Baby Back Basics?

Discussion in 'Pork' started by new 2 da que, Jul 22, 2011.

  1. new 2 da que

    new 2 da que Fire Starter

    Hey All,

    I had a tremendous amount of help from the SMF with my brisket awhile back so I thought I'd go back to the "pool" and throw out a line for some help on baby backs.

    Looking for a recipe for a spritz.  I know I can keep it simple with an apple juice but does someone have something unique they use?

    Also, do people sauce during the smoke or wait until they serve the ribs.

    Any advice would be great.  Columbus Jazz and Rib Fest is this weekend - may try to jump downtown and see what they pitmasters do as well.

    Thanks,

    New 2 Que
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I don't spritz the ribs, just let them go for 2 hours, then foil with dark beer & butter for 2 hours, then I put mine on a grill for the last 45 minutes or so with sauce on them turning them every 10 minutes or so. They get a crispy outside coating this way.
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Last edited: Jul 22, 2011
  4. Apple juice,coke and Captain Morgan. Or Bourbon depending on your tastes. Al's way is real good too.
     
  5. new 2 da que

    new 2 da que Fire Starter

    I think I'm gonna blend Al's foil technique (slabs of ribs in Guiness - mmmmm!) with Ale's spritz (a little sweetness from the Capt & Coke!)  Both sound too good to pass up!

    I have taken the ECourse.  I liked it so much I passed it on over to my father in law who is just getting brave enough to roll up the sleeves and give smoking a whirl.

    Thanks!  I'll let you know how they turn out,

    N2Q
     
  6. Getting the family sucked into your addiction now. Excellent (He says in the voice of Mr. Burns).
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome!!!

    Don't forget the Q-view!
     
     
  8. new 2 da que

    new 2 da que Fire Starter

    "Everything is going according to plan!"
     
  9. I have only used apple juice. I always used to sauce them when I did them on the grill. When I made my first ones ever on my new smoker I did not add any sauce at all. I wanted to make sure that I could get a good taste of the smoke and rub. I make alot of ribs and now we don't even use sauce at all anymore.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Great I have some ribs on the smoker now too!
     
  11. Sounds like a rib race. Whoever gets there Q-View up first wins. [​IMG]
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    [​IMG]
     
  13. new 2 da que

    new 2 da que Fire Starter

    YOU ALL ARE CRACKIN' ME UP!!!  Nice pic!  I'll post some Q View but considering my ribs are still frozen I think Smokin Al will probably beat me!
     
  14. figjam

    figjam Meat Mopper


    Lots of good replies so far.  I'll throw my 2 cents in.

    Spritzing is a personal choice.  I do with apple juice and captain morgan.

    Foiling is also a choice.  I used to, but didn't want the fall-of-the-bone that the foiling was giving me.  My last 2 rib smokes I have done no foil and loved em.

    Saucing is also an option.  I tend to not sauce when I am making em, instead letting people sauce afterwards if they want.  My oldest son likes em without and I like em with Jeff's sauce.  He and I are the big rib eaters in the family, so cooking without serves us both as I just put some on afterwards.
     
  15. I use Apple juice and Bourbon ann a modified versin of the 3 2 1 method.Depending on the ribs because i like the meat to hang on to the bone just a little bit.So foiling times vary.Is there Q view still waiting[​IMG]
     
  16. flash

    flash Smoking Guru OTBS Member

    Apple juice and Makers Mark here.
     
  17. I've some ribs smoking right now.... I use the 3-2-1 method, but this time, I plan on applying a coat of sauce on the topside of the ribs after I pull them out of the foil, letting them continue cooking in the sauce... I will post all on a new thread later!
     

  18. That is awesome!  Love the pichers guy!!!
     
  19. new 2 da que

    new 2 da que Fire Starter


    Are they baby backs or pork ribs?  I'm finding that most people that do baby backs use the 2-2-1 method - which I'm gonna try.  Earlier in this post Smokin' Al mentioned finishing them off in the grill as he added the sauce, which again, I'm gonna try this week.  Are you saucin' them in the smoker or grill?  Let us know how they turn out!  I'm curious...
     
  20. They are baby back ribs, and I put sauce on for the final hour.... which will be up in about 30 minutes. All in the the MES 40. Smells heavenly!!!

     
     

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