Real baby back ribs

Unknown

These are not the usual loin or spare ribs. They are flat, thin with little meat and very little fat on each edge. We bought them cut as 2-3 inchs long and in a strip of 5-6 ribs. The meat thickness was less than 1/2 inch. A sprinkling of Dizzy Dust and then on a raised grid direct at 280-300 for one hour with hickory smoke. They were painted with a Q sauce and turned over. Twenty minutes later they were painted on the other side and turned over for another 20 minutes. Total cooking time was 1 hour and 30-40 minutes. They were tender, easily pulled from the bone while eating and delicious. An interesting change from the standard; give it a try, you'll like it.

The Naked Whiz

Marvinm,
Are you describing Danish ribs?
TNW

Marvin

The Naked Whiz,
Nope. They are from pigs raised at an "organic farm" here in upstate NY (see link). Each rib is about 1 inch wide and 2-3 in. long.
[ul][li]organic farm, upstate NY[/ul]