My plan today was to practice some more on baby backs. They have been coming out pretty good, but I knew I could do better. Just before going to the meat market, I saw a post here on burnt ends. So I picked up four nice boneless ribs to play with.
I cubed them into one inch cubes. I placed them into two zip lock bags with a little vegetable oil and about a quarter cup of brown sugar based rub. I coated the cubes evenly and let them sit overnight in the refrigerator.
The next morning I fired up the smoker to 225 degrees with apple. I put the cubes on small trays with racks that I found that will fit my little thirty inch smoker. I added a bit more rub.
I let them smoke until they reached 160 degrees and pulled them. I put them into foil pans and added homemade brown sugar bourbon sauce. Give me a spoon and I’ll eat that sauce like soup.
I put them back into the smoker and raised the temp to 300 degrees to set the bark. When they looked good, I covered the trays with foil for an additional thirty minutes.
Wow. They stole the show. The have a ton of flavor and came out juicy and tender. These should be good with scalloped potato’s or roasted red potato’s.
The baby backs are the best I’ve done yet. I did the 3-2-1, but next time I will try 3-1-1 and adjust on the end. They are just a little too fall off the bone for my preference, but they taste great and are juicy. I’m getting better each time.
A friend joined me to watch the smoker. To amuse ourselves during the smoke, I brought out the trail mix that I made yesterday from the cheese I smoked last week. I also put in some German sausages to smoke. Since it was cold out, a little Four Roses small batch to keep us warm. A good day!
I cubed them into one inch cubes. I placed them into two zip lock bags with a little vegetable oil and about a quarter cup of brown sugar based rub. I coated the cubes evenly and let them sit overnight in the refrigerator.
The next morning I fired up the smoker to 225 degrees with apple. I put the cubes on small trays with racks that I found that will fit my little thirty inch smoker. I added a bit more rub.
I let them smoke until they reached 160 degrees and pulled them. I put them into foil pans and added homemade brown sugar bourbon sauce. Give me a spoon and I’ll eat that sauce like soup.
I put them back into the smoker and raised the temp to 300 degrees to set the bark. When they looked good, I covered the trays with foil for an additional thirty minutes.
Wow. They stole the show. The have a ton of flavor and came out juicy and tender. These should be good with scalloped potato’s or roasted red potato’s.
The baby backs are the best I’ve done yet. I did the 3-2-1, but next time I will try 3-1-1 and adjust on the end. They are just a little too fall off the bone for my preference, but they taste great and are juicy. I’m getting better each time.
A friend joined me to watch the smoker. To amuse ourselves during the smoke, I brought out the trail mix that I made yesterday from the cheese I smoked last week. I also put in some German sausages to smoke. Since it was cold out, a little Four Roses small batch to keep us warm. A good day!
Last edited:
