Baby Back Pork Ribs
I was in the mood for some ribs so I searched the freezer
and found a half rack of baby back pork ribs. Since I was cooking
for one tonight I pulled them out and licked my lips in anticipation.
A couple of hours of thawing later I decided to try the mustard
rub technique I had been reading about. As you can see I covered
them heavily with cheap yellow mustard and a generous twist of
black pepper. The egg was fired up using lump and a hefty chunk
or two of oak added for that all important smoky flavor.
I placed the half rack on the grill. I set the Egg up for
an indirect cook using two upright fire bricks on the lower rack
and an aluminum drip pan between the meat and the fire sitting
on top of another brick laying flat on the bottom grill. I threw
the cold rib rack on the fire before the Egg had come up to temperature
as it was smoking quite nicely and I wanted maximum smoke absorption.
About a hour and a half into the cook I checked and as you
can see the mustard was about half absorbed into the meat. The
Egg was cruising at a steady 250°.
At two and a half hours the mustard had almost completely
disappeared and the meat was looking good.
I pulled the rack at about three hours. Not a trace of mustard
yellow to be seen. The texture of the rib was perfect for my taste.
It still had a little bit of pull to it. Not quite fall off the
bone which is my preferred rib consistency. A helping of beans,
some fresh baked bread and a shot of hot sauce to accent that
already almost perfect rib flavor set the tone for another delicious
Egg oriented meal.
I feel the call of spare ribs for the next adventure.
04/14/02
