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Baby backs 2 different ways, Dutch's beans, Eman's banana pudding

voldaddy

Meat Mopper
189
10
Joined Mar 8, 2008
Had a busy day today. As the title reads, I did baby backs 2 different ways. I had 3 slabs total, and did 2 my normal 2-2-1 with sauce, and the last one I did with the brown sugar method, no foil.

After rubbed and rested overnight in the fridge:



The slab rubbed with brown sugar:



The brown sugar after an hour:



The ribs with brown sugar, no foil, after 5 hours of 225* and hickory:



The other 2 slabs, with traditional 2-2-1 method:



Dutch's beans, sans the jalapeno peppers, after 3 hours in the MES:

 

voldaddy

Meat Mopper
189
10
Joined Mar 8, 2008
Sorry for the sloppy Q-vue, learning the new set-up.

I'm not a big fan of baked beans, but Dutch's are incredible. I have read many many posts talking about how good they are, and decided to try them. They will get made a lot from now on.

Eman, your banana pudding recipe is 2 things; simple and excellent! My 6 year old daughter helped me make it last night, and we let it rest. We added the Cool-Whip and 12 decorative Nilla Wafers today.

As far as preferences, half the group liked the brown sugar better, the other half liked the traditional 2-2-1 sauced ribs.

I did notice that the brown sugar ribs seemed drier, which is natural because they weren't foiled for 2 hours.

I didn't want to foil them as I feared I would lose the brown sugar coating.

I think I may pull them a little sooner than 5 hours next time and see if it helps. I spritzed with apple juice every 30-45 minutes.

Add some of my wife's potato salad, and it was a great meal.

Thanks for looking!
 
Last edited:

rdknb

Master of the Pit
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it all looked god, What I have been doing with my ribs is mixing some brown sugar with my reg rub and I very pleased with the out come
 

eman

Smoking Guru
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Glad ya like the nanner pudding.

 I also use a fair ammount (alot) of brown sugar in my pork rub.

 I also will use cane syrup or molasses instead of yellow mustard to hold the rub on the pork.
 

mballi3011

Epic Pitmaster
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Joined Mar 12, 2009


I'm with E on this one you sure have alot of brown sugar on your ribs. I like a little sweet tingle to my pork but you have  boat load on them. Were they really sweet or did some burn off???
 

voldaddy

Meat Mopper
189
10
Joined Mar 8, 2008


I'm with E on this one you sure have alot of brown sugar on your ribs. I like a little sweet tingle to my pork but you have  boat load on them. Were they really sweet or did some burn off???
Not sweet at all. I saw this method here and on the Youtube video linked. I put mustard and regular rub on all three slabs and let them rest overnight. Then, I sprinkled the regular rub back on the brown sugar ribs prior ro smoking. Most of the brown sugar melts off and makes a nice glaze before ever making the smoker. They were actually pretty good, just a tad drier than I would have liked. That being said, I will probably make them again, and spritz more often, or try foiling them.
 

voldaddy

Meat Mopper
189
10
Joined Mar 8, 2008
Glad ya like the nanner pudding.

 I also use a fair ammount (alot) of brown sugar in my pork rub.

 I also will use cane syrup or molasses instead of yellow mustard to hold the rub on the pork.
It's good stuff! Thanks for sharing the recipe.

I had my regular rub underneath the mound of brown sugar. I read the posts here about using brown sugar, and thought I would try it out.
 

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