Individual BB ribs eggsperiment...

SSN686

Morning All:

I had seen someone do a cook of baby back ribs not as a slab but individual, so I wanted to try it...I cut them & put in a brine for a couple hours...just out of the brine & into the fridge to dry...


For rubs I did half with 4-Rivers Coffee Rub & half with Braswell's Cinnamin Chipotle & onto the Egg with a couple chunks of cherry for added flavor...


Dome temp started at about 200 then climbed to 275 over a couple of hours...flipped them after about an hour...ready to come off the Egg...


Ready to eat...


Added Kathy's potato salad for the side & my plate is ready to dig into...


They turned out to be very tasty, moist & having rub all around the rib was nice (though the 4-Rivers is a little salty for my taste)...whenever I want to do a quicker rib cook (only a couple of hours) I would probably do it again.

GrateEggspectations

Very neat. Thanks for sharing this. Looks like they turned out nicely. Happy holidays. 

loco_engr

interesting concept Jay
Thanks for posting this

lousubcap

That is definitely worth a run.  Appreciate the thread.  BTW- sweet looking ribs.  

Legume

That’s how I’ve cooked char siu ribs.  Glad it worked out.

northGAcock

Those look great. 

I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 

Botch

I love  experiments!  Thanks for posting.  

lkapigian

Great ribs , and a great way to do them 

Photo Egg

Kinda like doing lamb pops as singles. Maybe cutting into 2 bones will give the best of both worlds?
Great post!

shtgunal3

I’m intrigued by this and I happen to have a rack in the freezer. Thanks for posting.

lkapigian

Photo Egg said:

Kinda like doing lamb pops as singles. Maybe cutting into 2 bones will give the best of both worlds?
Great post!

I do 2 bone , and you are correct … Armenian Ribs 

Dyal_SC

Excellent!

Legume

northGAcock said:

Those look great. 

I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 

I think it’s tricky - a rub can be fine on a big piece of meat but on four sides of an individual rib will turn out salty.

Photo Egg

lkapigian said:

Photo Egg said:

Kinda like doing lamb pops as singles. Maybe cutting into 2 bones will give the best of both worlds?
Great post!

I do 2 bone , and you are correct … Armenian Ribs 

Looks fantastic!

lkapigian

Legume said:

northGAcock said:

Those look great. 

I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 

I think it’s tricky - a rub can be fine on a big piece of meat but on four sides of an individual rib will turn out salty.

 Not at all unless you are heavy handed on rubs , I’ll weigh and go 1-1.25 % salt and get that out of the way, the rest is seasoning 

caliking

Mighty fine @SSN686 ! Kinda like wing-ribs. 

RRP

Back before my BGE introduction I used a metal smoker - sorry I forget the name…but at the bottom was a metal container holding brickquets  and above that was the same size metal bowl which I filled with water…then above that were two layers of wire racks, on which (i learned the best way was to also cut my raw spare ribs apart and smoke them)

Normally by the time that charcoal was burnt out then .the hungry raccoons were eyeing that cooker so I would go out and bring my ribs in! 

Photo Egg

RRP said:

Back before my BGE introduction I used a metal smoker - sorry I forget the name…but at the bottom was a metal container holding brickquets  and above that was the same size metal bowl which I filled with water…then above that were two layers of wire racks, on which (i learned the best way was to also cut my raw spare ribs apart and smoke them)

Normally by the time that charcoal was burnt out then .the hungry raccoons were eyeing that cooker so I would go out and bring my ribs in! 

Brinkman Smoker

StillH2OEgger

Very cool, and ribs look great. Thanks for sharing.

Stormbringer

@lkapigian that looks fantastic, do you have a recipe you could share?

lkapigian

Stormbringer said:

@lkapigian that looks fantastic, do you have a recipe you could share?

@Stormbringer , at its very basics Salt Pepper Cumin Aleppo smoked Paprika onion and olive oil .....If I were to guess on % 1-1.25% salt, probably .2-.5 on the others ....season with dry ingredients , chop up an onion and some flat leaf parsley  ( eyeball enough to cover ) coat in avocado or olive oil ...marinate a couple hours or overnight .....when done top with more roasted onion and parsley.....alternatively (optionally ) a bit of tomato paste , pomegranate  juice or dry red wine added to the mix...........also just salt pepper onion works very well 

Legume

lkapigian said:

Legume said:

northGAcock said:

Those look great. 

I don’t mean to take this in a different direction, but the 4Rivers Espresso Rub is one of my favorite rubs for Prime Rib and other beef favorites. I discovered / gifted in one of the ol spice exchanges. Still order it frequently. 

I think it’s tricky - a rub can be fine on a big piece of meat but on four sides of an individual rib will turn out salty.

 Not at all unless you are heavy handed on rubs , I’ll weigh and go 1-1.25 % salt and get that out of the way, the rest is seasoning 

Completely agree.  My point was more about commercial rubs applied in same amount will seem saltier on a small cut vs a larger cut because the surface area to volume ratio is very different.  A single rib has two more (meaty) surfaces for rub to cling to, you have to have a lighter hand with the rub.


edit - applied at the same rate, eg how heavy you sprinkle it