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First Babybacks on the egg
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mental1
Posts: 60
Here is my first shot at babybacks. Did a 3-1-1 and they turned out really well. I love this thing!
Comments
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nice bones !
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Why thank you very much.
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I've not done ribs yet.
What's a 3-1-1?
They look great -
Loco Lobo wrote:What's a 3-1-1?
3 hours w/o foil
1 hour foiled + a bit liquid added (i.e. apple juice)
1 hour w/o foil -
I used apple juice with a touch of cider vinegar and a little honey for the liquid.
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Those ribs look great!!! One day I'm gonna have to get over how good the ribs taste dry, and put some sauce on them. :ermm:
Doug -
Your ribs look great... I picked up a few slabs at Kroger tonight.
Did your ribs turn out really tender using this method? -
Great Ribs dude !! Keep up the good Eggin!
FB/SGP
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
Those look great!! I think my next set of days off i will try my hand at ribs or pork butt.......should be fun!!!
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Nice ribs and the pic is fabulous.
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Thanks everyone! Brisket this weekend!
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I don't want to offend you, but are you sure those were babybacks? or did you do one and a half racks? The reason I ask is twofold. Those bones look kinda wide for babybacks, plus the first one in the picture has 7 bones and babybacks typically only have 13 bones in total - maybe a smig of a 14th bone if they were cut wrong. So doing the math then 3 equal pieces means 21 bones so that makes me question it. Just the same they looked great!Re-gasketing America one yard at a time.
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No offense taken. My butcher unpacks the Smithfield ribs from the vacuum packaging which can sometime lead to a foul smell. When they repackage them, they put them in groups of three half slabs. I agree that the middle rack was not trimmed like a typical baby back slab, but I'll take the extra meat. I picked one of the heavier packages with larger racks to accommodate all the eaters.
I did a rack of spares two weeks ago and these were definitely not spares. Or at least they were smaller well trimmed spares.
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