Labor Day 2024 cooks for the weekend

On 9/1/2024 I did two racks of baby back ribs (loin backs) for dinner. I used my kettle grill set up with a snake of briquettes, with mesquite up front and cherry on the back half of the snake. Both racks were prepped by removing the membrane and separating each bone. The grill temp was about 275 degrees F, and cook time overall was about 2 hours, one hour per side. One half hour was all bones in a pan with glaze, sauce, butter and brown sugar. The last 10 minutes was to tack the liquids a bit, a 15 minute rest and ready to serve.

On 9/2/24 I smoked beef plate ribs for the holiday. These were done in a similar method to above, but only a dry rub added, last hour steamed in beef broth, then rested for an hour. Rich tasing, served with potato salad.