Chett. L
is one Smokin' Farker
I really enjoyed myself today for the 1st. time using the Rec Tec pellet smoker making baby back ribs.
Here’s how it went down for this beginner.
Started out trimming all the unnecessary fat off both racks of ribs. I struggled removing the membrane on the back side of the ribs, I found that to be frustrating and next time need to do something else and learn how.
After cleaning up the ribs I used yellow mustard then season them using Sir Porkalot's Rib Rub just a very little R Butts R Smokin' Ozark Heat.
3 hours at 225. Spraying them with Apple juice every hour.
2 hours wrapped in foil.
Then put barbecue sauce and cook them for another 30 minutes, both rib racks rested for 15 minutes before eating.
Basically I cook the ribs for five hours at 225 for the rack that had no barbecue sauce and 5 1/2 hours for the rack with barbecue sauce.
The baby backs were definitely very tender, fall off the bone ribs. Eventually I’m going to cook them without the foil and do an (A) - (B) comparison the 2 different methods.
The wife found them to be too spicy. My son found them to be really great but perhaps maybe a little spicy. I too found them to be a little spicy, and next time I want to find a different rub all together.
Growing up my dad used to get these ribs in an area called Watts in Los Angeles at a place that is no longer around that was called Noonan‘s Ribs, these ribs had a heavy paprika flavor to them with no barbecue sauce however they weren’t the lease bit spicy at all. I would love to try and duplicate that flavor one day.
Again I thank everybody that has helped me in regards to suggestions on times and temps etc.
Here’s how it went down for this beginner.
Started out trimming all the unnecessary fat off both racks of ribs. I struggled removing the membrane on the back side of the ribs, I found that to be frustrating and next time need to do something else and learn how.
After cleaning up the ribs I used yellow mustard then season them using Sir Porkalot's Rib Rub just a very little R Butts R Smokin' Ozark Heat.
3 hours at 225. Spraying them with Apple juice every hour.
2 hours wrapped in foil.
Then put barbecue sauce and cook them for another 30 minutes, both rib racks rested for 15 minutes before eating.
Basically I cook the ribs for five hours at 225 for the rack that had no barbecue sauce and 5 1/2 hours for the rack with barbecue sauce.
The baby backs were definitely very tender, fall off the bone ribs. Eventually I’m going to cook them without the foil and do an (A) - (B) comparison the 2 different methods.
The wife found them to be too spicy. My son found them to be really great but perhaps maybe a little spicy. I too found them to be a little spicy, and next time I want to find a different rub all together.
Growing up my dad used to get these ribs in an area called Watts in Los Angeles at a place that is no longer around that was called Noonan‘s Ribs, these ribs had a heavy paprika flavor to them with no barbecue sauce however they weren’t the lease bit spicy at all. I would love to try and duplicate that flavor one day.
Again I thank everybody that has helped me in regards to suggestions on times and temps etc.
