Baby backs

Discussion in 'Roll Call' started by robs ribs, Jan 21, 2015.

  1. striving to make perfect ribs to serve to friends and family and doin pretty good so far, never really sure how much wood to use or if it really maters as long I keep a steady temp. I have had one experience with bitter tasting ribs that were instantly dog food . What's the deal ? ( I know .... That's a spare rib ) 😎
     
    Last edited: Jan 21, 2015
  2. Looks Great

    Gary
     
  3. Taste great too
     
  4. I'm Jealous !!!

    Gary
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Practice makes perfect looks like yours are coming along well!
     
  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  7. Some 3 2 1 spare ribs and jeffs awsome meatballs made for some great super bowl food this weekend
     
  8. Man those look tasty

    Gary
     
  9. The meat balls were awsome , thanks so much for the recipe, definitely be fixin those again
     
  10. And the spare ribs weren't to bad either 😃
    Totally hooked on smokin great food
     
  11. Rob's Ribs look great

    Gary
     
  12. I don't think there is such a beast as the perfect rib, we are cooking meat not building widgets . What type of wood are you using?
     
  13. Your right about the perfect ribs but always fun to try , I usually use cherry when I'm smokin ribs
     
  14. Ah the chase of perfection, many of us are obsessed with it. Cherry is great wood. I tend to keep a log of every smoke in the pursuit of the ultimate smoke.
     

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