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Started By
Message
re: Smoked Baby Back Ribs
Posted on 2/6/20 at 7:18 am to Dale Doubak
Posted on 2/6/20 at 7:18 am to Dale Doubak
I smoke my ribs in a MB as well. I remove the membrane and rub with McCormicks Brown Sugar Bourbon and a little garlic powder. Refrigerate for an hour or up to a day. Smoke with Jack Daniels Oak chips @250-270 until the meat starts to pull back from the bone at the end. I will start testing at that point using the bend method others have mentioned about every 30 minutes or so. Pull when it starts cracking. Place them in a double layer of foil. I add a bit of Apple juice, apple cider vinegar, and Parkay Margarine to the ribs and seal tightly. Then place them in a cooler with towels above and below for about an hour or until we are ready to eat. Go very light on the vinegar, just a splash or so.
Another way is to do the same as above until the meat is ready to take off the smoker. I will fire up my charcoal grill and sear some BBQ sauce on for a different taste and texture profile. Depending on the number of racks, I have been known to do both at once for variety. There are never any leftovers.
Another way is to do the same as above until the meat is ready to take off the smoker. I will fire up my charcoal grill and sear some BBQ sauce on for a different taste and texture profile. Depending on the number of racks, I have been known to do both at once for variety. There are never any leftovers.
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Posted on 2/6/20 at 8:41 am to Dale Doubak
Why are there so many downvotes in this thread? The recipes all seem reasonable and they are pretty consistent with minor variations.
What are people disagreeing with? Speak up you fricks
What are people disagreeing with? Speak up you fricks
Posted on 2/6/20 at 8:43 am to WaWaWeeWa
I guess some ppl don't like baby backs?
Posted on 2/6/20 at 9:15 am to BigDropper
Removing the membrane does not take that long if you have half a clue what you are doing
Posted on 2/6/20 at 9:53 am to FlyingTiger69
quote:
Removing the membrane does not take that long if you have half a clue what you are doing
Agree. 15 - 20 seconds.
Posted on 2/6/20 at 10:16 am to WaWaWeeWa
quote:
What are people disagreeing with? Speak up you fricks
It's the internet. You could throw a virtual rock in any direction and hit 20 "experts" in any discussion that think their's is the only right way. Especially in cooking. The Comic Book Guy of food .
Posted on 2/6/20 at 10:29 am to convertedtiger
quote:
It's the internet. You could throw a virtual rock in any direction and hit 20 "experts" in any discussion that think their's is the only right way. Especially in cooking. The Comic Book Guy of food .
Could also be the OT infiltrating the food board.
Posted on 2/6/20 at 10:39 am to WaWaWeeWa
quote:
What are people disagreeing with? Speak up you fricks
I feel like the Food Board always has a ton of downvotes
Posted on 2/6/20 at 10:47 am to Janky
quote:
Could also be the OT infiltrating the food board.
It's possible. I normally don't even look at the likes or dislikes anymore. Food, and how to prepare it, is HIGHLY subjective.
Posted on 2/6/20 at 10:52 am to convertedtiger
Well, you don't normally see people calling other people "lazy fricks" or "ignorant" on the food board.
Posted on 2/6/20 at 10:55 am to Janky
quote:
Well, you don't normally see people calling other people "lazy fricks" or "ignorant" on the food board.
That depends on the thread! BBQ can bring out the heat!Posted on 2/6/20 at 12:23 pm to ruger35
I do mine pretty much the same except I Hate ribs that have been wrapped and sauced with sugar and butter, no need and they over cook, baby backs take about 3 hours max and I cook at 280 to 300 on a big green egg. After they are almost done I shut down the BGE and let them sit after I paint them withSalt like Bar bQue sauce. This adds a shineny glaze an doesn't change the flavor of my home made Rub. I remove the membrane and rub on the meat side only. These have a bite that pulls off to a clean bone.
Rub, mustard sit for 24 hours, smoke at 280-300, turn every 30 min, mist with ACV and beer after the first hour, paint then shut down. Easy.
Rub, mustard sit for 24 hours, smoke at 280-300, turn every 30 min, mist with ACV and beer after the first hour, paint then shut down. Easy.
Posted on 2/6/20 at 12:33 pm to BIG Texan
Holy downvotes
Posted on 2/6/20 at 4:14 pm to Janky
These indigents have clearly never learned the zeirlien method aka the cobaw method
Posted on 2/6/20 at 4:24 pm to Janky
quote:
It's the internet. You could throw a virtual rock in any direction and hit 20 "experts" in any discussion that think their's is the only right way. Especially in cooking. The Comic Book Guy of food .
Could also be the OT infiltrating the food board.
They all lurk ..
pulled membrane, seasoning and mustard. 275 on the kamado until it passes the bend test. No wrapping.
Posted on 2/6/20 at 6:59 pm to t00f
I use a paper towel to grab the membrane and pull it off works great. When wanting sweet I rub with steens syrup when not sweet Frenches mustard. They both get a liberal dusting of Cajun seasoning. I use natural lump charcoal keep them around 225 to 250 for 2 or 3 hours I am ole country boy simple so when the meat starts pulling back exposing the bone I pull them. let them rest then cut them up if we want bbq they get sauced then placed in the oven for a few minutes I like my ribs cooked to where if you take a bite it leaves the bite mark behind and pulls off easily. really dont like them over cooked like BBQ joints often do. I figure thats from hours under the heat lamps
Posted on 2/6/20 at 7:24 pm to Janky
quote:
you don't normally see people calling other people "lazy fricks" or "ignorant" on the food board.
You absolutely do.
Have you had ribs with the membrane on? Now compare that to when you had them off. What did you think?
This post was edited on 2/6/20 at 7:25 pm
Posted on 2/6/20 at 8:43 pm to GeauxTigers0107
It’s funny all the downvoted fir people’s opinions on ribs. Great ideas I will put to good use.
Posted on 2/7/20 at 8:41 am to Dale Doubak
I prefer membrane off. They're done when the meat is retracting back from the end of the bones. It's pretty easy to see once you've smoked ribs a time or twelve.
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