Just Baby Backs and Taters

Hawg Fan

I had a rack of loin ribs in the freezer left over from a cook a few weeks back and I decided to cook them along with a new potato recipe that I plan on using next weekend when my kids and grand kids are in Tulsa for a visit.  I seldom foil my ribs before completion, but I was running short on time today so I wrapped them in foil and stuck them back on the Small for the last hour. 

WeberWho

Mighty fine looking plate of food. Dang!

Theophan

Those are REALLY pretty ribs!

shtgunal3

Nice meaty ribs. Great looking plate my man.

JohnnyTarheel

Great looking ribs... tell us about this potato recipe......

pgprescott

Ditto the above comments!

docbdm

Hawg Fan.. so.. what u think about foiling.. moister..
And those 'baby's look like St Louis cut.. the big curve and 'big' meat.. look mighty fine..

pgprescott

docbdm said:

Hawg Fan.. so.. what u think about foiling.. moister..
And those 'baby's look like St Louis cut.. the big curve and 'big' meat.. look mighty fine..

Stl cut have flatter bones as they come from lower on the rib cage. These were likely labeled loin back fibs as they are BB's with some extra loin meat left on them. My personal preference as well. 

Hawg Fan

JohnnyTarheel said:

Great looking ribs... tell us about this potato recipe......

The potato dish is a hash brown casserole that I baked in an individual brownie pan.  That creates a lot more crispy surface.  Just Google hash brown casserole and you'll get a lot of recipes.