Anyway these were baby backs. Treated with mustard and Sailor's Magic Leftover Rubs. On the Weber kettle at about 350° for about 3 1/2 hours with cherry and apple. Washed down with balsamic vinegar. Glazed with Stubb's original and some brown sugar. (We don't 3-2-1, especially baby backs.)
Glazed 'n' ready.
Plated with loaded mash and unseen lettuce slaw on the side (we were outta cole).
They looked okay but were disappointing for baby backs; the fat did not fully render, so they turned out fattier than spares. I mean huge chunks of fat. Flavor was just okay, should have been better considering the rub and vinegar and glaze.
Sometimes it's not you. It's the pig.
Happy Label Day in advance.
that sure happens sometimes, however, lately I've been getting bad cuts of various meats?? Sure hope it's not a sign of the Times 
