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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.


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Unread 04-28-2008, 12:14 PM   #1
FatDaddy
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Talking 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
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Unread 04-28-2008, 12:19 PM   #2
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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.
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Unread 04-28-2008, 12:21 PM   #3
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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?
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Unread 04-28-2008, 12:22 PM   #4
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Nice pron of the singed hair also.... BBQing can be very risky!! USe hard hat and safety goggles next time!!
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Unread 04-28-2008, 12:28 PM   #5
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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.
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Unread 04-28-2008, 01:07 PM   #6
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They look great, how did they taste? What was tenderness like?
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Unread 04-28-2008, 01:14 PM   #7
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Wow... those are some really nice, meaty BBs. Great job on the cook.
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Unread 04-28-2008, 01:18 PM   #8
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Well U still have some hair on your face thats good. Nice looking grub I havent tried that rolling thing yet.
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Unread 04-28-2008, 01:45 PM   #9
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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....
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Unread 04-28-2008, 01:49 PM   #10
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Nothing like that singed hair smell is there?! Ribs look great.

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Unread 04-28-2008, 02:05 PM   #11
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Looking good. I like the stack.
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Unread 04-28-2008, 02:15 PM   #12
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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.
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Unread 04-28-2008, 03:51 PM   #13
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I like your rolled & skewered technique. Very efficient.
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Unread 04-28-2008, 04:32 PM   #14
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Nice ribs, Jason and good luck with your comp!
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Unread 04-28-2008, 04:39 PM   #15
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Quote:
Originally Posted by smokinvic View Post
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.
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