Today we do up baby back ribs on the Recteq RTB380 Bullseye. Going with some mustard as a binder today. Never tried this before. Can you taste it? I'll let you know. For rub today I used Plowboys Yardbird, R Butts R Smokin' Ozark Heat & Kosher Salt. We fire the smoker up to 225 and off we go. (I find out in a later video that my smoker runs 80100 degrees hotter than the set point. Keep that in mind.)On to the Pelletcan of Fame and loaded up with the Chef Tom mix. What is the Chef Tom mix you ask? We'll its cherry and pecan.

At first I thought the fan going on and off was another issue. Come to find out that's how the unit is controlling temperature. Looking back I should have preheated to 350 then dialed it back. I think this would have had less bad smoke at the start.

I do a few checks on the ribs at the 2 & 3 hour mark. I had more than enough smoke on them after 3 hours. If this wasn't my first time doing ribs on the unit I would have wrapped. The color was looking pretty good, but I would have liked some more pullback. Instead of wrapping I decided to raise the temperature. It didn't work out as well as wrapping, but it is what it is.

During the cook, I noticed a drip coming from the bottom of the unit. It was coming from the screw holes. This is where you connect the legs to the unit. My first thought is there should be some form of drainage system into grease bucket. I feel this would reduce the chance of grease fires. If you don't want grease dripping on your deck or patio I would recommend fire . caulking the screws when you first get the unit. What do I know. I'm just a normal Dude in the backyard grilling stuff.

It's now time to sauce them up. For sauces I went with the Baxter's Dragons Breath and the tried and true Sweet Baby Rays. We let them set up for 15 minuets and were off and eating. I didn't get much bend on them, but this was an experiment. The undersides got burnt up pretty good on the right and left ones. I think the reasoning is twofold. Number one is my temperature being off 80 100 degrees. The other reason is the holes in the deflector shield. Looking back I would recommend rotating the ribs to reduce the burning on the bottom.

Over all I thought the ribs were solid. The Baxter's Dragon Breath wasn't as hot as I was expecting. One thing I didn't taste was mustard. Enough about what I thought. What were the Fam results? To my surprise they agreed with me. For now, the RTB380 is 22 on cooks.

Here's a link to Baxter's https://www.baxtersoriginal.com/
& Pelletcan https://www.pelletcan.com




Enjoy!
#recteq #rectec #babybackribs