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Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT - Best recipes/methods for smoking Baby Back Ribs
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<blockquote data-quote="Double V" data-source="post: 2433546" data-attributes="member: 70819"><p>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.</p><p></p><p>Let your guests sauce if they want rather than saucing when u cook.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>Oh yeah, forget baby backs and smoke the St Louis cut spare ribs from Costco.</p><p></p><p>Edit: If you haven't already, go here for great info on all things meat-smoking...<a href="http://www.pornh...wait" target="_blank">www.pornh ...wait</a>, not that kind of meat smoking...<a href="http://www.amazingribs.com" target="_blank">www.amazingribs.com</a></p></blockquote><p></p>
[QUOTE="Double V, post: 2433546, member: 70819"] 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...[URL='http://www.pornh...wait']www.pornh ...wait[/URL], not that kind of meat smoking...[URL='http://www.amazingribs.com']www.amazingribs.com[/URL] [/QUOTE]
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OT - Best recipes/methods for smoking Baby Back Ribs
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