Cool. So did you buy the St. Louis cut or trim them yourself?
Until I get new inspiration (hint), I'm doing the 3-2-1 method or in the case of baby backs closer to a 2-1.5-.75.
Quote from: Barnum on May 30, 2010, 11:25:51 AMUntil I get new inspiration (hint), I'm doing the 3-2-1 method or in the case of baby backs closer to a 2-1.5-.75.I haven't tried my newer method on Baby Back ribs.. I think your timing will be right on? I do like the double tiered flat rack that clamps on the main grill on the Big Green Egg, though I have done ribs for 20 years in a stand-up rack (like the one you are showing), the last ones I did were so good I may have to switch to the "flat" rack from now on?The flat rack does let you sop on the glaze (not BBQ Sauce), toward the end of cooking, and I like that...
Sauced and finished off.