Party ribs

2 racks of STL baby backs. 275°F for 3 hours in the recteq bullseye. There were two water pans for catching the dripping and buffering the temp. Then 1 hour wrapped with brown sugar, sone bitter and bbq sauce. The dry rub was Pork Perfect 'fire and smoke society' pork rub. It was supposed to be sweet and savory but it ended up being sweet and spicy

Now reflecting on the first half rack that I just ate as I sit here in front of my TV drinking a beer. I must say. I thought I was going to need extra time because of my water pans and frequent checking due to it being my first party pack. It did not need the extra time. I probably could have gotten by with just 2 and 1/2 hours or maybe less. As well I am going to try a different rub as they are a dime a dozen nowadays and you just have to try them all because everyone is always raving about something. As well, I think I will skip the brown sugar and just get my jaylee brand barbecue sauce. It's made down here in Biloxi, Mississippi and is quite delicious and it uses natural cane sugar instead of that high fructose corn syrup.

Oh, the water pans are a game changer, especially for this recTec bullseye. It's such an easy cleanup and you don't have to worry about a drip pane or anything. Not got two birds with one stone. And save time