smokin baby backs -help

Here is my method. Works for all pork ribs for me.



Pork, Baby Back, Richard Fl




Procedure:
1 After removing the membrane.
2 I like to set the large BGE, for baby backs, indirect, plate setter, legs up, drip pan w/water, 1 inch deep, "V" rack inverted. 250F apple wood and pecan chips both dry wood. Let cook 3 hours and then every 1/2 hour or so, sprayed w/ 6 parts apple juice and 1 part apple cider vinegar. After 4 hours lightly covered w/ bbq sauce diluted 2-1 w/water just for some flavor.
3 Figured out a few years back that foil was just to messy for my tastes, but will use it sometimes. Sometimes I will use orange juice and bbq sauce to keep moist, but you got to like sweet for this one. Will pull about 5 1/2-6 hours and cover w/foil on counter until ready to eat a few hours latter. Serve with whatever sauce each likes.
4 As a senior citizen, most of our friends are past the hot spicy phase in life, save that for Chubby and his crew. Usually rub with a mixture of 2 parts crushed red pepper fine, 1 part fine salt and 1 part fine black pepper and into refrigerator.
Update: 2007/08/25:
1 I like to rub them the night before with whatever rub I am in the mood for. Set up large, indirect with a drip pan of water at 250F with a vertical holder. Cut 3-4 slabs in half and set in the rack. After about 3 hours spritz with orange juice when in a sweet mood, Soy and water when in an oriental one, apple juice and water or worchestershire when in a different mood. Spritz every 30 minutes or so. I do not remove and wrap in foil as many do, just decided a few years back that it was to much hassle, probably too messy. Sometimes I will sauce the last 45 minutes and some times will just take off after 5-6 hours and let everyone sauce themselves. Some like hot sauce, vinegar, or mustard etc. Depending on the crowd.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/05/27

3-1-1. Smoke them bone side down, 3 hours at 250 dome temp. Wrap them in aluminum foil add a 1/4 -1/2 cup of liquid, I like rootbeer, apple cider/juice. Put them meat side down in the foil and back on for 1 hour. Next part is crucial, open the foil packet, (careful, might be some steam) check some of the inner bones, make sure there is a good amount of bone showing. You want the meat to have shrunk, if you see a good amount of bone you should be good. Grab one of the middle bones and it should wiggle freely. A tooth pick inserted close to the middle should go through easily as well. Then back o to the grid for a hour to firm them up a little. Saucing the last hour, evey 15 to 20 minutes.

Thanks, but the pic does not go with the directions, Over the years I have gone from the "V" rack method to the bones done indirect way.

I have to stop seasoning with the "HOT" good stuff for many of my friends, 'cause they are very senior citizens, but does not mean I can not add to the cook after they are served.
We going fishing in March? Maybe catch a shark or 2 about 30 minutes from the house. Shark kabobs are great.

Richard,, tentative plan is the Wednesday before the fest out of the port, just a day trip. You coming over Sunday??

I don't like to foil, but suggest most people do until they get really comfortable with controlling temps.
I also like to start very low and gradually bump up the temp throughout the cook.
I will be really busy the next 2 days or I would open up the hotline for you. :woohoo:
Good luck.




Mike

Pat,

Ya can't be that old buddy, you still want Bomba. Or is that for your much younger, beautiful wife?

Steve

Dem are purty.

Beautiful, Frank. A whole lotta good eatin' in that pic.

The platesetter is actually sitting on top of the grid. Why on top of the grid? It's in three pieces due to me putting it down a little roughly the other day - dumb shite. :( The shallow drip pan is on top of the platesetter and then two 22" grids that are bolted together are on top of the drip pan.