Babybak`s today~pics

Discussion in 'Pork' started by meat~smoker in n.j., Mar 14, 2007.

  1. today`s dinner babybaks , after seeing cajunsmoker`s post this weekend i hadda do it !! I preped with jeffs nakid rub and added oregano , sprinkeled all over !! I`m using apple wood to puff, 2-can`s of beer,1/2 bottle cheap white ziffendel & water in the bowl ,, outside temp`s are in the high 60`s !!
    Puff`n @ a staedy 220* here are a few pics for now will post more later as i go on !! [​IMG]
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  2. bigal

    bigal Smoking Fanatic OTBS Member

    Look'n good Meat smoker(you do know that could be taken wrong :))

    Thats my kinda beer too! Good ol Milwaukee's Best. We have the newer cans here though.

    Cant wait to see the end product. If you don't mind, tell me how you did it. Rub isn't as important as temp, times, foil/no foil, meat temp, pull back on bone. I've gotta learn to do ribs right.

    Thanks for the help, as you can see I AM expecting it.

    Nice look'n "puffer" too!
     
  3. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Looking good Charlie. [​IMG]
     
  4. Hey BigAL,
    I rubbed @ noon time , & fired up to get ready !! ( the heat up to 220*) when done rubbing i went bak outside & sprayed my grates with no-stick veg. oil, i foiled my water bowl for easy clean up also, walla water bowl goes in and add to it !! put apple wood chunk`s in @ this time , watch for temp to come bak up & smoke puffing !!! I`m also using my et~73 to monitor smoke chamber !! walla again !! 1pm ribs are in !!!! after 1 hr i now spritzed with (2cups)apple juice,(2tbls)worchestier,and(1tbls) whiskey mix...mmmmm 1 1/2hrs now time to spritz take a pic ,,, I`ll be bak !!![​IMG]
     
  5. gypc

    gypc Meat Mopper OTBS Member

    Lookin good............and I love to smoke with apple! Yummy!!
     
  6. ok 1.5 hrs, spritzed took a pic !!! looking good i`m hungry !![​IMG]
    ps: i`m holding temps between 220*&225* !!
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  7. bigal

    bigal Smoking Fanatic OTBS Member

    Look'n good! Thanks for the info. I need to get to the store to get me some ribs. I gave up, but now I'm ready for the challenge. I still don't understand why I have such a hard time w/ribs. But then again, I can't even set the clock on the vcr!
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Lookin' good!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. 2.5 hrs now foiled, for the next hr , then unfoil and let it stay for 1/2 hr nakid !! then walla ... they are done!! gonna have aspargus ,don`t know what else with them yet !! [​IMG]
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  10. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looking good Meat Smoker[​IMG] , only thing I see wrong is you should drink the wine and beer and just put water in the pan[​IMG] . Honestly though I have put everything under creation into water pans and have never seen any difference in flavor.[​IMG]

    You didn't mention it, but did you remove the membrane on your ribs? Some folks leave them on the baby backs to give them a little bite instead of them falling off the bone. I tak'em off and let the meat fall where it may[​IMG]
     
  11. linecut

    linecut Fire Starter

    your right Cajun, save that beer for your self .that and some of that wine.if you use it that way it will make your ribs taste better..in the pan it doesn't add a thing..good luck on the cook..
     
  12. msmith

    msmith Master of the Pit OTBS Member

    Hey Al come on down here to Texas and Ill show you how to cook some ribs.

    Guess I will have to baby set you.
     
  13. Hi roger(cajunsmoker), no i didn`t pull the membrane, bout time i rembered it was too late !! they were already in ....i gotta remember these little things .....geese !!!![​IMG]

    Hey Marvin, (msmith), I love that avatar ,,, it just a gas....lol[​IMG]
    well dinner has been served , just when i was pulling them out of my smoker, the MRS. got home from work(today is my day off).... she made aspargus with holindase sauce. & potatoe salad(store bought)..
    after unfoiling for the last 1/2hr.. i basted with kikoman teriaki sauce for the last 15mins(finish sauce) ......mmmmmmmmm delicious!!! still lick`n my chops!!!lol[​IMG] ok here are the last pics >>> enjoy !!!
    O yea i also had some italian seasoned /garlic green olives & stuffed prositto/provelon cheese peppers !!! chao......
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  14. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Beeeeeutifull[​IMG]
     
  15. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Fantastic Charlie!!!!! Drooling in my coffee cup..lol. You da man!!![​IMG]
     
  16. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Great looking ribs. Thanks for the post. It will help some of us who have rib problems. [​IMG]
     
  17. bigal

    bigal Smoking Fanatic OTBS Member

    Nice look'n ribs Charlie! Gotta get my but to the store and try them out soon.

    Marvin, think it would be a blast. If I'm ever heading down that way I'll ask you to fire up the General and I'll "smell" my way to your house. I'd have to keep it a secret though. Don't want anyone to know that I know a Texan enough to visit him. :) I DO have a reputation to keep up, ya know.

    Later

    2 thumbs up Charlie!
     
  18. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    they look absolutely fantastic..it was definitly a rib kind of weekend..gotta 10# bird for the spit this weekend
     
  19. deejaydebi

    deejaydebi Smoking Guru

    Good Job Charlie! Got my tummy rumbling!
     
  20. UMMM! Looking mighty tasty!!! I need to remember to spray my racks with some Pam or something next time. Had to break out the ol' tire brush to get them suckers clean.[​IMG]
     

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