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-   -   baby backs over pecan (http://www.bbq-brethren.com/forum/showthread.php?t=174545)

landarc 11-03-2013 08:46 PM

baby backs over pecan
 
Look, I cooked something normal, and I am posting it all right here, no need to click off world to my blog.

I really wanted to eat Gumbo this weekend, but, for some reason, a few days ago, I removed these baby back ribs from the freezer. They needed to be eaten. So, no Gumbo, we go with smoked ribs. Might was well do something good here.


The ribs were rubbed with a layer of salt and pepper and then a layer of salt-free rub, basically, granulated garlic, granulated onion, brown sugar, and smoked Spanish paprika. These were wrapped and let sit for 2 hours, meanwhile, I fired up the UDS, with some pecan and all of the charcoal I could scrounge up, I need to buy more charcoal apparently.
Rubbed and Ready

Sweaty meat


The meat went on to the cooker and ran at 225F initially, and slowly rising to 250F over two hours. I then sprayed the ribs with what I am calling Peach Pig Honey, which is a variation of my normal Pig Honey, in that I added a can of peach juice, and 2 tablespoons each of molasses and corn syrup (real corn syrup, not flavored of modified). Then I dusted with The Rub Company Barbeque rub. I would normally powder this, but, thought I could just use it straight from the bottle.
Peach Pig Honey and Rub Co.


In any event, things were back to cooking, and four hours later, we ended up with cooked baby backs, with a nice bark, and good bend, well, too good bend. I apparently lost track of testing. None the less, dinner was rested and looked great.
Fresh off the UDS

Rested

Then it was time to eat. Standing in the kitchen. Who needs a plate?
Done and done!

Honestly, not my best effort. The surface texture was a little harder than I prefer and the meat was a little overcooked, the thinner parts were too dry, the fatter parts were fine. These we more like loin back than baby backs (although they were baby backs by definition). I needed to go hotter, and I think these would have been fine. And they were a little salty for me, that will need to be adjusted in this method.

MeatCandy 11-03-2013 10:38 PM

The ribs looks tasty...Great photography...

If I read correctly...6 hrs is too long...or did you mean 4 hours at 250...Total?

MisterChrister 11-03-2013 10:42 PM

Oh buddy, I'm witchya! Those look delicious, no matter about a little salty, beer can fix that!

nucornhusker 11-03-2013 10:44 PM

Those look great, Bob!

landarc 11-03-2013 10:45 PM

No, I meant 6 hours, they took forever to pass the bend test. They are over-cooked, not gonna let the photos lie. Although, I suspect that 8 out of 10 people would love them.

code3rrt 11-03-2013 10:50 PM

Well they LOOK fantastic! Ever been accused of being your own worst critic?:-P

Just kidding a bit, always love your posts!

KC

GL-BBQ 11-03-2013 10:53 PM

looks good

grillinguy247 11-03-2013 10:59 PM

Dude I'm kinda the same way. I criticize mine unless they're "perfect" but everybody else loves them. I bet they were great. :becky:

Al Czervik 11-03-2013 11:05 PM

I'm quite sure they were very tasty Bob... :thumb:

sliding_billy 11-04-2013 02:08 AM

Nice looking bones.

Diesel Dave 11-04-2013 05:04 AM

Those bones look great!
I'd bet only 4 outta 5 would like them though :laugh:

chicagokp 11-04-2013 06:44 AM

I love the honest write up, but they still look pretty stellar!

Garrett 11-04-2013 07:01 AM

I'm one of those that would love them!!!

Big George's BBQ 11-04-2013 08:48 AM

They look and sound Great to me

Tonybel 11-04-2013 09:56 AM

Nice color on the ribs...http://www.freesmileys.org/smileys/smiley-score010.gif


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