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Started By
Message
Pork loin baby backs: how to cook?
Posted on 5/21/14 at 9:06 am
Posted on 5/21/14 at 9:06 am
I have 4 lbs of baby back ribs to cook. I don't have a proper smoker, just a back Weber charcoal grill. I've smoked meat many times on it but never for more than 2 to 3 hours. Not sure how fickle ribs are as I've never smoked them, but it seems as if they're really something you need to do low and slow and be able to hold a nice constant temp, which is difficult on my little Weber.
Thoughts about using both the oven and the grill? Should I smoke them for an hour or so to impart flavor then finish them in the oven for 2 or 3 hours? Or oven first then throw them on the grill with a glaze of bbq sauce for 15 or 20 minutes? Also, what kind of wood chips go well with pork ribs?
I don't own a sous vide machine FYI.
Was thinking about maybe using this recipe.
Any thoughts, tips or recs are much appreciated.
Thoughts about using both the oven and the grill? Should I smoke them for an hour or so to impart flavor then finish them in the oven for 2 or 3 hours? Or oven first then throw them on the grill with a glaze of bbq sauce for 15 or 20 minutes? Also, what kind of wood chips go well with pork ribs?
I don't own a sous vide machine FYI.
Was thinking about maybe using this recipe.
Any thoughts, tips or recs are much appreciated.
7
Posted on 5/21/14 at 9:10 am to Rohan2Reed
quote:This is how I do it, with a rub of course. Oven set at 225 until desired doneness.
smoke them for an hour or so to impart flavor then finish them in the oven for 2 or 3 hours
quote:
I don't own a sous vide machine FYI
Posted on 5/21/14 at 9:12 am to Rohan2Reed
Season with half Tony's and half brown sugar. Wrap in plastic wrap then in foil and put in 250 oven for 2-3 hours. Unwrap them then sauce and sear them on your grill.
Posted on 5/21/14 at 9:13 am to Rohan2Reed
quote:
Should I smoke them for an hour or so to impart flavor then finish them in the oven for 2 or 3 hours?
This is what I have done in the past. A small snake with a few chunks of apple wood.
Edit: don't forget a water pan
This post was edited on 5/21/14 at 9:14 am
Posted on 5/21/14 at 9:21 am to Rohan2Reed
You dont even need to dirty your oven.
Smoke them for a few hours (2-3) is fine with your rub of choice. Wrap them in foil for a about 2 hours (A little apple cider in the wrap is a good idea). Then "crisp" them on the grill and baste with bbq sauce uncovered for last 30-45 minutes.
Smoke them for a few hours (2-3) is fine with your rub of choice. Wrap them in foil for a about 2 hours (A little apple cider in the wrap is a good idea). Then "crisp" them on the grill and baste with bbq sauce uncovered for last 30-45 minutes.
Posted on 5/21/14 at 9:46 am to BlackenedOut
Thanks fellas. Just a couple three things:
@ 4 lbs of ribs how long would you say that is? Don't want to have to pull them and stick w/ a thermometer every 20 minutes.
Will definitely impart sugar. thanks for that
a snake?
you mean wrap in foil and leave them to sit (off the grill) for a couple hours?
quote:
This is how I do it, with a rub of course. Oven set at 225 until desired doneness.
@ 4 lbs of ribs how long would you say that is? Don't want to have to pull them and stick w/ a thermometer every 20 minutes.
quote:
Season with half Tony's and half brown sugar. Wrap in plastic wrap then in foil and put in 250 oven for 2-3 hours. Unwrap them then sauce and sear them on your gril
Will definitely impart sugar. thanks for that
quote:
This is what I have done in the past. A small snake with a few chunks of apple wood.
a snake?
quote:
Smoke them for a few hours (2-3) is fine with your rub of choice. Wrap them in foil for a about 2 hours (A little apple cider in the wrap is a good idea). Then "crisp" them on the grill and baste with bbq sauce uncovered for last 30-45 minutes.
you mean wrap in foil and leave them to sit (off the grill) for a couple hours?
Posted on 5/21/14 at 9:47 am to Rohan2Reed
Did some last weekend-sale at Piggly Wiggly. Rubbed them, left in fridge overnite, wrapped in foil with a little broth at the bottom (ribs on a rack), baked in oven at 300, pulled out & finished on grill.
Posted on 5/21/14 at 9:51 am to Rohan2Reed
Yeah, just use the heat from the grill to cook them through. The foil and cider vin will help keep them moist. Its basically the Texas Crutch brisket technique, but adapted for ribs.
Posted on 5/21/14 at 9:52 am to Rohan2Reed
quote:
a snake?
I was under the impression you have a kettle grill. If so google kettle snake method.
