Razorback Ribs

No, we haven't been starving! We use the Big Green Egg at least a few times a week - especially now that the weather is getting warmer and drier. We use it mostly for burgers, hot dogs, chicken, steak, etc. Nathon's even getting really good at grilling burgers for us. I just don't take pictures every time.

We cooked these baby back ribs for Bryan's birthday dinner. Twice, actually. Once when his parents were visiting for spring break, and again last Sunday for our Journey Group. The dry rub recipe we used was called Arkansas Razorback Ribs (from Ribs, Ribs, Ribs by Steven Reichler). We made the Razorback sauce recipe too, and it was really good.

Apparently, we still have to figure out the best way to cook a lot of ribs at once. And how to keep the temperature from creeping up and charring the ends.