I’m a Believer In Baby Backs

[Chett. L]

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.

[Burnbern]

Thanks for sharing they look great.

[Chett. L]

Originally Posted by Burnbern

Thanks for sharing they look great.

Thank you.

[Kracken]

Great looking ribs!

[TravelingJ]

I've never found Ozark heat to be spicy once applied. I use it on most of my butts, and often on my cheezits. One of our favorites.

[Titch]

Those Ribs look impressive, well done

[Chett. L]

Originally Posted by Kracken

Great looking ribs!

Thank you!

[Chett. L]

Originally Posted by TravelingJ

I've never found Ozark heat to be spicy once applied. I use it on most of my butts, and often on my cheezits. One of our favorites.

I hear ya.

[Chett. L]

Originally Posted by Titch

Those Ribs look impressive, well done

Hi Titch,

Thank you. Its starting to get fun.

[TC Smoke & Que]

Chett, Those are some mighty fine looking Bones!!
Finding that "right" rub to suit everyone's taste can be a challenge, so doing a couple of racks with different rubs can work. My go to has been "Kenny Bear Rub" and then just a bit of heat and sweet combined. Mild / Savory rub and one rack gets some "bite" the other just Savory and slightly sweet.
Looking forward to your future cooks now that the bug has bit!

[Fire and Ice]

[Shiz-Nit]

Nicely done

[Mike Twangzer]

Chett ... been following your cooks .... you are no beginner ... everything has looked great ....

[SmokeRingsMatter]

If you like the paprika flavor, you might want to try meathead's memphis rub recipe. I don't know how much sweet you like but you can always adjust his recipe to suit your liking.

[Kanco Connection]

nice job