My son's girlfriend has never experienced the real deal when it comes to baby back ribs so he asked me if I would cook some today for her. Of course the slightest excuse to fire up the UDS is a good enough excuse anytime. She has been to culinary school, although for baking and pastries so she does have the basic appreciation for good things.
I am making bb ribs for my son and his girlfriend. I toned down the rub to a sweeter, milder batch and didn't cake it on. Those ribs will get my tried and proven traditional bbq sauce that I have been making for 30 some odd years.
I am also smoking up some spare ribs for my wife and I as they were on sale for some ridiculous low price. (I trimmed them up and the trimmings will get cooked as the bb ribs are.)
The spares only got a brown sugar/kosher salt/fresh ground pepper thin coat rub as I am going to use the glaze that is based something Sumosmoke did a while back and I tried and liked very much. (12 oz. jar of orange marmalade, 5 tablespoons of good balsamic vinegar, 1 tsp each of kosher salt, black pepper and red pepper flakes and 1/8 tsp of 5 spice powder, made up last night)
I'll put the glaze on the last 30 hour or so of cooking.
No foil method for either.
Here's the meat getting the chill knocked off for a 5 - 6 hour smoke.
More pictures later as things progress.
Trimmed spares on left, traditional bb and trimmings on right
I am making bb ribs for my son and his girlfriend. I toned down the rub to a sweeter, milder batch and didn't cake it on. Those ribs will get my tried and proven traditional bbq sauce that I have been making for 30 some odd years.
I am also smoking up some spare ribs for my wife and I as they were on sale for some ridiculous low price. (I trimmed them up and the trimmings will get cooked as the bb ribs are.)
The spares only got a brown sugar/kosher salt/fresh ground pepper thin coat rub as I am going to use the glaze that is based something Sumosmoke did a while back and I tried and liked very much. (12 oz. jar of orange marmalade, 5 tablespoons of good balsamic vinegar, 1 tsp each of kosher salt, black pepper and red pepper flakes and 1/8 tsp of 5 spice powder, made up last night)
I'll put the glaze on the last 30 hour or so of cooking.
No foil method for either.
Here's the meat getting the chill knocked off for a 5 - 6 hour smoke.
More pictures later as things progress.
Trimmed spares on left, traditional bb and trimmings on right