Posted on 5/21/14 at 9:56 am to BlackenedOut
quote:
Did some last weekend-sale at Piggly Wiggly. Rubbed them, left in fridge overnite, wrapped in foil with a little broth at the bottom (ribs on a rack), baked in oven at 300, pulled out & finished on grill.
Yeah I think I'm going to definitely rub and marinate at least for a few hours.
quote:
Yeah, just use the heat from the grill to cook them through. The foil and cider vin will help keep them moist. Its basically the Texas Crutch brisket technique, but adapted for ribs.
Got it, thanks pal. I'll probably end up doing this so I can justify having several beers while outside w/ the grill.
Posted on 5/21/14 at 9:57 am to TigerWise
quote:
I was under the impression you have a kettle grill. If so google kettle snake method.
Watching a youtube video now narrated by a guy with an Australian accent. Must be legit.
Posted on 5/21/14 at 9:59 am to Rohan2Reed
Its pretty much how I cook all my ribs, and I have a BGE. I find that it helps break down the meat without overly softening it. It also ensures the meat stays moist which prolonged smoking can really fight against.
For your wood choice, go with a fruitwood or pecan.
For your wood choice, go with a fruitwood or pecan.
Posted on 5/21/14 at 10:20 am to Rohan2Reed
quote:
quote:
I was under the impression you have a kettle grill. If so google kettle snake method.
Watching a youtube video now narrated by a guy with an Australian accent. Must be legit
That's the one I watched and had no problems smoking for my first time a few weekends ago at 250ish for 4+ hours.
Posted on 5/21/14 at 10:25 am to Rohan2Reed
quote:Prob. about 2 hrs. Just grab the end and try to "fold" the first 2 ribs back on the rack. If the meat starts to tear their done. (Just the way I do it)
This is how I do it, with a rub of course. Oven set at 225 until desired doneness.
@ 4 lbs of ribs how long would you say that is? Don't want to have to pull them and stick w/ a thermometer every 20 minutes.
Posted on 5/21/14 at 10:40 am to Rohan2Reed
Best ribs I have ever tasted. The smoked salt and the smoked paprika are key, since you're not using a smoker.
quote:
BABY BACK RIBS IN THE OVEN
*4 lbs pork ribs
*3/4 cup light brown sugar
*1 teaspoon smoked salt
*1 tablespoon smoked paprika
*1 tablespoon garlic powder
*1/2 teaspoon ground red pepper
Directions:
1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs. (I stopped doing this...too much hassle)
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Cut ribs into serving sized portions.
Posted on 5/21/14 at 10:53 am to Rohan2Reed
Could you make it any more complicated?
Try this: soak wood chips while the charcoal gets ready. Once ready place the chips directly on top of the coals. Now set the grate in place and lay the ribs to the side of the charcoal. Not directly over the charcoal. Once the chips burn up replace with new chips. Ribs are done in an hour.
Try this: soak wood chips while the charcoal gets ready. Once ready place the chips directly on top of the coals. Now set the grate in place and lay the ribs to the side of the charcoal. Not directly over the charcoal. Once the chips burn up replace with new chips. Ribs are done in an hour.
Posted on 5/21/14 at 10:56 am to L.A.
quote:
Peel off tough membrane that covers the bony side of the ribs. (I stopped doing this...too much hassle)
fork and paper towel?
Posted on 5/21/14 at 11:02 am to OldSouth
quote:
Just grab the end and try to "fold" the first 2 ribs back on the rack. If the meat starts to tear their done. (Just the way I do it)
Nice, never heard of that. Thanks OS
yo L.A. thanks for the recipe I'll throw some smoked paprika in my rub for sure.
This post was edited on 5/21/14 at 11:04 am
Posted on 5/21/14 at 11:05 am to crimsonsaint
quote:
Could you make it any more complicated?
Apologies for not being a master smoker.
quote:
Try this: soak wood chips while the charcoal gets ready. Once ready place the chips directly on top of the coals. Now set the grate in place and lay the ribs to the side of the charcoal. Not directly over the charcoal. Once the chips burn up replace with new chips. Ribs are done in an hour.
I'll have fall off the bone ribs after an hour in a 400+ degree grill? Color me shocked.
Posted on 5/21/14 at 11:26 am to Rohan2Reed
My charcoal grill is small so I do the grill then oven method.
Throw some chips on the coals and after a round or two of that, put in the oven covered at 225. After an hour, add some more marinade if you were using any.
Sometimes I dump a little beer in the pan in the oven. Just for shits n giggles
Throw some chips on the coals and after a round or two of that, put in the oven covered at 225. After an hour, add some more marinade if you were using any.
Sometimes I dump a little beer in the pan in the oven. Just for shits n giggles
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