Long time no Post, Grilling 301, Mike's 3rd installment....

[MikeB]

It's been a few years, but WTH,
So, let's get started:

Today's meat of choice (for the second time in a 3 thread series), is BabyBacks.
Just me and Marianne today, and I set the table;


Prep time was about 10 minutes. Cut 1 rack in half, hand rubbed garlic power, salt, pepper, and smoked Paprika, 2 hours before grilling, at room temp.

Next, fire up the grill, indirect smoke with hickory for 1.5 hours.
Ribs are wrapped in foil during the smoking process, to keep them moist.
Next operation, set up a pot of Spanish rice to go in the grill for 45 minutes (Zataran's today, mix in a 14 oz can of chopped tomatoes, same as Rice-a-Roni, good stuff).
Rice is on, time to partake in a little libation; red for me, Reisling for Frau;

Thank you Aldi's, this is good stuff for $4.99.
15 minutes later, ribs are out of the foil, and getting the Sweet Baby Ray's bath;


30 minutes later, let's eat.
Kentucky mustard (Famous Dave's) dipping sauce on the side, and some color offset with the corn (some people believe you need a well rounded, minimum 3 course meal, sheeez - hey, they use grapes to make wine, right?);


It was good.
First smokinng session this year.
Beautiful day, a loving wife, who could ask for more.
Oh, and bonus; LEFT-OVERS!!!!!!!

[wwomanC6]

They look lip smacking good!

[Bucwheat]

Better than a rib shack.