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Gotta Love Baby Backs!

post #1 of 19
Thread Starter 

Oh yeah!  Love smoking ribs.  Today, I'm going to smoke baby backs using the 3-2-1 method.  I know most people use the 2-2-1 method for baby's, but I haven't had any issues with the baby backs going the 3-2-1.  So here we go! Sorry that I didn't take any photos during the prep.

 

Night before:

 - removed the membrane in the back of the rib

 - coated the baby backs with yellow rub 

 - applied Weber's Chicken N' Rub liberally all over the ribs

 - Cover it in pan and threw it back in the fridge for at least 7 hours

 

Going to use 50/50 split with wood chips of Cherry and hickory wood, smoking around 225-230 degrees in my MES 30".  

 

JonnyG


Edited by JonnyG - 6/14/15 at 8:11pm
post #2 of 19
Thread Starter 

After 3 hours of heavy smoke, this is what my baby's look like!

 

 

 

 

Next step is the foiling process.  I added honey, brown sugar, butter on the bottom part, with about a 1/4 cup of apple juice. Once I place the ribs in the foil, i add another layer of butter, brown sugar and honey, and a dab of apple juice on top of the ribs.  Then foiled them and threw them back in the smoker for another 2 hours.  

 

 

 

JonnyG

post #3 of 19

Maybe Im not seeing it right but those look like Spare Ribs not baby backs......again I could be way off. 

 

Scott

post #4 of 19
Ya maybe it's the angle but they look like spares to me too. Looks tasty nonetheless!
post #5 of 19
Thread Starter 

I swear it said baby backs.  I went to check the wrapper in the garbage and it said baby backs.  Let me get you guys a better photo, I think its the angle.  Thanks for the responses though!

 

JonnyG

post #6 of 19
Thread Starter 

Here they look after 2 hours being in the foil.  Going to throw them back in the smoker for an hour to bark and firm up.

 

 

Stay tuned...

post #7 of 19

Maybe just a big rack......lol that didn't sound right

 

Scott

post #8 of 19

Nice looking ribs Jonny !!

post #9 of 19
Thread Starter 

Hahaha!

post #10 of 19
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

Nice looking ribs Jonny !!

Thanks Demo!  

post #11 of 19
Thread Starter 

Here's how they looked after I unfoiled them and threw them back on the smoker to firm up for the last hour.  Looks like a decent bark!  My baby backs are finally done after doing the 3-2-1 method.  However, after I'm done taking them through my smoking process, I glaze them with some BBQ sauce (Sweet Baby Rays Original) and liberally coat the racks.  After I coat them, I throw them on my BBQ grill, letting them crust and caramelize for 5-8 mins on each side.  Not long.  

 

Pics below are after the last hour of the 3-2-1 method before I glazed them: 

 

 

 

Pics below are after glazing, and throwing them on the grill 5-8 mins on each side after that they're done and ready to eat!

 

 

post #12 of 19

JG, Good looking ribs !

post #13 of 19
Fantastic looking ribs!
post #14 of 19
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

JG, Good looking ribs !

Thanks CrazyMoon!  It tasted great!  Wife loved them, and she's not a big rib eater.  Unlike myself....haha

 

JonnyG

post #15 of 19
Thread Starter 
Quote:
Originally Posted by Xray View Post

Fantastic looking ribs!

Thanks Xray!  Going to post a couple more pics!

 

JonnyG

post #16 of 19
Thread Starter 

Forgot to post this yesterday as I was busy indulging myself with my baby backs.  But here are some additional pics!  Thanks for all the responses! Keep on smokin!

 

 

 

JonnyG

post #17 of 19
Nothing wrong with a big rack, Scott. These look great. I usually buy loin back ribs that are baby backs with a little of the loin still on. But, I haven't seen any like these. I bet after 6 hours with 2 of them in foil there is not much tug. Good luck, Jonny and keep on smoking, Joe
post #18 of 19
Looking GUUUD!!!
post #19 of 19
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Nothing wrong with a big rack, Scott. These look great. I usually buy loin back ribs that are baby backs with a little of the loin still on. But, I haven't seen any like these. I bet after 6 hours with 2 of them in foil there is not much tug. Good luck, Jonny and keep on smoking, Joe

Thanks Joe!  Appreciate it.  Yea that's what they were, baby backs with extra loin meat.  They were very tasty.  I've always been a spare rib guy myself, but I've been feeling baby backs lately.  Take it easy!

 

JonnyG

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