Baby Backs (pr0n)

BobM · 01-05-2013, 09:04 PM

I cooked 2 racks of baby back ribs on my 22 1/2" WSM today. It was sunny and 44F here on Long Island. The temperature has been below normal for the past couple of weeks, today was a treat.

I rubbed them with yellow mustard and my standard rib rub. I cooked them at 275F, unfoiled for 2 hours, then foiled them with honey, brown sugar and squeeze butter. I cooked them until they were toothpick tender, about another 1 1/2 hour. I served them dry.

They came out really good.

Fine looking pork.

Rubbed up.

On the WSM.

Done to a turn.

Cut up.

Pot 'o ribs.

Served up.

Beer of the day.

Bob

Freddy j · 01-05-2013, 09:11 PM

Looking good!........drool

1911Ron · 01-05-2013, 09:22 PM

Yes please

MattG · 01-05-2013, 10:15 PM

Mighty Fine, Mighty Fine.

JohnHB · 01-05-2013, 10:17 PM

What time do I come over? Wow!

kds9547 · 01-05-2013, 10:34 PM

Those look fantastic. Making me hungry for a midnight snack. Heading to the fridge!

HankB · 01-05-2013, 11:11 PM

Looks pretty good but ... all that space and only two racks of ribs? I do 6 racks in my 18.5

campdude · 01-05-2013, 11:18 PM

Looking good. Nice color and juicey looking.

Teamfour · 01-06-2013, 08:41 AM

Very nice!

bigabyte · 01-06-2013, 09:26 AM

Aw hell yeah!

grubby · 01-06-2013, 09:30 AM

Looks good. I want some,

Motley Q · 01-06-2013, 10:33 AM

There is no such thing as squeeze butter.

You squeezed margarine on them.

Yuck!

BobM · 01-06-2013, 10:54 AM

Quote:

Originally Posted by HankB

Looks pretty good but ... all that space and only two racks of ribs? I do 6 racks in my 18.5

I like the elbow room!

Quote:

Originally Posted by Motley Q

There is no such thing as squeeze butter.

You squeezed margarine on them.

Yuck!

Whatever it is, together with honey and brown sugar, it really makes the ribs taste great!

Johnny_Crunch · 01-06-2013, 11:02 AM

Nice pr0n!

Johnny_Crunch · 01-06-2013, 11:04 AM

Quote:

Originally Posted by Motley Q

There is no such thing as squeeze butter.

You squeezed margarine on them.

Yuck!

The king of ribs Johnny Trigg uses it. It's good enough for me.

01-05-2013, 09:04 PM	#1
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Baby Backs (pr0n) I cooked 2 racks of baby back ribs on my 22 1/2" WSM today. It was sunny and 44F here on Long Island. The temperature has been below normal for the past couple of weeks, today was a treat. I rubbed them with yellow mustard and my standard rib rub. I cooked them at 275F, unfoiled for 2 hours, then foiled them with honey, brown sugar and squeeze butter. I cooked them until they were toothpick tender, about another 1 1/2 hour. I served them dry. They came out really good. Fine looking pork. Rubbed up. On the WSM. Done to a turn. Cut up. Pot 'o ribs. Served up. Beer of the day. Bob __________________ "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 \|

01-05-2013, 09:11 PM	#2
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	Looking good!........drool __________________ Big Joe Kamado WSM 22.5" wsm mini

01-05-2013, 09:22 PM	#3
1911Ron is one Smokin' Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Yes please __________________ It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with

01-05-2013, 10:15 PM	#4
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Mighty Fine, Mighty Fine. __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

01-05-2013, 10:17 PM	#5
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	What time do I come over? Wow! __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

01-05-2013, 10:34 PM	#6
kds9547 On the road to being a farker Join Date: 09-18-12 Location: Lugoff, SC Downloads: 0 Uploads: 0	Those look fantastic. Making me hungry for a midnight snack. Heading to the fridge!

01-05-2013, 11:11 PM	#7
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Looks pretty good but ... all that space and only two racks of ribs? I do 6 racks in my 18.5

01-05-2013, 11:18 PM	#8
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Looking good. Nice color and juicey looking. __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

01-06-2013, 08:41 AM	#9
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	Very nice! __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

01-06-2013, 09:26 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Aw hell yeah! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-06-2013, 09:30 AM	#11
grubby Knows what a fatty is. Join Date: 07-04-09 Location: Alliance, Ohio Downloads: 0 Uploads: 0	Looks good. I want some,

01-06-2013, 10:33 AM	#12
Motley Q On the road to being a farker Join Date: 08-18-12 Location: marietta Ga Downloads: 0 Uploads: 0	There is no such thing as squeeze butter. You squeezed margarine on them. Yuck!

01-06-2013, 11:02 AM	#14
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Nice pr0n! __________________ J Crunch