or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Monday Baby Backs
New Posts  All Forums:Forum Nav:

Monday Baby Backs

post #1 of 5
Thread Starter 

For the second time, I've produced a delicious baby back.  The first time they were just as tough as leather.  But the past two times have been great.  One rack had only salt and pepper, the other had a sugar based rub.  I did 2hr-1.5hr-45min.  I sauced them for the last 30 min with Sticky Fingers Carolina Sweet sauce.  I didn't trim off enough fat, but they were very good.  The kids really enjoyed them.

 

 

My son got really upset that I put his pic on here.  lol so I took it down.  He said "But that's MY picture"


Edited by TheGoodSmoke - 8/6/13 at 2:43pm
post #2 of 5

Looks super tasty! A sure fire test for good BBQ is the saucy smile test!

post #3 of 5

Ribs do look great....love the little one's face smeared with goodness and a smile.

 

Kat

post #4 of 5

I just bought 3 racks that were marked down . They had them out yesterday but were marking them down as they restocked . He said if they don't mark them down they won't sell because people look at the dates and usually buy the 'freshest" ones . I threw 2 of them up in the freezer , the other I just put some rub on . I usually don't foil mine but I guess tonight I will . It seems like I can't get the fat to render off them like I would like . I tried a rack at 275 in my MES with a shorter cooking time but I forgot about my sugar based rub burning so they didn't wind up as I hoped . I think this rack I'll keep temp down to 230 and just kind of play time by ear . I'm hoping the foiling may help some of the fat to render out .

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

I just bought 3 racks that were marked down . They had them out yesterday but were marking them down as they restocked . He said if they don't mark them down they won't sell because people look at the dates and usually buy the 'freshest" ones . I threw 2 of them up in the freezer , the other I just put some rub on . I usually don't foil mine but I guess tonight I will . It seems like I can't get the fat to render off them like I would like . I tried a rack at 275 in my MES with a shorter cooking time but I forgot about my sugar based rub burning so they didn't wind up as I hoped . I think this rack I'll keep temp down to 230 and just kind of play time by ear . I'm hoping the foiling may help some of the fat to render out .

I didn't trim a ton of the fat off, cook em at 225ish for 2-1.5-45min and some of them still had a huge layer of fat on them.  I don't mind it all that much.  But cooking at 225 I didn't get a dark rib like I did last time.  It still looked really wet after the first 2 hours.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Monday Baby Backs