So I did a couple of racks of baby backs yesterday. Have never done baby backs before has always been spares. But after the taste sensation I had last night I will be doing them again.
No qview of the finished product. These were gone in 20 minutes. Honestly. I was lucky to get some myself. Had a few friends over still helping out with the garage remodel and watching the Twins Yankees game (yeah I know don't get me started
) So I was going back and forth between the smoker and garage bringing in a slab of ribs one at a time. Then in the house to get the coleslaw and left over pp and buns.
So while I was being the gracious host everyone was wolfing down ribs!! Had I taken the time for pics I don't think I would have gotten any at all
So all I can do is tell you how absolutely wonderfull these turned out.
To try to make up for it I will post the recipe.
And thanks to Rivet for the inspiration on this. He started me off with the chipolte rub.
Heres what they started out looking like. Oh yeah they were NOT on sale.
All rubbed up with the Chipolte rub. Thanks Rivet!!
A nice thin blue going. Using red oak and maple.
So here is the recipe for anyone who cares to give this a whirl. You will not be disappointed. As far as the smoke time these were on the smoker for about 6 hours total I beleive. Again I was distracted with doing the garage remodel so the smoker temp fell below 175 a couple of times
. Had to stoke the coals all over a couple of times.
I tried to adhere to the 2-2-1 method though.
Baby back rib slabs. (as many as you dare)
I couldn't really find a membrane on these. I was making a mess of them trying to pull it off. In the end I took a knife and scraped the back of them rather than trying to pull the membrane. Turned out fine.
Rub down with a generous amount of the Chipolte rub. I may impose on you to get me more of this Rivet. Awesome stuff. Just let me know when you need more wild rice we will do an exchange.
The sauce:
1 1/2 cup of ketchup
1/3 cup of honey
1/4 cup diced onion
1 1/2 tablespoons Tabasco Chipolte sauce (great stuff if you haven't tried it)
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 tablespoon prepared mustard
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
3 tablespoons brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cbp
Put all these ingredients in a sauce pan under very low heat and simmer.
Apply to the ribs in the manner you prefer.
I put mine on after they were foiled for about a hour. I opened up the foil (I spritzed them with apple juice and Bacardi O orange rum before foiling) and layed a good layer of the sauce on and closed the foil back up. Let them go another hour or so. I reopened the foil and added more suace. This time I left the foil open for about a half hour 45 minutes to let things carmelize.
All I can say is they were the highlight of the night. Much better than the Twins game!!
Oh this is what I woke up to this morning.
I am making Buffalo Redeye chili today. The snow outside seems to make it appropiate. Chili cookoff tomorrow at a resteraunt/bar my daughter works at. She entered me. I will post view and recipe of this later.
Hmmm might be time to make sure the snowblower is working...
No qview of the finished product. These were gone in 20 minutes. Honestly. I was lucky to get some myself. Had a few friends over still helping out with the garage remodel and watching the Twins Yankees game (yeah I know don't get me started
So while I was being the gracious host everyone was wolfing down ribs!! Had I taken the time for pics I don't think I would have gotten any at all
To try to make up for it I will post the recipe.
And thanks to Rivet for the inspiration on this. He started me off with the chipolte rub.
Heres what they started out looking like. Oh yeah they were NOT on sale.
All rubbed up with the Chipolte rub. Thanks Rivet!!
A nice thin blue going. Using red oak and maple.
So here is the recipe for anyone who cares to give this a whirl. You will not be disappointed. As far as the smoke time these were on the smoker for about 6 hours total I beleive. Again I was distracted with doing the garage remodel so the smoker temp fell below 175 a couple of times
. Had to stoke the coals all over a couple of times.
I tried to adhere to the 2-2-1 method though.
Baby back rib slabs. (as many as you dare)
I couldn't really find a membrane on these. I was making a mess of them trying to pull it off. In the end I took a knife and scraped the back of them rather than trying to pull the membrane. Turned out fine.
Rub down with a generous amount of the Chipolte rub. I may impose on you to get me more of this Rivet. Awesome stuff. Just let me know when you need more wild rice we will do an exchange.
The sauce:
1 1/2 cup of ketchup
1/3 cup of honey
1/4 cup diced onion
1 1/2 tablespoons Tabasco Chipolte sauce (great stuff if you haven't tried it)
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 tablespoon prepared mustard
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
3 tablespoons brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cbp
Put all these ingredients in a sauce pan under very low heat and simmer.
Apply to the ribs in the manner you prefer.
I put mine on after they were foiled for about a hour. I opened up the foil (I spritzed them with apple juice and Bacardi O orange rum before foiling) and layed a good layer of the sauce on and closed the foil back up. Let them go another hour or so. I reopened the foil and added more suace. This time I left the foil open for about a half hour 45 minutes to let things carmelize.
All I can say is they were the highlight of the night. Much better than the Twins game!!
Oh this is what I woke up to this morning.
I am making Buffalo Redeye chili today. The snow outside seems to make it appropiate. Chili cookoff tomorrow at a resteraunt/bar my daughter works at. She entered me. I will post view and recipe of this later.
Hmmm might be time to make sure the snowblower is working...
