More BBQ pr0n...

Cooked these baby back pork ribs on my pellet grill today.  I borrowed Alton Brown's rub recipe, but otherwise went my own way with how I cooked them.

I first took the rack of ribs and removed that pesky membrane on the bone side.  After that, a liberal dusting all over with said rub, then into the fridge, wrapped in saran wrap, for several hours.  After that, onto my grill, set to high, for about 15 minutes at 400F.  After that, 4 hours of smoking at a bit over 200F.  All of this was done using hickory pellets.  The end result is pictured below.

When I was removing the ribs from the grill with tongs, the rack just split in half because the meat was so tender.  I let them cool down for a bit, sampled them, and they ROCKED!  The hickory smoke flavor had completely penetrated the meat, and it was a light pink inside.

They were the smokiest ribs I've ever had outside of my favorite local dive rib shack.  The roof of that place collapsed during storms about a month ago, and they have not reopened.  So I finally had to take matters into my own hands.

Replace the rib shack?  Eh, not so much.  Their rub is better, so if they ever re-open, they'll still get my business unless I finally reverse engineer said rub.  But these were about 1000 miles past anything you'd get at Chili's, or at any BBQ place you'd feel comfortable walking into without an armed escort.