Baby Back Ribs Wood Smoked on the New Offset

[Huskee]

Good to hear. Your rum sauce?

[Dewesq55]

They did turn out great, thanks. I half expected then to be too salty because there was so much salt in the rub, but they weren't. The salt was pretty much perfect. But, I have to say, I really prefer my ribs with sauce. I sauced the last rack and it was really awesome.

[Dewesq55]

I didn't think so, but that's what it felt like.

[boftx]

Looks good to me! The only thing I would say is to use lump charcoal instead of briquets to start the splits, less ash that way.

[Huskee]

Thick baby backs often need trimmed (filleted) or all that loin meat on top gets dry and the thickness of it delays the bend test. I hope they turned out great for you.

[Jon Solberg]

Ribs don't stall do they?

[ribeyeguy]

Give them a beer and tell them to have patience.

[Dewesq55]

They seem to have stalled. I've got 4 other people sitting here starving. Oh well. Murphy's Law, smokers corollary.

[Dewesq55]

Thanks DWCowles!

[DWCowles]

Hummm I can smell that Hickory smoke...Nice pics Dewesq55

[Dewesq55]

Here they are after 4 1/2 hours on. They are temping in the upper 170's to low 180's. They'll be done before too much longer:

[Dewesq55]

Since this was my first time with the offset, I thought I would document the start up process as well:

I started about 1/2 a chimney of Kingsford Blue and let them ash over. Then I dumped them in the bottom of my charcoal basket and used long tongs to make them roughly into a row along the center of the basket (I forgot to take a pic of that).


Then I put 3 Kingsford Hickory Mini-Logs on top of the charcoal and left the door open to let them get going. I also had a small fan blowing into the intake.


here they are all starting to catch. I closed the firebox door and kept the fan blowing into the intake.

I waited until the smoke got thinner and bluer then I turned off the fan but kept the intake damper wide open.


With the smoker temp in the cooking zone on both ends, it was time to put the ribs on!

[David Parrish]

Looking good!

[Dewesq55]

Here are the pics from my cook today:


Three racks of baby backs from Sam's Club. Pre-trimmed weight 10.49 lbs


Peeling the membrane (action shot!) All of them came of pretty easily once I got them started. You can see the butter knife at the top.


Rubbed/brined with HRR with added paprika for color and sprayed with canola oil spray. Ready to be wrapped and put in the fridge overnight.


This morning I hit them with another light dusting of rub.


Topped with dark brown sugar and ready to go on the offest.


Here they are on the offset.