How to better prep babyback ribs

[Santamarina]

Def sounds like you cooked spares and not baby backs. I’m not a fan of spares - the cartilage is just too much work. And IMHO baby backs have better flavor.

I dry brine the morning of a cook and try to get a few hours before they hit the pit. Be sure to remove the membrane…if you buy baby backs at Costco the membrane is already removed!

We always do ribs dry - Memphis style. I use a modified MMD and hit the ribs heavy with a small bit of mustard as a binder. Sauce is served on the side if desired.

For the cook I go with an oak fire between 250-275°F. Don’t wrap, but always keep a full water pan and spritz with water to ensure they don’t dry out.

I never check temps on ribs…they’re done when the meat has pulled away from the small end of the bone and they have a nice flex when picked up.

As many have said…keep cooking, take notes, and you’ll find the process that works for you.

Looking forward to hearing about your next cook!

[jasonwilliams14]

Just for reference, here are two links to my local costco for the different ribs they provide (ignore price...this is if they are delivered to you....about 15-20 dollars cheaper to go and buy them yourselves, which i always do to inspect the ribs)

Costco Swift Pork Back Ribs Same-Day Delivery | Costco Same-Day

Costco Swift St Louis Ribs Same-Day Delivery | Costco Same-Day

In my case, i bought the first one, the pork back ribs

[jasonwilliams14]

I can take pics if the links do not open.

[Huskee]

Here's my method.

Everything you said as far as dry brine timing and such. Sometimes I forget and dry brine the morning of. Not as important with ribs as with something thick like a roast, so you're good either way.

I always add a tiny sprinkle of salt on top of the rub, just so that bark has the proper sparkle; we've dry brined the meat but the saltless rub, to me, needs a little love. After that I use a brown sugar topper, basically just crumple brown sugar on top after the rub and topper salt, and spread it around. My family enjoys this. It will melt and make a sort of glaze that really makes them incredible on your plate, no sauce needed. (I do the same with smoked salmon). Of course this means they need cooked flat, not in rib racks or hanging in the PBC.

If I'm cooking back ribs that are thick or 'extra meaty' (which I try to steer clear of, too thick of dry loin meat), I will fillet the thick parts of the ribs down so the rack is more uniform across. Fry them scraps up with some salt, soy sauce and brown sugar and enjoy a wonderful snack while you're smoking! Personally I try to find true "baby" backs, small ones, less than 2.5lbs/rack. Those cook up so much nicer in my personal opinion.

I cook unwrapped the whole way, you can't beat that bark! Although I've been considering revisiting a wrap toward the end like you describe, over the years I've found it unnecessary for how I and my family likes ribs. My cooks usually take nothing short of 5 hrs, often up to 7 if they're thick, until passing the bend test.

I serve mine sauceless, with warmed up sauce on the side. With the brown sugar topper and proper salt mix, any leftover ribs are incredible cold right out of the fridge. Sometimes you don't really know if they're dinner or dessert!

[Spinaker]

That brown sugar topper is great. I got that from you years ago. Still use it every time! 👌

[jasonwilliams14]

So, I spent some time to learn more about pork ribs themselves and the different cuts after reading this thread. I did some googling and youtubing and found this very helpful video from Chuds BBQ:

https://youtu.be/qWinWOPtmqU?si=oxFrVcVpcLaTZ2SH

The first few minutes really broke it down for me. I get it now.
After watching that video, I definitely would like to try some spare ribs to smoke.
Just thought I would share!
Thanks again!

[Smoked Transistors]

I love full spare ribs and usually cut them down into St Louis style ribs. They are meaty and cheap and tasty when smoked right. Been using a high grate level direct heat method on ribs lately and the tastes is awesome.

[bunky2021]

When I started my smoker adventures, I created a little template in the notes section of my phone to log cook details and things I learned on each cook. I just duplicate the blank note for each new cook. Being able to go back and review temps, weather conditions, wind, cook time, and how the meat came out helped me gain confidence faster.