Baby backs!

lowesdadof3 · Apr 16, 2013

Ok guys I have a good friend of mine coming over on Sunday afternoon and I haven't seen him in a while. This guy first got me into this wonderful world of BBQ! He knows I've been cooking a lot and doin a lot of reading and learning since he first showed me the ropes sort of speak. He has requested baby backs for dinner Sunday and I really wanna blow him away with what I can do compared to what he may think! I was just hoping I could get a few tips from the pros here! And of course on Sunday ill provide the required Q view!!! Any help would be appreciated!

so ms smoker · Apr 16, 2013

Go with the 2-2-1 method. I like to add butter in the foiling stage. Use a rub and sauce that you like. You can check out a few of the BB posts to get more ideas. Remember, if YOU like it, it was done right!

Mike

fpnmf · Apr 16, 2013

http://www.smokingmeatforums.com/newsearch?search=baby+backs

seenred · Apr 16, 2013

I usually do my BBs with a pretty standard 2-2-1 method. As many will tell you, 2-2-1 is a rough guide; most people adjust those times slightly base on preference, cook temps, etc. Two keys are 1) your rub recipe; do you have a good one? and 2) what you put on the racks when you foil them.

I use Jeff's rub and really like the flavor profile, as many others here do. When I foil, I like to use the Trigg method of brown sugar, squezze Parkay, Tiger Sauce (or your favorite hot sauce), and a splash of apple juice.

Lots of people will sauce their ribs duing the last hour of unfoiled. I usually don't, but its a personal preference. If you have a good sauce and choose to sauce during the final hour, 2 or 3 applications of the sauce before you pull the ribs will give them a nice, smoky glaze.

Good luck, and don't forget to show us the results!

Red

dirtsailor2003 · Apr 16, 2013

How about this for a twist, Hot ribs! Inject them with a mixture of creole butter and Franks hot sauce, ala Scarbelly wing style. Rub them with chipotle, garlic powder, salt, pepper. Then do a the 2-2-1, don't add any liquid at the foil stage. At the 1 stage, sauce with more of the Franks and creole butter, or make a sweeter sauce to balance the heat of the injection!

lowesdadof3 · Apr 16, 2013

This place is great! You guys are always so helpful! He wants dry ribs and we both like them spicy so maybe ill give your method a shot dirt sailor! Was definitely planning on the 2-2-1!!! I think I'll mop just a lil bit at the very end with the franks mixture just to give them a little sheen and an added kick!

treknogeek · Apr 17, 2013

If you haven't settled on a wood yet I recommend apple wood. Not only does it go well with ribs I have done but since a lot of bacon is smoked with it the smoke flavor will trigger memories and it will seem like the ribs were wrapped in bacon during the cook.

dirtsailor2003 · Apr 17, 2013

lowesdadof3 said:
This place is great! You guys are always so helpful! He wants dry ribs and we both like them spicy so maybe ill give your method a shot dirt sailor! Was definitely planning on the 2-2-1!!! I think I'll mop just a lil bit at the very end with the franks mixture just to give them a little sheen and an added kick!

Let us know how they turn out, and post some Q-view!

lowesdadof3 · Apr 18, 2013

Ok guys I am making a total of 3 racks and Im only going to make one of them spicy, and I have decided on my rubs... I was thinking of using Oak for my smoking wood but I've never used that before does anyone have any input on that. The last couple of times I've done ribs I used apple and hickory combonation. I think maybe I should stick to what I know we like but was a little curious about using oak!

sqwib · Apr 19, 2013

My

2 cents.jpg

sqwib
Apr 19, 2013

It is very important to let folks know what smoker you will be using as you may get conflicting advice for your type of smoker, specifically the wood based on your Avatar it appears you are a stick burner?

My bad, I just checked out your profile Brinkmann Smokin Grill & Master Forge charcoal grill converted to smoker combo

Hope I'm not too late for the party!!

Mop

1 cup soy sauce
1 cup Worcestershire sauce
1 cup Jack Daniels (other options, red wine, teryika, coke)

Extremely spicy Rub

3 tablespoons light brown sugar
2 tablespoons cayenne powder "cut this down to a teaspoon for less spice"
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 tablespoon course black pepper
5 teaspoons seafood seasoning, such as Old Bay
1 teaspoon ginger powder

You can do these without the rub, the mop alone gives a wonderful flavor.

Find out what your dinner guest prefers, a tug or fall off the bone, if he's a fall off the bone stick with your 2-2-1 @225° if he's a tug person do 5 hours @225°

If you foil, don't add any liquid after the foil stage (I am of the minority here), drain your drippings into your sauce you will be using (optional).

Saucing , if you do sauce, wait for the last hour to build up your glaze, boneside x 1 meatside x 3, then if you want to add a slight char place on a hot grill direct heat for a minute or less, just be careful of the meat side, you only want a tiny bit of char, some folks like a slight char on the ribs.

Baby Backs

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sqwib
Apr 19, 2013

Slight Tug

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sqwib
Apr 19, 2013

Spares, Slight Pull back (Not Foiled) (Pullback I prefer)

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sqwib
Apr 19, 2013

Spares, Pull back from Foiling.(Too much pullback for me)

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sqwib
Apr 19, 2013

I do not prefer the ribs foiled as I feel this changes the texture of the rib, I will on occasion foil but for the most part I just do 5 hours for BB's and 6 for Spares @ 225° and do a bend test.(there is a better way to do the bend test, but it's the only photo I had)

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sqwib
Apr 19, 2013

Slight Char.

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sqwib
Apr 19, 2013

Remember presentation is important as well.

Spares, Slice but don't sauce the whole rib, serve with extra sauce

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sqwib
Apr 19, 2013

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sqwib
Apr 19, 2013

DRY RIB, The family still liked them

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sqwib
Apr 19, 2013

Moist rib (bad photo)

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sqwib
Apr 19, 2013

As far as the wood goes, it don't make a difference to me what I use on my stickburner, but on my GOSM, It depends on who i am cooking for, if its my friends I would go with Hickory, if for family Cherry (lightly) or apple, some milder species...if I had it on hand.

Other notes, layer the heat and sweet for example a spicy rub with a sweet sauce, layering flavors works well on ribs.

I am sure whatever you choose to do, you will be successful,CHEERS!

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sqwib
Apr 19, 2013

themule69 · Apr 19, 2013

i think they have it covered for you so i'll just kick back with a

happy smoken.

david

lowesdadof3 · Apr 19, 2013

Geez after the day I had at work today I wish I could take a sick day and cook them tomorrow! Sunday morning it is! I'm gonna do some of the snacks from Jeff's newsletter this week as well! Promise ill follow up with the pics I wouldn't wanna cause any trouble!!!

lowesdadof3 · Apr 21, 2013

Ok guys thanks for all your suggestions!!! Here they are all rubbed down and ready to go on the smoker for 6 short hours!

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lowesdadof3
Apr 21, 2013

lowesdadof3 · Apr 21, 2013

Prepping for foiling!!!

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lowesdadof3
Apr 21, 2013

lowesdadof3 · Apr 21, 2013

Finished product!

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lowesdadof3
Apr 21, 2013

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lowesdadof3
Apr 21, 2013

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lowesdadof3
Apr 21, 2013

Thanks again for all the tips. Everyone loved them!!!

Baby backs!

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