Needed:Good Recipes for Babybacks and Shoulders

[eeltempered]

I looked in the recipe area and the are so many it is overwhelming! Can someone out there give a newbie a good recipe or tell me one from the list that a newbie should be able to handle with a good chance for success. I have my inlaws coming and they want me to use my Bandera and it will be my first cook and I know your virgin smoke should not be the time to feed quests but I did not have a choice. Thanks SOOOOOOOO much! Eeltempered

[backyardchef]

I cooked these with Spicewine's Hen and Hog dust this weekend. About 3 hours in the smoke, a little time in foil until they 'felt right' and then some got a glaze and some didn't. Basically cooked them for color, then wrapped w/ some liquid for tenderness.



Try the All American Show Stopping Juicy Pork Ribs. Sounds just right for a newbie....

[Arlin_MacRae]

Eel,

You're stepping in it, all right! Here's my baby back recipe. I just used it three days ago so I'm still confident it will work. Others will have their own tried-and-true methods of course!


If you're going to serve side dishes, I'd figure one rack to two people.

12/24 hours in advance:

• Trim racks of thin excess meat that will burn
• Score with a knife and/or remove the membrane on the bone side (optional)
• Rub meaty side with your favorite rub, wrap in plastic wrap, and refrigerate

Day of cook:

• Pull ribs, unwrap, and let sit on counter to warm
• Fill your 'Dera's water pan with...something (I use cheap beer)
• Heat the pit to 225° - 230° and stabilize it
• Put your ribs flat and bone-side down on the grates (I had mine up high because I cooked fatties below - try that for snackies)
• Cook for two hours at 225° - 230°, or until the meat pulls back 1/8" - 1/4" from the bone tips
• Wrap racks tightly in foil after adding some liquid (I use juices: apple, cherry, cranberry, whatever)
• Put wrapped racks back on grates and cook for one hour at same temperature.
• After one hour, unwrap ribs and cook an additional hour 'naked' (same temp)
• Serve 'dry' with bowls of sauce available to diners

Optionally, you can brush some water-diluted sauce on the ribs for their last hour's cook. This will give them a caramelized, wet look, and some sauce flavor.

Good luck, bro, and don't forget to post the porn!

Arlin

[Bill-Chicago]

Eel,

We've tried to make it easier by throwing good thread links up in the top of the forum marked "Roadmap"

There are seperate good threads on both wibs and shoulders.

Here is the link to Roadmap
http://www.bbq-brethren.com/forum/showthread.php?t=7818