The Best Baby Back Ribs

Ross in Ventura · 12-05-2012, 10:05 PM

Recipe courtesy Melissa Cookston, Memphis Barbecue Company

Two meaty baby backs with out the membrane

Rubbed slathered with mustard and evenly distributed into the fridge for 3-hrs. the recipe calls for overnight

On the grid indirect @ 225* sprayed every hr. with Apple juice and apple wood for smoke

It rained for the last 2-hrs.

Served with kale and twice baked potato these BB Ribs are the best ribs I cooked They are spicy sweet

Recipe:http://www.esquire.com/the-side/food...omen-3#slide-3

Thanks for looking

Ross

code3rrt · 12-05-2012, 10:13 PM

Looks good enough to eat!, Thanks for sharing!

Phubar · 12-06-2012, 02:32 AM

I'd love me some ribs right now!

cowgirl · 12-06-2012, 10:44 AM

Ross those look great!! Thanks for the recipe and for the post!!

gtr · 12-06-2012, 10:46 AM

Those look fantastic!

BobM · 12-06-2012, 10:54 AM

Great looking ribs, nice job!

DownHomeQue · 12-06-2012, 10:55 AM

Lookin Good Doc!

Wampus · 12-06-2012, 11:54 AM

I've had Memphis BBQ Company's ribs and they're dang good. Those look great too. Congrats!

Mexi "Q" Tioner · 12-06-2012, 12:51 PM

I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.

HeSmellsLikeSmoke · 12-06-2012, 01:53 PM

Very nice Ross! I'm going to have to try that too soon.

Quote:

Originally Posted by Mexi "Q" Tioner

I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.

From what I read on another thread, Melissa's believes that mustard on the out side of the rub forces the rub into the meat. She doesn't think the mustard can be tasted once the ribs are done.

What is your take on her thinking re: mustard Ross?

12-05-2012, 10:05 PM	#1
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	The Best Baby Back Ribs Recipe courtesy Melissa Cookston, Memphis Barbecue Company Two meaty baby backs with out the membrane Rubbed slathered with mustard and evenly distributed into the fridge for 3-hrs. the recipe calls for overnight On the grid indirect @ 225* sprayed every hr. with Apple juice and apple wood for smoke It rained for the last 2-hrs. Served with kale and twice baked potato these BB Ribs are the best ribs I cooked They are spicy sweet Recipe:http://www.esquire.com/the-side/food...omen-3#slide-3 Thanks for looking Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

12-05-2012, 10:13 PM	#2
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks good enough to eat!, Thanks for sharing! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-06-2012, 02:32 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I'd love me some ribs right now! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

12-06-2012, 10:44 AM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Ross those look great!! Thanks for the recipe and for the post!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-06-2012, 10:46 AM	#5
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Those look fantastic! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-06-2012, 10:54 AM	#6
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Great looking ribs, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

12-06-2012, 10:55 AM	#7
DownHomeQue Full Fledged Farker Join Date: 10-11-12 Location: Jonesboro. AR Downloads: 0 Uploads: 0	Lookin Good Doc!

12-06-2012, 11:54 AM	#8
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I've had Memphis BBQ Company's ribs and they're dang good. Those look great too. Congrats! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

12-06-2012, 12:51 PM	#9
Mexi "Q" Tioner Full Fledged Farker Join Date: 07-19-12 Location: San Jose, CA Downloads: 0 Uploads: 0	I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference. __________________ Los Mexi"Q"tioners BBQ Team