Found baby back ribs for $1.50 a pound at Kroger

[Tallbald]

Bought 5 racks, as their regular cost was $3.49 to $3.99. Planning my first rib smoke for two racks on Sunday when the weather is supposed to cooperate. I expect I'll try the 3-2-1 method I read so much about, but will review things before beginning. I'll be using wood only i my Highland offset. Wish me luck folks! Thanks. Don.

 

[pc farmer]

That's really cheap. BB is on sale here for 2.79 a lb.

 

[motocrash]

Good luck and great price on the ribs!

 

[bdskelly]

Nice score. Please post the smoke! B

 

[old sarge]

Get a few racks for me!

 

[foamheart]

Don't forget to boil 'em first. <Chuckles>

 

[gonavy]

Great, but with Baby Backs your better off doing 2-2-1 when I wrap I put squeeze butter, honey and dark brown sugar comes out great. Good luck with your we need pics..lol

 

[old sarge]

I smoke my ribs naked;)

 

[SonnyE]

I smoke my ribs naked;)

That... is too much information!
Why would taking off your clothes make your ribs better?

 

[old sarge]

YUP! Seriously, I tried the foil method and did not care for it.

 

[Tallbald]

Smoking naked is one thing but I found out early in marriage that frying bacon naked isn't a good idea.
These are the first ribs I will have ever done. Hadn't yet heard of the 2-2-1 approach. I do have real butter, honey and light brown sugar here. Would that combo still be fine with Sweet Baby Ray's original BBQ sauce brushed on for the last 1 hour smoking unwrapped? I want one rack to be with the SBR's for my supportive wife. Don

 

[old sarge]

I always do a simple dry rub: Kosher salt, cracked pepper, garlic powder, and brown sugar. 225 degrees. I start checking the ribs for pull back at the 4 1/2 hour mark. No sauce during the smoking process. Sue Bee honey BBQ sauce is warmed and I let folks add as much or as little as they like when served. BUT! Everyone has their own taste preferences regarding how they like their ribs done. I leave them naked so that nearly all the fat is rendered out. The time I foiled, ribs were fall off the bone tender but somewhat fatty. And they were moister than the naked method. All a matter of taste/preference.

 

[SonnyE]

I always do a simple dry rub: Kosher salt, cracked pepper, garlic powder, and brown sugar. 225 degrees. I start checking the ribs for pull back at the 4 1/2 hour mark. No sauce during the smoking process. Sue Bee honey BBQ sauce is warmed and I let folks add as much or as little as they like when served. BUT! Everyone has their own taste preferences regarding how they like their ribs done. I leave them naked so that nearly all the fat is rendered out. The time I foiled, ribs were fall off the bone tender but somewhat fatty. And they were moister than the naked method. All a matter of taste/preference.

You have salvaged my mental picture of nakedness hanging out at the smoker. Oh!

My gang has grown accustomed to dig in ready ribs, and I've been told not to mess with the ribs.

 

[old sarge]

Once I hit the sweet spot, I too was told to not tinker with the ribs as well as butts and brisket.

 

[SonnyE]

Smoking naked is one thing but I found out early in marriage that frying bacon naked isn't a good idea.
These are the first ribs I will have ever done. Hadn't yet heard of the 2-2-1 approach. I do have real butter, honey and light brown sugar here. Would that combo still be fine with Sweet Baby Ray's original BBQ sauce brushed on for the last 1 hour smoking unwrapped? I want one rack to be with the SBR's for my supportive wife. Don

LOL! Yeah, Don, it isn't good to get hot bacon grease popped on sausage.
One of my tools is to take SBR, then doctor it with the ingredients I've grown to love in my rub. And the Piece de Resistance is a healthy glob of Clover Honey. (I thought it was Sage Honey)
I put Black Pepper, Lawery's Season Salt, Granulated Garlic, Onion Powder, and lately sneak in some Cyan and Smoked Paprika.
I mix this up in a seal-able glass bowl and let it sit in the fridge to marry the flavors. Then paint it on my BBQ. (It is the cooks prerogative to taste test the sauce blend.)
Sometimes I'll do a whole squeeze bottle of it, then re-bottle it for use in smaller batches. Ready to go.

Sometimes my wife likes just straight from the bottle Sweet Baby Rays.
But my preference is doctored.

You will find your way. There will be seasonings you like, and eventually you will probably mix them beforehand and develop your own "Signature Rub". Or find an off the shelf you prefer, and then try using these in different ways.
Maybe mixing it into a cup of SBR sauces.
Mix in a bowl the dry ingredients, bottle into an empty Shake-r-Spoon type seasoning bottle, and label.



Snicker-snicker... no so secret. :)

 

[SonnyE]

Once I hit the sweet spot, I too was told to not tinker with the ribs as well as butts and brisket.

LOL! Yep, Sarge, we can find ourselves chained to the grill, so to speak... o_O

 

[old sarge]

Chained? The grill is the 21st century version of the old ball and chain. When the weather turns hot, and the wife says it is too hot to use the stove because it will heat up the kitchen she will invariably suggest that "WE" grill and cook outside. We is me and a cold Pabst. And maybe a dog or two. The temporary solitude is a bonus.

 

[SonnyE]

Chained? The grill is the 21st century version of the old ball and chain. When the weather turns hot, and the wife says it is too hot to use the stove because it will heat up the kitchen she will invariably suggest that "WE" grill and cook outside. We is me and a cold Pabst. And maybe a dog or two. The temporary solitude is a bonus.

LOL! LMAO!
"WE" just finished repainting two bathrooms. It began with her dabbling around painting the low cut in's, then it was "Could YOU do the high stuff? I can't reach it." Well, hell no a 5' 0" woman can't reach high stuff. Didn't take a degree to figure that out. So, of course I finished that bathroom.
Then it was on to the throne room off the Master Bedroom. It needed some repair work to the ceiling after "I" scraped away some loose paint. (Primed, skim coat, sand, skim coat, sand, prime...)
But what chaps my butt is the Son comes over and it's the bathroom she painted... :mad:

I went to the store last night to get some milk, eggs, Hot Dogs, odds and ends. Danged if a 12 pack of Pabst didn't somehow find it's way to the bottom of my cart....

So Cheer's, Sarge! Here's to Temporary Solitude, even if it is hot enough to fry an egg on the sidewalk! ;) LOL!
And dang, that tastes GOOD! :D

 

[old sarge]

5ft tall? My wife missed it by 1/4 inch - 4 11 3/4. And won’t use a ladder. I’m 6 4 and don’t need one. WE can be tough. PBR is sneaky. Like a lost pup, sort of follows one home.

Meanwhile, back to the original post: How did the ribs turn out?

 

[SonnyE]

Tallbald seems to be MIA.
Maybe the beer made him sleepy?