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Baby Backs Today w. Q-View

post #1 of 8
Thread Starter 

Smoking 3 racks of baby back ribs today for a party my fiancee and I are throwing for our bridal party.  

 

 

 

Just put them in the smoker.  Using cherry and a little hickory mixed in.  I'm going to use the tried-and-true 2-2-1 method today.  Today's not a day for experimentation!

 

I'm probably going to go sauce-less, and serve sauces on the side so people can use what they like.

 

See you in about 2 hours!

post #2 of 8

Maybe the camera angle is deceiving but those look pretty dang meaty. You might want to adjust a little on the first step. Just a thought. I occasionaly get extra thick ones and find 2.5 or 3 hours on the first step to be the ticket. Happy smoking! Timber  

post #3 of 8
Thread Starter 
A couple of them are pretty meaty. The rest are average, I suppose. I'm

This is what they looked like during the foiling process. So far, so good!

erapeqa4.jpg

Right now, they're doing their thing in the foil with some apple juice. Going to pull them out in about half an hour and back in with some cherrywood.
post #4 of 8

Looks great from here.

post #5 of 8
Thread Starter 
They're resting right now. Here's what they look like.

a9atapa3.jpg

They're fall off the bone. Really tasty, but I've got to work on the timing to get them out of the smoker a little earlier. Gotta keep smoking and eating... For science.
post #6 of 8
Quote:
Originally Posted by MikeInBk View Post


They're fall off the bone. Really tasty, but I've got to work on the timing to get them out of the smoker a little earlier. Gotta keep smoking and eating... For science.

 

They look great, and I love you're reasoning behind smoking and eating more......

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Talan64 View Post
 

 

They look great, and I love you're reasoning behind smoking and eating more......

 

Gotta pay to play!

 

There are about 4 ribs left over.  The smaller ones fell right off the bone, but the thicker sections needed just a little effort to pull the meat clean off the rib.  I think the trick was to let them rest a little longer than I usually do.  The sauces were a hit, too.  The coca-cola based sauce was the clear winner.

 

So in the end, I had a happy bunch of people with full bellies and smiling faces.  I think we can all agree that THAT is what marks a successful smoke!

post #8 of 8

Yessir, I believe you are correct :30:

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