Ribs on the cajun bandit stacker

[Troy]

I smoked 5 big butts saturday night, and these 3 slabs of baby backs on sunday.




I left a probe on each grate just for fun - surprisingly, all three were within 5 degrees of eachother.

the outer racks were seasoned with simply marvelous sweet seduction, the inside was simply marvelous sweet and spicy.

all three were smoked over coshell charcoal and royal oak lump with peach and apricot wood for 3 hours.
then they were foiled for about 2.5 hours with goya peach nectar and brown sugar (meat side down)
then another 30 minutes out of the foil meat side up (glazed with blues hog clone, cut with peach nectar)

they were totally fall off the bone, but they didn't lose the meat texture (they weren't mush)

[Vermin99]

Fantastic looking ribs!!!

[Duke]

Those look and sound incredible! Did the peach nectar bring a huge difference?

[1911Ron]

WOW nice rack(s) 

[Troy]

Those look and sound incredible! Did the peach nectar bring a huge difference?

not huge. I think i might prefer apple cider still.

[Heyjude]

What were your temps thruoghout the cook? Seems like a really long time for BB's.

[Larry Wolfe]

Very nice ribbage!

[Troy]

What were your temps thruoghout the cook? Seems like a really long time for BB's.

about 250

the baby backs i buy are REALLY meaty.

[Heyjude]

I guess so! Personally I don't like fall off the bone, but its better than being under done..

[Troy]

one of my favorite things to do with leftover ribs is to pull the bones out and put the slab of meat on a badass rib sandwich

i like them to fall off the bone.

[Heyjude]

I made 2 slabs for the 4th. No one was around to eat them.
I was tired of the leftovers, but they had to get eaten. I scraped a few down and made some tacos. But next time I'll make my version of a McRib! Lol

[Troy]

the home-made mcrib is one of the first reasons i started liking fall off the bone tender ribs.

my family finally finished those ribs last night. amazing that 3 racks of ribs can serve a family of 4 for 3 nights.