Baby Back rib pron

FatDaddy · 04-28-2008, 12:14 PM

First time in a long time I've done baby back ribs. I figured i better practice a little before my first comp which for some reason they are requiring baby backs. so i fired up the WSM (side note i had a small backdraft when i poured the water into the pan. there was a little grease in it from my last cook and it ignited i singed off an eyebrow and most of my hair on the front) it held steady at 225-230 most of the after noon and well into the night after i was done cooking. used hickory chunks. rubbed em down with Dr BBq's Big time bbq rub( i think thats what it was called) it was the sweeter version of it. really good stuff. any way here are a few pics. They turned out great, this was the first time ive rolled and skewered ribs so i didnt know what to expect. i still think i like to foil with a little honey and brown sugar or at least some apple juice, for the extra flavor. no sauce on em either. what do yall think about em?

Explosion aftermath

ribs rubbed down

on the WSM

Flipped over at 3 hour mark.

Done on the cuttin board bout 5 hours later

another shot

sliced and piled.

another shot

scott millman · 04-28-2008, 12:19 PM

Nice lookin BBs there. I like the woodpile stack method...would be a new twist on a turn in box if you have REAL hungry judges....may have to search hard for a big enough turn in box though.

smokinvic · 04-28-2008, 12:21 PM

Good looking grub. I like that method of curling them up. Does that make a difference as opposed to smoking them flat on grill, or is it just a space saver? Have you used that method for St. Louis style spares? Do you think it would work?

smokinvic · 04-28-2008, 12:22 PM

Nice pron of the singed hair also.... BBQing can be very risky!! USe hard hat and safety goggles next time!!

McClung · 04-28-2008, 12:28 PM

Singed hair is a good excuse to get a flat top. The ribs look real good. I read about doing them that way in PK's book, my old smoker I had to stand them on end and lean them against each other so that there was room for brisket too! UDS solved that problem.

Roo-B-Q'N · 04-28-2008, 01:07 PM

They look great, how did they taste? What was tenderness like?

Smokin Gator · 04-28-2008, 01:14 PM

Wow... those are some really nice, meaty BBs. Great job on the cook.

AzQer · 04-28-2008, 01:18 PM

Well U still have some hair on your face thats good. Nice looking grub I havent tried that rolling thing yet.

Divemaster · 04-28-2008, 01:45 PM

Didn't your Mom tell you about playing with fire?!?!?!

Grub looks good, but I must admit that the first picture turned me off of my lunch....

jeffjenkins1 · 04-28-2008, 01:49 PM

Nothing like that singed hair smell is there?! Ribs look great.

Jeff

OSD · 04-28-2008, 02:05 PM

Looking good. I like the stack.

FatDaddy · 04-28-2008, 02:15 PM

They were good. nice and tender. the bark was a little dry for my taste, i didnt foil or spray at all. i just let em ride. They bit clean off the bone. but werent falling off at all. nice tug on em. I think as far as rolling em for saving space. ill go back to the rib rack on the wsm or spritz em. At least with the rib rack i can foil and add some brownsugar and honey or apple juice.

Mark · 04-28-2008, 03:51 PM

I like your rolled & skewered technique. Very efficient.

big brother smoke · 04-28-2008, 04:32 PM

Nice ribs, Jason and good luck with your comp!

backporchbbq · 04-28-2008, 04:39 PM

Quote:

Originally Posted by smokinvic

Good looking grub. I like that method of curling them up. Does that make a difference as opposed to smoking them flat on grill, or is it just a space saver? Have you used that method for St. Louis style spares? Do you think it would work?

As far as I know curling them is just for the space. Please correct me anyone if I am wrong.

04-28-2008, 12:14 PM	#1
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	Baby Back rib pron First time in a long time I've done baby back ribs. I figured i better practice a little before my first comp which for some reason they are requiring baby backs. so i fired up the WSM (side note i had a small backdraft when i poured the water into the pan. there was a little grease in it from my last cook and it ignited i singed off an eyebrow and most of my hair on the front) it held steady at 225-230 most of the after noon and well into the night after i was done cooking. used hickory chunks. rubbed em down with Dr BBq's Big time bbq rub( i think thats what it was called) it was the sweeter version of it. really good stuff. any way here are a few pics. They turned out great, this was the first time ive rolled and skewered ribs so i didnt know what to expect. i still think i like to foil with a little honey and brown sugar or at least some apple juice, for the extra flavor. no sauce on em either. what do yall think about em? Explosion aftermath ribs rubbed down on the WSM Flipped over at 3 hour mark. Done on the cuttin board bout 5 hours later another shot sliced and piled. another shot __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

04-28-2008, 12:19 PM	#2
scott millman On the road to being a farker Join Date: 01-02-08 Location: Pasadena, California	Nice lookin BBs there. I like the woodpile stack method...would be a new twist on a turn in box if you have REAL hungry judges....may have to search hard for a big enough turn in box though. __________________ 1 New Braunfels offset 2 Char Broil silver smokers 2 WSMs

04-28-2008, 12:21 PM	#3
smokinvic is one Smokin' Farker Join Date: 02-06-08 Location: Santa Ana, CA	Good looking grub. I like that method of curling them up. Does that make a difference as opposed to smoking them flat on grill, or is it just a space saver? Have you used that method for St. Louis style spares? Do you think it would work? __________________ Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet

04-28-2008, 12:22 PM	#4
smokinvic is one Smokin' Farker Join Date: 02-06-08 Location: Santa Ana, CA	Nice pron of the singed hair also.... BBQing can be very risky!! USe hard hat and safety goggles next time!! __________________ Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet

04-28-2008, 12:28 PM	#5
McClung is one Smokin' Farker Join Date: 03-19-08 Location: Edgewood, WA	Singed hair is a good excuse to get a flat top. The ribs look real good. I read about doing them that way in PK's book, my old smoker I had to stand them on end and lean them against each other so that there was room for brisket too! UDS solved that problem. __________________ [B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B]

04-28-2008, 01:07 PM	#6
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	They look great, how did they taste? What was tenderness like? __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

04-28-2008, 01:14 PM	#7
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	Wow... those are some really nice, meaty BBs. Great job on the cook. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

04-28-2008, 01:18 PM	#8
AzQer Full Fledged Farker Join Date: 10-06-06 Location: Southern Arizona	Well U still have some hair on your face thats good. Nice looking grub I havent tried that rolling thing yet. __________________ Mark Smith Hog Pit Smokehouse Competition Team 22 1/2" WSM , Treager Cow SMG Smoker Treager BBQ100 KCBS CBJ #24174 BBQ Brethren Arizona Chapter BBQ Brethren Drum Corp

04-28-2008, 01:45 PM	#9
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Didn't your Mom tell you about playing with fire?!?!?! Grub looks good, but I must admit that the first picture turned me off of my lunch.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

04-28-2008, 01:49 PM	#10
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Nothing like that singed hair smell is there?! Ribs look great. Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

04-28-2008, 02:05 PM	#11
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Looking good. I like the stack. __________________ Jim

04-28-2008, 02:15 PM	#12
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	They were good. nice and tender. the bark was a little dry for my taste, i didnt foil or spray at all. i just let em ride. They bit clean off the bone. but werent falling off at all. nice tug on em. I think as far as rolling em for saving space. ill go back to the rib rack on the wsm or spritz em. At least with the rib rack i can foil and add some brownsugar and honey or apple juice. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

04-28-2008, 03:51 PM	#13
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	I like your rolled & skewered technique. Very efficient. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

04-28-2008, 04:32 PM	#14
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice ribs, Jason and good luck with your comp! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

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