No wrap Baby Backs!

[mike5051]

I'm doing a couple of racks of BB's today.  They are 3.8 lbs each, very meaty.  I applied yellow mustard and Jeff's rub, and onto the WSM at 225-250 for 4 hours without peeking.

ribs rubbed.jpg

• mike5051
• Jul 2, 2017

At the 4 hr mark, I lifted the lid and checked the IT, it was between 170 and 180 between bones.  I sauced the lower rack for my better half...

ribs sauced.jpg

• mike5051
• Jul 2, 2017

I'm gonna let my rack cruise without sauce...

ribs dry.jpg

• mike5051
• Jul 2, 2017

I'll check em in about an hour.

Mike

 

[syncom]

yea buddy looks great!!! I guess i will have to try some of Jeff's rub. I have seen and been told that i should try it. Great looking ribs. 

 

[b-one]

Looking great,you still need a Cajun bandit rotisserie ring and spit for your kettle just another tasty way to make ribs and other stuff! Then you'll want the 22.5 WSM to use it on like I do!:devil:

 

[mike5051]

Looking great,you still need a Cajun bandit rotisserie ring and spit for your kettle just another tasty way to make ribs and other stuff! Then you'll want the 22.5 WSM to use it on like I do!

You're an evil man b-one!  

 

[mike5051]

 
yea buddy looks great!!! I guess i will have to try some of Jeff's rub. I have seen and been told that i should try it. Great looking ribs. 

Thanks!  Once i tried Jeff's recipe, I havent tried any other rubs.  It is very adjustable for different amounts of heat or sweet.  Good stuff!

 

[mike5051]

I was trying out SmokinAls ribs to IT temp method and smoked till 195 IT. I then wrapped them to rest, which may have raised the IT higher because some were fotb.  My better half loved them.  I'm still cleaning up and haven't tried mine.  They seemed perfect when slicing.

Hers with sauce...

sauced sliced.jpg

• mike5051
• Jul 2, 2017

Mine without sauce...

dry sliced.jpg

• mike5051
• Jul 2, 2017

Thanks for looking!

Mike

 

[b-one]

Tasty looking ribs! I only counter rest ribs briefly if there lucky.

 

[myownidaho]

Those looks great! I throw my racks on the cutting board and loosely cover with foil while I finish up and plate the sides. Figure 10-15 minutes.

 

[mike5051]

Tasty looking ribs! I only counter rest ribs briefly if there lucky.

Those looks great! I throw my racks on the cutting board and loosely cover with foil while I finish up and plate the sides. Figure 10-15 minutes.

Thanks guys!  

They were wrapped for about 10 minutes.

 

[mike5051]

Mine are perfect!

bite through.jpg

• mike5051
• Jul 2, 2017

Here's my dinner plate!

plate.jpg

• mike5051
• Jul 2, 2017

Mmmm!

Mike

 

[pc farmer]

Great cook.

Ribs look great.  

I dont rest my ribs either.

Try spinning your next ribs.    Thats the only way I do ribs now.   Self basting, and done in 90 mins over a hot fire.

 

[joe black]

Mike, those really look good, especially the second set of pics. They look really moist and with a good tug. IMO, Jeffs rub and sauce are the greatest. I have adjusted mine to be just a little sweeter and a little less heat. All of my family and friends like it that way. My smoker likes to run at 250-275* and my baby backs give me a really good bend in 3 hours. Then, I sauce/glaze twice for 15 minutes each time. Very moist, very tender, finished just right with a slight tug.

Yours look real meaty. Where do you but them? I buy Swifts Premium baby loin backs at Costco. They have a good portion of the loin meat left on and the membrane already removed. Ribs are probably my favorite food to cook and as I said, yours look awesome.

Keep 'em coming, Joe. Thumbs Up

 

[b-one]

Mine are perfect!

bite through.jpg

• mike5051
• Jul 2, 2017

Here's my dinner plate!

plate.jpg

• mike5051
• Jul 2, 2017

Mmmm!

Mike

Only three bones?!? I call bs!! Admit it was your first plate or you sampled!

 

[mike5051]

Only three bones?!? I call bs!! Admit it was your first plate or you sampled!

LOL!  You know I was the one slicing two racks of ribs!  You know all the meat that isn't attached to a rib bone....those were my quality control!  They were very meaty and delicious!

Mike

 

[mike5051]

 
Great cook.

Ribs look great.  

I dont rest my ribs either.

Try spinning your next ribs.    Thats the only way I do ribs now.   Self basting, and done in 90 mins over a hot fire.

Thanks!  It sounds like spinning meats would be right up my alley!

Mike

 

[mike5051]

Mike, those really look good, especially the second set of pics. They look really moist and with a good tug. IMO, Jeffs rub and sauce are the greatest. I have adjusted mine to be just a little sweeter and a little less heat. All of my family and friends like it that way. My smoker likes to run at 250-275* and my baby backs give me a really good bend in 3 hours. Then, I sauce/glaze twice for 15 minutes each time. Very moist, very tender, finished just right with a slight tug.

Yours look real meaty. Where do you but them? I buy Swifts Premium baby loin backs at Costco. They have a good portion of the loin meat left on and the membrane already removed. Ribs are probably my favorite food to cook and as I said, yours look awesome.

Keep 'em coming, Joe.

Thanks Joe!  They are Swifts Premium loin back ribs, "Extra Meaty" is on the package.  One rack per vac pac and the membrane is not removed.  Winn Dixie is my local grocer and always has them in the meat counter.  The price varies, but usually around 5.99 per pound and the racks weigh between 3.5 and 4 lbs.  Without a sale, you're looking at over $20 a rack.  Then I see all these heat and eat packages of pre cooked ribs for less then my raw ribs, and wonder if it's worth my time and effort to smoke my own.  The answer is in the results!  

Mike

 

[mike5051]

Thanks for the points too guys!  I didn't see them earlier!

Mike

 

[SmokinAl]

Fantastic looking ribs Mike!

Definitely a point worthy smoke!

Al

 

[joe black]

Mike, Try Costco if you have one nearby. The ones that I get are 3 to a Cryovac and I think I remember them being less than $5.99. Also, in 3 or 4 years, I have never found them to have a membrane.

As far as samples are concerned, those last 2 really little bones with just a very small piece of meat are meant for the chef. It is a good reason to lift the lid just a little at the two hour mark. Keep them on the FB end and in a close little group.

Points, of course. A great cook and pics. Joe. :points:

 

[mike5051]

 
Fantastic looking ribs Mike!

Definitely a point worthy smoke!

Al

Thanks Al!  I smoked them to 195 IT, first time using your method....It won't be my last!  They came out perfect!

Mike