Baby Backs are the little ribs restaurants get and overcharge you for....the ones we want are called Pork Back or Pork Back Loin depending on your store. A yellow mustard binder doesn't affect the flavor as it burns off and it helps keep most of your rub on so you can build a great bark and color. Nice stuff there.
nothing better than a hanged rib on the wsm!! I usually double hook mine, in one my wsm hanged rib video, one almost fell and the 2nd hook saved it! lol. great cook my friend, going to cook me up some ribs this weekend.
Would cooking these on the regular grates without water pan do the same thing as hanging them? Ive cooked a bunch of ribs , but never cooked them hanging
Yeah it would be similar as the fat would still drop into the coals providing additional flavor. I make ribs on the rack without the water pan all the time and they turn out great. 👌🏻
@Smoked Midwest BBQ thanks for the response and nice video. I'm debating on buying the rack or not. If it will do the same thing I don't know if it would be worth it. The rack would let you cook more ribs. You think it's worth it?
