Smoker Sunday Baby backs

Discussion in 'Pork' started by jvanhees, Mar 30, 2014.

  1. jvanhees

    jvanhees Newbie

    Found these at Kroger "managers special" for $5 each last night. About 1.5 lbs per rack section. Figured if throw em on today! Using the basic rib recipe that came with my smoker as it turned out awesome last time. Second time ever doing ribs. Wish me luck!
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    disco likes this.
  2. Good luck!  [​IMG]   I'll follow along - I like ribs  [​IMG]
     
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Looks good already before they are cooked. Looking forward to the finished Q-view[​IMG]
     
  4. jvanhees

    jvanhees Newbie

    Thanks guys! Pulled them out about a half hour ago and wrapped in foil. Looking great so far! I'll get a pic when they come off before I throw them on the grill with sauce.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin ribbies !!
     
  6. going to smoke my first Memphis style baby back ribs today! I cant wait to see how they taste.

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  7. jvanhees

    jvanhees Newbie

    Well here they are after the smoker
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    And then on the grill trying to caramelize some BBQ sauce
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    Ended up tasting amazing!!! 2 of the 3 slabs (smaller fattier 2) came out amazing falling off the bone. The largest slab tasted good but was still kinda tough in my opinion and had to be ripped off the bone. Not sure what I did, or if I should just look for the fattier slabs in the future? Any-who great Sunday!

    You other guys post some pics up! Those Memphis ones too!
     
  8. Those ribs look good man  [​IMG]
     
  9. hickorybutt

    hickorybutt Smoking Fanatic

    Looks awesome.
     
  10. Those ribs look great!
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Turned out great..... nice job !
     
  12. nolafan33

    nolafan33 Newbie

    How much extra brown sugar did you add to the top of them?
     
  13. Yep, I smoke ribs several times a year for races, nothing better on race day!

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  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You just learned an amazingly important lesson that many people don't get, which is that just because the meat (ribs in this case) went into the smoker at the same time, it doesn't mean that they will be finished and ready to be taken out of the smoker at the same time.

    The largest slab simply needed to cook longer.     This might be due to the slab itself, or it might be due to some temp variation in your smoker or grill.
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is your second set of ribs? Wow, you learned way faster than I did! I didn't get great ribs till I found this forum. Great Qview too.

    Disco
     
  16. jvanhees

    jvanhees Newbie

    So question is, how do I know? Is there an easy way to test besides trying to pull off the bone? Or do you just try to pull it off the bone? Thanks !!
     
  17. jvanhees

    jvanhees Newbie

    Thanks Disco!
     
  18. chestnutbloom

    chestnutbloom Smoking Fanatic

    IMO if you just give it a pull / bend you can tell if it is done to your liking....[​IMG]  
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Really nice job on the ribs. Congrats on some good eats!
     
  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    There are several ways.   Bend test is one of the preferred ones.

    http://www.smokingmeatforums.com/a/the-bend-test-for-ribs

    You could also go with the toothpick test where you slide a toothpick into the meat between the bones.  The degree of ease, or the amount of resistance you are looking for kind of depends on how you like your ribs.  Some like them fall off the bone, whereas others like a bit of pull.

    With ribs, I usually do a straight forward tear test.  I grab the rack in the near the end with one hand and the last bone with the other and try to separate it from the rack.

    Something you can do is to play around with a rack of ribs that are "perfect" to you. Test how it feels when pulling 2 bones apart.  Or when poking the meat with a toothpick.    Or how the rack bends.   Then use that as your "test" in the future.
     

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