Game planning 6 racks of back ribs

[dillywe]

Happy belated Thanksgiving! I had a very successful 20lb spatchcocked turkey smoke yesterday, so much so that the people have requested ribs. I've had 3 SLC rib cooks, with my most successful following a 3/2/1 method. Unfortunately I was unable to find spareribs tonight and so I ended up with two packs of 3 racks of rib loin back ribs from Sam's Club, roughly 3.5lb per rack.

I'm not planning to wrap given the hassle of 6 racks, but after reading the forum, it seems like the Texas crutch may be unnecessary for ribs on the PBC anyway.

What I'm concerned about is falling ribs. I have just the standard 8 hooks. The general advice I've read (which I've followed in all my rib cooks) is to double hook and/or cut in half. I can only do that with 2 of my 6 racks. Should I do a work around for the other 4 racks?

I'm planning for 250ish for 3-4 hours.

Side question: what's the difference (if any) between "baby backs" and "back ribs" ?

Thanks for your help!

[FireMan]

Yup, you got it, just hang em & forget em. First check maybe after 3 1/2 hr pt. The beauty of the PBC.

PS. Answer to your question, one says backs & the other says ribs. Just what you probably wanted, an answer from smart #€¥.

Also, I just single hooked my racks, no problem. Can't say for yours.

[dillywe]

I knew I was putting the ball on a tee for somebody

[DWCowles]

There's not really much difference except loin backs has more loin meat on them. Since loin backs are thicker you should be ok hanging with single hook. Try to hook below the third rib bone down.

[Huskee]

Loin backs, back ribs, and baby backs are all the same. "Baby backs" are the nickname given to smaller loin back ribs (much easier to cook when they're small). Many times people will call any loin back ribs 'baby backs' regardless of their actual size.

3.5lb baby backs are BIG. I would suggest, if you're handy with a knife, filleting them down to be uniform. The weight of baby backs is often due to extra loin being on them, in other words thicker meat, more loin meat on the top surface. Filleting them down to be uniform will help eliminate some of that excess meat that will be dry and make the cook take longer. Then, a little less dryness and a little quicker cook. Use the trimmed meat in stirfry or whatever. I like to saute it up with some salt, pepper, teriyaki or soy sauce, and brown sugar and have me quick snack after I get the ribs on.

[lschweig]

I always single hook from the membrane side around 4 ribs down or more and have never had a problem.

[rototiller78]

Exactly what I do when I do ribs as well.

[dillywe]

Awesome, thanks for the pointers. I'll put them to work and post the results!

[Voodoo]

Falling ribs in the PBC are often the result of hanging from the wrong end OR letting the ribs go too long. When you check them from time to time, look closely at the rib where the hook goes through. You will generally see the hook hole start to stretch as the rib gets more tender. It's the first, and easiest to see, clue I look for to tell if it's time to probe/bend/twist. It's also a good way to see if you're gonna loose a rack cause they start pulling apart there. Nothing wrong with double hooking or cutting in half, but I never do it. Just keep an eye when they're close to done and you will be fine.

[lschweig]

Who wants to deal with the membrane when eating?

[lschweig]

Thanks VooDoo for the tip for looking at where the hook goes through. I will use that.

[Voodoo]

You know Huskee, I never tried. Probably would make a difference.

[dillywe]

Thanks again for the feedback, I had great results and the crowd went wild! I trimmed quite a bit of the ribs and I'm glad I did, they still ended up being the meatiest "baby back" ribs that I've had. Ribs took a little longer. About 4.5 hours, and temps were running 230 (I rushed the lighting process to catch 2nd half of UGA game, which went poorly...) resulted in a little smoldering giving the ribs a bit of a campfire taste, but it all worked out. Tenderness was excellent.

[Mr. Bones]

dillywe those look yummy, Great Job! Very cool!
Now you and yer friends are 'hooked' on PBC ribs!

[vandy]

Those baby backs look like a win to me, nice job!

[DWCowles]

Beautiful

[fuzzydaddy]

Gorgeous ribs and I really like the color. Congrats! I'll be cooking 2 slabs of spares later this week on my PBC.

[Baker Dan]

Great looking ribs

[Spinaker]

They really look great. One solid smoke ring you got there. I like it. It looks great. The PBC revolution continues.