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First Baby Backs in the MES

post #1 of 9
Thread Starter 

Going for my first batch of "real" smoked ribs. Smoked a lot of other stuff, but finally worked up the confidence to to bb's after studying all the stuff available on the forums.

Anyway - I did the membrane removal yesterday (1st time doing that, and it was easy) and coated them in Famous Dave's Rib Rub, wrapped in saran in in the fridge overnight.

Here they are this morning:

...and on the racks ready to go in:

Here they are after 2 hours in at 230 set temp with hickory. Let them go for 2.5 hours because I had some temp issues that 1st hour (long story)

I was *just starting* to get some pull back when I removed them at the 2.5 hour mark. Then it was in the foil with a 50/50 of apple juice and cider vinegar:

Now they're back in for 2 hours of foil then 1 more hour to "firm up." Man, looking forward to this! More to come....
post #2 of 9
Looks good so far.
post #3 of 9
Can smell them from here.. Looking good!
post #4 of 9
Thread Starter 
After 2 hours in the foil:

Oh, so tender! Now back in for 45 minutes or so to "firm up"

Gosh, I'm hungry!

Oh, and I reserved the juices from the foil in case I want it; I can toss it later.
post #5 of 9
looks good. I just did my first three racks on friday 2-2-1 method also, they turned out amazing, i just couldnt believe how well they turned out for my first time. Yours will be amazing also im sure. Its pretty cool that even first timers (baby backs) like us can produce wonderful smoked food like this keep up the good job.
post #6 of 9
Its looking good from where I am sitting. icon_mrgreen.gif
post #7 of 9
Thread Starter 
Man - that was great!

Those were some meaty ribs! I'm used to sitting down for ribs at a que restaurant and ordering a whole rack. I think I was able to get 7 bones and I'm *stuffed.*

The flavor was great - might go a little lighter on the rub next time and try for some sauce on them that last hour to mix it up. I might even go less on the smoke next time (like instead of adding chips 2 or 3 times after they got started to keep the smoke rollin', drop it back. Or put fewer chips in when I do add.)

The meat more-or-less came right off the bone, but required a slight tug (didn't just fall apart) but the bones easily came clean.

Thanks to all who've posted the tutorials and provided the help! That was worth it!
post #8 of 9
Congrats on the ribs. They look good and I know they must have tasted good. Famous Daves Rub is goooood. Nothin like sitting down to a pile of ribs.icon_mrgreen.gif
post #9 of 9
Now those are some really good ribs there Fore. You did a fabulous job with thoses. The only thing that would be better is if I was sitting at your kitchen table awaiting ribs.points.gifFor your great ribs
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