babyrack back ribs

Unknown

This was my first shot at baby back ribs. I vacuum marinated 2 racks in apple jucie, vinegar, worcestershire sauce and onion for a day and a half. I rubbed 2 racks with a generic rub (mainly salt, garlic and black pepper) and coated with mustard overnight.[p]I cooked the ribs indirect in a rack at 300F over a drip pan with the marinade. At 1.5 hours, and every hour thereafter, I rotated the ribs and sprayed them with apple juice.[p]After 3.5 hours, the ribs were done and looked like this[p]<img src=http://img78.photobucket.com/albums/v297/paulhaase/100_0012.jpg>[p]The half racks were marinated (needed to cut to get in foodsaver vacuum marinator) and the full racks were not. [p]The next phot is after cutting the ribs, the bowl on the right is the marinated ribs and the bowl on the right is the rubbed ribs.[p]<img src=http://img78.photobucket.com/albums/v297/paulhaase/100_0014.jpg>[p]The marinated ribs were juicier, but I was a little disappointed in both. Although spareribs require more work in trimming and preparation, I think they have a lot more meat and fat than backribs and taste better, IMHO.[p]What do you think? Are spareribs better than back ribs, or should I have cooked them differently?

Pakak

I've only done babybacks once, I think. I was disappointed in them too. They certainly were NOT like I've had in a restaurant, so far as being meaty is concerned. Like looked more like big, skinny cats to me![p]Recently, I tried some St. Louis style ribs. They were a LOT meatier but I've always really liked babybacks I've eaten in a restaurant. Don't know how I'll proceed from here.

Unknown

paulH,[p]
Sorry, the bowl on the left is the rubbed ribs, the bowl on right is amrinated. If you look close, you can see the ribmeat in the left bowl is denser.

Unknown

paulH, were they moist or a little on the dry side? You cooked them more than I do. I cook at 225 for about 3½-4 hours. I feel 300 would dry them out a little too much for me.[p]Hey, I shouldn't be giving you directions because I have never cooked ribs that I was satisfied with. I'm still looking for that perfect rack.[p]H. Jass

Unknown

Hugh Jass,[p]They were a bit on the dry side. I probably had the temp too high. I tried to do these with a wet drip pan which was probably a mistake. I think I have more success with a dry drip pan - maybe the temp distribution is a lot different with a wet drip pan.

tach18k

paulH, first credit due, you got the picturea to show up correctly, 3.5 hours indirect is too much for baby backs. I still have great results with 2hrs indirect, 1 foiled and then I grill direct with sauce till they look right. Thats all. Yours looked a bit overdone, did you remove the membrane from the rib backs? I also have only about 1 hour of smoke, and its all done at 250 dome temp

Unknown

tach18k,[p]I agree with you, I think they were overdone. I am a bit more used to spareribs that noticeably pull back from the bone when they are done. Next time I will use a lower temp. I did pull the membrane before cooking, the membrane was much easier to pull than on spreribs.

pointer

tach18k,
Are you talking 2 hours total(1 hour uncovered and 1 hour in foil)? or are you saying 2 hours uncovered and 1 hour in Foil?[p]I plan on Egging my first Babybacks tommorrow and don't want to overcook.[p]Thank You tach18k[p]pointer

tach18k

pointer,
2 hrs in direct, then I wrap in foil, cook another 1 hr
indirect, then I unwrap them and grilled direct till I think they look good for serving, which could be about 15 -30 minutes. I have also did the same thing and rewraped them and took them to a party packed in a soft cooler, they were fine and still hot 2 hours later. I just did 18 racks for a party. I did them over 2 days, during the part of wraping them I cut the rack in half and put them in small alum. pans, and indriect for 1 hour. I removed the pans let them cool, then put them in the fridge. The day of the party I warmed them up in a oven at 200, just to loosen them from any harden grease, next my friend pulled them out of the pans and grilled and sauced them in front of everybody. They were a hit.

pointer

tach18k,
Thank You tach18. Can't wait till this evening![p]pointer