Baby Back Ribs (a few diff smokes, including my best rack of ribs ever)

[tander28]

Our local Dillons was running a special on baby backs a few weeks back, something like $1.99/lb. I bought 3-4 racks and have tried a few different techniques, but the one I detail below (and pictured), were my best two racks. One rack in particular was my best rack of ribs ever, including spares.

I rinsed and trimmed the ribs after getting them out of the package. The ribs from our Dillons tend to have a lot of bits of bone, I guess they need to sharpen their saw. Chose not to remove the membrane and was surprised how little it bothered me. Not sure if it was a coincidence these were so good with the membrane on but can't say I'll be pulling it again anytime soon. Seasoned liberally with Meat Church Holy Gospel and left uncovered in the fridge overnight. Smoked at 250 for just over 3 hours, and chose not to wrap them at all--another controversial move. Basted about 30 min before pulling them with Sweet Baby Rays that I punched up with some honey and red wine vinegar--this cocktail is becoming my go to sauce.

The color, rub, smoke flavor, bark, tug and chew were all just about perfect. I've always pulled the membrane and wrapped my ribs, so to do neither and have my best rack ever was curious. I picked up a few racks of spares even cheaper, and I'm excited to give them the same treatment and see how it works out.

 

[sandyut]

Looking good man!! Like you style! I never wrap my ribs anymore.

 

[Teal101]

My kinda ribs! I have always pulled the membrane, but I never wrap them. I'll give the no membrane pull a try on my next rack. Will also be trying that doctored up Sweet Baby Rays as that is my go to sauce for ribs. Lookin tasty!

 

[SlickRockStones]

Those are great looking ribs. I’m with you on ditching the foil, but still peel. Nice job.

 

[Sowsage]

Looks great! Nice bite on those. I too will have to give the sweet baby rays a try with the extras. I usually peel mine. And as a matter of fact the last half dozen or so of baby backs ive picked up from kroger were all ready peeled. So I guess if I wanted to try leaving it on I'll grab some from somewhere else lol.

 

[sandyut]

RE: Membrane pulling: I try to. But some baby backs seem to have a very weak one - it must some inherent thing or some part of the processing...dunno, dont really care. If I can get it off i do, if its a PITA and all wimpy and ripping apart - I have a brew and move on.

 

[Blues1]

No two ways about it...looks like a successful cook!

 

[SmokinVOLfan]

Ribs look great man! Great color and bite through. I have left the membrane on before and didn't care for it so I always pull. Used to do the same as you and foil wrap all mine. Best ones I have done I wrapped in butcher paper. Will never go back to foil. If you are experimenting try out the paper!

 

[Inkbirdbbq]

Nice!

 

[FreddieKU]

I spent a solid 30 minutes trying to get the membrane off of a rack of spare the other day, not being able to do it on baby back’s would be awesome but I guess I won’t chance it.

 

[sandyut]

I spent a solid 30 minutes trying to get the membrane off of a rack of spare the other day, not being able to do it on baby back’s would be awesome but I guess I won’t chance it.

Jeff has a good tutorial. basically start with a knife under the membrane and peel up some, grab with a paper towel and pull. On spares I have generally got most of it. BB - not so much.

I love Jeffs recipes for comments like this: "If you can't get it off for some reason, forget about it."

 

[tander28]

Looking good man!! Like you style! I never wrap my ribs anymore.

I definitley won't wrap baby backs anymore, 3 cooks in a row that I like the unwrapped better is good enough evidence for me.

My kinda ribs! I have always pulled the membrane, but I never wrap them. I'll give the no membrane pull a try on my next rack. Will also be trying that doctored up Sweet Baby Rays as that is my go to sauce for ribs. Lookin tasty!

The doctored sauce is an amazing glaze for ribs and burnt ends, best part is you can mess with proportions until you like it. I like throwing some rub in there too.

Those are great looking ribs. I’m with you on ditching the foil, but still peel. Nice job.

Thanks! I'll probably peel the next ones just to keep experimenting.

Looks great! Nice bite on those. I too will have to give the sweet baby rays a try with the extras. I usually peel mine. And as a matter of fact the last half dozen or so of baby backs ive picked up from kroger were all ready peeled. So I guess if I wanted to try leaving it on I'll grab some from somewhere else lol.

lol that sounds like a good "problem" to have!

RE: Membrane pulling: I try to. But some baby backs seem to have a very weak one - it must some inherent thing or some part of the processing...dunno, dont really care. If I can get it off i do, if its a PITA and all wimpy and ripping apart - I have a brew and move on.

Cheers to that, I'm with you on the membrane. My "screw it" threshold is pretty low.

No two ways about it...looks like a successful cook!

Thanks Blues!

Ribs look great man! Great color and bite through. I have left the membrane on before and didn't care for it so I always pull. Used to do the same as you and foil wrap all mine. Best ones I have done I wrapped in butcher paper. Will never go back to foil. If you are experimenting try out the paper!

Thank you! Was really pleased how they turned out more competition style. I was always a no membrane guy but got more relaxed lately--especially if I struggle at all. I have a roll of paper and have used it for spares but not the baby backs, may give it a shot!

Nice!

Thanks!

I spent a solid 30 minutes trying to get the membrane off of a rack of spare the other day, not being able to do it on baby back’s would be awesome but I guess I won’t chance it.

Jeff's tutorial is great, but sometimes it just doesn't want to come off.

Jeff has a good tutorial. basically start with a knife under the membrane and peel up some, grab with a paper towel and pull. On spares I have generally got most of it. BB - not so much.

I love Jeffs recipes for comments like this: "If you can't get it off for some reason, forget about it."

Here here, love Jeff's stuff for reasons just like that. Plain and easy.