Baby back ribs question

zump

Fire Starter

Original poster

Apr 26, 2015

31

10

• May 30, 2015

• #1

Hi all its me again! I have looked for suggestions for prepping baby back ribs to smoke but wanted to ask everyone one here before I start! I have 2 large racks of baby backs and want to smoke them tomorrow! What is the best way to prep them (in your opinion), marinade? Rub and sit overnight? Inject? I have read about using mustard to get rub to adhere, curious! Not sure if u can inject ribs haha! Please advise!!! I will be posting qview once I start! Help!!!

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• May 30, 2015

• #2

Rub and put them in the pit, cook until done and enjoy. If it's your first you should keep it simple IMHO.

 

zump

Fire Starter

Original poster

Thread starter

Apr 26, 2015

31

10

• May 30, 2015

• #3

It is my first! I want to keep it as simple as possible haha! I do have a day to prep so any recommendation on overnight prep?

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• May 30, 2015

• #4

Others will chime in, this is just my personal way I do ribs. I remove the membrane on the back, maybe just trim a little if there's some bigger chunks of fat, or anything loose, etc. I've done them rubbed with a light coat of mustard, EVOO or peanut oil.... I've also done them with just the rub & nothing else ! All ways have turned out good IMO ! I've tried a bunch of different rubs or sometimes we just hit them with some SPOG & keep it simple ! Sometimes I'll rub & let sit over night.... But usually I just sprinkle on some rub as the smoker is coming to temp ! I've never marinaded or injected & the ribs come out juicy ! I don't personally foil !

You'll learn with a few smokes what your preference is, making tweaks here & there.... Just enjoy & have fun with it !

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 30, 2015

• #5

I never do any overnight prep, but there are members that do. I smoked 2 racks yesterday  Took the out of the package, rinsed, patted dry and removed the membrane on the back side, Rubbed a little yellow mustard on them and my seasoning they sat about 10 min before they went on.

NOTE:  You don't have to use mustard, you can use oil or anything you like or nothing at all. The mustard imparts no flavor jut a sticking agent.

             The last ones I did I just used my rub.

Gary

 

gnarbrah

Meat Mopper

May 17, 2014

162

29

Orlando, FL

• May 30, 2015

• #6

I use mustard and rub the night before. Wrap them in cling wrap and let em sit overnight. Makes your fridge smell good every time you open it too. I typically do the 2-2-1 method but they always seem good to go at 2-2-.5
Home cooked ribs are always the best. Usually run in the 230-250 range pit temp. You'll do great smell all you want but just don't peek till the clock says you can!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 31, 2015

• #7

RUB , SMOKE and ENJOY  . . .

IMG_0009.JPG

• oldschoolbbq
• Sep 6, 2014

200x200px-ZC-cc5b71db_bbqshots001[1] (200x200) (2)

• oldschoolbbq
• May 14, 2015

Have fun and  . . .

 

zump

Fire Starter

Original poster

Thread starter

Apr 26, 2015

31

10

• May 31, 2015

• #8

they are on!

image.jpg

• zump
• May 31, 2015

 

zump

Fire Starter

Original poster

Thread starter

Apr 26, 2015

31

10

• May 31, 2015

• #9

Fresh out of foil! Sauce applied!

image.jpg

• zump
• May 31, 2015

 

matchew

Smoke Blower

Jul 23, 2014

128

19

Hughesville, MD

• Jun 1, 2015

• #10

They look good, brother. How'd the taste?

 

joe black

Master of the Pit

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Jan 25, 2015

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Greenville, SC

• Jun 1, 2015

• #11

Sorry this is late, didn't see it before. What I see really looks good. I hope you used Watering Hole or Gary's advice, they were spot on. I did 3 racks on Memorial Day, 1 with my rub and sauce, 1 with SPOG and my sauce and 1 with Jeff's rub and sauce. All of them turned out good and everyone liked them. No one had a preference. So, the bottom line is just prep right and cook right and use whatever rub is good to you and it will all turn out. Remember, you can always eat your mistakes. Good luck, Joe