Jet Set Frog
Full Member
I've smoked a lot of different meats with much success, but have yet to try BB ribs for some reason. So, tailgate warriors.....whatcha got?
OT - Best recipes/methods for smoking Baby Back Ribs
- Thread starter Jet Set Frog
- Start date
Jet Set Frog
Full Member
smaking.......what in the blue hell is smaking.....I'm an idiot.
It's supposed to say "SMOKING".
It's supposed to say "SMOKING".
First thing is to buy the Baby Back Ribs at Central Market in Fort Worth, they are never frozen. Makes a difference.
Frog-in-law1995
Active Member
You misspelled "Pork Spare."
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BABYFACE
Full Member
Just smoke the baby backs like spare ribs and you will be fine. Avoid the real thin cut, those are more for grilling. A danish cut is going to be pretty thick and take much more time. I prefer kind of in between those two cuts. I usually buy the ones Costco packs up themselves. HEB is pretty good too.
Bizarro Frog
Active Member
Check out BBQ with Franklin on PBS. He knows his stuff.
http://www.pbs.org/food/web-shows/bbq-with-franklin/
http://www.pbs.org/food/web-shows/bbq-with-franklin/
Jet Set Frog
Full Member
Great recommendations so far....thanks!
Do y'all sauce at all during cooking (right before you wrap), or do you just spritz it with apple juice/cider vinegar and apply the sauce to taste at the table?
What wood do y'all use? I know apple or cherry are pretty good for pork, but I'm thinking I'd like to mix apple and oak this time and see how it goes. I also have sugar maple, pecan, and hickory available.
Do y'all sauce at all during cooking (right before you wrap), or do you just spritz it with apple juice/cider vinegar and apply the sauce to taste at the table?
What wood do y'all use? I know apple or cherry are pretty good for pork, but I'm thinking I'd like to mix apple and oak this time and see how it goes. I also have sugar maple, pecan, and hickory available.
ScottPatrick
Active Member
Use a smoker
Frog-in-law1995
Active Member
https://www.bbqrubs.com/Johnny-trigg-rib-recipe/
You're welcome.
Also, the next guy who can tell the difference between apple, oak and pecan smoke will be the first.
Designed an genius smoker, call it a fresh air cooker. Most smokers get crusty because people don't clean off the splash off the sides of the smoker. Made one that fits a broom perfectly and it is real easy to brush occasionally.
The whole bottom is open. Best in these United States.
Young and Horned
Active Member
Brog
Full Member
Jet, do you own a forest, or what? Wish I had that choice of woods to use.
Horned Toad
Active Member
I like to mix apple and mesquite wood together when smoking ribs. I use just a good rub and the 2/2/1 Texas Crutch with apple juice during the crutch. I mop with BBQ sauce starting with 30 minutes left but never longer. Perfect ribs everytime.
netty2424
Full Member
Buddy of mine smokes quite a bit and his ribs are pretty legendary. He uses apple juice or pinapple juice depending on the flavor he's going for. Incredibley tender, juicy, and lots of flavor.
BABYFACE
Full Member
I typically use half oak as my base wood. Then I cut in the other half for which ever I am looking for.
I don't wrap because I want the smokiness. I do use a water pan since I don't wrap. When I take baby back ribs off the smoker, I rub a little brown sugar over the top and wrap in foil for 20 minutes and let them rest.
Frog-in-law1995
Active Member
Never cooked baby backs, but for spare ribs I use a light rub of salt, pepper, garlic powder, onion powder, chile powder, brown sugar and one unusual (for barbecue) savory spice that I won't divulge. Smoke at 225 for 3 hours, then re-dust lightly with the same rub, add a little extra brown sugar on top, add a couple lines of Parkay and a little Thai Kitchen red chile dipping sauce. Wrap and back in smoker (or in the oven...makes no difference at this point) at 225 for 2 hours. They're usually done by then. Sometimes I'll add a little homemade sauce (ketchup, mustard, brown sugar, liquid smoke, rub spices) and let it set by throwing them back on unwrapped for 20-30 minutes, but usually not. Let them rest for 30 minutes or so before eating. Really the only ways to screw that up are to cook too hot or by not wrapping tightly enough, which causes them to steam for 2 hours Also, it's easier to cut if you buy racks with bones straight up and down.
Horned Toad
Active Member
Dang y'all are making me hungry!
Rub with whatever dry rub u prefer (I like Salt Lick or Rudy's), smoke at 225-275 for 2-3 hours, wrap in foil and go another hour-ish until they are done. They are done when you pick them up about midpoint in the rack with tongs and they bend and the bark on the meat cracks but they don't quite snap in half. Anything more than that is your preference as being in foil will get them as tender as u like up to literally falling off the bone. I skip the liquid in the foil because that basically steams the ribs and, in my opinion, sacrifices meat flavor for the flavor of whatever liquid u use.
Let your guests sauce if they want rather than saucing when u cook.
Oak, mesquite, hickory, apple, cherry, pecan...it's all good. Mesquite will give its own flavor but the rest are all about the same. I smoke mine with lump charcoal and oak because it's what is in my yard.
Drinking beer while u cook em dramatically improves the flavor. If by some miracle u have some left over, cut the meat off the bone and make a chopped pork/egg/cheese taco for breakfast the next day.
Oh yeah, forget baby backs and smoke the St Louis cut spare ribs from Costco.
Edit: If you haven't already, go here for great info on all things meat-smoking...www.pornh ...wait, not that kind of meat smoking...www.amazingribs.com
Let your guests sauce if they want rather than saucing when u cook.
Oak, mesquite, hickory, apple, cherry, pecan...it's all good. Mesquite will give its own flavor but the rest are all about the same. I smoke mine with lump charcoal and oak because it's what is in my yard.
Drinking beer while u cook em dramatically improves the flavor. If by some miracle u have some left over, cut the meat off the bone and make a chopped pork/egg/cheese taco for breakfast the next day.
Oh yeah, forget baby backs and smoke the St Louis cut spare ribs from Costco.
Edit: If you haven't already, go here for great info on all things meat-smoking...www.pornh ...wait, not that kind of meat smoking...www.amazingribs.com
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