Smoking chunks of baby backs

[Turboconman]

I got a couple of packs of baby backs that were on sale that I want to smoke. They’re vacuum sealed, and will be going on an WSM 18”.

At least that’s the plan. I haven’t opened them but as far as I can tell they aren’t full racks, but are cut in portions of 3-4 ribs, maybe 4”-6” wide each.

Is that going to cause me problems? Can I still smoke them?

I’ve only smoked a rack of spare ribs once before. Meat is expensive where I’m at so I try to only get what’s on sale.

I mean. I can smoke ‘em, right?

 

[mr_whipple]

Hell yes. I've been buying the "rib tips" at the local wally world neighborhood market. Depending on who packaged them most are just small 2/3/4 rib pieces. They smoke and eat just fine.

 

[normanaj]

No issues. Smoke away!

 

[luvcatchingbass]

I think Meat Church and Malcom Reed have done YouTube video's on "party ribs" which is all the ribs cut into 1 or 2 bone sections then smoked up. There are probably more out there but they are the two that come to mind on the subject.

 

[DougE]

No worries if it ain't a whole rack. Smoke away the same as with a whole rack.

 

[Fueling Around]

I prefer smoking ribs in 2-3-4 bone portions. That is often just a meal size depending on the meat.
For my wife that is the size to lightly smoke to cook then plop in pot of tomato sauce to braise until fall off the bone

 

[Bigtank]

They will smoke just fine, they might even fit in the smoker better. What part of the world are from?
Eric from NW Iowa.

 

[Turboconman]

They will smoke just fine, they might even fit in the smoker better. What part of the world are from?
Eric from NW Iowa.

If you're asking where I'm from then the answer is around Nashville, TN ;-).

But if you're asking where I live, well that's the French-Speaking part of Switzerland. Great country! But not much of a barbecue culture.
Growing up I ate barbecue (TN = pulled pork and ribs) at least once a week. It's probably what I miss most (that and freedom). After 9 1/2 years here I just decided to start doing it myself.

Edit: It's also one of the most expensive countries in the world, so a 2-4ibs pork butt sets me back about 20-30 bucks.

 

[Bigtank]

If you're asking where I'm from then the answer is around Nashville, TN ;-).

But if you're asking where I live, well that's the French-Speaking part of Switzerland. Great country! But not much of a barbecue culture.
Growing up I ate barbecue (TN = pulled pork and ribs) at least once a week. It's probably what I miss most (that and freedom). After 9 1/2 years here I just decided to start doing it myself.

Edit: It's also one of the most expensive countries in the world, so a 2-4ibs pork butt sets me back about 20-30 bucks.

Wow thats crazy expensive, I'm 66 born and raised in a small town (Algona, IA pop about 6000) Welcome to the forum.

 

[Turboconman]

Wow thats crazy expensive, I'm 66 born and raised in a small town (Algona, IA pop about 6000) Welcome to the forum.

It seems expensive to me, but I guess I should say I've never bought pork butt back home to know the difference. We did price brisket, but that'll be over 100.-.

 

[Bigtank]

It seems expensive to me, but I guess I should say I've never bought pork butt back home to know the difference. We did price brisket, but that'll be over 100.-.

What are the main proteins consumed in Switzerland? Last week bone-in pork butt was on sale for $0.99 per pound usually $1.49 to $1.99. Whole packer brisket is normally $2.99 to $3.99 per pound.

 

[Turboconman]

What are the main proteins consumed in Switzerland? Last week bone-in pork butt was on sale for $0.99 per pound usually $1.49 to $1.99. Whole packer brisket is normally $2.99 to $3.99 per pound.

We do eat a fair bit of pork, beef, chicken. The thing is, they don't eat meat every day. More like 2-3 times a week. And when they do, the Swiss do a lot more in the way of charcuterie, dried meats (but nothing like jerky), and when they eat bigger pieces then steak and filet mignon (which here is almost exclusively pork). A proper piece of meat is usually reserved for Sunday lunch.

When we asked about brisket the butcher said he knew what it was, but he'd have to special order it from a farmer. No idea what they do with the muscle normally, probably just grind it down.

Potatoes, bread, and cheese. That's what the Swiss eat on a daily basis.

