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Post your BB results

post #1 of 19
Thread Starter 

I don't mind using the search bar, but frankly I'm tired of flipping through threads to see what results people have gotten with different methods in smoking BBs (Baby Backs).   That being said maybe we all can post our results in one thread and hope for future smokers this thread could be made a sticky so we can reference.  This is ONLY for Baby Backs, we can do a separate one for Spares.

 

Post up your method and smoker.  Some may not understand that different smokers tend to leave different results when smoking.  

 

Please be detailed, such as: 2 hours smoker, 2 hours foil, 1 hour smoke again then sauce.  Noobs will be confused.  

 

PLUS pics are always welcome!  sausage.gif

 

 

 

 

 

 

post #2 of 19

I smoke mine at 225 for 3 hours, put them in a pan with Chef JJ's foiling sauce for 1 1/2 hours, then take them out of the pan & put them on a 350-375 degree grill for about 10-15 minutes on each side. This way they get a nice crust on them, rest them for 10 minutes, cut them up & pour the remaining sauce from the pan on top & serve.

 

9-1-11 ribs 11.JPG

 

 

post #3 of 19
Quote:
Originally Posted by SmokinAl View Post

I smoke mine at 225 for 3 hours, put them in a pan with Chef JJ's foiling sauce for 1 1/2 hours, then take them out of the pan & put them on a 350-375 degree grill for about 10-15 minutes on each side. This way they get a nice crust on them, rest them for 10 minutes, cut them up & pour the remaining sauce from the pan on top & serve.

 

Them look GREAT Al

post #4 of 19

I am still hooked on the "melting brown sugar" method. I put my rub on followed by brown sugar and wait for the salt to pull moisture out to "melt" the brown sugar. Then they go on the smoker until they pass the bend test (generally about 4 hours). No foil or sauce for me anymore although I used to.

 

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post #5 of 19
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

I am still hooked on the "melting brown sugar" method. I put my rub on followed by brown sugar and wait for the salt to pull moisture out to "melt" the brown sugar. Then they go on the smoker until they pass the bend test (generally about 4 hours). No foil or sauce for me anymore although I used to.

 

DSC_0002.JPG

 

DSC_0030.JPG

 

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are they pretty tender or fall off the bone??  Do you add sauce after you pull them out of the smoker though?

 

post #6 of 19
Quote:
Originally Posted by graphicsman View Post




are they pretty tender or fall off the bone??  Do you add sauce after you pull them out of the smoker though?

 



 

They are very tender. To me fall off the bone means overcooked as I like a little bit of tug which is why I use the bend test. I do not add any sauce as they don't need it.

post #7 of 19

icon_cool.gif

With ribs looking like that I would be hooked on them too. Joel.

post #8 of 19

 


We start with Smithfield Baby Back Ribs, Supreme Cut.  These can be found at your local Sams Club.  Our food distributor does NOT carry the supreme cut which keeps the meat intact in the area of the smaller bones facing the rear.  Our racks are about 3-3.5 lbs raw weight before we put on our rub.  We use a simple rub of FARMERS Tri-mix and then smoke in a Southern Pride Smoker.  We take them to 225 for about 4 hours and then wrap them up and cool them off.  For service we will get them on the grill and brush them with sauce.

 

Full Rack of Baby Back Ribs!

post #9 of 19

I am sorry you are tired of looking at threads...Really.

 

Here's my ribs..

 

http://www.smokingmeatforums.com/t/101987/todays-smoke-ribs-with-q-view

 

Craig

post #10 of 19
Thread Starter 
You know what I mean, lol
post #11 of 19

These really look good! Did you put any spices or rub on these ribs? I did find the recipe for Chef JJ's foiling juice. It's a different and interesting recipe and going to give it a try. I'm glad this post was started. I'm a beginner and still trying to work out a good baby back recipe.   

post #12 of 19
Thread Starter 

 

Apricot-Pineapple Sweet Baby Back Ribs

(quantities are for two racks at about 2 pounds each - Also works fine on St Louis style ribs)

 

Dry Rub

 

  • 1/4 cup firmly packed dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon

 

Rib Liquid Seasoning (for foil stage)

 

  • 1/2 cup pineapple juice
  • 1/2 cup apricot nectar
  • 1 tablespoon Rib Dry Rub (see above)
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons minced garlic

 

Sweet BBQ Glaze

 

  • 1 1/4 cups premium tomato-based barbecue sauce (I used KC Masterpiece original when I made this)
  • 1/4 cup honey

 

Directions:

 

  1. Remove thin membrane from back of each slab by slicing into it and then pulling it off. (This will make ribs more tender.) Generously apply Rib Dry Rub on both sides of ribs, pressing gently to adhere.
  2. Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place slabs, meat sides up, over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes, maintaining temperature inside grill between 225° and 250°.  (I ran mine at 225)
  3. Remove slabs from grill. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (Foil should be large enough to completely wrap slab.) Pour 1/2 cup of Rib Liquid Seasoning over each slab. Tightly wrap each slab in foil. Return slabs to unlit side of grill. Grill, covered with grill lid, 1 hour.
  4. Remove slabs; unwrap and discard foil. Brush Sweet Barbecue Glaze on both sides of slabs. Grill slabs, covered with grill lid, on unlit side of grill 15 minutes or until caramelized.

