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Baby Back Ribs Wood Smoked on the New Offset

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    Baby Back Ribs Wood Smoked on the New Offset

    Here are the pics from my cook today:

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

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    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.

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    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.

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

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

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    Here they are on the offset.

    #2
    Looking good!

    Comment


      #3
      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).

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      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.

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

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ID:	162354 I waited until the smoke got thinner and bluer then I turned off the fan but kept the intake damper wide open.

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

      Comment


        #4
        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:

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        Comment


          #5
          Hummm I can smell that Hickory smoke...Nice pics Dewesq55

          Comment


          #6
          They seem to have stalled. I've got 4 other people sitting here starving. Oh well. Murphy's Law, smokers corollary.

          Comment


          • ribeyeguy
            ribeyeguy commented
            Editing a comment
            Give them a beer and tell them to have patience.

          #7
          Ribs don't stall do they?

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            I didn't think so, but that's what it felt like.

          #8
          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.

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            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.

          #9
          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.

          Comment


            #10
            Good to hear. Your rum sauce?

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              No, MH's Tennessee whiskey sauce. It was good, but I prefer my rum sauce.

            #11
            Nice job!!!

            Comment


              #12
              Awesome!

              Comment


                #13
                Nice job man. WTG! Glad your using that new cooker.

                Comment


                  #14
                  Dewesq55, Damned Good Looking Ribs! 👍👍👍👍👍 Where was Our Invite? 😪😂😡😂😪
                  Eat Well and Prosper! From Fargo ND, Dan

                  Comment


                    #15
                    Yum! Yum!

                    Comment

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