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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-11-2013, 03:01 AM
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#1 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Baby Backs (pr0n)
I did a rack of baby backs on my 22 1/2" WSM.
I rubbed it with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper). I cooked it at 250F, unfoiled for 2 hours, then foiled it with brown sugar, honey and squeeze Parkay until toothpick tender, about another 1 hour. I then slathered it with Sweet Baby Rays Vidalia Onion sauce, and put it back on, unfoiled, for about another 1/2 hour. They came out great, juicy, tender and sweet! Rubbed up and on the WSM.  Ready to be foiled.  Sauced up.  Cut up.  Beer o' the day.  Thanks for looking.
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"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] | |
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05-11-2013, 03:22 AM
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#2 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Bob, I gotta say, them ribs look darn fine!
Nice work KC
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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: |
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05-11-2013, 05:38 AM
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#3 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Ribs looks good.
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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 |
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05-11-2013, 12:19 PM
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#8 |
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On the road to being a farker
Join Date: 11-29-12
Location: Flushing NY; New Bedford, MA
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Quick question:
I am wondering if foiling my ribs will help me overcome a problem that I've been having. I've been cooking my baby back ribs at 250 for 2 hours and then back down the heat to 225 for another 2 hours or so. Generally I take them off when they are toothpick tender and do the "bend test" as well. Usually I marinade them overnight and then put on a dry rub for an hour before smoking. I also glaze them with BBQ sauce 1/2 hour before taking them off the smoker. The ribs turn out great but I have noticed that the smaller ribs have a drier, "stringy" quality. These smaller ribs taste more like a caramelized "pig candy/jerky" than the meatier, moister larger ribs. Some have said that the issue is really that the heat is too low to tenderize the collagen in the rib meat, and suggest I ramp up the heat to 275/250, etc. I am willing to try that but I am also wondering if I am just losing too much moisture over the cook? I realize that this is probably part of a "foil/no foil" debate but just want to explore my options. I have not used foil to date and don't have this problem with any of the other cuts of meat that I BBQ.
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"What are all these charges?" "Just things that we need for the house, dear." |
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05-11-2013, 03:21 PM
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#9 | |
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Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Quote:
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I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen |
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05-11-2013, 03:26 PM
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#10 | |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Quote:
I will often times save those for the chef and eat them myself if I'm real concerned about it. P.S. To the OP ....ribs look awesome. Nice smoker too! And good beer choice.  |
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05-11-2013, 04:01 PM
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#11 |
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On the road to being a farker
Join Date: 11-29-12
Location: Flushing NY; New Bedford, MA
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Thanks for the input. I think that I've narrowed down the problem: I've been using a smaller (imported) cut of babyback ribs that probably don't need the amount of time/heat that I've been giving them. Newbie mistake. I am not sure where they are "imported" from but this time around I'm using American St. Louis ribs.
OP - nice ribs and beer is always a plus.
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"What are all these charges?" "Just things that we need for the house, dear." |
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05-11-2013, 04:07 PM
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#12 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Those look outstanding. I've never really been a BabyBack fan, but a few more pics like your's and I might need to reconsider.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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05-11-2013, 05:18 PM
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#14 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice looking ribs Bob, I want some
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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