8/12/2018 – Removed silver skin then rubbed heavy with Stubb’s Hot Pork Rub 30 minutes before the cook.
Put on the hot gas grill and seared for about 30 minutes total. There were black spots on the shiner areas. Throw oak wood chips onto the brickets several times to add the smokey flavor, hopefully.
When it had a good color I cut the rack in half, wrapped in foil with ACV and mopped on Stubb’s Spicy BBQ Sauce on the meat side. Put it into the convection oven set at 275 and the ChefWorks set to alarm at 205.