拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 07-30-2014, 09:28 AM   #1
krshome
Full Fledged Farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Default Any tips for baby back ribs

Hey all, I'm not new to cooking ribs but I mainly do spareribs. As of lately the ribs I have been getting have had more fat than normal, even after trimming. So I'm going to try something a little leaner babbybacks. My plan is to keep this as simple as possible. My plan is rub with salt and pepper, put on UDS and cooking 250 until done. Sound right? Any tweaks? About how long should this take 3.5-4 hours?
__________________
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer
krshome is offline   Reply With Quote


Old 07-30-2014, 09:33 AM   #2
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Default

Nothing wrong with that at all. No matter what temp you go just make sure you have good pull back, and it's tender.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Old 07-30-2014, 09:43 AM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

work the plan!
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Old 07-30-2014, 09:43 AM   #4
ICDEDTURKES
Full Fledged Farker
 
Join Date: 06-12-13
Location: Northern Michigan
Default

I normally run at 250 with no foil and its 5 til they pass the bend test.. Its hard to find small BB's and usually buy the bigger loin backs.

Last edited by ICDEDTURKES; 07-30-2014 at 10:16 AM..
ICDEDTURKES is offline   Reply With Quote


Old 07-30-2014, 09:55 AM   #5
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

The BBs I get generally run 3.5~4 lbs and take around 4 hours @ 250, more or less. Sometimes a little longer but after 3.5 hours I check them. Sometimes they surprise me either side of that 4 hours.
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
Currently in absentia...
deguerre is offline   Reply With Quote


Old 07-30-2014, 10:02 AM   #6
thunter
is One Chatty Farker

 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Default

Sounds like a good plan to me. One important step you forgot is shipping a slab to me for quality assurance review!
__________________
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
thunter is offline   Reply With Quote


Old 07-30-2014, 07:01 PM   #7
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Default

Maybe I got up on the wrong side of the bed. My best advice as to what to do with babybacks is to wave at them as you walk by on your way to the spareribs!

seattlepitboss
__________________
LORD PORKAVORE HAS SPOKEN
seattlepitboss is offline   Reply With Quote


Thanks from: --->
Old 07-31-2014, 07:53 AM   #8
jrben1
On the road to being a farker

 
Join Date: 07-20-13
Location: Waynesville, NC
Default

I remove the membrane and marinate overnight in an apple cider marinade. I use foil pans with wire racks. Spray with olive oil and put rub on an hour before smoking. I cook mine at 225-235 degrees. Smoke for 2 1/2 hours. Pour one cup of apple juice into foil pan beneath ribs, sprinkle some brown sugar on top of ribs and cover with lid or aluminum foil - then steam for 1 1/2 hours. Should be about done now. Glaze for 15 minutes. Remove from cooker and rest for 15 minutes.
__________________
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill
jrben1 is offline   Reply With Quote


Old 07-31-2014, 07:55 AM   #9
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Default

Enjoy several adult beverages of your choice until the ribs pass the bend test.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


Old 07-31-2014, 09:15 AM   #10
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by krshome View Post
Hey all, I'm not new to cooking ribs but I mainly do spareribs. As of lately the ribs I have been getting have had more fat than normal, even after trimming. So I'm going to try something a little leaner babbybacks. My plan is to keep this as simple as possible. My plan is rub with salt and pepper, put on UDS and cooking 250 until done. Sound right? Any tweaks? About how long should this take 3.5-4 hours?
Sounds like a good plan of action to me, with just a little oak smoke you'll be doing them in a true Texas style!
As for the fattier spares that you've been getting, that's not such a bad thing really. Extra fat to render out makes the meat more tender, in fact Johnny Trigg once talked about how happy he was that everyone else wanted the lean spares and left all of the fattier ones for him!
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Old 07-31-2014, 09:22 AM   #11
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by seattlepitboss View Post
Maybe I got up on the wrong side of the bed. My best advice as to what to do with babybacks is to wave at them as you walk by on your way to the spareribs!

seattlepitboss
I have to agree with you, BBs are less meat for more money! To me there's nothing like a full, untrimmed spare rib and I like to cut up the riblets into my beans.
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Old 07-31-2014, 12:18 PM   #12
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

I agree with the walk on by sentiment. Spare ribs for me are far more enjoyable, and less expensive.

On your process, I see nothing wrong there. I do cook loin backs on occasion, and have good luck cooking them at 275-325 nekkid. Just use a dry rub and cook 'em till they pass the toothpick test. That is usually about 3 to 4 hours depending on how meaty they are. I have seen some extremely meaty ones in the store lately.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.