Baby Back Ribs - Help Please

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jun 30, 2016

• #21

Nice job!! Great looking ribs.

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jun 30, 2016

• #22

Nice job!! Great looking ribs.

myagentcam said:

Hey guys. It's been awhile. I've been so wrapped up with work I haven't smoked in months. I'm doing a bunch this weekend for about 50 ppl. I'm doing 6 racks of ribs and I'm curious which wood you'd recommend. I used mesquite last time, but now I have more choices of woods and wondering of there's a better choice? Thank you.

Click to expand...

Me....I use a mix of hickory and cherry.

 

gonavy

Smoke Blower

Jul 1, 2015

100

25

• Jun 30, 2016

• #23

I am a big fan of applewood for ribs, and I use the 2-2-1 method but if you prefer more bite and less FOB, then do 2 then 1 1/2 then 1.  I also do the foil wrap with squeeze butter crisscrossed then honey crisscrossed in the opposite direction and sprinkled with dark brown sugar, then flip them - meat side down in a throw away sauce pan and covered tightly with foil (makes it easy and less messy when un-foiling).  save the juice in the pan when done, makes a great dipping sauce. Put back bone side down for the last hour and use Sweet Baby Rays.  But I don't think six racks are gonna even come close to feeding 50 people, maybe the first 10 or so folks are gonna be happy, the rest  of them are gonna be mad...lol

 

Last edited: Jun 30, 2016

• 

Reactions: myagentcam and pauladelaine

mkriet

Smoking Fanatic

Dec 21, 2015

327

100

Dayton, OH

• Jun 30, 2016

• #24

I have used apple, but Hickory is my favorite. I guess it depends on your preference. 225-250 for temp. I have done both foil and no foil. I like no foil better because you get more smoke.

Look like you figured out out by the pics. As you do more smokes I'm sure you will try different things

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jun 30, 2016

• #25

Mesquite is a little strong for me and for ribs in general. I really like apple on pork. It gives a good enhancement to the natural flavor of the pork.

 

myagentcam

Fire Starter

Original poster

Thread starter

Dec 28, 2015

45

20

• Jul 5, 2016

• #26

What's the best way to eat the leftover ribs? They never taste very good to me the next day, so I'm hoping there's a trick to reheat them. Especially without drying them out

 

porknpuha

Smoke Blower

Nov 24, 2014

125

36

Nashville,TN

• Jul 5, 2016

• #27

i like next day flavor but the fat that has cooled can affect the "juiciness"

Wrap in foil and bake at 250 until warm inside and they are good as new IMO

 

• 

Reactions: myagentcam

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jul 5, 2016

• #28

Vacuum seal and freeze. They will keep for a year or more. Then defrost in boiling water for just cooked flavor.

 

• 

Reactions: asparagus jones

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jul 5, 2016

• #29

Joe is Spot On   I do all my leftovers like that. When you open the bag it smells like it just came off the smoker

Gary

 

asparagus jones

Newbie

Jul 4, 2016

5

10

• Jul 8, 2016

• #30

I like mesquite but I prefer hickory - it is easily my favorite for ribs and most any pork. Lately though I've been using some apple, since the apple tree at my mom's house (which I played under and on as a kid) is beginning to die and there's lots of old branches ready for burning and just begging to be used. Never even thought to use that tree until recently, and we've found the flavor the smoke imparts to be mild and somewhat sweet.