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Apple smoked baby backs (Q-view)

post #1 of 12
Thread Starter 

Hey boys (and girls)

We're having Father's day tomorrow and I'm planning on smoking some back ribs and I have a couple questions.

This will be my second attempt at back ribs...I used the 3-2-1 method on my first try and they turned out a bit dry, then I read up on here that the 3-2-1 method is for side ribs. For this attempt I am going to try 2-2.5-.5. I'll be using Jeff's rub and smoking with apple chips.

This might be a dumb question but is it necessary to maintain the TBS during the foiled period?

Another question I have is about Jeff's rub...I want to make a rack that is not spicy (for my niece), I'm thinking of making up a second rub without the cayenne and chili. Has anyone experimented with this?

 

Thanks in advance

Q-View coming tomorrow!

post #2 of 12

No you don't need smoke during the foil phase because the ribs will be covered. The link below is to two rub recipes I posted in the wiki section, just eliminate the teaspoon of cayenne from the first recipe.

 

http://www.smokingmeatforums.com/wiki/rib-rub-recipes

post #3 of 12

Hey, Duke-

 

Actually it's 2-2-1 for baby backs, but I don't foil mine because I like a good bark.  Check it out: http://www.smokingmeatforums.com/forum/thread/95562/baby-backs-with-brown-sugar

 

The rub had a kick to it, but you could leave out the cayenne if you wanted to try it and maybe adjust the garlic, paprika and cumin.

 

Also, no they won't take in any smoke when they are foiled.  There are no dumb questions here.

 

Best of luck and looking forward to the Q-view!

post #4 of 12

Have you tried Jeff's rub yet? I don't consider it to be very spicy but to some I guess it could be.

post #5 of 12

Well if you don't like spicey rubs you can adjust the cayenne pepper that is in it but I would keep the chili powder it doesn't add much heat. Now for your foiling the ribs will not take on any smoke flavor thur the foil. So don't forget the Qview

post #6 of 12

Something I just started to figure out is the different types of peppers you use make the difference with the heat.

 

The cayenne is the heat that hits you hard.  The CBP is usually a nice warm heat.  The chili powder shouldn't make that much of a difference.

 

The easiest thing to do is to remove the cayenne altogether.  You won't need to make any additions.

 

Jeff's rub is excellent but use it for what I think (in my own mind) it was intended for...a base to give you a chance to develop your own.

post #7 of 12
Quote:
Originally Posted by DukeBurger View Post

Hey boys (and girls)

We're having Father's day tomorrow and I'm planning on smoking some back ribs and I have a couple questions.

This will be my second attempt at back ribs...I used the 3-2-1 method on my first try and they turned out a bit dry, then I read up on here that the 3-2-1 method is for side ribs. For this attempt I am going to try 2-2.5-.5. I'll be using Jeff's rub and smoking with apple chips.

This might be a dumb question but is it necessary to maintain the TBS during the foiled period?

Another question I have is about Jeff's rub...I want to make a rack that is not spicy (for my niece), I'm thinking of making up a second rub without the cayenne and chili. Has anyone experimented with this?

 

Thanks in advance

Q-View coming tomorrow!



Hello Duke.  Happy Father's day to you.  Since the back ribs are smaller and are less meater than Spares, I would go with the recommendation on Mythmaster with the 2-2-1 method.  Foiling is optional as that constitutes a steaming process to make for a more softer rib.  If you do use foil, like the other members pointed out, you don't need to smoke during that period, unless you poke holes in the foil which defeats the foiling purpose.  Also as Myth pointed out, there are no dumb questions, only mistakes made from not asking the questions on your mind.  Personally, I use a straight 4.5 - 5 hour method without foiling.  I like the bark.  The ribs come out tender either way.  Good luck.

post #8 of 12
Thread Starter 

Thanks guys, I decided to use mythmaster's recipe on the second rack. I just put them in the GOSM, can't wait!

 

 

Quote:
Have you tried Jeff's rub yet? I don't consider it to be very spicy but to some I guess it could be.

 

I used Jeff's rub on my first attempt and I did not find them spicy...my mom on the other hand couldn't eat them (ketchup makes her sweat).

post #9 of 12
Thread Starter 

This was taken with my phone so it's a bit fuzzy and I apologize. Some better quality pics coming

 

IMG00241.jpg

post #10 of 12

Looking forward to the results!

post #11 of 12
Thread Starter 

I couldn't find the charger for my camera so I had to settle for phone pics. The ribs on the other hand turned out excellent!

IMG00244.jpg

IMG00242.jpg

IMG00245.jpg

post #12 of 12

Looks to be a Winner!!!!!    Happy Father's Day. ....Life is good..

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