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Seared Baby Backs?

post #1 of 16
Thread Starter 
Yeppers. Carol told me lately there was too much grease in the ribs, they were problably the spares that I did.

These are from a past score.

I trimed some fat off but some remains and I didn't want to carve it all off with the meat. Here it is with Youshida's garlic, and lemon pepper. KISS, for me this time.

About 5 min per side, and the fat seems to be gone.

Ahh, just another experiment, I used to do them on The Weber before I got the MES.

I am going to do at least 2 hours of smoke and then foil as she likes them tender.

Ahh, that sweet smell of Hickory, just gotta love it.

More to come.
post #2 of 16
Those already starting to look good. Are you just searing them on the grill before going to the smoker?
post #3 of 16
Thread Starter 
Yes Paul, they are in the smoker as we speak.
post #4 of 16
Thanks Ron, Looking forward to seeing end results.
post #5 of 16
Ron those were lookin good....
But I must have gotten here to late, someone must have eatin the finished pics.....PDT_Armataz_01_03.gif LOL
post #6 of 16
Thread Starter 
They are in the foil now for the night at 210' for the braise.

I'll post the final tomorrow.
post #7 of 16
Awwwww, yer gone already.....Ain't ya gonna stay up and keep them company???? LOL Can't wait til tomorrow...PDT_Armataz_01_01.gif
post #8 of 16

Well, how were they?
post #9 of 16
I have never seared before. Maybe this is something I will try later. Can't wait to see how they turn out.
post #10 of 16
Thread Starter 
Man, they came out exceptionally well.

About 2 1/2 hours of smoke w/ hickory at 250'.
Foiled w/ some liquid.

2 1/2 hours later sauced w/ Sweet Baby Rays. Closed the foil, turned smoker to 180' for a rest until this am. Look closely at the top middle and you can see where my finger easily went between the bone. That's the way we always tested ribs in the restaurant.

I opened them up today, another coat of sauce and raised the smoker to 225' for 1/2 hour.

Falling off the bone with a slight tug.

Even Jackpot wanted to clean the bone.

Carol actually had seconds they were that good. Ahh, my greasy rib delimea is over, I will sear from now on to make her happy.

Finger licken' good, and very meaty.

Thanks for watching.
post #11 of 16
Excellent!!!!! mmmmmmmmmmmm gooooooooood!!!!!!!!PDT_Armataz_01_37.gif
post #12 of 16
Yes they did.

I see you have a BBQ Hound too. One of ours just goes crazy when we have Ribs. We should have named her "Q". lol

This is Greta
post #13 of 16
Those are some fine looking ribs there ron. Awful tender and again I like that sauce. What is it again?PDT_Armataz_01_37.gif
post #14 of 16
Nice job Ron! I'm gonna have to try searing some BB's sometime soon. Just curious...how many hours did you hold them at 180? I've held a lot of things in a hot cooler for several hours maybe six on the high side but always figured 180 would keep things a cookin. Not criticizing just trying to learn here.
post #15 of 16
Ron, I bet those seared ribs were definitely finger licking good !!!!!!!!!!!!! Like I said I will have to give them a try.
post #16 of 16
Thread Starter 
Just plain old Sweet Baby Rays.
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