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First round of baby back ribs

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9709
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #16
    You don't really want fall off the bone ribs. I like them with just a little bit of tug from the bone but a clean bone. BTW, I don't see anything wrong with those ribs...nice cook!

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4958
      • Winchester TN
      • Hardware
        Slow 'N Sear Deluxe Kamado.
        Slow 'N Sear Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney starters (regular and half).
        Joule.
        GrillGrates, GrateGriddles.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

      #17
      I'm with DWCowles "bite off the bone" is what I call it. Those ribs look amazing! The KBQ is a beauty.

      Comment

      • badf00d
        Club Member
        • Mar 2016
        • 223

        • Cookers
          • Karubecue C-60 [aka KBQ]
          • Weber 22" Performer Kettle [Red gen1 with stainless steel]
          • Slow 'N Sear
          • Lodge Sportsman's Grill
          • Weber Genesis Silver-B [old gasser]

          Sous Vide
          • ChefSteps Joule

          Other Tools
          • VacMaster PRO380 vacuum sealer
          • VacMaster VP215 vacuum chamber
          • Thermapen Mk4
          • ThermoWorks Smoke
          • ThermaQ with smoke house and high temp air probes
          • IR gun
          • BBQ Dragon

        #18
        Ok, started prepping a second batch of ribs. Got 5 racks to do for family tomorrow. 2 were packed by Costco and 3 were packed and sealed by some other company.

        Tried removing the membrane from the 2 that Costco did, and wow! What a challenge. I don't think I did a very good/complete job with the membrane because it fought me every step of the way. It took 25+ minutes per rack and I still don't think it looks good. Taking a break before I prep the other 3 racks. My first round of ribs was significantly easier even though it wasn't all in one pull.

        Comment


        • vandy
          vandy commented
          Editing a comment
          All of the baby backs that I have bought from Costco already have the membrane removed, I assume they were the Swift Premium that come in a package of 3 slabs. Great job on them by the way, they looked very tasty.

        • badf00d
          badf00d commented
          Editing a comment
          Thanks. I figured out they had the membrane removed when I started on the last 3. They had a bit of membrane left and it was easy to remove. I have no idea what I took off the first two, but those racks might not do so well. And thanks for the compliment.
      • Hardage
        Club Member
        • Apr 2016
        • 15

        #19
        Try using a butter knife in the middle of the rack at the slender side of the rack. Lift about an inch on two bones next to each other then slide your finger under the membrane and use your finger to separate the membrane from the bone. I then pull towards each end one at a time and it works practically every time with no paper towels or struggle.

        Try this twist on your ribs. At the two hour mark or when you have the color you want on your ribs, mix this together and use it as a slather then "crutch" it for about 1 1/2 to 2 hours.

        In a bowl mix in this order.

        light brown sugar..about a cup
        two to three TBS of your rub
        two TBS cracked black pepper
        1/4 to 1/3 cup honey
        put on a glove and slowly add apple juice while mixing until you get the consistency of runny pancake syrup.

        slather on ribs, foil in a tent air tight with a bit of apple juice bone side down, and put back on the heat for about 1 1/2 to 2 hours.

        Remove when just prior to the tenderness you want then put back on the heat to dry and finish. Sauce prior to removal and hit the sauce with direct heat to sear the sauce a bit and tighten up the ribs.

        I made a believer out of my non rib eating wife with this one

        Joe

        Comment


        • badf00d
          badf00d commented
          Editing a comment
          Sounds like you've landed on a technique. I'll give that a shot on my next batch of ribs. Thanks!
      • RonB
        Club Member
        • Apr 2016
        • 12695
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #20
        Penzys sells powdered rosemary:
        Rosemary is the perfect herb for seasoning pork and lamb, from chops to roasts.
        Last edited by RonB; April 18, 2016, 09:20 PM. Reason: Edit to add Penzys doesn't allow direct links. You can search for rosemary

        Comment

        • Craigar
          Founding Member
          • Jul 2014
          • 1102
          • Papillion, NE
          • * - Weber 26.75" OTG
            * - Weber 22.5" Premium cloaked in Crimson
            * - Slow 'N Sear
            * - Smoke E-Z - 26.75" (The Grain Silo)
            * - Lodge Sportsman Grill
            * - Weber Rapid Fire Chimney Starter
            * - Thermoworks ThermoPop
            * - Thermoworks Dot
            * - iGrill2 - 4 probes
            * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
            * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
            * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
            * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
            * - Current butchers: Just Good Meats & Fareway Foods

          #21
          My local butcher supply shop sells ground rosemary and yes, the price is correct $3.95/lb. I bought a 1/4 lb in the fall and I'm pretty sure it will still be around this fall.
          Frisco Spices carries Rosemary - Ground and many other types of Whole Spices!

