1st baby backs with qview

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fordjnky

Newbie
Original poster
Dec 26, 2012
11
10
Depere Wisconsin
I did my first smoke boys and girls. 3 BBs from SAMs . I broke in my MES 40. It was cold out at about 10*. I used half hickory half applewood chips. I soaked the chips for 2 hours. The smoker was preheated to 275* for 2 hours. Cut membrane off the ribs. Then I brushed the ribs with apple cider vinegar. Then I sprinkled my homemade rib rub on top of the ribs. The rub recipe will be at the end of my q view . I added chips per instruction of the New MES owners guidelines. 8 to 10 chips to start, then a dozen chips 15 min later, then 15 chips 15 min later, and finally 15 to 20 chips every half hour. The BBs were cooked using 221 method at 235*. 1st stage took 2 1/2 hours to get a little pullback on the bone. 2nd stage the ribs were wrapped in foil but not before pouring some apple juice over the ribs. Then in the smoker for 2 more hours. Last stage I mixed BBQ sauce 50 50 with apple juice and brushed on ribs. Then back in the smoker for the last hour. Here's how they turned out ! 2 of the racks fell apart as I removed them from the MES. The ribs were tasty and nice and moist. I will not dilute the sauce on the last stage next time. I did leave one of the three racks without BBQ sauce and it was not as good as the others.


Rib Rub
1/4 cup sugar
2 tablespoon kosher salt
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon pepper
2 teaspoon cumin
1 teaspoon cayenne
2 tablespoon paprika
These ribs were good but not excellent. The rub was good . I want to try other runs as well. So what's your thoughts and opinions? Lets here it.
 
i love ribs...those look great!  Have you tried brown sugar or are you using white sugar?  I would tear into those!
 
Looks good! I mostly use Chef JimmyJ's foiling juice on my ribs http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

There are lots of rub recipes on here for you to check out. I bet it won't be long till you smoke some more ribs
smile.gif
 
I used white sugar. I will try brown next time. It's just so much fun to try new recipes but the best part... EATING after its all done.
 
You can try mopping with soy and worcrstershire.
Use a low sugar rub sparingly.
Cook unfoiled 4 hours or so.
Start building your glaze with your favorite sauce.
After you build you're glaze, throw on grill direct heat for a few minutes to char very slightly.
 
Nice looking ribs. I use a rub similar to yours but with brown sugar. I would cut back on the times. At least for me it seems 5 hours at 225-250 is to much for baby backs. I cook my St. Louis ribs a total of 5 hours and baby back around 4.
For baby backs I usually go 2 hours,then 1 hour 15 min foiled (toothpick test at this point) and 30-45 un foiled until bend test I how I like it. In my smoker that gives me a pull away from the bone when tugged finish but not falling apart when you pick them up.
Also try them dry with no sauce. I was a sauce person before but just tried no sauce this past weekend and I will never mess a slab up with sauce again. It really takes a lot away from the ribs.
GL
 
I agree with Kyle on a lot of his post, except for the saucing.  Now I don't like a saucy rib either, just a lightly glazed rib.  Lightly brushed on as SQWIB mentioned, after the foiling stage and set by putting back on the smoker for 15-30 minutes or a quick trip to the gas grill.  A good glaze (your favorite sauce thinned down with either apple juice, apple cider vinegar or the juices from the foiling stage of the rib cook) is to die for, especially if your cooking for a crowd.  I have had people stare at mine and tell me they were too pretty to eat.  Nice, dark, mahogany color just kicks butt.
 
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