Baby Back Ribs

INGREDIENTS:
Baby Back Ribs
2 Cups Apple Juice
4 Tbls Kosher Salt (not table salt)
Shed Rib Rub
(or make your own - combination of dark brown sugar and your favorite spices)

STEPS:
Select a rib with no shiners (bones showing). The thicker the better. For baby backs-peel membrane off the back side.
Soak in a simple brine (mixture of apple juice and salt) for an hour.
Remove and dry ribs lightly with clean paper towel.
Cover both sides of ribs with Shed Rib Rub paying close attention to cover every inch of the ribs. Let it sit at least an hour (preferably up to 24 hours) in refrigerator.
Remove ribs from fridge and allow to come to room temperature
Prepare grill or smoker (we recommend a combination of Kingsford charcoal and seasoned pecan wood).
If using a grill, push coals to each side of grill to cook indirectly or ribs will burn quickly. Temp should be about 275-300 degrees. If using a smoker temp should be around 225-250 degrees.
Cook ribs until they reach 140 degrees and the fat starts to render... giving the ribs a gorgeous orange colored glow.
Remove the ribs from heat and place on cutting board with bottom side of ribs showing. Score each rib half way through but don't cut all the way.
On a large piece of heavy duty aluminum foil put 1/4 cup of Rib rub on ribs making sure there are no clumps. Then wet the ribs with Shed Spread BBQ sauce (don't drown them). Wrap the ribs tightly in the foil and place on indirect heat until ribs reach 185 degrees and begin to fall off the bone

The Shed BBQ and Blues Joint
5753 Old Shell Road
Mobile, Al  36608
www.TheShedBBQ.com

About the Restaurant:
The Shed BBQ & Blues Joint is located directly across the street from the University of South Alabama in Mobile. The original Shed is in Ocean Springs, MS.  Brad and Brooke Orrison are co-owners of both locations. They also have a franchise in Gulfport, MS. The original Shed (in Ocean Springs) burned to the ground in Februay of last year.  The Orrison's reopened five days after the fire.  The original Shed started out at 300 square feet, grew to 14,000 and went back to 300 square feet over night.  The Shed is now over 16,000 square feet.  

About the Guests:
Brad and Brooke Orrison have owned the Original Shed in Ocean Springs, Ms. For 11 years.  They have won hundreds of BBQ awards, including the Ultimate Hometown Grill Off on Regis and Kelly LIVE!  They were also featured on Diners Drive ins and Dives and many other tv shows - most recently on Food Network Best in Smoke.  Brad will appear in the Kingsford Invitational airing in March.  

Special Event:
The National BBQ Association is holding its 2013 Conference in Mobile, February 21-23, 2013.