Baby Backs Again!

[civilsmoker]

The boy was asked about some ribs so picked up a couple of salmon creek baby backs for the task order!

Just love the provider of these baby’s….no loin meat and membrane removed!

Split them, yellow mustard and dropped in the sand seasoned (modified Jeff’s rub) my go to!

On the RT 1250 @ 235

After 2 hours flipped them and glazed them….let that set for 20 min….

Flipped and glazed the topside….this is after 20 mins….

Glazed again and finished under the low broiler…..if you look close you can see it bubbly!!!

Bingo all done and ready to slice!

The slicing!!!

Oh man one happy camper!

And for the finish….like a true Idaho boy….a Idaho russet!

Meat and potato’s money baby!!!

 

[JLinza]

Those look great

 

[DRKsmoking]

looks great

Any day with ribs on the menu is a good day to me.

David

 

[sandyut]

Hankering for some ribs, your look great!

 

[BrianGSDTexoma]

Wow those look awesome! You are give Jeff @jcam222 a run on those plating pictures. Just phenomenal.

 

[912smoker]

Sign me up for rib plate

Keith

 

[pc farmer]

Dang. Fantastic looking ribs and tater

 

[seenred]

Mmmm nicely done Cortney - now I want ribs!

Red

 

[Fueling Around]

Mmm ribs. Been way too long. Wife takes the russet tater. I'll take a red

 

[civilsmoker]

Those look great

Thanks JL!

looks great

Any day with ribs on the menu is a good day to me.

David

Thanks David and yea any rib day is a good day!!!

Hankering for some ribs, your look great!

Many thanks sandy!!!

Wow those look awesome! You are give Jeff @jcam222 a run on those plating pictures. Just phenomenal.

Thanks Brian…..you know me how it looks if a big deal….you taste with your eyes first!

 

[civilsmoker]

Sign me up for rib plate

Keith

Will that be dine in or take out? Thanks Keith!

Dang. Fantastic looking ribs and tater

Much appreciated PC!

Mmmm nicely done Cortney - now I want ribs!

Red

Thanks red! These were so good in have another cook planned shortly!

Mmm ribs. Been way too long. Wife takes the russet tater. I'll take a red

The sun is out and the grass is growning so it’s rib time! Red taters are top shelf too! Thanks FA

 

[bauchjw]

Dang! You make it look so easy! Great cook!

 

[Parshooter]

Those look fantastic. Why did you cut the rack in half ?

 

[civilsmoker]

Dang! You make it look so easy! Great cook!

Thanks again Jed! Ever since I stopped stressing about probing or the bend testing and just look for a slight pull back on the bone and the marrow leaving the bone ends smoking baby backs have been simple….. I just follow the simple rules….ie no loin meat and don’t over cook them….3 to 4 hours tops at 235 depending on rack size…..if you don’t glaze then 2.5 to 3.5 hours….. you can spritz vs glaze with the same effect….ie slow down the cook and build bark.

Those look fantastic. Why did you cut the rack in half ?

Thanks PSter! I usually portion out my robes to a 4 bone serving….ie so the person gets 2 end ribs and two center ribs. I cut these in 1/2 vs 3rds because they were “baby”. Each rack was .9lb so me and the boy gobbled up a whole rack each!!!!

Ps here is how I usually do them…..

Friday Night Baby Backs!

The boy has been craving some ribs so tonight it was baby backs!! We just LOVE the supplier of these ribs….they are smaller, have no loin meat, and have the membrane removed. I also like to section the ribs to 4 bone sections…..I flipped one over to show that the san membrane…. I put a...

www.smokingmeatforums.com

 

[schlotz]

Sure wish we could find BBs without the loin around here. I can deal with removing the membrane. Those look perfect Cortney!

Matt

 

[realdocBBQ]

Good luck finding babybacks with little to no loin meat around here - butchers have realized they can charge $2.79-$3.79 for that extra half pound or more of meat instead of selling it at 30-40% less as part of a loin. Seeing babyback racks of 3lbs and even 4lbs on occasion is becoming increasingly common. Ugh!

