I finally did something I've been wanting to do for a long time with babyback ribs.

[Washblue]

It’s difficult to pass on all the spices when the marketing hits me with my favorite flavors!
However, we’re working our inventory down…
I’m now treating our spice rack like we treat sauces…. If you want spice or sauce, put them on your own plates…
This leaves me to have smoke and salt if I choose… or all the offerings of a Turkish spice market if a guest’s portion requires it…
I Barbecue over a fire… I think back to early pit tenders…. They had sack salt and a wood fire…

[SheilaAnn]

I did no rub, no nothing.

Just salt & 16 mesh black pepper.

I didn't even dry brine, just seasoned and threw them on the smoker.



They were.... EXCELLENT!!!!



It was great, seriously. It reminded me of ribs we used to get from a roadside grill over in Cole Bay in Sint Maarten back in 2003-2004. Now I know what they did - KISS principle and people ate. it. up. Literally. They had pretty skinny back ribs that came from Venezuela most likely, we used to get a 10kg box for US$20 that would have between 15-20 racks of back ribs. No loin meat on these. But man, did they come out good.

Now I know how.


This is such a simple method and it came out great, I will be doing more of this!

answer: not serve them with deviled eggs? (Ducking). I had just read your post about the eggs and was reminded of my ramen eggs from last week. 2 out of 6 survived! The ribs sound and look amazing!

[realdocBBQ]

Hahaha! Well, you can see, they're sans eggs. <sigh> I may try again sometime, but at the moment, it's too soon. This Thanksgiving, I'll leave the eggs to The Wife. She's much better at everything than I am.

Ok, except peeing standing up, but don't tell her that, or I'll be in the shed out back again, with the dog - "Go pee in my rosebushes again, f***er!" lol