BDSkelly ` Baby Back Ribs

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bdskelly

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Feb 3, 2013
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DFW North Texas
Mrs BD was away today. I decided to smoke some meat.  The market had loin ribs on display. ...Kind of like baby back but with more loin meet on the bone. It was love at first sight!

I made a simple rub:

1/2 cup course black pepper.

1/4 cup kosher salt.

2 TBLS Paprika. 

Since it was raining I used my MES under the patio cover. AMPS loaded with hickory.  Smoked at 225. 2  hours in the smoke. 2 hours in foil with apple cider vinegar and butter, 1 hour back in the smoke for finishing. 









I am a spare rib fan... But I really like these meaty little bones. They turned out GREAT! 

b
 
 
Yeppers, nice looking ribs...... and I love the creativity involved in the rub.......hard to beat it!

Ribs! I guess you didn't ruin 'em with cold longnecks. 
HAAA!  Yup nothing like the complexity of salt and pepper.  LOL  I need to go spice shopping when I get back from MEM. The cupboard is almost bare. 5 hour smoke took 6 longnecks. 
 
Brian nice job ob the ribs,I like them meaty,thanks for sharing the rub Points

Richie
 
Those are the only ribs we eat around here, some of them are so big they are like small pork chops.

Yours look delicious!

Points!

Al
 
Those ribs look great. I did a rack of spares this weekend with just SPOG. Can't beat the simplicity!
Yes sir... The rub worked out well.  But I was pretty much out of options.  Need to go shopping and restock the pantry!  Thank you! b
 
Looking good Brian.  I do like loin ribs--they always seem to have more meat than fat.

Gary
Thanks Gary.  I agree. The ribs don't have the typical fat you'd see on BB. B
 
 
Those are the only ribs we eat around here, some of them are so big they are like small pork chops.

Yours look delicious!

Points!

Al
Thanks for sending your rub recipe yesterday my friend. Unfortunately I only had half the ingredients.  I'll use it next week after a quick shopping trip to the grocery store!  b
 
I'm a pretty big fan of spares myself, but those are some tasty looking ribs! Points for rolling with what you got. Adapt and overcome!!
Lance
 
I'm a pretty big fan of spares myself, but those are some tasty looking ribs! Points for rolling with what you got. Adapt and overcome!!
Lance
Thanks so much Lance. Ya know... I've been limiting the seasonings  here lately.  Over the years Ive made 15 ingredient rubs. Whew!  Then there was all those injection solutions... Whew again!

This little ol rub was just right. It enhanced the meat rather than cover it. 

Thanks for the point!

Brian
 
Hey no problem man. I think you're right though, the meat is what's most important. I'm pretty much a less is more kind of guy. As the saying goes, all you need for good bbq is salt and pepper in the right proportion and patience. Of course, I put some herbs in the mix on this chicken I'm about to pull off.
 
I think I am going your way with simpler rubs, Brian. I find myself doing more SPOG.

Points for great ribs.

Disco
 
I'm a little late,  Nice looking ribs Brian   I could stand a few bones     
points1.png


Gary
 
 
I think I am going your way with simpler rubs, Brian. I find myself doing more SPOG.

Points for great ribs.

Disco
Thanks Disco. Yup... I'm on the same page as you my friend. Simple can be better.  This 3 ingredient rub as just right. 
 
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