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First time ever buying racks of ribs !

post #1 of 13
Thread Starter 
So after the complete slagging I've taken this week (no more comment ;-), I thought. Right lets find some ribs and do the job properly.

So off to costco I went - as it's the only shop I've seen them. You can buy very small racks elsewhere but generally they've already been cooked and sauced - not what i want.

I have no idea what kind of ribs these are - the label just says 'pork ribs'.
The price isn't too bad - but that's costco for you. Costco sell 50-70 prawns for £5.89 a kilo. Every other shop in the country sells them for £15 a kilo. I only buy prawns from costco, it's not rocket science lol

ANyway saw the ribs looked like two decent size racks. Total pack weight 4lb. Works out to about $16. or $4 lb.
But after I'd got them home and had a good look I think I've got four small racks (or are they normal size - I've never bought them like this before).

So assuming I've got 4 small racks I figured I'd do one pair with a dry rub 'memphis style' (I take it this means I have to play elvis music while they cook). And the other pair a wetter cook with a bbq style sauce and then see which we like best :-)
They're due to be cooked on saturday with some fatties and chilli and cherry sausages so I'll rub/marinade tomorrow evening and get them on for around 12 saturday.

So first couple of questions.
1)Assuming I've got 4 racks at about 1lb each - do i still cook with 3-2-1 method ? Or is that too long for such small ribs ?

2) My smoker tends to run at between 180-200, will that have any significant effect - doesn't seem to on sausages and fatties. But I use a temp probe in them. Nobody seems to use probes on ribs.

3) are these babyback ribs ? If not, what are they ?

Thanks guys :-) I'm trying to make amends, really I am :-)
post #2 of 13
cant really tell, looks like they might be st. louis style (trimmed) spare ribs. But they might be baby backs.
post #3 of 13
I agree with Krusher, they look like spare ribs. Some say they're not as good as baby backs, but if they're done right, to me they're just as good. smile.gif
post #4 of 13
I agree....I did some like this just last weekend and used 3-2-1/2 and they came out perfectly. Enjoy! Just don't "Hot Brine" them first! biggrin.gif
post #5 of 13
Thread Starter 
lol nope - These are gonna be done properly !
so did you do them dry or wet joneser ?
post #6 of 13
here is a good dry rub CA, it's a memphis, even has MSG in it. I like it, used it last weekend. You may want to double it.
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/4 cup paprika
  • 2 tsp salt
  • 1 tbsp dark brown sugar, packed
  • 1 tsp dry mustard
  • 1 tbsp white sugar
  • 2 tsp MSG
  • 1 tsp cayenne pepper, (to taste)
  • 1 tsp celery salt
If you want them falling off the bone , do 3 hours in smoker, 2.5 in foil with apple juice and .5 hour to firm them up just a little.
dont forget to pull your membrane
post #7 of 13
I did mine dry with a spritz of Apple Juice and Capt. Morgans every 1/2 hour- 45 minutes while on the "3" stage. I poured about 1/4 cup of the juice mixture into the foil for "2" and during the last 1/2 hour I spritzed them just after the foil and right before taking them off. I did have some store-bought sauce at the table for dipping if needed.....but it didn't need it!
post #8 of 13
Thread Starter 
thanks guys - I'll try the rub. Bought myself a spritzing spray at the weekend.
Doesn't it wash the rub off though ?
Mind you I'm planning on rubbing and leaving overnight - so hopefully should be fine.
Heavy on the paprika eh ? good job I bought a pound jar from costco then ;-)
post #9 of 13
Nice :)

Looks like a trip to Costco coming up at the weekend :)

Can't wait to see the pics mmmmm

post #10 of 13
Should be ok as long as you don't start spritzing right away. Give them a little time for some "bark" to form.
post #11 of 13
never has on me, just wait about an hour before you spray them for the first time, and I spray quite a bit when I spray, and It doesnt get dark like some rubs do, I'm guessing because the sugar content is low compared to some, here is the thread that I compared it to jeffs rub in, you will notice that it pretty much looks the same as it did when it came out as it did when it went in.


hope this help out some
post #12 of 13
Curious Aardvark , what you have there are definitely backribs , which are leaner than spares and unfortunatly have less meat , but are more tender making them good candidates for either smoking or grilling .

When doing backribs you might want to do more of a 2-2-1 method though .
post #13 of 13
I too bought some ribs the other day. I bought three racks at Cosco for $12.85. got into an argument with my Wife who espoused the theory that our local market had better meat. So we went and She bought 1 rack there for $10.23 it was equal in size to my three.

All four racks looked the same to me. I smoked them up and served them to our crowd. Everyone at the table got some of each. No one could tell the difference. Hers cost nearly 3 times as much. Now she is mad at me . go figure!

After 46 years or so of marriage you'd think I would learn. PDT_Armataz_01_05.gif
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