BabyBack perfection

mtbchip · 02-18-2012, 09:29 AM

Just threw some BBacks into the cooker yesterday at 3:00. By 6:00 I had what I believe was perfection. Pecan wood and macadamia nuts SHELLS make for some smooth tasty smoke too!

Randbo · 02-18-2012, 09:34 AM

They look great! Good job!

ClintHTX · 02-18-2012, 09:38 AM

Way to go!

Gore · 02-18-2012, 09:40 AM

Yep, look perfect to me.

Bbq Bubba · 02-18-2012, 09:59 AM

Yup! Outstanding!

Ron_L · 02-18-2012, 10:03 AM

3 hours seems fast for baby backs. What temp were you cooking at?

Fat Woody · 02-18-2012, 10:10 AM

Pecan rules! Nice looking ribs brother!

Moose · 02-18-2012, 11:16 AM

Looks like your ribs turned out great! What kind of rub did you use?

fingerlickin' · 02-18-2012, 11:57 AM

Quote:

Originally Posted by Ron_L

3 hours seems fast for baby backs. What temp were you cooking at?

I know you weren't asking me but...I've been getting BB's done in 3 hrs lately, cooking at 275* 2hrs on smoke then 1hr foiled if I want to firm them up a little bit I throw them back on for 15-20 min. Spares in 4 hrs same as BB's but 3 hrs on smoke 1hr in foil. Maybe I just have some skinny pigs around here.

sandiegobbq · 02-18-2012, 12:10 PM

Quote:

Originally Posted by mtbchip

Just threw some BBacks into the cooker yesterday at 3:00. By 6:00 I had what I believe was perfection. Pecan wood and macadamia nuts SHELLS make for some smooth tasty smoke too!

Where in San Diego are you?

Those ribs would put Phil's out of business!

I often thought if someone started a restaurant right next to his that
actually cooked real BBQ they would thankfully put him out of business!

Nice job!

AMoore · 02-18-2012, 12:17 PM

They look AWESOME. I have to give that Pecan a try.

FastEddieM · 02-18-2012, 12:30 PM

Great looking ribs! I love pecan especially with chicken. I'll have to give it a go with ribs as well. Where did you get the macadamia nut shells? That's a new one to me. Thanks!

mtbchip · 02-18-2012, 02:35 PM

Quote:

Originally Posted by Ron_L

3 hours seems fast for baby backs. What temp were you cooking at?

I start cold and let the heat rise slow and let the smoke "work it" for an hour at 225° or so. Then I ramp up to 300° and hold for two hours. Since they are in a ceramic cooker, I leave them alone, no mopping or other "meat play". Only flipped them twice (start bone side down and end bone side down. We put sauce on the table, only a few reach for it. We like apple wood too! Gonna have to buy some for the next cook..... full packer cut brisket on Monday......eat Tuesday!

mtbchip · 02-18-2012, 02:43 PM

Quote:

Originally Posted by Moose

Looks like your ribs turned out great! What kind of rub did you use?

Rub.... I can't remember everything I put in the rub this time. Lots of black pepper, dry garlic , dry onions, seasoned salt, coco powder, ground coffee, cumin, paprika, crush red peppers, allspice, cinnamon, mace, dry mustard...... hmmmm lets see.... what else.....?

Basically speaking, we open the spice cabinet once every 3-4 months and dumped the "plausible and reasonable rub" ingredients into a bowl. This gives us an opportunity to "refresh" the spice cabinet with fresh new stuff. Makes a huge difference when cooking to use FRESH stuff!

We then mix well using a coffee grinder to break into a fine powdery rub. Can't duplicate it.... maybe that's the fun of it (perhaps making some of my purest BBQ bros cringe).

We love it!

mtbchip · 02-18-2012, 02:48 PM

Quote:

Originally Posted by sandiegobbq

Where in San Diego are you?

Those ribs would put Phil's out of business!

I often thought if someone started a restaurant right next to his that
actually cooked real BBQ they would thankfully put him out of business!

Nice job!

Live in Allied Gardens since 1987.

That is VERY funny you said that about PHILS. I went on yelp and threw them a lucky ONE star review (posted 2/6/12 I think) as I trashed their convection oven cooked ribs. The owner wrote back and I wrote back to him asking if he'd be willing to do some "marketing" and have a "throw down". My BBQ vs theirs. That was 3 days ago, have not heard back.

I would LOVE to build out a simple BBQ restaurant in S.D. All the folks that have sampled my Q have suggested so as well. Dreaming.........

02-18-2012, 09:29 AM	#1
mtbchip Full Fledged Farker Join Date: 02-24-11 Location: San Diego, CA Name/Nickname : Chip	BabyBack perfection Just threw some BBacks into the cooker yesterday at 3:00. By 6:00 I had what I believe was perfection. Pecan wood and macadamia nuts SHELLS make for some smooth tasty smoke too! Last edited by mtbchip; 03-24-2012 at 11:06 AM..

02-18-2012, 09:34 AM	#2
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	They look great! Good job! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

02-18-2012, 09:38 AM	#3
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	Way to go! __________________ Stick burner.

02-18-2012, 09:40 AM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Yep, look perfect to me. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-18-2012, 09:59 AM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Yup! Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

02-18-2012, 10:03 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	3 hours seems fast for baby backs. What temp were you cooking at? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-18-2012, 10:10 AM	#7
Fat Woody is one Smokin' Farker Join Date: 03-29-09 Location: Lenexa, Kansas	Pecan rules! Nice looking ribs brother! __________________ [B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.

02-18-2012, 11:16 AM	#8
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Looks like your ribs turned out great! What kind of rub did you use? __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-18-2012, 12:17 PM	#11
AMoore On the road to being a farker Join Date: 11-18-10 Location: Tiffin, IA	They look AWESOME. I have to give that Pecan a try. __________________ [FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT]

02-18-2012, 12:30 PM	#12
FastEddieM Knows what a fatty is. Join Date: 02-16-12 Location: Cincinnati, Ohio	Great looking ribs! I love pecan especially with chicken. I'll have to give it a go with ribs as well. Where did you get the macadamia nut shells? That's a new one to me. Thanks!