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Baby backs 2 different ways, Dutch's beans, Eman's banana pudding

post #1 of 10
Thread Starter 

 

Had a busy day today. As the title reads, I did baby backs 2 different ways. I had 3 slabs total, and did 2 my normal 2-2-1 with sauce, and the last one I did with the brown sugar method, no foil.

 

After rubbed and rested overnight in the fridge:

 

619.jpg

 

The slab rubbed with brown sugar:

 

620.jpg

 

The brown sugar after an hour:

 

622.jpg

 

The ribs with brown sugar, no foil, after 5 hours of 225* and hickory:

 

625.jpg

The other 2 slabs, with traditional 2-2-1 method:

 

626.jpg

 

 

Dutch's beans, sans the jalapeno peppers, after 3 hours in the MES:

 

 

 

 

 

 

 

 

 

627.jpg

post #2 of 10
Thread Starter 

And the banana pudding:

 

 

 

 

 

 

628.jpg

post #3 of 10

post #4 of 10
Thread Starter 

Sorry for the sloppy Q-vue, learning the new set-up.

 

I'm not a big fan of baked beans, but Dutch's are incredible. I have read many many posts talking about how good they are, and decided to try them. They will get made a lot from now on.

 

Eman, your banana pudding recipe is 2 things; simple and excellent! My 6 year old daughter helped me make it last night, and we let it rest. We added the Cool-Whip and 12 decorative Nilla Wafers today.

 

As far as preferences, half the group liked the brown sugar better, the other half liked the traditional 2-2-1 sauced ribs.

 

I did notice that the brown sugar ribs seemed drier, which is natural because they weren't foiled for 2 hours.

 

I didn't want to foil them as I feared I would lose the brown sugar coating.

 

I think I may pull them a little sooner than 5 hours next time and see if it helps. I spritzed with apple juice every 30-45 minutes.

 

Add some of my wife's potato salad, and it was a great meal.

 

Thanks for looking!

post #5 of 10

it all looked god, What I have been doing with my ribs is mixing some brown sugar with my reg rub and I very pleased with the out come

post #6 of 10

Glad ya like the nanner pudding.

 I also use a fair ammount (alot) of brown sugar in my pork rub.

 I also will use cane syrup or molasses instead of yellow mustard to hold the rub on the pork.

post #7 of 10

I'm with E on this one you sure have alot of brown sugar on your ribs. I like a little sweet tingle to my pork but you have  boat load on them. Were they really sweet or did some burn off???

post #8 of 10
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

I'm with E on this one you sure have alot of brown sugar on your ribs. I like a little sweet tingle to my pork but you have  boat load on them. Were they really sweet or did some burn off???



Not sweet at all. I saw this method here and on the Youtube video linked. I put mustard and regular rub on all three slabs and let them rest overnight. Then, I sprinkled the regular rub back on the brown sugar ribs prior ro smoking. Most of the brown sugar melts off and makes a nice glaze before ever making the smoker. They were actually pretty good, just a tad drier than I would have liked. That being said, I will probably make them again, and spritz more often, or try foiling them.

post #9 of 10
Thread Starter 
Quote:
Originally Posted by eman View Post

Glad ya like the nanner pudding.

 I also use a fair ammount (alot) of brown sugar in my pork rub.

 I also will use cane syrup or molasses instead of yellow mustard to hold the rub on the pork.



It's good stuff! Thanks for sharing the recipe.

 

I had my regular rub underneath the mound of brown sugar. I read the posts here about using brown sugar, and thought I would try it out.

post #10 of 10

It all looks good! Enjoy.. 

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