Hello everyone! I decided to make my Father and Brother ( who is a father of three) some father's day ribs. I made my Dad some baby backs and my brother a couple racks of spares. I got the baby backs cheap and the spares cheaper! Here is the pics of the process. At the end i used a new sauce modified from a recipe i came up with a couple years ago. I will provide the recipe.
Here are the baby backs with mustard coating and a coating of the rub.
The rub i used is Weber Chicken n' Rib rub. its a sweet rub but very tasty.
Here are the spares with the same coating
here are the three racks on the smoker starting at 230 degrees.
Here are the three racks after about an hour and a half,
Held a consistent temp of about 225-235 the entire smoke.
I wrapped the baby backs for about 45 minutes after 2:15 hours of smoke.
Then i brushed on my sauce and let set up for 30 minutes.
Here is the final product.
I smoked the spares for 2:45 hours and wrapped for 1:15. in the wrap i put a water ac vinegar mix.(50/50). then 30 minutes of sauce.
then the smoke ring. here is a profile shot of the Baby Backs when we were eating them!
Everyone loved the ribs! I think the flavors and tenderness were a product of a consistent temperature throughout the smoke. (225-235)
Everyone also loved the sauce.
#5 sauce (modified)
1 cup ketchup
1/2 stick butter (use real)
1/4 cup molasses
1/8 cup lemon juice
1/4 cup turbinado sugar
2 TBS red raspberry jam ( can substitute any jam, jelly or preserves)
1/4 TBS kosher salt
1/2 TBS black Pepper
1/2 TBS garlic powder
1/2 TBS onion powder
2 TBS sweet paprika
bring to low boil (on firebox!) and let simmer 10-15 minutes stir thoroughly. let sit in fridge 1-2 hours.
Well thanks for looking. Hope everyone had a good father's day!
Happy Smoking,
phatbac (Aaron)
Here are the baby backs with mustard coating and a coating of the rub.
The rub i used is Weber Chicken n' Rib rub. its a sweet rub but very tasty.
Here are the spares with the same coating
here are the three racks on the smoker starting at 230 degrees.
Here are the three racks after about an hour and a half,
Held a consistent temp of about 225-235 the entire smoke.
I wrapped the baby backs for about 45 minutes after 2:15 hours of smoke.
Then i brushed on my sauce and let set up for 30 minutes.
Here is the final product.
I smoked the spares for 2:45 hours and wrapped for 1:15. in the wrap i put a water ac vinegar mix.(50/50). then 30 minutes of sauce.
then the smoke ring. here is a profile shot of the Baby Backs when we were eating them!
Everyone loved the ribs! I think the flavors and tenderness were a product of a consistent temperature throughout the smoke. (225-235)
Everyone also loved the sauce.
#5 sauce (modified)
1 cup ketchup
1/2 stick butter (use real)
1/4 cup molasses
1/8 cup lemon juice
1/4 cup turbinado sugar
2 TBS red raspberry jam ( can substitute any jam, jelly or preserves)
1/4 TBS kosher salt
1/2 TBS black Pepper
1/2 TBS garlic powder
1/2 TBS onion powder
2 TBS sweet paprika
bring to low boil (on firebox!) and let simmer 10-15 minutes stir thoroughly. let sit in fridge 1-2 hours.
Well thanks for looking. Hope everyone had a good father's day!
Happy Smoking,
phatbac (Aaron)