 

"Posted on my other thread by dward52"

post #13 of 19
Quote:
Originally Posted by graphicsman View Post

 

Apricot-Pineapple Sweet Baby Back Ribs

(quantities are for two racks at about 2 pounds each - Also works fine on St Louis style ribs)

 

Dry Rub

 

  • 1/4 cup firmly packed dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon

 

Rib Liquid Seasoning (for foil stage)

 

  • 1/2 cup pineapple juice
  • 1/2 cup apricot nectar
  • 1 tablespoon Rib Dry Rub (see above)
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons minced garlic

 

Sweet BBQ Glaze

 

  • 1 1/4 cups premium tomato-based barbecue sauce (I used KC Masterpiece original when I made this)
  • 1/4 cup honey

 

Directions:

 

  1. Remove thin membrane from back of each slab by slicing into it and then pulling it off. (This will make ribs more tender.) Generously apply Rib Dry Rub on both sides of ribs, pressing gently to adhere.
  2. Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place slabs, meat sides up, over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes, maintaining temperature inside grill between 225° and 250°.  (I ran mine at 225)
  3. Remove slabs from grill. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (Foil should be large enough to completely wrap slab.) Pour 1/2 cup of Rib Liquid Seasoning over each slab. Tightly wrap each slab in foil. Return slabs to unlit side of grill. Grill, covered with grill lid, 1 hour.
  4. Remove slabs; unwrap and discard foil. Brush Sweet Barbecue Glaze on both sides of slabs. Grill slabs, covered with grill lid, on unlit side of grill 15 minutes or until caramelized.

 

"Posted on my other thread by dward52"



That sounds like a great recipe! I will have to try that on my next racks! Thanks for sharing!

 

My recipe is pretty simple. I have a bunch of Baron of BBQ rub (sweet but spicey) which I like so I rub them down the night before, wrap them in plastic and put them in the fridge for the night. I have both an MES30 and a GMG Daniel Boone and the cooking method is the same for either. Set the temp to 220'ish grill temp based on my Maverick. I usually use a combo of oak and apple pellets. In my MES, the pellets go into the AMNPS. The GMG is a pellet grill so I just fill the hopper up. Ribs gets spritzed with apple juice every hour or so during the first 2 hours. I then baste them real well with honey and foil for 2 hours with apple juice in the foil. Once they come out of the foil, I hit them with the BBQ sauce of choice for the night and put them back in the smoker for another hour or so. Then I will usually put them on my grill for a minute or 2 per side and call em done.

   

 

post #14 of 19

Video of Baby Back Ribs Loaded into Southern Pride Smoker

with a pan of hot water on top for moisture, this morning 12/28/2011

 

post #15 of 19

Jeff's rub, a Weber Kettle with an AMNPS and here are the results!

 

IMG_1537.JPG

 

 

 

John

 

post #16 of 19
Thread Starter 

please post your method as well.  Posting videos/pic is just a tease to some of us.  hit.gif

post #17 of 19
Quote:
Originally Posted by graphicsman View Post

please post your method as well.  Posting videos/pic is just a tease to some of us.  hit.gif



Sorry Bout that.... We use a Southern Pride SC-200.  We add a pan of hot water to the top of the smoker to add a little moisture in the smoker.  The ribs are rubbed with FARMERS Tri-Mix seasoning which is a blend of Salt, Garlic and Black Pepper.  We then put them in the smoker using custom rib racks made for the smoker.  Smoker is set to 225F for 4.5 or 5 hours depending how big the racks are.  After smoking they are pulled out and wrapped in plastic and hot held.  We toss them on the grill and brush them with our sweeet sauce till they get a nice glaze.  

 

 

post #18 of 19

Above ribs rubbed after removing the membrane, wrapped in clear wrap for an hour in the fridge as I prepped and fired up the Weber Kettle. Minion method of coals: 3 wide around the outside 1/2 circle, AMNPS in the middle with a foil tent to keep any juices off the smoker, 230 degrees doing a 3-1-1. No spritzing..just plain goodness!

 

 

 

John 

post #19 of 19
Quote:
Originally Posted by jjwdiver View Post

Jeff's rub, a Weber Kettle with an AMNPS and here are the results!

 

IMG_1537.JPG

 

 

 

John

 



Man them look awesome!

 

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