Baby Back Ribs!!!!!!!!!!!!

[bassNspear]

Just looking to see how you all prepair these babies. I know there is alot of ways, but im just looking for something new and updated.

Thanks all.

[thirdeye]

I'm a pretty traditional when it comes to ribs, so I may not be much help. I prefer spares, but I cook BB's about the same.....just not as long.

My standard set-up is rubbing them and smoke cooking them indirect at 270* for about 4 hours. Cherry is my favorite wood for pork ribs. I'm not a sauce guy, and these are called "dry ribs". My other method uses a simple rub and sometimes use a yellow mustard and wooster slather, a thin coat painted on to anchor the rub. I start them in a foil boat, because I will baste them several times in the first couple of hours, the boat holds the liquid.

Once they get some good color, I will double wrap in foil with the meat down, add an ounce or so of apple juice, maybe some honey, then seal the pouch and continue to cook for 45 minutes to an hour. This braising tenderizes the ribs. Once tender, some folks like to take them out of the foil and return to the cooker for firming and saucing (about 20 minutes), but I rest mine in the foil a few minutes and dig in. These are popular because the time in the foil can be adjusted to make them fall-off-the-bone tender.

[bassNspear]

those look like they belong in my belly. I dont have a smoker yet, but im thinking of getting on.

I was just looking to see if you cook them in the oven before placing them on the grill, or what people are doing to make them on the grill.

[prov1900]

Mine is similar to thirdeyes. I take the rind off first(the underside of the rib rack). This is a pain, but makes a difference in the quality of the meat. Use a paper towel and your fingers to pull it off. To the good cooks out there, this may sound like a no-brainer, but I have been to a lot of "rib restaurants" that leave it on. Next, put on a dry rub. You can concoct your own. I like onion powder, garlic powder, seasoned salt, jalapeno salt and a smidgeon of fresh ground black pepper. Rub into meat well and let sit in the fridge for a while, up to a couple of hours.

Next, take your standard yellow mustard and slather it on the ribs and rub in as well. Get your smoker going. I like pecan or hickory. Smoke for about 4 hours on the lowest heat you can get. This time of year, with an electric smoker, low heat isn't a problem.

Foil wrap each rack and put in the oven. Bake at @250 for about two to three hours. Check on them occasionally for your preference on "doneness". Mine will fall off of the bone without any real effort.

I also like to crisp them up after the oven process on my grill. This is when you can add light coatings of BBQ sauce or honey, but I like to serve the sauce on the side. You have to be careful with bbq/honey sauce when you are finishing them on the grill. The sugar can and will burn, giving it a bitter taste. The ribs are already done at this point, so don't over do it with the grill. Some people prefer the crispy/chewy style.

This is an all day job, but you will be the hero at your next gathering. Enjoy!!

[prov1900]

Oh, I almost forgot...baked beans are a necessesity. I smoke those as well. Put them in a glass dish, add your extras, bacon (already crisped), honey, etc. Set these in the smoker while your ribs are in the oven. Stir them a couple of times to incorporate that wonderful smoky flavor, then just forget them. These will also surprise your guests. (I do the same thing with my chili).

[thirdeye]

Yeah, I forgot about mentioning removing the membrane. That makes a big difference. You are right about going to the oven after foiling, the ribs don't know the difference, and the heat is more even too.

[NEANGLER]

Find a good rub recipe(books or food network HSOforum) and rub both sides after taking the silver skin off of the back. Let them sit in the frig a couple of hours to let the rub soak in and do its work. Then put in your smoker at 225F, anything over 250 will cook it too fast. After 2 hours wrap in foil with a little apple juice and either finish in the smoker at 225 or transfer to the oven at 225 for another 2 hours. Put on the grill and baste w/ a little sauce and your golden.

[10,000 Casts]

Third Eye, those ribs look amazing!

Thanks guys, now I have to go out and get a smoker!

[polarsusd81]

Ribs...MMMM...Ribs

My favorite thing to cook. When I do ribs, I use a recipe similar to Al Roker's for my rib rub, it is a brown sugar based rub, with plenty of spice to give it a savory and spicy flavor when done. This is what they look like before they go on the smoke.

Unfortunately, I can not post any after images, as they only last a couple minutes after they come out. I am still experimenting to perfect the operation of preparing them, but they are always a crowd pleaser. You absolutely must peel the membrane off the back of the ribs, and when I rub 'em, I apply the rub to that side as well, some people don't. Like one of the other guys said, put em in the fridge for a bit after the rub to let the flavors soak in. When they are on the smoker, I rotate them around a bit when doing more than one rack (Chargriller w/ side fire box) to get a more consistant cook over the racks. I cook them bone side down the entire process. I prefer Hickory for smoke, but have used apple as well. I also spray them with apple juice every 45 minutes (when I rotate them) just enough to wet them down, not too much. When I do them, they are on the smoke the whole time, 5 to 6 hours, the last hour I slather on some KC Masterpiece, wrap 'em in foil, and let that go to town. They come out incredible. If you like sweet with a bit of kick, Roker's rub is the way to go. I add in a bit of chipotle pepper powder, and use a bit more brown sugar than called for, but otherwise it is pretty well straight forward.

MMMMMMMMMMMM......Ribs!

[Windy City Walleye Hunter]

GET IN MY BELLY!!!

I love my baby back baby back baby back,......

Windy

[zamboni]

Drive to Kansas City, walk into any one of about 150 diff BBQ joints, order ribs, burnt ends, pulled pork sandwich, and enjoy

[BAIT956]

I made some yesterday during the football games. I used a lot of the ideas of those posting above. A couple of differences, which didn't hurt the finished product.. I used Emeril's Essence as a rub and a combo of beer and apple juice for the spray. Mesquite chips for the smoke. Best ribs I ever made. Only problem, I had a hard time sleeping because I ate so much. Maybe it was the cherry pie and ice cream.

Thanks guys, great post.

[Windy City Walleye Hunter]

So why would you have a hard time falling asleep? LOL

When I "gator out" on ribs or any other meat and top it off with pie and ice cream, I usually fall asleep in the recliner! No problema. I love it when I go into a "food-coma".

Windy

[merc]

Went to the NASCAR races a few years ago in Kansas and your right the ribs down there were out of this world. I have to do it one more time.

[bassNspear]

sounds like a great time