Baby back ribs cooking on a Weber kettle….it’s one of those things that makes me really happy.

This was a pretty simple cook. I took the membrane off of two racks of ribs, rubbed them down with Bone Sucking Sauce Seasoning and slow smoked them on a Weber kettle with indirect low heat for five hours.

I was using Pecan and Hickory for smoke. The bottom vents were about 75% closed, top vent fully open. This had the dome temperature running about 300F (around 275F at the grill grate). After two hours I started basting with a little apple juice.

At about 4 hours the ribs were painted with Sweet Baby Ray barbecue sauce. At five hours the meat had really pulled away from the bone and a toothpick slid easily through the meat. Done.

Nice smoke, pretty color, great balance of flavors. Good stuff.

Peace.