2 2 hours. Finally, I unwrapped them and put them back on the smoker for another hour.
These were the absolute best ribs that I have ever cooked and the crown was VERY pleased! I
Buffalo Blue Cheese Crusted Pork Chops
According to the National Pork Board, pork is done at an internal temperature of 145F. These were still perfect...
Serve & enjoy!!!