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New to smoking and my 1st go at Baby Back Ribs

post #1 of 6
Thread Starter 

Hi All,

 

I joined up a few weeks ago.  So far I've only had a chance to smoke some sucker fish which came out way better than I expected. I am quite happy I found this site and grateful for all of its guidance.   I got some time today so I'm smoking some baby back ribs.  I am just about 3 hours into it.  I don't know if its the wood burning in the smoker or just the anticipation but I don't think I've ever been so eager to eat something!   I followed what I've read in other threads to prep although I couldn't let the sit overnight.  To start, I covered them up with mustard and put some rub on them (salt, pepper, onion and garlic powder).  I have transferred them to a foil pan with a little bit of apple juice.  I will finish them off with some bar-b-que sauce.  

 

I've included a few picture so far..

 

 

About an hour into it...

 

 

grill marks are really shadows

 

 

Just before putting them into the apple juice pan.

post #2 of 6

They look great but you better quit opening that cooker or they'll never finish!  LOL  I like your choice of SPOG vs a heavy rub.  You'll get the flavor of your smoke and meat that way.

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

They look great but you better quit opening that cooker or they'll never finish!  LOL  I like your choice of SPOG vs a heavy rub.  You'll get the flavor of your smoke and meat that way.

You got me on that!   Hopefully patience will come with experience..   There's just about 5-10 minutes left to go in the smoker.  I'll take a pic of them before I serve them.

post #4 of 6

Looking good to me. Thanks for posting the pictures. I look forward to the finished product.

 

Disco

post #5 of 6
Thread Starter 

Here they are.  They came out a bit tougher than I like, but overall very tasty.   Guess I'll have to buy some more meat and keep eating - I mean trying....  My wife and one of my kids were brave enough to try them as well and they enjoyed them.

 

post #6 of 6
Toughness is a sign of not enough time in the heat. Try to keep them on the heat longer and you'll be good to go. We get to eat our mistakes!
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