Simple Baby Backs

Brisket_Fanatic

Wonderful day here in NW Iowa as it was 78 degrees and mild wind. Boys decided it was nice enough for shorts and a water gun fight so I figured if we're going to be outside then might as well light the egg and toss on some baby backs I got on sale for 2.99 a pound. Rubbed down with the Kernels secret blend of 14 spices. Placed on to the indirect egg at 250 degrees with a mix of hicory and navel orange.

Let it go for about 6 hours until tender without looking, spritzing or anything else until tender and then sauced part of them with a smokey jalapeno sauce. Simple dinner with nothing but meat and a little green bean casserole.

 Hope everyone as a great week and don't forget to where green and be safe tomorrow!

Pictures in whatever order and size as the site chooses, WHATEVER VANILLA!!!!!!!!!!!

Close up of the rub!

saluki2007

Looks good.  I'm throwing some on during my lunch time.  Will be interesting to see how they turn out since they have been sitting in the fridge rubbed since Friday afternoon.

Brisket_Fanatic

@saluki2007 Thanks, will be interested to see and hear the results.

WeberWho

Did the exact same thing yesterday.  Threw on some baby backs on the small.  Too nice out not to Q.  Your rub looks fantastic!

Brisket_Fanatic

@WeberWho? Thanks, yours look pretty amazing as well.

WeberWho

@brisket_fanatic I nailed the tenderness but no dice with the rub and sauce.  I picked up some spares from Duroc and hoping to get those trimmed down to St. Louis style following your old post.  

henapple

I've never seen 33" ribs before. ..

buzd504

Very nice, Kernel.

Brisket_Fanatic

henapple said:

I've never seen 33" ribs before. ..

Trade you hogzilla ribs for some OO! Even these don't want to go to the correct spot.

Brisket_Fanatic

@buzd504 Thanks!

SmokeyPitt

@Brisket_Fanatic those ribs look great. I am digging the secret blend of herbs and spices.

WeberWho? said:

@brisket_fanatic I nailed the tenderness but no dice with the rub and sauce.  I picked up some spares from Duroc and hoping to get those trimmed down to St. Louis style following your old post.  

@WeberWho? - Did you run out of Blues Hog?? They look great from here.

Brisket_Fanatic

@SmokeyPitt Thanks!

WeberWho

@SmokeyPitt. Thanks! I love Blues Hog on ribs but I need to switch it up with a rib competition coming up.   You will usually get a couple teams using Blues Hog sauce.   A judge can pretty much tell right away that it's Blues Hog sauce.  I love the taste but judges will think twice as you have turned in ribs that taste similar to other teams ribs.  So I've been trying out a couple homemade sauces and tweaking them along the way.  It's been fun playing around with sauces and rubs.  Just not right yet 

SmokeyPitt

WeberWho? said:

@SmokeyPitt. Thanks! I love Blues Hog on ribs but I need to switch it up with a rib competition coming up.   You will usually get a couple teams using Blues Hog sauce.   A judge can pretty much tell right away that it's Blues Hog sauce.  I love the taste but judges will think twice as you have turned in ribs that taste just like the next team just turned in.  So I've been trying out a couple homemade sauces and tweaking them along the way.  It's been fun playing around with sauces and rubs.  

I gotcha...that definitely makes sense.  I love Blues Hog but I would imagine at a comp since so many people use it you run the risk of not standing out.  It is fun to play with your own sauces.  Have you tried the APL sauce?  It is labor intensive but it might be a good place to start.  

http://www.adamperrylang.com/recipes/apl-bbq-sauce

WeberWho

@SmokeyPitt Thanks for the recipe!  I found this old beast at the thrift store a few days ago.  I've never owned a food processor before and couldn't pass it up for $3.50.  It's huge, heavy, and ugly as sin.  It's perfect!  I was throwing all kinds of crazy stuff into and it didn't even flinch.  Awesome!  So definitely looking to test it out on more bbq sauces. Partially the reason why it's been fun making sauces!   It will come in handy with apples and such like your recipe calls for.  Thanks again for the tip!

SmokeyPitt

Nice score!