Monday Morning: babyback ribs, you sure look fine
So, what does a bbq chef, a restaurant pitmaster do on his day off? I cook babyback ribs, that's what I do. It was just a beautiful clear day, not too warm and with a breeze. I sat in the window with a cold drink, up on the third floor, with a slight breeze touched with smoke.
I made a quick rub and threw these two racks on the bubba keg with a mixture of cowboy lump (not my favorite), hickory and cherry that I split and sawed down into 6" long sticks or so, about 1-2" thick. They took about 4 hours exactly.