Baby Backs for Saturday

ddave · Aug 2, 2008

I'm finishing up my vacation and the wife is out of town this weekend so it is just me and the kids. Did a meatloaf on Wednesday and chicken drumsticks today. Decided to do some baby backs tomorrow. Since it is just the three of us, and my son doesn't really like fat marbled pork (silly boy) I am just doing one rack. This is also a tune-up since it will be the first baby back smoke with the Afterburner and I wanted to try out the Jack Daniels rib glaze recipe that I got from the forum before doing a bunch of racks for a future get together.

Safeway had what they have labelled as "Extra Meaty" ribs.

They look pretty meaty but am not sure how they compare to the regular meaty variety.

Here they are rubbed and ready to go into the fridge for the night.

Will smoke them at about 235 - 240 with hickory using the 2-2-1 method and spraying with 3:1 apple juice and Jack Daniels after the first hour. Seems a shame to spray just once before foiling so may spray them every 1/2 hour to get an extra spray in there. Then I'll foil them with some AJ/JD for the second "2" then back on the racks with some JD rib glaze for the last hour to firm up.

I'll post pics as I go.

Dave

ronp · Aug 2, 2008

Good luck, and keep us up with the QVIEW.

capt dan · Aug 2, 2008

I only spray them if they look dry. If they are already wet, they probably will take on very little added moisture.
Good luck on the search for the perfectly done rib. I know ya been workin on it some(aint we all?)

cbucher · Aug 2, 2008

Have fun with the smoke.

ddave · Aug 2, 2008

The ribs are on.

Temps are holding nicely. Can't really see any smoke but I can smell it so I am going with that. Nice light smoky taste seems to be the way my family likes it.

Won't the extra sugar help with bark formation? Or will any gain in Stage 1 be lost during the foil stage?

Heh, don't know if I'm searching for the perfectly done rib . . . if there is such a thing. Just looking for another tasty variation. Too many tasty combinations of rub, mop, and glaze to call just one perfect I guess.

Dave

bmudd14474 · Aug 2, 2008

Looks good so far. If you need a taste tester let me know

ddave · Aug 2, 2008

Here they are after the first hour and 15 or so.

A couple minutes after the first spritz. (Forgot to snap a pic when I opend to spritz so I opened again for the pic.

Temps are holding nicely. Just a slght breeze today, doesn't seem to be affecting temps much. I'll keep my fingers crossed though.

Dave

erain · Aug 2, 2008

lookin good so far dave!!!!

ddave · Aug 2, 2008

Here they are in the foil right before the splash of AJ/JD.

They got about 45 minutes to go and then I'll take them out and put the glaze on them. I mixed up the Jack Daniels rib glaze and it is pretty tasty. My apologies to the original contributor of the Jack Daniels Rib Glaze recipe. I like to give credit to the poster's when I use their stuff but I'll be darned if I can find the original post.

Guess I'll have to start making a note of it when I copy stuff from the forum.

Dave

cowgirl · Aug 2, 2008

They are sure lookin good so far Dave!

dangerdan · Aug 2, 2008

Those babybacks are lookin mighty tastey!

I almost cooked some myself but I got too many gobblers to feed.....

ddave · Aug 2, 2008

Things are coming along nicely. The wind came up so I put my insulated cover on. Occasionally it works too well and I have to crack the lid to dump some heat.

Here are the ribs after 2 hours in the foil.

And back on the smoker for the final hour . . .

with the first coat of glaze on them.

That stuff is pretty tasty. Can't wait to see what it tastes like on the ribs. Will check it after a half hour and maybe apply another coat -- just for the heck of it and because the recipe made WAY more then I needed for one rack.

Dave

ddave · Aug 2, 2008

And . . . they're done!

Sorry about the darkness of the pic. I guess taking a pic of them in the foil wasn't such a good idea.

Here they are on a plate.

Man, that glaze was a great addition to Jeff's rub and the AJ/JD. Will have to do them that way in the future. I don't know if I have found the "perfect rib" but I found a combination to use in the future. Some of the edges were a tad dry though. Maybe a little less time in the first "2" next time.

I could have EASILY eaten this whole rack myself but am sharing with my 7 year old daughter. We will even be REALLY nice and save some for Mom for when she comes back tomorrow -- but it will be hard to leave them alone.

Well, time to go put the smoker and accessories away til next time.

Dave

flatbroke · Aug 2, 2008

great job looks delicious.

pinkmeat · Aug 3, 2008

I love how when we're smoking we're thinking of taking pics and posting them. I would've done that this evening, but some friends came over with a couple hours to go and I failed to capture the moment....
BTW---looks awesome...

ddave · Aug 3, 2008

I know how you feel. The only reason I was able to get and post so many progress pics today is that it was just me and the kids. No guests coming for dinner and Mom is out of town. She still gives me a bad time about "taking pictures of my meat" when I smoke something.

Dave

norrell6 · Aug 3, 2008

I know exactly what you mean. My wife gives me crap about photographing meat. She just doesn't get it. lol

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