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #22
            I'm a big Penzey's fan

            Comment

            • badf00d
              Club Member
              • Mar 2016
              • 223

              • Cookers
                • Karubecue C-60 [aka KBQ]
                • Weber 22" Performer Kettle [Red gen1 with stainless steel]
                • Slow 'N Sear
                • Lodge Sportsman's Grill
                • Weber Genesis Silver-B [old gasser]

                Sous Vide
                • ChefSteps Joule

                Other Tools
                • VacMaster PRO380 vacuum sealer
                • VacMaster VP215 vacuum chamber
                • Thermapen Mk4
                • ThermoWorks Smoke
                • ThermaQ with smoke house and high temp air probes
                • IR gun
                • BBQ Dragon

              #23
              Wow, that makes Penzeys 14 times higher in price than Frisco Spices!

              Comment

              • Craigar
                Founding Member
                • Jul 2014
                • 1102
                • Papillion, NE
                • * - Weber 26.75" OTG
                  * - Weber 22.5" Premium cloaked in Crimson
                  * - Slow 'N Sear
                  * - Smoke E-Z - 26.75" (The Grain Silo)
                  * - Lodge Sportsman Grill
                  * - Weber Rapid Fire Chimney Starter
                  * - Thermoworks ThermoPop
                  * - Thermoworks Dot
                  * - iGrill2 - 4 probes
                  * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                  * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                  * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                  * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                  * - Current butchers: Just Good Meats & Fareway Foods

                #24
                Originally posted by badf00d View Post
                Wow, that makes Penzeys 14 times higher in price than Frisco Spices!
                I think one of the reasons they are more affordable is they only package in resealable brown paper sacks. On the plus side, they don't fill your order until it is received, meaning they don't have a bunch of small packages lying around. I am fortunate that I can run in over my lunch hour and place my order. While they are filling my order I can take a look around the shop like a little kid in a toy store, but I digress. The spices are really fresh so you don't have to worry about them losing their punch in 4 months like some of the ones that are on the shelves at the grocery store. I messed up and bought a 1/2 lbs of their 90H cayenne pepper about 3 years ago and it still packs a punch.

                Comment

                • Craigar
                  Founding Member
                  • Jul 2014
                  • 1102
                  • Papillion, NE
                  • * - Weber 26.75" OTG
                    * - Weber 22.5" Premium cloaked in Crimson
                    * - Slow 'N Sear
                    * - Smoke E-Z - 26.75" (The Grain Silo)
                    * - Lodge Sportsman Grill
                    * - Weber Rapid Fire Chimney Starter
                    * - Thermoworks ThermoPop
                    * - Thermoworks Dot
                    * - iGrill2 - 4 probes
                    * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                    * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                    * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                    * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                    * - Current butchers: Just Good Meats & Fareway Foods

                  #25
                  badf00d here is my shopping list from last week:
                  Spice Price Amount Total
                  Allspice, Ground $ 7.88 0.25 $ 1.97
                  Garlic, Granulated $ 5.95 0.50 $ 2.98
                  Black Peppercorns $ 14.50 0.50 $ 7.25
                  Top Flake Salt $ 1.10 3.00 $ 3.30
                  Crushed Red Pepper $ 5.50 0.25 $ 1.38
                  Ground Cumin $ 6.00 0.25 $ 1.50
                  Coriander, Ground $ 3.50 0.25 $ 0.88
                  Coriander, Whole $ 3.95 0.25 $ 0.99
                  Paprika $ 5.35 0.25 $ 1.34
                  Greek Oregano $ 6.95 0.25 $ 1.74
                  Onion Powder $ 4.00 0.25 $ 1.00
                  Seasoned Pepper $ 6.81 1.00 $ 6.81
                  Seasoned Salt $ 3.83 1.00 $ 3.83
                  $ 34.97

                  Comment

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                  Meat-Up in Memphis 2021

                  WE'RE SELLING OUT FAST! Less than 10 seats available. Secure your spot by booking now!
                  Click here for details. (https://amazingribs.com/memphis)
                  See more
                  See less
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