baby backs over pecan

landarc · 11-03-2013, 08:46 PM

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 225°F initially, and slowly rising to 250°F 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?

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.

Al Czervik · 11-03-2013, 11:05 PM

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

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

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...

11-03-2013, 08:46 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 225°F initially, and slowly rising to 250°F 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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-03-2013, 10:42 PM	#3
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Oh buddy, I'm witchya! Those look delicious, no matter about a little salty, beer can fix that! __________________ Kettleheads Anonymous Charter Member

11-03-2013, 10:44 PM	#4
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Those look great, Bob! __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

11-03-2013, 10:45 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-03-2013, 10:50 PM	#6
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Well they LOOK fantastic! Ever been accused of being your own worst critic? Just kidding a bit, always love your posts! KC __________________ 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.:blah:

11-03-2013, 10:38 PM	#2
MeatCandy Full Fledged Farker Join Date: 07-09-13 Location: Dog Patch, Ca	The ribs looks tasty...Great photography... If I read correctly...6 hrs is too long...or did you mean 4 hours at 250...Total?

11-03-2013, 10:53 PM	#7
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	looks good

11-03-2013, 10:59 PM	#8
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	Dude I'm kinda the same way. I criticize mine unless they're "perfect" but everybody else loves them. I bet they were great. __________________ Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad

11-03-2013, 11:05 PM	#9
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	I'm quite sure they were very tasty Bob... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-04-2013, 02:08 AM	#10
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Nice looking bones.

11-04-2013, 05:04 AM	#11
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Those bones look great! I'd bet only 4 outta 5 would like them though __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-04-2013, 06:44 AM	#12
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	I love the honest write up, but they still look pretty stellar! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

11-04-2013, 07:01 AM	#13
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I'm one of those that would love them!!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

11-04-2013, 08:48 AM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	They look and sound Great to me __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-04-2013, 09:56 AM	#15
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Nice color on the ribs... __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers