Baby Back Rib's Anyone?

fyrpit

Been practicing to make the perfect rib's for family and friends.

Thank's to my friend and fellow Egg Head David for giving me some pointers along the way!

4Runner

Looks good.

Spoon

Looking good. What arevyou using for a rub and sauce?

PhotoPro

I'm not too fond of the vertical rack method as it allows adjacent ribs to touch and form pink, raw-looking spots that mess up the appearance of the bark.  You can cover it up with some glazes, but after years of judging I can spot it right away,  Has no effect on flavor or doneness, but I'll ding you in the appearance category if I spot it.  You did say perfect...;)

fyrpit

Thanks for the comments..   I will have to make them without the vertical rack.  It's the only way I have ever made them.  Thanks for the hint PhotoPro

Mark0525

racks are great if you're doing 6 slabs.  As long as they taste good who cares about the pink spots.  I've ribs now a couple years and never noticed them...lol.  I'm sure they were there.  Enjoy  

BENTE

those look great!! and if your friends "Ding" you then dont invite them back...

rbg0060

I am about to smoke my first ribs on my XL.  Any tips for getting the tempature right?

fyrpit

I leave the daisy wheel open about a quarter of the way. And, my bottom draft maybe an inch to inch and a half.  Make an adjustment and let it sit for 10 mins or so to regulate. Once you get it the first time. You will not have to mess with it as much the next time. Just start with the bottom and top in the same place once you dialed it in.  Just be patient.. It's worth it in the end.

Johnsutton99

These look great! What temperature and for how long? Any suggestions on when to sauce them? Thanks

Shwiezzee

Nice job! They look great.

Eggenstein

You are making me hungry. Those look fantastic!

drumbeater

I can't cook mine over the plate setter without them getting a strange texture that almost makes the meat seem raw. It's not of course, but I prefer them direct cooked on a raised grid. Maybe I'm cooking them wrong or something. Usually do around 250 or so for a couple or three hours. Meat is nice and done at the bone with about 2/3 smoke penetration into the meat. The texture is just wierd. I talked to a guy who does competitions and he said that's what they look for, but I don't like the taste.