Post your BB results

Discussion in 'Pork' started by graphicsman, Dec 27, 2011.

  1. I don't mind using the search bar, but frankly I'm tired of flipping through threads to see what results people have gotten with different methods in smoking BBs (Baby Backs).   That being said maybe we all can post our results in one thread and hope for future smokers this thread could be made a sticky so we can reference.  This is ONLY for Baby Backs, we can do a separate one for Spares.

    Post up your method and smoker.  Some may not understand that different smokers tend to leave different results when smoking.  

    Please be detailed, such as: 2 hours smoker, 2 hours foil, 1 hour smoke again then sauce.  Noobs will be confused.  

    PLUS pics are always welcome!  [​IMG]
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I smoke mine at 225 for 3 hours, put them in a pan with Chef JJ's foiling sauce for 1 1/2 hours, then take them out of the pan & put them on a 350-375 degree grill for about 10-15 minutes on each side. This way they get a nice crust on them, rest them for 10 minutes, cut them up & pour the remaining sauce from the pan on top & serve.

  3. sprky

    sprky Master of the Pit OTBS Member

    Them look GREAT Al
  4. solaryellow

    solaryellow Limited Mod Group Lead

    I am still hooked on the "melting brown sugar" method. I put my rub on followed by brown sugar and wait for the salt to pull moisture out to "melt" the brown sugar. Then they go on the smoker until they pass the bend test (generally about 4 hours). No foil or sauce for me anymore although I used to.



    Last edited: Dec 27, 2011
  5. are they pretty tender or fall off the bone??  Do you add sauce after you pull them out of the smoker though?
    Last edited: Dec 27, 2011
  6. solaryellow

    solaryellow Limited Mod Group Lead

    They are very tender. To me fall off the bone means overcooked as I like a little bit of tug which is why I use the bend test. I do not add any sauce as they don't need it.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    With ribs looking like that I would be hooked on them too. Joel.

    We start with Smithfield Baby Back Ribs, Supreme Cut.  These can be found at your local Sams Club.  Our food distributor does NOT carry the supreme cut which keeps the meat intact in the area of the smaller bones facing the rear.  Our racks are about 3-3.5 lbs raw weight before we put on our rub.  We use a simple rub of FARMERS Tri-mix and then smoke in a Southern Pride Smoker.  We take them to 225 for about 4 hours and then wrap them up and cool them off.  For service we will get them on the grill and brush them with sauce.

    Last edited by a moderator: Dec 27, 2011
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Last edited: Dec 27, 2011
  10. You know what I mean, lol
  11. These really look good! Did you put any spices or rub on these ribs? I did find the recipe for Chef JJ's foiling juice. It's a different and interesting recipe and going to give it a try. I'm glad this post was started. I'm a beginner and still trying to work out a good baby back recipe.   
  12. Apricot-Pineapple Sweet Baby Back Ribs

    (quantities are for two racks at about 2 pounds each - Also works fine on St Louis style ribs)

    Dry Rub
    • 1/4 cup  firmly packed dark brown sugar
    • 4 teaspoons  garlic salt
    • 4 teaspoons  chili powder
    • 2 teaspoons  salt
    • 1 teaspoon  ground black pepper
    • 1/2 teaspoon  celery salt
    • 1/4 teaspoon  ground white pepper
    • 1/4 teaspoon  ground red pepper
    • 1/4 teaspoon  ground cinnamon
    Rib Liquid Seasoning (for foil stage)
    • 1/2 cup  pineapple juice
    • 1/2 cup  apricot nectar
    • 1 tablespoon  Rib Dry Rub (see above)
    • 1 1/2 teaspoons  balsamic vinegar
    • 1 1/2 teaspoons  minced garlic
    Sweet BBQ Glaze
    • 1 1/4 cups  premium tomato-based barbecue sauce (I used KC Masterpiece original when I made this)
    • 1/4 cup  honey
    1. Remove thin membrane from back of each slab by slicing into it and then pulling it off. (This will make ribs more tender.) Generously apply Rib Dry Rub on both sides of ribs, pressing gently to adhere.
    2. Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place slabs, meat sides up, over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes, maintaining temperature inside grill between 225° and 250°.  (I ran mine at 225)
    3. Remove slabs from grill. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (Foil should be large enough to completely wrap slab.) Pour 1/2 cup of Rib Liquid Seasoning over each slab. Tightly wrap each slab in foil. Return slabs to unlit side of grill. Grill, covered with grill lid, 1 hour.
    4. Remove slabs; unwrap and discard foil. Brush Sweet Barbecue Glaze on both sides of slabs. Grill slabs, covered with grill lid, on unlit side of grill 15 minutes or until caramelized.
    "Posted on my other thread by dward52"
  13. slief

    slief Smoke Blower

    That sounds like a great recipe! I will have to try that on my next racks! Thanks for sharing!

    My recipe is pretty simple. I have a bunch of Baron of BBQ rub (sweet but spicey) which I like so I rub them down the night before, wrap them in plastic and put them in the fridge for the night. I have both an MES30 and a GMG Daniel Boone and the cooking method is the same for either. Set the temp to 220'ish grill temp based on my Maverick. I usually use a combo of oak and apple pellets. In my MES, the pellets go into the AMNPS. The GMG is a pellet grill so I just fill the hopper up. Ribs gets spritzed with apple juice every hour or so during the first 2 hours. I then baste them real well with honey and foil for 2 hours with apple juice in the foil. Once they come out of the foil, I hit them with the BBQ sauce of choice for the night and put them back in the smoker for another hour or so. Then I will usually put them on my grill for a minute or 2 per side and call em done.
  14. Video of Baby Back Ribs Loaded into Southern Pride Smoker

    with a pan of hot water on top for moisture, this morning 12/28/2011

    Last edited: Dec 28, 2011
  15. please post your method as well.  Posting videos/pic is just a tease to some of us.  [​IMG]

  16. Sorry Bout that.... We use a Southern Pride SC-200.  We add a pan of hot water to the top of the smoker to add a little moisture in the smoker.  The ribs are rubbed with FARMERS Tri-Mix seasoning which is a blend of Salt, Garlic and Black Pepper.  We then put them in the smoker using custom rib racks made for the smoker.  Smoker is set to 225F for 4.5 or 5 hours depending how big the racks are.  After smoking they are pulled out and wrapped in plastic and hot held.  We toss them on the grill and brush them with our sweeet sauce till they get a nice glaze.  
  17. Above ribs rubbed after removing the membrane, wrapped in clear wrap for an hour in the fridge as I prepped and fired up the Weber Kettle. Minion method of coals: 3 wide around the outside 1/2 circle, AMNPS in the middle with a foil tent to keep any juices off the smoker, 230 degrees doing a 3-1-1. No spritzing..just plain goodness!

  18. harleysmoker

    harleysmoker Smoking Fanatic

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