Lockdown Cuisine Thread

Awesome baby back ribs tonight. Rubbed 8 pounds of ribs with the Peach-B-Q dry rub from the Loveless Cafe in Nashville TN. Let them gradually come up near room temperature, allowing the rub to soak in a bit. Set the smoker to 225*F and got the apple wood chips smoking. Put the ribs in the smoker for 2 hours. At that point I wrapped the ribs in aluminum foil and returned them to the smoker for 2 more hours, still at 225*. At that point I added just a few more wood chips and unwrapped the ribs. The last hour I basted every 20 minutes with Peach BBQ Sauce, again from The Loveless Cafe.

Incredibly moist, tender, flavorful ribs. I'm glad I found this 2-2-1 method for smoking them.