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Smoked Baby Back Ribs
Posted on 2/5/20 at 8:03 pm
Posted on 2/5/20 at 8:03 pm
Doing 6 racks on Saturday in a master built smoker. I will google recipes just asking the F&B first how y’all do yours
8
Posted on 2/5/20 at 8:07 pm to Dale Doubak
Remove membrane. Rub down in mustard and homemade rub and sit in fridge overnight. Smoke at 260-270ish for 3 hours unwrapped. Wrap in butcher paper with sprinkled brown sugar and butter on top of ribs. Smoke another hour or so until pull off the bone tender. Should leave bite marks on rib. Not falling off the bone.
Posted on 2/5/20 at 8:13 pm to Dale Doubak
Rub with mustard all over. Coat heavily with rub. Not a seasoning blend but actual rub. Let sit for ~30 min while the smoker is coming up to temp. 250-275 for 2 hours. Layout butcher paper with about 1/4 stick of butter in the middle of it. Coat ribs with brown sugar. Wrap tightly in the butcher paper. Cook for 1.5 hours. Unwrap but preserve the juice. Dust with a light coat of rub and return to smoker for 30 minutes - done. I like sauce on the side, but you could sauce when you wrap. Also cherry is my favorite wood for pork, post oak for more of a texas style.
Posted on 2/5/20 at 8:41 pm to Dale Doubak
I have a MB electric smoker and I do baby backs fairly often. I remove the membrane and coat them with a little yellow mustard then rub them with Jay D's sweet and spicy rub and put them in the refrigerator overnight.
I smoke them at 225 using apple or cherry chips. I don't use a thermometer on baby backs. You can tell when they are done by looking for the meat to start to recede from the bones and then picking them up with tongs and looking for the meat to crack/separate from the bones. It will take 5-6 hours. I don't wrap or sauce.
I smoke them at 225 using apple or cherry chips. I don't use a thermometer on baby backs. You can tell when they are done by looking for the meat to start to recede from the bones and then picking them up with tongs and looking for the meat to crack/separate from the bones. It will take 5-6 hours. I don't wrap or sauce.
This post was edited on 2/5/20 at 8:42 pm
Posted on 2/5/20 at 8:48 pm to Kim Jong Ir
I never remove the membrane anymore. If you score it no one will ever know the difference and it won't affect your cook at all. No bbq restaurants remove membranes from ribs.
Posted on 2/5/20 at 9:15 pm to ruger35
quote:of course not. They are smoking dozens of racks a day. Pulling the membrane makes a nicer bite
No bbq restaurants remove membranes from ribs.
Posted on 2/5/20 at 9:17 pm to Dale Doubak
I like savory ribs with light smoke.
Coat in olive oil and then equal parts:
Salt
Black pepper
Garlic powder
Onion powder
Chipotle chili powder
Oregano
Coat in olive oil and then equal parts:
Salt
Black pepper
Garlic powder
Onion powder
Chipotle chili powder
Oregano
Posted on 2/5/20 at 9:48 pm to ruger35
quote:
No bbq restaurants remove membranes from ribs.
Of course they aren't. It would take too long for them to peel off dozens of membranes everyday.
What's up with all the downvotes for everyone in this thread?
This post was edited on 2/5/20 at 9:49 pm
Posted on 2/5/20 at 9:54 pm to Prairie Tiger
My point was they don't remove them because if smoked properly it doesn't make a difference. Maybe if you smoke then really low the entire time it may stay soft, but scoring them and smoking at 250-275 I've never had anyone even ask if there membrane was taken off.
I can't stand the guy for some reason, think it's his mannerisms, but Madscientistbbq did a test one time on his YouTube channel. It had no membrane, full membrane, and scored. Scored was actually the blind winner.
I can't stand the guy for some reason, think it's his mannerisms, but Madscientistbbq did a test one time on his YouTube channel. It had no membrane, full membrane, and scored. Scored was actually the blind winner.
Posted on 2/5/20 at 9:56 pm to ruger35
quote:
Scored was actually the blind winner.
I score the membrane on my ribs.
Posted on 2/5/20 at 10:01 pm to Dale Doubak
321
Posted on 2/5/20 at 10:13 pm to ruger35
It literally takes 5 seconds to remove the membrane. If you don't you're just a lazy frick.
Posted on 2/5/20 at 10:14 pm to Rouge
I worked in a very successful restaurant in Little Rock that we did maybe 20 case of ribs a week. We removed every membrane.
Posted on 2/5/20 at 10:23 pm to nwacajun
It's just caring about your final product. But some Youtube said scoring wins a blind taste test and here we are... 
Posted on 2/5/20 at 10:26 pm to GeauxTigers0107
I was just using that as one example, but it's why cooking is what it is. Let the op cook three racks of ribs and decide for himself. I've always removed it until recently and now find I don't need to. Just my preference.
Posted on 2/5/20 at 10:27 pm to ruger35
quote:
No bbq restaurants remove membranes from ribs.
This is wrong. I speak from experience. I worked at a $2.4 million a year store and every baby back and spare rib had the membrane peeled off before seasoning went on.
I remove the membrane out of habit and not out of BBQ philosophy but, to each their own.
Posted on 2/5/20 at 10:31 pm to Large Farva
quote:
321
I find that's a little too long for baby backs so I shorten it up by probably an hour/hour and a half.
As far as doneness goes, I always do the bend test when I grab them with tongs. When they are just about to break in half, they're usually perfect.
Posted on 2/5/20 at 10:42 pm to ruger35
quote:
Let the op cook three racks of ribs and decide for himself.
Agree.
Posted on 2/5/20 at 10:47 pm to PapaPogey
Telling someone to "cook your ribs using 321 method" is ignorant. Every rack is different, every smoker is different, weather conditions, temps...there's too many variables to say one set formula works best.
Posted on 2/6/20 at 6:23 am to Dale Doubak
Here’s what I do....
Remove membrane and trim.
Rub with steens syrup and Meat Church Holy Gospel rub
Smoke at 225-250 for 3 hours...I use cherry and hickory
Brush with blues hog bbq sauce and wrap for an hour
Unwrap and brush lightly with sauce and dust lightly with rub
Smoke until sauce set and ribs are tender...check with toothpick or the like
Remove membrane and trim.
Rub with steens syrup and Meat Church Holy Gospel rub
Smoke at 225-250 for 3 hours...I use cherry and hickory
Brush with blues hog bbq sauce and wrap for an hour
Unwrap and brush lightly with sauce and dust lightly with rub
Smoke until sauce set and ribs are tender...check with toothpick or the like
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