 

[Bigtank]

We do eat a fair bit of pork, beef, chicken. The thing is, they don't eat meat every day. More like 2-3 times a week. And when they do, the Swiss do a lot more in the way of charcuterie, dried meats (but nothing like jerky), and when they eat bigger pieces then steak and filet mignon (which here is almost exclusively pork). A proper piece of meat is usually reserved for Sunday lunch.

When we asked about brisket the butcher said he knew what it was, but he'd have to special order it from a farmer. No idea what they do with the muscle normally, probably just grind it down.

Potatoes, bread, and cheese. That's what the Swiss eat on a daily basis.

Thanks, that's interesting. Enjoy the up coming Holiday Season.

 

[chef k-dude]

If you're asking where I'm from then the answer is around Nashville, TN ;-).

But if you're asking where I live, well that's the French-Speaking part of Switzerland. Great country! But not much of a barbecue culture.
Growing up I ate barbecue (TN = pulled pork and ribs) at least once a week. It's probably what I miss most (that and freedom). After 9 1/2 years here I just decided to start doing it myself.

Edit: It's also one of the most expensive countries in the world, so a 2-4ibs pork butt sets me back about 20-30 bucks.

Edit: Was typing this while your last post was posted.

I had no idea there is a French speaking part of Switzerland.

I dont think I've ever seen a 2-4lb pork butt here! American pigs must be "jacked up". Like our chickens...I just vac sealed a family pack of boneless skinless chicken breasts and most were 12oz and two were a pound. That's only one side, half the total breast!

You can get pork shoulder/butt/picnic here on sale for $1lb, regular price is $2-2.50lb.

Not many fat people in Switzerland is my guess! Are the wages commensurate with the costs?

"that and freedom"...I'd love for you to elaborate on that...like what is it like there? I ask this of other folks who come here from Europe and other places and never get a reply describing the way of life, conditions, situations where they live. But I've heard of people tossed in jail, like in the U.K. for Facebook posts (what we call "free speech" here) so, I guess people in other countries have to be very careful what they post online.

 

[Turboconman]

Edit: Was typing this while your last post was posted.

I had no idea there is a French speaking part of Switzerland.

I dont think I've ever seen a 2-4lb pork butt here! American pigs must be "jacked up". Like our chickens...I just vac sealed a family pack of boneless skinless chicken breasts and most were 12oz and two were a pound. That's only one side, half the total breast!

You can get pork shoulder/butt/picnic here on sale for $1lb, regular price is $2-2.50lb.

Not many fat people in Switzerland is my guess! Are the wages commensurate with the costs?

"that and freedom"...I'd love for you to elaborate on that...like what is it like there? I ask this of other folks who come here from Europe and other places and never get a reply describing the way of life, conditions, situations where they live. But I've heard of people tossed in jail, like in the U.K. for Facebook posts (what we call "free speech" here) so, I guess people in other countries have to be very careful what they post online.

French, German, and Italian!

Haha, it was mostly a joke, but I'll reply privately so that we don't make anyone uncomfortable or either of us get banned. ;-).

 

[Turboconman]

Okay new question. If I can’t do the hold 90 degree bend thing, how do I know when the ribs are done?

 

[Chasdev]

Temp between bones and toothpick/probe resistance check.
Look for 195/200 and let them cook a few minutes after they reach that temp.
Also, probe should glide through the meat, the easier the better.

 

[ifitsdeadsmokeit]

Cut them into individual pieces, wrap in bacon and smoke them. Add rub before and after wrapping. They are pretty good this way. You can also do the dino cut where you cut along both sides of every other rib so have twice the meat. Ie removing the adjacent bone.

 

[civilsmoker]

I prefer smoking ribs in 2-3-4 bone portions. That is often just a meal size depending on the meat.
For my wife that is the size to lightly smoke to cook then plop in pot of tomato sauce to braise until fall off the bone

This….i cut all my BBs into 3-4 bone sections to smoke, ie each serving gets 2 edge and 2 center……

 

[Fueling Around]

Okay new question. If I can’t do the hold 90 degree bend thing, how do I know when the ribs are done?

How "done" do you want them?
If fall off the bone (fotb), just tong a rib and if it pulls out clean and easy they are done.
If done but before fotb C Chasdev technique has you covered.
Mixed house with me. Wife prefers fotb, I prefer a bit of tug. Either way it betters under cooked and chew off the bone that we got served many years ago.