Ribs I smoked last weekend with lots of QView!

[chubbabubba]

I smoked 2 racks of ribs last weekend for a party, and my wife asked me to smoke some baby backs too. I had never smoked baby backs before so this was a new venture. I had gotten great at the spares. Here's the QView.

Here are the racks rubbed down and in the fridge ready for the smoke in the morning.

I found out that the two racks were too big for my el cheapo Brinkmann. Looks like it's time for me to upgrade, since I started with the Brinkmann as a beginning step into the world of smoking. Loving smoking meat! I had to cut 4 bones from each rack in order to get it to fit into the smoker...barely.

Look at how meaty the baby backs are. I tried my first baby backs at Chili's and holy crap they were the most pitiful excuse for ribs. No meat, dry and burnt. These things have a lot of meat.

Here they are on the smoker for an hour already, looking good.

Here are the baby backs after 2 hours getting ready to be foiled with some apple juice. They looked a little dry to me, temp was a little high around 260. It turned out pretty good, the thick meaty part was almost dry but the rest of it was still moist.

Here are my spares after foiling, I brushed on some baby rays and put it on the smoker to finish. I love the top fatty portion with the cartildge so no St. Louis style for these spares. lol, cut them into riblets.

I need to find the picture with both of them cut up ready to be served. Thanks for viewing.

 

[pops6927]

Very meaty!  Did you enjoy them?

 

[bigblue]

Those racks are HUGH nice job 

 

[smokinhusker]

Really meaty and they looks great! 

 

[harleysmoker]

Looks good!
 

 

[chubbabubba]

The ribs were absolutely awesome. I also have the cut up pics too. Been slammed with work recently or I would have got them up sooner.

Baby backs on the right and spares on the left.

 

[southernsausage]

I enjoy baby backs more than the other rib cuts! probably because thats what my dad cooked and I learned how to cook em grillin and smokin w/him all my life. Have had alot of poorly cooked baby backs! they will get tuff on ya if you dont watch it. For me, they are not over-rated. They get a bad rap and catch alot of flack because they Cost more when actually pound for pound, you get more "meat" and less fat.

 

[scarbelly]

Wow you really nailed those ribs - awesome job

 

[pigeyex]

AWESOME looking ribs, and I love the mix of spares and baby backs -- something for everyone!

Your post made me think of a question:  when trimming full spares down to "St. Louis style," I've always seen where you're supposed to trim them BEFORE the smoke.  But now I'm wondering if it might just be easier to do it your way?  Are they easier or harder to cut after smoking them?  I like to use the tips in my beans, but there's no reason I couldn't trim that off right before finishing them up on the grill and adding the tips to the beans then.

Pigeye
 

 

[jp61]

The ribs were absolutely awesome.