Cooking Baby Backs

Harry

I'm going to be cooking a couple of sides baby backs tomorrow - not sure if "sides" is the right term. The particular recipe I'm going to use doesn't call for any rubs or anything to be applied before the cook - just putting the sauce on during the last few minutes. (I chose this particular recipe because my grandkids told me that they wanted some "mustard ribs on the BGE". I guess we all know that a grandfather couldn't refuse a request like that.[p]I've only done ribs one other time, so still a real newbie when it comes to them. I plan on putting them on a V-rack over a pan with water in it at about 350 degs. temperature. I'm guessing about 2 hours worth.[p]Any advice, any better way? Sure would hate to disapoint those kids.[p]Thanks,
Harry

Prof Dan

Harry,[p]There are lots of ways to do it, and you can't go wrong. But here's how I do it: I remove the membrane on the back of the ribs. I rub the ribs with a little ordinary mustard and a "Memphis style" rub, like JJ's. Then I put them on a rack over a water pan at 275 for four hours, with a few chunks of oak or hickory on the fire. After three hours, I brush on a little commercial barbeque sauce.[p]Result: Fall-off-the-bone tender and smoky.[p]Hope this helps, and good luck!

Nature Boy

Harry,
Prof Dan has it down. Those guys need some time to break down, and 2 hours aint gonna getcha there. The best ribs I have had were those that Qfan (BBQfan1) cooked at the Eggfest last weekend...even though I only got a sliver! They were rubbed with Dizzy Dust and cooked at 250-275 dome, elevated over a drip pan, for about 4 hours. He really didn't fuss with 'em much. Check ever hour or so to make sure they are cooking evenly, then some applejuice spritzing over the last hour or so....eh Qfan?[p]So kick it down a tad temp wise, and tack on a couple of hours to your original plan, and you are there![p]Cheers
NB

billex

Has anybody used JD woodchips when doing ribs for 4-5hrs
if so, what was the taste like?

Nature Boy

Billex,
Tastes like whiskey.[p]Naw. djm5x9 gave me a bag, and they make for a nice light tasty smoke. Good stuff. Throw a handful in there and see how you like it.[p]Beers
NB

ravnhaus

Harry,
Here are some photos detailing the process grilling mustard ribs. Hope it helps.
[ul][li]mustard ribs[/ul]

Prof Dan

Nature Boy,[p]Did the apple juice make much of a difference? I'm so lazy that opening the Egg every hour sounds like too much work. I just walk past the Egg every so often to make sure the temp is at 275, and that's all I do. But if the apple juice works, I'll just have to break down and open the Egg.[p]I've seen Memphis-style recipes involving a "mop" of vinegar and spices. Do those make much of a difference?

Nature Boy

Prof dan,
I like what the apple juice does. It seems to add a nice slightly sweet caramelized character to the crust. Plus it keeps it moist, and even makes them look better.[p]I have not played with mops much. Just an occasional spritz of juice. You don't wanna be opening and closing your cooker too much. Maybe someone should market an juice sprayer with an extension, so that you can apply through the chiminey without opening the cooker![p]Beers
NB

WooDoggies

Nature Boy,[p]I agree with you on the quality of those Dizzy Dusted Qfan babybacks. They were beyond any rib I've ever cooked over fire... and I think I ate your share, NB. You snoozed and you loozed, buster! :~)[p]Qfan rubbed them the night before with Dizzy Dust, wrapped tight with saran wrap and into the frige. The three racks just fit inside the egg the next morning and he flipped them a couple times during the cook... I saw the spray bottle of apple juice but never saw him spritz the ribs... I must have been wandering eating other people's share of bodacious grub.
After Mike pulled them off the egg a mob of vultures descended and all that was left was a pile of clean bones.
Took all of about 30 seconds. Dem some good Bones, Qfan![p]There's the quick and the hungry... which one you be, NB?[p]Beers Mang,[p]WD

Earl

WooDoggies,
I was very impressed with that Dizzy Dust he used. When the ribs were done, Mike was nice enough track me down & save me one to test out it out. I think they were on for about 3hrs or so with a lite coating of his Dizzy Dust & then sprayed with apple juice a few times. Nice & juicy for sure.
I see you guys survived Sunday.LOL[p]Earl

Unknown

Nature Boy,
wouldn't that kinda be like MollyShark "peeing" down the dome?

billex

Nature Boy, whats djm5x9?????[p]

Nature Boy

kat,
She is peeing down domes too? I thought Gretl had that as an original![p]Beers!
NB

Wise One

billex, Who's djm5x9 is the proper question. He's listed in the visitor profiles. He is also a very nice guy who has two odd shaped cookers on his deck.

