Babybacks (3) methods with pics

Discussion in 'Pork' started by chisoxjim, May 15, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Took a few weeks off ribs, needed to get back in the swing with a competition looming a couple weeks out. Worked on 3 different methods, (1) basic mustard slather and my rub, one a top secret variation, and (1) instead of using a mustard slather I used a sweet thai chili sauce, 5 spice, and rub.

    Basic prep of this 3 pack from RD, rinsed with cold water, then rinsed in white vinegar. membrane removed, and rubbed.



    thai slather:



    all ready:




    bottom rack of the WSM:



    WSM top rack:




    flipped and all together:



    got about 1.5 hours left, should be a good supper.
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great so far. Cant wait to see the finished product.
     
  3. caveman

    caveman Master of the Pit SMF Premier Member

    Looking good. Glad to see you back in action.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds like a tasty comparison.

    So what's the secret ingredient [​IMG][​IMG]
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    crashed out last night, ribs were really good, especially the rack made with the sweet thai chili sauce as the slather vs the mustard. Other 2 were good as well. Pictures dowloading now.
     
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    The slab with the sweet chili oil slather and 5 spice rub were the favorite. Simple, but just great. All were good. Tender, smokey, and a nice tug.

    done:











    thanks for looking, gonna have some of these cold from the fridge in a few.
     
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I've been using 5 spice powder in a couple of different rubs. The one I use has cinnamon, fennel, cloves, star anise and white pepper. What are the ingredients in your formulation?
     
  8. looks perfect!!!!!
     
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    this was the straight up 5 spice mix from Restaurant depot, no adders. I topped it off with some basic rub.
     
  10. treegje

    treegje Master of the Pit

    That had to be good, excellent job
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks man, really meaty, and porky run of ribs.
     
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Unfortunately RD doesn't have any locations in Maine. The reason I ask is because I have seen 5 Spice Powder with 7 ingredients listed on the label[​IMG][​IMG].
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    So how did the ones with the sarchi (chili garlic) sauce come out?? I would like to know but that stuff is really hot to. Now the other ribs look good and you didn't foil them at all did you.???
     
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    that is funny, the only ingedient i know for sure is star anise.
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks mark,

    it was a thai sweet chili sauce. more sweet than hot, those were really good, simple,b ut good.
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great lookin' ribs Jim, as usual !!!!------------->>[​IMG]

    I'm afraid to blink my eyes---you'll slip another meal past me !


    Bearcarver
     
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks man,

    you havent missed much, I haventsmoked much in the past 2 weeks, kind of refreshing my batteries, and tastebuds. [​IMG]
     
  18. nickelmore

    nickelmore Smoking Fanatic

    As usual I learn something every time I look at one of your posts.

    Where are you competing at?
     
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    I posted the comp. info on the beans thread. PM me and Ill give you some more details, i thik there are spots still open.
     
  20. pandemonium

    pandemonium Master of the Pit

    Nice ribs, how long did you cook them and at what temp? i am ready to do some more bb,s mmm
     

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