Baby Back Ribs
Updated, fixed pics December 24, 2014
Baby Back Ribs
September 10, 2012
You know you love "Q" ing when someone asks if you have photos of the family and your reply is, "No, but here are a few pics of my last cook".
Or your son says, "Dad tell me a story" and you start off with, "Did I ever tell you the time I hit the dreaded stall".
This Saturday was filled with mixed emotions, I had to choose between a Half of Killian's or picking up some meat for the pit. I got the meat, I guess George will have to wait another week. Should I be worried?
Anyhow I picked up two ten pound pork loins, some Loin Back Ribs, Kielbasa (for some reason was really craving kielbasa and sauerkraut sammies ) and a summer sausage, the plan is to cook one loin and slice half up for lunches for the week and hot pork sammies. The other half we be sliced thicker for dinner.
Have the kielbasa for dinner tonight and munch on the summer sausage during the cook. The second loin I will be attempting Canadian bacon.
Picked some jalapenos from the garden to smoke for later dishes.
Running the pit at 250°.
- Started by removing silver skin, it actually came off much easier than when I do my spare ribs.
- Used a modified rub from my Fast and Hot ribs cook.
- 3 tablespoons light brown sugar
- 1 teaspoon cayenne powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons white pepper
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard, such as Coleman's
- 1 teaspoon course black pepper
- 5 teaspoons seafood seasoning, such as Old Bay
- 1 teaspoon ginger powder
- Ribs were mopped with 50/50 Worcestershire sauce and Soy Sauce. The piece of meat on the right is the pork loin, click here to read about the loin
- Added a bit of rub, I used tongs for handling the meat because it's much easier than washing your hands in between every picture.
- Flipped and repeated the process.
- Readied the pit, I had some stray lump and charcoal to use up so I started the pit with them.
- The Pit is warmed up and the meat is ready to go, I decided not to use a rib rack on this cook. Threw on some Jalapenos from the garden for later cooks.
- Look what I found in the pond, this little guy better be careful or he will end up in the pit!
- Moving along. Mopped the Loin and Ribs several times with the 50/50 mop.
- Something to snack on
- The Loin is now at an internal Temp of 140°, the loin is removed and wrapped in foil then towels (no cooler needed for a loin) and will rest half an hour before going into the refrigerator.
- Threw on the kielbasa once the loin came off the pit. The kielbasa was cooked little over two hours in the pit, then were transferred to a crock pot with sauerkraut, some bay leaves and a bit of Mrs. Dash's seasoning. This was dinner.
- Started glazing the ribs with the modified BBQ sauce from the Fast and Hot Ribs. I glazed the ribs about five times on one side about every half hour, they were mopped the first 2 hours. I was attempting to build up the glaze and had great results. The Baby Backs were removed from the pit after about 4.5 hours at 250°
- 3 cups ketchup
- 1 cup brown sugar
- 1 cup rice wine vinegar Substituted with Cider Vinegar
- 1/2 cup stone ground mustard We substituted with yellow mustard
- 1/3 cup Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1 tablespoon sea salt
- Kielbasa is done
- Well how were they?
As you can see they are done, they came clean off the bone but weren't "fall off the bone done", I don't like it when you bite into a rib and the whole entire piece of meat comes off the bone. I like a little tug and a more controlled bite.
I like to chew the meat from the bone, the next Baby Backs I do will be at 4 hours max. These were perfect for my family but a little bit overdone for me, as far as the flavor profile goes they were really tasty. The baby backs are a bit leaner so I would rather keep the temps at 250° and cut back on time a bit rather than drop to 225° and cook longer.
I had to cut the BBQ sauce recipe posted above with 50% Sweet Baby Rays for the family (sissies).
My brother called up and invited us up so we headed up there with the ribs and had a few Abita's, my poor nephew who loves my ribs had his wisdom teeth out and couldn't eat any, oh well, maybe next time.
Ok now lets get back to the loin.
One half was rubbed with Montreal Steak Seasoning and the other half was salt and pepper. The 2nd loin will be Canadian bacon, I will start the cure Wednesday.
Loin is mopped several times throughout the cook with the 50/50 same as the ribs.
Cooked at 250° till an internal temp of 140° was reached.
90 minutes Internal temp is at 121°, 120 minutes internal temp is 140°, loin is removed, wrapped in foil and a towel and allowed to rest 30 minutes before slicing.
- This loin was for dinner and lunches later in the week, so I sliced into it to check it out, sorry for the jagged cut.
- Looking good, the pork is wrapped up tightly in foil and placed in the refrigerator.
- The next day it heads to the slicer.
- It is still very moist.
- Then the sliced loin is vacuum sealed in deli containers for the week, these will make great sandwiches for lunches and we will also make hot pork sandwiches for dinner.
The whole family was Porked out, so I vacuum sealed and froze some of the loin and kept a piece to make a little bit of sweet and sour pork.
- Sliced off a hunk for Sweet and Sour Pork
- Vacuum sealed and in the freezer, this will most likely be thawed and sliced for hot pork sandwiches.
- Pork was cubed and browned with a little Basil Olive Oil.
- Added some Sweet and Sour Sauce.
- Let it start to bubble then turned off heat.
- Served over Rice, real rice not that minute rice stuff!
- My better half made some quick little Ham and Cheese Croissants.
Edited by SQWIB - 12/24/14 at 6:48am