How to better prep babyback ribs

[jasonwilliams14]

hey everyone. I was looking to get some feedback on how I can better prep my baby back ribs before I smoke them.
I have about a dozen cooks under my belt for ribs (rookie numbers, but I am getting there! ) and have learned a lot since my first smoke cook.

Taking some feedback from my family, there are two items that they mentioned:

• trimming up the ribs towards the ends. There seems to be some more fat and cartilage that I could trim away.
• overall flavor is good, but trying to get some additional extra flavor with each bite.

Starting off with trimming, how can I best practice and learn how to trim the ribs up? I have read about some folks trim their ribs to be St. Louis style.
How could I remove those pieces that might have extra cartilage and fat (the least favorite ribs my family has told me). The middle pieces seem to good.

For adding more flavor, I am using memphis dust rub which I really. My process is I dry brine the night before the cook, and then about 30minutes before I put the ribs on, I put a generous amount of rub and cover the ribs with a nice coat. I do not use a binder as not sure if I should.


Lastly, I have experimented with different ways to cook the ribs. I have used the Texas crutch and even tried a 2-2-1 method (2 hours uncovered, 2 hours covered, 1 hour uncovered). I did not like the 2-2-1 method.

I personally, at this time, prefer not to wrap if I can. The bark seems to setup better. If I do decided to wrap, it is towards the end of the cook where I might be hitting the stall around 170 IT.

Was just looking for some advice and recommendations on the veterans in the community who have been doing this a lot longer than I have.

It has been great learning experience, but I want to get better (I cant help it..i am a perfectionist)

Thanks everyone!

[Smoker_Boy]

I'll be interested in hearing about the trimming.
The ones we buy seem to have bits of bone stuck in the ends.
Not pleasant.

[jasonwilliams14]

That is kind of what I am seeing as well. These bits at the end that make it slightly less appealing.

[bbqLuv]

bits of bone in the ends, trim it off

[N227GB]

The end pieces go to the cook!

Technique is dictated by the type of cooker you're using. What I did in my offset differs from what I did in the PBCjr. What I'm trying to nail down in the Ninja Woodfire is keeping BBs from getting too dry while cooking slow at 225. Using a vinegar-based mop sauce seems to do the trick. I don't wrap.

I salt and rub about an hour before starting to cook. Never used a binder. Mustard is for hot dogs.

It sounds like you're well on your way. To dial in your flavor profile, you could read up on the free side about saucing strategies.

[Sid P]

My first thought is that you don’t have enough experience to start experimenting. Cook Meathead’s "Last Meal" ribs several times, and take notes: https://amazingribs.com/best-barbecue-ribs-recipe/ . Baby backs or St Louis cut work equally well, and neither require trimming.

Are you perhaps confused about the different types of ribs? When you trim the tips and cartilage off spare ribs you have St Louis cut, but neither are baby backs. I never buy spare ribs.

Last, this website is great for discussing the finer points of BBQ, but the learning the basics I prefer Meathead’s book. It has detailed info and pics about the different kinds of pork ribs, and great info on every other BBQ topic. I think everyone should have it: https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling- https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling-ebook/dp/B01FX1AUNC/ref=sr_1_1?crid=1726B41JD3KZH&dib=eyJ2IjoiMSJ9.chG YwzudWwOR4qMr9nEyDqQ8MADNpEsq2IdT6NmKn2STiJ5kkZTGF zMYtnyQ74Pp3UKX1015hJu7418g8J2h6LIQJrVw-S8wInDHawAzGRJmCsV6TeVIZvSFSmNvkWb89qLGPfw2A9hyekz jX_hh-XVSqMXWGa5GrGUKAheSApUIfd_KhDBOK1c74f-Hv3kyqjuJkw-T2oMSsc7ucwMk9Dy-pLnegh3_ZfK6Q8t1aSE.nd4VyzCUvlxgvQv7UUigfPw6lEpzNk hW6tD4cFzb8xE&dib_tag=se&keywords=meathead+cookboo k&qid=1711475490&sprefix=Meathead+%2Caps%2C289&s r= 8-1

[jasonwilliams14]

Yea, I took some time to learn the differences between rib types and I understand now.
very helpful stuff which hopefully, makes me better and BBQ and smoking!

[LA Pork Butt]

Personally I like the flavor of spareribs better, but you might try the blasphemy ribs recipe with those Babybacks fore mor flavor in less time.

https://amazingribs.com/tested-recipes/pork-ribs-recipes/blasphemy-ribs-recipe/

[jasonwilliams14]

Yes, I think spareribs are the way I want to go. I am looking forward to my next cook!

[RonB]

I don't wrap my ribs, but SWMBO prefers fall off the bone ribs, so I do wrap hers. I do unwrap hers for a bit near the end to help the bark or the glaze.

[HawkerXP]

We prefer St Louie to baby backs but what I do to each isn't much different.

I don't dry brine overnight. I start my process in the morning of the cook and let them sit with whichever rubs I'm using applied until the fire is ready. When I remove the ribs from the bag, I give then a gentle bath in the sink. I'll run my finger up and down the edges feeling for lose bone chips, cutting off any I feel. I peel the membrane off using the butter knife and paper towel trick if there is one. You mention trimming to make St Louies. To my knowledge you trim spareribs to make St Louies, not baby back.

I mostly use my PBC for ribs. The PBC likes to run around 270*. I'll hang them until probe tender between the bones. I place the finished ribs in a large foil pan with a splash of apple juice and cover in a warm oven until the rest of the meal is ready.

We prefer Caribeque Honey Heat rub. Honey Heat Pork & Chicken Rub – Caribeque Seasoning & Rub Co.

