First baby backs - Q View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

scooper

Smoking Fanatic
Original poster
May 20, 2011
389
13
Boca Raton, FL
I'm normally a spare rib guy, but the other day Costco had some really meaty back ribs.  Not sealed in the 3 pack, but 2 racks in the styro-tray, and already skinned.  Meaty enough for me to spend $3.99 on them.  I think somebody was training an apprentice meat cutter to cut the loin off, and they missed.  Lucky me!

I was shooting for 2-2-1, but had a heat spike when a hickory chunk flared up during the foil stage.  Temp went to 300, and I didn't know for how long.  It was an hour and 20 into the foil and when I checked, they were perfect.  Instead of 1 hour back in the smoker I went for the grill to get them nice and crusty.  I like them with some pull.  Mushy, fall off the bone does not do it for me.

Total cook time was about 4 hours.  Like everyone says, it's not a timed thing.  It's when the meat is done.

Mastebuilt Propane, hickory chunks.  225 for the 2 hour smoke. 

After 6 hours in the fridge with rub:

8cd67dc2_BabyBacks8-13-11001.jpg


ff609ee7_BabyBacks8-13-11002.jpg


e6433c08_BabyBacks8-13-11003.jpg


One hour of smoke:

e5c64a05_BabyBacks8-13-11004.jpg


f4a5eca9_BabyBacks8-13-11005.jpg


Out of the foil and onto the Weber to finish, basted with Lowcountry Vinegar based sauce.  I found it at Whole Foods, and it goes great on everything.  Even makes a good coleslaw dressing.

http://www.lowcountrybbq.com/express/barbecue-sauce/vinegar-based-barbecue-sauce.html

58af0733_BabyBacks8-13-11006.jpg


ea713c96_BabyBacks8-13-11007.jpg


Finished!

233a099e_BabyBacks8-13-11009.jpg


Unnecessary close up

172e9e0d_BabyBacks8-13-11010.jpg


Money:

c1b24a86_BabyBacks8-13-11015.jpg


Meaty:

1afda6ea_BabyBacks8-13-11017.jpg


Mrs. Scooper's plate.  (a couple wings from the night before too.)

5c3c0ab4_BabyBacks8-13-11018.jpg


My plate!

81cf422c_BabyBacks8-13-11019.jpg


For my first shot at BB's, I think I nailed it.  Several decades ago when I was an apprentice I worked under a German chef who made Gordon Ramsey look like a teddy bear.  One time he was screaming at another cook saying, "COOKING IS NOT ALWAYS AN ACCIDENT!  YOU CAN CONTROL IT SOMETIMES!!!" 

I loved that, and it has stuck with me for life.  I think I had control of these baby's! 

The wings in the plated pics came out perfect twice now.  Mrs Scooper approves.  They were tested this weekend on real critics... our daughter and grand kids  If the third time is an identical hit, I will post it in the bird forum.
 
Everything looks delicious!

Great job on your first BB's!

We got on the BB kick a while back & just do them all the time now.

It's like you said they have been so thick & meaty lately, more so than spares.

Congrats yours look perfect!
 
  • Like
Reactions: scooper
Nice Work!   My first Chef was a 5' tall, 60 yearold German LADY who had no problem slapping me in the back of my head when she wanted to make a point of my screw up's!!! God I loved that woman!...JJ
 
ok you just talked me into it.....I was wondering what my next smoke should be, but after looking at those beautiful smoked bones you did.....I'm doing some BB

nicely done Scooper   
drool.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky