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!

 

[miller51]

Great looking plate of food, man I love me some ribs and have been eating the box mac since I was a kid and the grand kids prefer it so we alwayshave it around... although I enjoyed a fancy homemade version, can't go wrong with the blue box and some ribs!

 

[civilsmoker]

Great looking plate of food, man I love me some ribs and have been eating the box mac since I was a kid and the grand kids prefer it so we alwayshave it around... although I enjoyed a fancy homemade version, can't go wrong with the blue box and some ribs!

Thanks miller! Oh, next time you make the box mac trade out the milk for heavy cream....It's a thing......and if you want the Gordon Ramsey version put the butter, powder, and cream in a bowl and heat up in the MW before adding.....It makes it creamy creamy!

 

[sandyut]

YES! Those look amazing. Great cook!

 

[Hijack73]

Word my friend, word.

I'm in the minority - I love baby backs. My favorite pork rib.

 

[civilsmoker]

YES! Those look amazing. Great cook!

Thanks sandy!

Word my friend, word.

I'm in the minority - I love baby backs. My favorite pork rib.

Well Hjk we are in the same boat as is my fam….baby backs are top shelf at our house. I have cooked enough of these and because they are so consistent they are the same cook 3 hours on the smoker and finish glaze in oven oven….(20-30 min depending on side prep…..

And word right back at ya!

 

[Okiejoebronco25]

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.
View attachment 730000

I also like to section the ribs to 4 bone sections…..I flipped one over to show that the san membrane….
View attachment 730001

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…..
View attachment 730002

Put these on the RT 1250 top rack at 235……
View attachment 730003

Since these are smaller they are a short cook, these are 2 hours in ready for a glaze….
View attachment 730004

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….
View attachment 730005

Flipped and glazed to top side at the 2.5 hour mark….
View attachment 730006

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 done now and ready to slice….
View attachment 730007

Bingo man oh man just happy…..
View attachment 730008

Plated with some doctored box mac….also had some corn bread muffins with honey butter that didn’t make the pic….
View attachment 730009

Just BB rib money!!!!
View attachment 730010

Thanks for viewing our winter time BB dinner snack!

Wow! Looks amazing. Doing bb today. Only hope they are 1/2 as good as they look.

 

[mcokevin]

Do they cook any differently cut beforehand? I may need to try cutting them like this, easier to plate later!

Look delicious, great cook.

 

[civilsmoker]

Wow! Looks amazing. Doing bb today. Only hope they are 1/2 as good as they look.

Thanks and fingers crossed for ya....just remember BBs don't need to be cooked endlessly, they have a sweet spot and its much early than one things. Post some pics if you can!

Do they cook any differently cut beforehand? I may need to try cutting them like this, easier to plate later!

Look delicious, great cook.

Many thanks MC! Yest the do cook differently, ie each portion has 1 end pieces so more caramelized bark. Additionally if you happen to have a thicker section you can put them on earlier or pull later.... It offers flexibility!

 

[indaswamp]

Man o Man do those ribs look good! I need to put some ribs on soon!

 

[Gonna Smoke]

Don't know how I missed this, but good looking ribs for sure. By cutting them, they'll fit better around a vortex on a Weber grill...

 

[civilsmoker]

Man o Man do those ribs look good! I need to put some ribs on soon!

Thanks Swamp! Ribs just hit the spot at the right time!

Don't know how I missed this, but good looking ribs for sure. By cutting them, they'll fit better around a vortex on a Weber grill...

Thanks GS and it would make hot and vortex fast easy! It also keeps the from drying out compared to doing singles on the vortex as well. I did the for grilling spares on a gasser many many moons ago….

 

[Rafter H BBQ]

Not sure how I missed this one my friend… but phenomenally done! Those ribs are legit!

Had some SCF ribs, and they are might tasty!

 

[civilsmoker]

Not sure how I missed this one my friend… but phenomenally done! Those ribs are legit!

Had some SCF ribs, and they are might tasty!

Much appreciated Rafter! Salmon Creek are raise just up the street from ya….. oh next time you are at Wallymart look for the Falls brand smoked/cured spares. They are line of SCF. Just 15 mins on the grill for some char….just crazy good ribs in 15 mins! I should do a post with them….