Baby back ribs question

Discussion in 'Pork' started by zump, May 30, 2015.

  1. zump

    zump Fire Starter

    Hi all its me again! I have looked for suggestions for prepping baby back ribs to smoke but wanted to ask everyone one here before I start! I have 2 large racks of baby backs and want to smoke them tomorrow! What is the best way to prep them (in your opinion), marinade? Rub and sit overnight? Inject? I have read about using mustard to get rub to adhere, curious! Not sure if u can inject ribs haha! Please advise!!! I will be posting qview once I start! Help!!!
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Rub and put them in the pit, cook until done and enjoy. If it's your first you should keep it simple IMHO.
  3. zump

    zump Fire Starter

    It is my first! I want to keep it as simple as possible haha! I do have a day to prep so any recommendation on overnight prep?
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Others will chime in, this is just my personal way I do ribs. I remove the membrane on the back, maybe just trim a little if there's some bigger chunks of fat, or anything loose, etc. I've done them rubbed with a light coat of mustard, EVOO or peanut oil.... I've also done them with just the rub & nothing else ! All ways have turned out good IMO ! I've tried a bunch of different rubs or sometimes we just hit them with some SPOG & keep it simple ! Sometimes I'll rub & let sit over night.... But usually I just sprinkle on some rub as the smoker is coming to temp ! I've never marinaded or injected & the ribs come out juicy ! I don't personally foil !

    You'll learn with a few smokes what your preference is, making tweaks here & there.... Just enjoy & have fun with it !
  5. I never do any overnight prep, but there are members that do. I smoked 2 racks yesterday  Took the out of the package, rinsed, patted dry and removed the membrane on the back side, Rubbed a little yellow mustard on them and my seasoning they sat about 10 min before they went on.

    NOTE:  You don't have to use mustard, you can use oil or anything you like or nothing at all. The mustard imparts no flavor jut a sticking agent.

                 The last ones I did I just used my rub.

  6. gnarbrah

    gnarbrah Meat Mopper

    I use mustard and rub the night before. Wrap them in cling wrap and let em sit overnight. Makes your fridge smell good every time you open it too. I typically do the 2-2-1 method but they always seem good to go at 2-2-.5
    Home cooked ribs are always the best. Usually run in the 230-250 range pit temp. You'll do great smell all you want but just don't peek till the clock says you can!
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    RUB , SMOKE and ENJOY  . . .[​IMG]

    Have fun and  . . .
  8. zump

    zump Fire Starter

    they are on!
  9. zump

    zump Fire Starter

    Fresh out of foil! Sauce applied!
  10. matchew

    matchew Smoke Blower

    They look good, brother. How'd the taste?
  11. joe black

    joe black Master of the Pit OTBS Member

    Sorry this is late, didn't see it before. What I see really looks good. I hope you used Watering Hole or Gary's advice, they were spot on. I did 3 racks on Memorial Day, 1 with my rub and sauce, 1 with SPOG and my sauce and 1 with Jeff's rub and sauce. All of them turned out good and everyone liked them. No one had a preference. So, the bottom line is just prep right and cook right and use whatever rub is good to you and it will all turn out. Remember, you can always eat your mistakes. Good luck, Joe

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