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Baby Back Ribs

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500
500 Posts: 3,177
edited November -1 in EggHead Forum
Homemade Rubbed and smoking with one big apple and hickory chunk;
232323232%7Ffp%3A93%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D335%3B886%3B39339nu0mrj
Homemade sauce;
232323232%7Ffp%3A92%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D335%3B889744339nu0mrj
Foiled with apple juice;
232323232%7Ffp9%3A9%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D335%3B889746339nu0mrj
Glazed and ready;
232323232%7Ffp9%3A6%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D335%3B886%3B3%3A339nu0mrj
Cut and ready to eat with Starr Hill Amber Ale;
232323232%7Ffp9%3A%3A%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D335%3B889748339nu0mrj
EDIT-
250 indirect plate setter; 2 hours in the smoke; foiled for 45 minutes with 2 cups apple juice; spritzed the last hour 50/50 apple juice and apple cider vinegar; then sauced for 15 minutes.

The rub I use:

2 T. kosher salt
2 T. sugar
2 T. turbinado sugar
2 T. ground cumin
2 T. chili powder
2 T. fresh cracked black pepper
1 T. cayenne pepper
4 T. paprika

The sauce I use:

1 C. ketchup
1/2 C. light brown sugar
2 t. kosher salt
1 t. fresh cracked pepper
6 T. apple cider vinegar
2 T. fresh lemon juice (preferred; or bottled)
4 T. Worcestershire sauce
2 t. prepared yellow mustard
1 t. chili powder
1/4 C. water
1 T. canola or vegetable oil
1 t. paprika
1/2 t. crushed red pepper (optional; I leave it out)

Mix all ingredients well and simmer over low heat for 30 to 40 minutes. Makes 1 pint plus a little more.
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Roll Tide
    Roll Tide Posts: 505
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    looks great
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  • 500
    500 Posts: 3,177
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    The flash killed the money shot on the last one. Too hungry to set it up properly. Had to eat.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • cookn biker
    cookn biker Posts: 13,407
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    Another great set of ribs!! You done good!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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    So you actually foil the entire rib rack? I hadn't seen it done that way before.

    The ribs look good, how did ya like the sauce?

    Great job!
    Knoxville, TN
    Nibble Me This
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  • Ms.
    Ms. Posts: 145
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    Isn't there an emoticon that allows to express "drooling"?
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  • EggerDan
    EggerDan Posts: 105
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    Great post. Luv the pics.

    First I've seen on foiling the whole rack was yesterday on youtube..... http://www.youtube.com/watch?v=_UWn6fyhI3I

    I have not tried but makes sense if you want to foil. Any comments from others that have tried this?

    Daniel
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  • 500
    500 Posts: 3,177
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    Yea, decided to foil the whole thing. But with just two slabs, I think it would've fit laying flat. Three slabs, I think I would truly need the rack or some other rig.
    I love this sauce. On it's own cold, it's on the spicy side, but heated on the ribs, it's balanced on heat and sweet I think. Ya want the recipe? I'll look it up and post it here.
    I like my butt rubbed and my pork pulled.
    Member since 2009
    · Share on FacebookShare on Twitter
  • 500
    500 Posts: 3,177
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    The rub I use:

    2 T. kosher salt
    2 T. sugar
    2 T. turbinado sugar
    2 T. ground cumin
    2 T. chili powder
    2 T. fresh cracked black pepper
    1 T. cayenne pepper
    4 T. paprika

    The sauce I use:

    1 C. ketchup
    1/2 C. light brown sugar
    2 t. kosher salt
    1 t. fresh cracked pepper
    6 T. apple cider vinegar
    2 T. fresh lemon juice (preferred; or bottled)
    4 T. Worcestershire sauce
    2 t. prepared yellow mustard
    1 t. chili powder
    1/4 C. water
    1 T. canola or vegetable oil
    1 t. paprika
    1/2 t. crushed red pepper (optional; I leave it out)

    Mix all ingredients well and simmer over low heat for 30 to 40 minutes. Makes 1 pint plus a little more.
    I like my butt rubbed and my pork pulled.
    Member since 2009
    · Share on FacebookShare on Twitter
  • NoVA Bill
    NoVA Bill Posts: 3,005
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    500,

    Good lookin' ribs!

    BTW do you have a friend by the name of S.L.?
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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    Thanks! Got it saved to try.
    Knoxville, TN
    Nibble Me This
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  • 500
    500 Posts: 3,177
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    NoVA Bill wrote:
    500,

    Good lookin' ribs!

    BTW do you have a friend by the name of S.L.?

    Can't say I know an S.L. Help me out.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Just wondering, I have a friend and previous customer who lives in Moseley and he has a friend that went out a bought an egg, just wondering if that was you.
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  • 500
    500 Posts: 3,177
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    Nope don't think so. I know a guy in Powhatan, but not Moseley, don't think. Would like to meet a local Egger though.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • WessB
    WessB Posts: 6,937
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    Check the cooks section of my website...the cook shown has been tweaked over the years and needs to be updated...I been foiling ribs for many years..and it's my preference..
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    ;) Isabelle, that's why we all wear bibs while reading the forum :blush:
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