Nature Boy

billex,
He is a frequenter of this forum, and a few others. Darryl is a good feller and pretty serious about his food! Keep an eye out for some of his mouthwatering pictures...on that same high level as Ravnhaus's quality cooking and photography.[p]I never did ask Darryl what the 5x9 was all about. Maybe he will clue us in....yo Darryl?[p]NB

Unknown

Nature Boy,
geezzzzzzzzzzz, I stand corrected!
Sorry Molly
Sorry Gretl
now, just how do I back out of this room...and run like h*ll?

JimW

Harry,
I've had good success with a 325F dome temp for anywhere from 5 to 5.5 hours. I use a drip pan filled with apple cider on top of some flat fire bricks. Use whatever rub you like and sauce, if desired, every 10 minutes for the last 40 to 50 minutes of the cook.
JimW

WooDoggies

Earl da Quail Meister,[p]Yeah, Sunday and Monday were slow moving days for me. Wheew! Youse guys are way too much fun. My arms got a workout from all of those 7 oz. curls. :~)
And thanks for helping load those 2 eggs. They sit there still awaiting their first post-delivery cooks on Saturday.[p]Spares are on sale here for a buck a pound. I'm going to Dizzy Dust a few racks and see if I can't reproduce Mike's ribs from the fest. Spares tend to go a bit longer than babybacks... do they not?[p]Mini Beers Inya,[p]WD[p]

WooDoggies

Hey JimW,[p]Is that how you did your ribs Saturday or was that KenW?
I must say that you taught your boys right 'cause y'all can cook![p]It was great meeting you and hope to cook with you next year.[p]WD

The Naked Whiz

Harry,
I had good luck with the goop method. If your grandkids like the mustard idea, they will love the goop method. Mix 1 cup mustard with 1 cup buttermilk. If you want, add your favorite rub into the goop. Let them sit overnight in a ziplock bag, making sure you get goop on every square inch. Cook at 325-350 for 3 hours, spraying with apple juice every so often during the last hour, then do another 30 minutes with sauce if you like. I think that's how I did it. The goop part is all you need to know. Then you can get time's and temp from some of the other posts.[p]TNW

Harry

Harry,
Thank you all for your input. Too many good ideas for one cook, but I'm saving these all for the next one.[p]Great forum, great people, great egg.[p]Thanks, all
Harry

JimW

WooDoggies,
That was how I did them.
JimW

YB

JimW,
Here is a picture of you cutting up those wonderful ribs.
[ul][li]JimW's ribs[/ul]

WooDoggies

YB,[p]Ahhh yes, now I remember.
More dem good bones.
YB, thanks for the photo and Jim I have printed out your technique and will give it a whirl. Great stuff![p]WD

Bob McDonald

Nature Boy,
Just looking thro the forum for the first time as I'm just about to spring for my first BGE (although I had a Kamodo for many years). [p]I have a couple of questions I'd appreciate info on. First where can one get Dizzy Dust, or there a recipe for it? You're comment on the ribs was intriguing. [p]Second, do you have an opinion on the best size Egg to get? I will be cooking mainly for two people, occasionally more. I'll be using it mainly for seafood, veggies, meats, and chicken. If I did a turkey it would just be about a ten pounder. Do you think I can get by with a 15" BGE?[p]Thanks for your opinion.
Bob[p]

Nature Boy

<p />Bob McDonald,
Howdy and welcome! Lots to learn around here if you follow along. And some good folks willing to help.[p]Sounds like you coud get along fine with a medium. If you look at Gfw's site
http://yyyz.net/bge/default.asp
You'll get a good idea what a medium can handle. He gets by just fine. The large is worth it if you can swing it. Lots you can do with that extra space. But the medium will get you buy until you decide to buy another![p]We are just getting cranking on the Dizzy Pig venture, and still waiting on server probems before I can put up the homepage. Should be soon. For now, shoot me an email and I'll send you a sample. [p]In Canada you can email BBQfan1@aol.com.
I am at ccapell@cox.rr.com.[p]Soon to be dizzypigbbq.com!
Beers to you.
NB

Tim M

Nature Boy,[p]I did some chichen breasts with a dusting of regular grind Dizzy Dust last night. I did one with and one without and it was very good. The key is to "dust" it rather than a full thick application (atleast on chichen), I look forward to tring it on ribs soon. [p]Tim