Featured Friday Night Baby Backs!

[disco]

The boy has been craving some ribs so tonight it was baby backs!!

We just LOVE the supplier of these ribs….they are smaller, have no loin meat, and have the membrane removed.
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I also like to section the ribs to 4 bone sections…..I flipped one over to show that the san membrane….
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I put a light coating of Dijon for rub glue and then “dropped in the sand” seasoned them with a modified Jeff P. Original rub, note I double the base spices and add a Tbsp of powdered butter and do. 1/3 each split of the sugar of brown, in the raw and white sugar…..
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Put these on the RT 1250 top rack at 235……
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Since these are smaller they are a short cook, these are 2 hours in ready for a glaze….
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Glazed up….1.5C chicken stock, 2 Tbsp rub, 1 Tbsp raw sugar & white wine vinegar with a pinch of salt and a splash of starch slurry….simmered and reduced by 1/2…..flipped and glazed the back at the 2 hour mark….
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Flipped and glazed to top side at the 2.5 hour mark….
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Pulled them at 3 hours and the. Glazed and then under the house broiler to get it nice and set….it goes bubbly vs blackening cause the minimal sugar and stock base……all down now and ready to slice….
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Bingo man oh man just happy…..
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Plated with some doctored box mac….also had some corn bread muffins with honey butter that didn’t make the pic….
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Just BB rib money!!!!
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Thanks for viewing our winter time BB dinner snack!

Put me in coach! I'd be all over these.

 

[civilsmoker]

Put me in coach! I'd be all over these.

Saddle up your in! Thanks disco!!

 

[dward51]

Thanks for the update on the amounts. I'm absolutely giving this a try! And saving it as a modified version of Jeff's Rib Rub in my index.

 

[schlotz]

I'd sure like to try these. Everything around here has part of the loin on them which is why lately I've been steering towards St Louis cuts. Wish their meatandpotatoes on-line site would sell then in individual packs vs 2/ package. Only two of us here and not that fond of thawing enough to pull apart and re-freezing the 2nd rack for later.

 

[civilsmoker]

Thanks for the update on the amounts. I'm absolutely giving this a try! And saving it as a modified version of Jeff's Rib Rub in my index.

Welcome dw! It’s a nice variation, I also us this same rub on wings. It’s magic!

I'd sure like to try these. Everything around here has part of the loin on them which is why lately I've been steering towards St Louis cuts. Wish their meatandpotatoes on-line site would sell then in individual packs vs 2/ package. Only two of us here and not that fond of thawing enough to pull apart and re-freezing the 2nd rack for later.

Before we came across these I would trim off the loin part….then would cut in the 4 bone sections and vac seal meal size for the freezer….makes it easy that way….in didn’t thaw them just ran under the faucet enough to get the vac bag off, then mustard, season, and on the smoker frozen….added about 25-30 to the cook and good to go!