 

[civilsmoker]

Sure wish we could find BBs without the loin around here. I can deal with removing the membrane. Those look perfect Cortney!

Matt

Thanks Matt!

This provider is the only one I have found that sells sans loin meat, they are a very high-end provider raise just up the road a bit from us... they even grow all their food so the are in total control of the product.

Its been a while since I've gotten one with loin meat but it gets trimmed right off and used for other things.....

Good luck finding babybacks with little to no loin meat around here - butchers have realized they can charge $2.79-$3.79 for that extra half pound or more of meat instead of selling it at 30-40% less as part of a loin. Seeing babyback racks of 3lbs and even 4lbs on occasion is becoming increasingly common. Ugh!

You hit the $$ aspect to it. I pay 6.99/lb for these baby's but like is noted above I use to just trim the loin off myself and bingo you end up with the ideal baby back rack at that time. When I see the term "extra meaty" its a shout to say pass.....

 

[GatorAGR]

The boy was asked about some ribs so picked up a couple of salmon creek baby backs for the task order!
View attachment 733935
Just love the provider of these baby’s….no loin meat and membrane removed!
View attachment 733936

Split them, yellow mustard and dropped in the sand seasoned (modified Jeff’s rub) my go to!
View attachment 733937
On the RT 1250 @ 235
View attachment 733938
After 2 hours flipped them and glazed them….let that set for 20 min….
View attachment 733939
Flipped and glazed the topside….this is after 20 mins….
View attachment 733940
Glazed again and finished under the low broiler…..if you look close you can see it bubbly!!!
View attachment 733941
Bingo all done and ready to slice!
View attachment 733947
The slicing!!!
View attachment 733943
Oh man one happy camper!
View attachment 733944
And for the finish….like a true Idaho boy….a Idaho russet!
View attachment 733945
Meat and potato’s money baby!!!
View attachment 733946

May be a silly question, but how long do you put them in the broiler at the end? I love your process by the way of just watching the bone pull back. I've tried everything else and it seems like mine are always over cooked and usually my bones are pulled back way too much.

 

[civilsmoker]

For Baby backs this is what I look for....the scalloped edge....this shows that the rendering is working. you can also see the bone tips blackend and even marrow leaving drips. This indicates the center of the bone is hot enough to cause rendering and it has been hot enough to have marrow "run" out of the end. Again Baby backs don't need to be endlessly cooked to be tender, the below will give you a very tender bite off the bone rib that is juicy!

I use a low broil setting for about 3-5 mins once the broiler is hot. I keep an eye on it and watch the texture change to a small bubby which indicated the "liquid" is mostly gone and its a set glaze.

If your oven doesn't have a low broil then lower the rack to mid oven or lower as this will reduce the intensity. If you are going to hold them for a while then hold off on the broil till right before you are going to present them as this will make the "picture" worthy!

As I noted above the smaller BBs only need a total of 3 hours a larger rack loin meat removed 3.5 hours. Here is a post with one of each so you can see the results/difference. The sliced shot is the proof in the pudding. I didn't broil the ones in the thread below and if you look closely you can see the improvement of the bark when it is broiled as the ones above. You can also glaze with your fav BBQ sauce just be very careful in the glaze as the high sugar content can burn very quickly

Winter Baby Backs!

The first in town snow happened today so I thought some nice baby backs would be nice to welcome in the cold white stuff……. Started out with a local farm baby backs, these are smaller in size, have the membrane removed and have the loin meat trimmed, ie these are the good old days BBRs. This...

www.smokingmeatforums.com

 

[Astralogics]

First off, amazing looking ribs!

When I see the term "extra meaty" its a shout to say pass.....

This 100%!! Taught a buddy how to do babybacks a few weeks back, and he bought those "extra meaty" racks. He thought I was insane after I zipped off the loin meat. He did calm down after realizing they make some good chef snacks while waiting though!