The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Babyback Ribs (http://www.bbq-brethren.com/forum/showthread.php?t=160662)

lhommedieu 05-11-2013 04:06 PM

Babyback Ribs
 
Starting these out at 250 for 2 hours and 225 for 2 hours or so until done. The original recipe calls for a mop every hour after 2 hours, but after reading some of the threads here I'm going to keep the lid on. Next time I'll do two and foil one for 1/2 hour or so and see which one I like better.

https://fbcdn-sphotos-d-a.akamaihd.n...85033304_n.jpg

Arlin_MacRae 05-11-2013 04:57 PM

Lookin' good! And yeah, you don't need no steenking mop. ;-)

tasterner 05-11-2013 05:07 PM

Looks good from here too!

AussieTitch 05-11-2013 05:28 PM

Looks good from here ,keep them close to natural

lhommedieu 05-11-2013 05:44 PM

Why I like my UDS:

https://www.facebook.com/photo.php?v=412010308896126

lhommedieu 05-11-2013 09:50 PM

https://fbcdn-sphotos-e-a.akamaihd.n...10525639_n.jpg

razorbacker 05-11-2013 10:33 PM

Looks great!

K-JUN 05-12-2013 07:08 AM

What can I say, I'd hit that for sure.
btw: I love that old knife.

lhommedieu 05-12-2013 08:06 AM

Quote:

Originally Posted by K-JUN (Post 2478258)
What can I say, I'd hit that for sure.
btw: I love that old knife.

In my family for at least four generations that I know. I use this one for 90% of the chores that I do in the kitchen.

The ribs turned out great: soft but still al dente; great flavor. I'm still a newbie at this: I'd tried baby backs a few times before but wasn't satisfied with the results as the smaller ribs on the rack were drying out. Turns out I was using an "imported" cut. When I switched to "American" baby backs there was a lot more meat and they stayed moist over 5 hours of BBQing.

Now I have a method that suits this cut of meat: Dry rub. 2 hours at 250, 2 hours at 225; no mop. Lift the cover at 4 hours to test (these took an additional hour); glaze with sauce 10 minutes before taking off the grill; extra sauce optional (I ate them without). Beer is optimal...

BobM 05-14-2013 03:54 PM

They look great! :thumb:


All times are GMT -5. The time now is 06:47 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.