[bmillin]

Starting off with trimming, how can I best practice and learn how to trim the ribs up? I have read about some folks trim their ribs to be St. Louis style.

I don't cook baby backs, but from your question it sounds like you are cooking full spares? The St Louis cut is your friend if your family wants more of a full bone rib without bits of bone and fat.

[Mosca]

I think you’re doing pretty close to what I do. I cook both baby backs and spares; sometimes I cut the spares to St Louis. If the breast plate is attached to a full rack, I always remove it. I usually leave the tips on the end of full spares.

First: I don’t do any seasoning the night before, not even salt. I apply the rub while my fire is getting up to temperature. I’ve found very little difference, and sometimes my ribs taste “hammy” when I salt the night before.

Second: I stopped wrapping long ago. Not that it doesn’t work, but it’s not better. It’s extra work and the ribs come out fine without it.

Third: regarding the cartilage at the tips, sorry. That’s my favorite part, the “tips”! If I do trim the rack to St Louis style, I still cook the tips, the flap, and the skirt, and the breast plate if it’s attached, and I use that in baked beans.

Fourth: I’ve done it with and without the binder. Then I had someone tell me that applying the rub and patting it down to make it stick clogs the pores of the meat. That sounds like b.s. to me, but using a binder doesn’t make it taste worse. So next time I’ll try the binder again.

My attitude toward all this stuff is “It’s just a big hunk of meat. Cook it!” My first few rib cooks were fraught with anxiety: are they done? Are they overdone? When will they be done? Do they look right? They don’t look right!

But you know what? Repetition builds confidence. At a certain point, you’ll just think, “Yep. Those look about right.” And they will be excellent.

[bbqLuv]

Ditto: But you know what? Repetition builds confidence. At a certain point, you’ll just think, “Yep. Those look about right.” And they will be excellent.

[RiverJeff]

I'm with both of these guy's damn straight!

[bbqLuv]

Trial Members: Download Your Free Deep Dive Guide eBook Here! - Pitmaster Club (amazingribs.com)

Take notes, a cooking log as it were, of your cooks.

Watch Youtube videos,

[realdocBBQ]

Baby backs are pretty easy, but are easy to dry out, as well.

I seldom dry brine, though I don't think it's a bad thing - I just never have noticed too much difference, and I don't have time to do things methodically enough, it seems like. There's never time...

I salt and season right before firing up the pit. I seldom wrap, unless I'm pressed for time, and USUALLY I'm only wrapping for an hour or so, for the most part. Otherwise, they just get TOO SOFT and fall apart, which I don't like. Some people do, my family doesn't seem to care, I like a 'bite-through' rib, not a rib where you bite into it and all the meat pulls cleanly off the bone. Nothing 'wrong' with that, per se, I just feel that is a bit softer texture than I prefer - most of my friends, family and guests have never had a bad thing to say.

Personally, I started with MMD, now I have a version I call MMD+, which is my personal choice of adding some extra things - some Tony Chachere's, some cumin, some mustard powder, occ some celery salt or ground celery seed (helps add more of a smoke ring).

There's no 'wrong' way - there's the way that works for you and that you like the best. This ONLY comes through repetition and experimentation. You are well on your way... don't sweat it TOO much - frankly, 97%+ of people I have served BBQ do not have the ability to really discern all that many subtle differences most of us really obsess over.

You'll be fine... just keep cooking them!

[bbqLuv]

The object of trimming ribs is trimmed ribs. That is trimming off any part of the rib you don't want to eat or serve.
It is that simple.

The following YouTube explains how to cook ribs the way you like them:
EASY Baby Back Ribs on a Pit Boss Pellet Grill! | MODIFIED 3-2-1 Method

The best way to learn BBQ is through study combined with Trial and Error. And view errors as stepping stones rather than stumbling blocks.

[IowaGirl]

Pork ribs come in two basic parts -- the "baby back" ribs which is the curved portion of the ribcage closest to the spine. And the spareribs which is the flatter portion of the ribcage extending down to the belly area. Essentially the spares start where the baby backs stop.

Baby backs don't have cartilage. Spareribs do.

There is a line of cartilage that divides the spareribs into two parts -- the upper more bony section and the lower "rib tips" section. To turn a rack of spare ribs into bony "St Louis" ribs and the more flexible "rib tips", just cut along that line of cartilage with a sharp knife.

While I understand people dislike rib tips because one has to deal with that "icky" cartilage, I also know the meat in the rib tips is succulent, tender, and tasty. It makes a good snack during a long cook or makes a good appetizer for those who like tips. When restaurants around here have rib tips as a special, people line up for them like a bunch of hungry cats.

[Mosca]

Yep. Around the Chicago area, tips are sold separately; you can get an order of tips. When I was a poor hanger-on, living hand to mouth, I would scrounge up the couple bucks needed and feast on tips. Tips are awesome.

[jasonwilliams14]

Very helpful. I took the time this weekend to understand the differences and I think it was well worth my time. Between the responses in this thread and some resources I found, I have a complete new understanding of the different rib types! TYVM!

[Troutman]

A lot of good advice above but I would encourage you to read some of the references to the Meathead articles on the free side for more comprehensive tips and tricks. And not trying to toot my own horn, I did an extensive rib primer several years ago that has gotten a lot of positive feedback. Although I talk about St. Louis trimmed spare ribs, baby back cook up similarly. They have a lot more loin meat so they tend to dry out quicker but the techniques are about the same. Again I suggest you do some further research, there's lots of good information on this site.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/635126-ribs-step-by-step-primer

[jasonwilliams14]

All very helpful responses. I think what i am going to do is just continue to experiment and learn with each cook.
I've learned a lot just reading this thread and plan to apply some of the information provided.
I think that is how you learn honestly.
Much appreciated!