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 Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	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 \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-05-2013, 09:22 PM	#3
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Yes please __________________ A bunch of Webers, a UDS and a Happy Cooker!

01-05-2013, 10:15 PM	#4
MattG is One Chatty Farker Join Date: 06-29-09 Location: Madison Ga.	Mighty Fine, Mighty Fine. __________________ Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url]

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

01-05-2013, 11:18 PM	#8
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Looking good. Nice color and juicey looking. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

01-05-2013, 09:11 PM	#2
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	Looking good!........drool

01-05-2013, 10:34 PM	#6
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	Those look fantastic. Making me hungry for a midnight snack. Heading to the fridge!

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

01-06-2013, 08:41 AM	#9
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Very nice! __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook 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	Aw hell yeah! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-06-2013, 09:30 AM	#11
grubby Knows what a fatty is. Join Date: 07-04-09 Location: Alliance, Ohio	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	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	Nice pr0n! __________________ J Crunch