First Baby Backs ala' BBQ Champ's Technique

Discussion in 'Pork' started by insight, May 23, 2010.

  1. insight

    insight Meat Mopper

    Bought 2 slabs of baby's at local grocer for 4.99/lb. Couldn't make it out to Costco for the 2.99 value deal. Continued being lazy and used Emeril's Rib Rub and I am now waiting for the heavy layer of brown sugar to liquify, then light dust with more rub before going in for the smoke. Going to use my 40" MES with apple wood at 225 for about 4.5 hours with an occasional OJ spritz. There will be no grilling finish on this experimental batch. Photos to follow.
     
    meateater likes this.
  2. insight

    insight Meat Mopper

    Coated and waiting for the oozing to begin............
     
  3. insight

    insight Meat Mopper

    Melting away at about 30 minutes post sugar-drop.
     
  4. insight

    insight Meat Mopper

    Sure taking their time...but I am sure this will be a plus flavor-wise.
     
  5. insight

    insight Meat Mopper

    All I can say is that these were the best ribs by far I have ever had the pleasure to experience! They look a bit pale but thus this is the bane of all electric smoker users.

    [​IMG][​IMG]
     
  6. flbobecu

    flbobecu Smoking Fanatic

    They look wonderful - electric smoker or not. Great job! [​IMG]
     
  7. wingman

    wingman Smoking Fanatic SMF Premier Member

    Have you used Eneril's rib rub before? I'm curious how it tastes. Sweet? Spicy? Both? [​IMG]
     
  8. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Looks good to me, too!  Did you hit them with molasses first?  I think that the moisture from it would help crystallize the brown sugar faster.

    Anyway, I've been wanting to try this for a while, and thanks for the write-up!
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    They do look great.  I want to try the brown sugar & butter trick soon.
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look great and I'll bet they tasted better!!
     
  11. can you tell me step by step how you created this [​IMG]
     
  12. phrogs4ever

    phrogs4ever Fire Starter

    I have used that technique before with good results.  The only thing I do differently is use a sifter to evenly coat the ribs with brown sugar.  It "melts" a lot faster when you don't pack the sugar on top.  And also, my brown sugar always seem to have lumps and chunks that I need to separate before going on the food or in my recipes.
     
  13. insight

    insight Meat Mopper

    Quite easy. First in response to Emeril's Rib Rub. To me, it tastes sweet, spicy and oniony/garlicky with only a hint of paprika. No heat which is what the wifey and me likey! I used it on my first smoke and I loved the result as well.

    Back you your question. Removed the membrane. Sprinkled, not rubbed, some ERR on both sides to make a reasonable coating that I thought would be a perfect fit. I then laid on a nice layer of dark brown sugar on the business end of the rack... (although the champs used light brown) I waited about an hour for a full meltdown. I then sprinkled the ribs with a modest finishing dusting of rub and in the 40" MES using applewood only for 4.5 hours at 225 degrees. I spritzed with OJ about 3 times after about 2 hours. These were truly the best dang ribs bar none that I have EVER tasted to this point. Honestly, as I was partaking, I though how POSSIBLY can baby's taste ANY better that this??!! Could be science, could be layering prowess, could be BS, but this technique is simple and is fortunately very easily reproducible. My in-laws are simply going to be blown away when they come visit in 2 weeks!!!      [​IMG]

    By the way............Sonny's...............BITE ME AND MY NEW RIB ROUTINE. (I am still forever your biatch when it comes to your fried okra, though)
     
  14. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I have not tried that yet, but yours looks great.  I do add brown sugar to my reg pork rub when I do spares
     
  15. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    been doing ribs like this for years and I agree best ribs ever is this method.  [​IMG]
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    Those look tasty. I need to try the brown sugar on some BB's soon. [​IMG]
     
  17. rstr hunter

    rstr hunter Smoking Fanatic

    Great post.  I've been meaning to try this and this sure helps move this up the priority list.  Great Job.
     
  18. [​IMG]   THANK U, THANK U THANK U  [​IMG]
     
  19. insight

    insight Meat Mopper

    You're welcome!  You're welcome!  You're welcome!  
     
  20. coco

    coco Fire Starter

    That looks great!  I picked up some slabs of babybacks at Target for $1.79/lb this week.  I think one slab will get this recipie for this weekend's smoke.  :)
     

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