1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Crappy Q-View but best ribs Ive ever had!

Discussion in 'Pork' started by nrok2118, Aug 21, 2010.

  1. nrok2118

    nrok2118 Fire Starter

    did some baby backs today, tried two different rubs.  One was Kansas City style, the other Memphis.  Applied heavy rub to the ribs and let sit out for about an hour.  Used the 2-2-1 method with some racks. I kept the Memphis rubbed ribs dry but did a honey/bbq sauce glaze on the Kansas City's on a hot grill for a minute.  All I can say is WOW, the Kansas City style ones were the best ribs i ever tasted. Wish my phone took better pictures, these ribs were picture perfect. 

    Kansas City:





    I think my Mother took some pictures with a real camera, ill see if i can get them up!
  2. captsly

    captsly StickBurners

    Thats some good looking ribs there!!
  3. chefrob

    chefrob Master of the Pit OTBS Member

    both look good............
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking ribs.  Baby backs are my favorite.[​IMG]
  5. bacardi

    bacardi Fire Starter

    Looks so good!  You mentioned you loved the KC, how was the Memphis?
  6. nrok2118

    nrok2118 Fire Starter

    Memphis was good, my Dad loved them.  The picture of the done rib is of the Memphis, they really had great color and just enough pull.  This was my first time with babies, Ive only done spares.  I now have to try the exact recipe/procedure with some spares to see if the babies really made that much of a difference.
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    they look very good
  8. congrats on hitting your personal best!

    those are some delicious looking ribs!
  9. bacardi

    bacardi Fire Starter

    Glad they turned out well.  Around where I leave, babybacks are almost three times as expensive as spares.  With the spares you also get some the bonus trimming when cut to St. Louis.  Getting of topic but I figured out something to do with the trimmings, cut em into roughly 3/4" piece throw in a bowl, toss in sauce and put a loaf a sandwich bread beside it. :)