Babybacks

Discussion in 'Pork' started by grothe, Mar 23, 2009.

  1. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Wanted to get some beef ribs, but they were sold out at the butcher. Ended up with some babybacks instead. Figured I'd try something different than the 3-2-1 variation. Since I'm usually busy working on something while I'm smokin...I was gonna try to skip the foiling and smoke em straight through.

    Rubbed up and off to the smoke


    Hour 3 @ 225* smoker temp...mopped every hour w/ apple juice/JD


    Hour 4...Sauced w/ Cattleman's Gold (thinkin that would help keep em moist)


    Hour 5... Done


    Not Bad!! Not too dry and not fallin off the bone


    Still lookin forward to some beefies, but these were pretty good
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    They look great Gene nice job [​IMG]
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Thanks Jerry....congrats again on the new title....much deserved!!
    [​IMG]
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yum, Gene, those look delicious. Nice job!

    I agree with you though, pork ribs just don't satisfy the beef rib craving. [​IMG]
     
  5. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Pink to the bone! Pink to the bone deserves [​IMG] .

    They look great.

    BBQ Eng.
     
  6. pi in sc

    pi in sc Fire Starter

    WOW! That ring is incredible. Do you think it was the result of the long smoke/no foil or do you always get such a deep ring?
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice work. Look super.
     
  8. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Looking mighty fine from here!
     
  9. athabaskar

    athabaskar Smoking Fanatic

    Real nice Gene. I'm a beef guy too, but I like to skip the 3-2-1 and go all the way without foil with pork when possible. It's usually easy here in Texas when it is hot out, but what was your outdoor temp for this smoke? Was the deep ring from low and slow, or higher temps? I see you got it done in 5 hours. Please -more info! The bark looks great.
     
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Looks good!
    You don't need tin foil for great ribs [​IMG]
     
  11. fishawn

    fishawn Smoking Fanatic

    Gene, Gene, the rib smoking machine!....VERY NICE!.....Points[​IMG]

    Any Avatar pics with sun?, We are getting tired or snow & rain in WA.

    Extra Points next time with SUN photo's![​IMG]
     
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Thanks everyone for the kind words!

    Pi in SC & Athabaskar - I think it was a result of the lack of foiling...deepest ring I've had to date. Outside temp was around 40*

    Fishawn - I hear ya brother...I'll change my sig pic when I get a chance!! LOL
     
  13. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Great looking ring Gene. Man, bet they tasted good,,,they look darn good, Nice
     
  14. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]

    I did a butt yesterday.... smoked for 12 hours.. never opened the smoker... no foil... no mop.... it was juicy and tender and shweeeeet. The first ribs I ever did were smoked for 5 hours without foiling and they were awesome. These look tasteeeeee!
     
  15. mofo

    mofo Meat Mopper

    Nicely done Gene. I did some baby backs this past weekend and was tempted to try without foil but was afraid I would dry them out!
     
  16. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I was wondering if foiling was necessary as I usually don't. Was going to try with next batch. Maybe I will do both and see how it works. Points for a great q-view!
     
  17. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    These where pretty meaty, so I think it worked out well.
    Thinner ribs just might dry out too much without foiling.

    Just a thought.
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great job Gene.[​IMG]
     
  19. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice job Gene!!! its good to try different things and thks for sharing with us!!![​IMG]
     
  20. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice looking meal there, Gene. That sauce you used to mop the ribs with looked good too ... [​IMG]
     

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