A Crazy New Attempt At Baby Back Ribs

[Huskee]

Today I am smoking 3 racks of <3lb back ribs. In my haste and procrastination, I didn't realize my usual 3-rub blend that I like on pork ribs was gone and I didn't have all the things to remake it. So I improvised.

I used a blend of 3 other rubs, 1) Meathead's Red Meat Rub, 2) Meathead's Tuscan Herb Rub, and 3) Neau Bay, which is Heaven Made Products' [much better] version of Old Bay. I used those three and then used a generous topper of Snickers Rub instead of my usual brown sugar.

Also I decided to not remove the membrane form the back. Heresy.

Will this be a train wreck, or a wonderful new way to enjoy some ribs? I hope it's at least somewhere in between. I will update my thoughts and some pics. I have no pics now hence not placing this in the SUWYC topic.

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EDIT: Also, forgot to mention this tidbit- cooking them around 300 to not give that outer layer of loin meat time to dry out.

[Michael_in_TX]

I did something several months ago that was pork with a herb rub. It turned out very tasty and was a nice change of pace from traditional BBQ flavors.

And welcome to the not-removing-the-membrane club. You may find you actually find the membrane tasty. I do.

[ItsAllGoneToTheDogs]

I like the membrane on grilled ribs, I'd probably like it at 300... not a huge fan with sub 250 membrane.

[ItsAllGoneToTheDogs]

Huskee Meatheads bird rub was actually really good on ribs with no sauce not even a glaze.

[BKYDBBQ]

Malcolm has a recipe for ribs using his sausage seasoning and some brown sugar. I made them and they were really good. Not sweet at all and had a nice savory flavor.

[Jerod Broussard]

I score the membrane and run 275 to turn it into a waxy delight.

[Huskee]

These babies are cooking at 300ish. Hot & fast to not dry out that loin meat.

[Ace]

Since these are Baby Back Ribs, they'll be good no mater what you rub on them. So many different things work on pork...

[Huskee]

That was my though process as well and I hope it works in this case.

[DennyWoo]

Hot and fast to keep the loin meat from drying out? I didn't know that was a thing. I avoid the "extra meaty" back ribs because mine always dry out, but if this works I may have to look at them again.

[fzxdoc]

me too

[Huskee]

Same. I try to find them < 3lbs for that reason, and these all were, but not by much. I'll let you know if it works. It should, we cook pork loin hotter for this reason.

[jecucolo]

Me too but makes sense😁

[TripleB]

Wow, that is a lot of different rubs. Do you ever find that your rub, after coming out of the smoker, is caked on like? Like frosting on a cake? Not quite adhering or not becoming part of the smoked meat? I've had that experience a couple of times recently. Maybe I'm just adding too much rub, but I don't think so.

[Huskee]

It definitely can. I get that a lot with skin-on chicken in particular. Normally when I do ribs I add a layer of brown sugar on top of everything and that melts down into a glaze and holds everything in place, like a thick sauce almost.

I am captain rub blend, rarely do I only use a single rub on anything. That's what helps me make my own rubs later on. Even with steak I use 2-3 rubs. I love doing that.

[TripleB]

Huskee I've done this rub that I mentioned kind of cakes and it calls for a ridge of raw sugar down the middle (lengthwise) of the ribs. Suppose to melt and fan out over the ribs to do like you mentioned with the brown sugar. Last couple of times did a different rub, lot less ingredients, and it came out great. Even have it recorded in my cooking journal as a KCBS score of 9-9-9.

[RichieB]

I just sat down from prepping 2 4#+ St. Louis Ribs. Seasoned with Meatheads Pork Rub. Never disappointed. On the Pit Barrel tomorrow at 275ish.

Edit: I didn't bother taking the membrane off, 1st time. If I like the results it might be the new way for me.

[fzxdoc]

You've got a winning trifecta there: ribs, MMD, PBC. I bet the ribs turned out great.

K.

[tstalafuse]

A wild and crazy Huskee on regular old throw back Thursday! I usually use a couple of three different rubs, but I would have only used the Snicker's rub for ice cream..

[Huskee]

I am so wild, so crazy. Watch out for this guy.

[captainlee]

I was planning on Mexican seasoning on half the rack next time. Go.for it!

[jecucolo]

BBBR is my go to for chicken!

[Huskee]

jecucolo Hear hear!

[captainlee]

Sunday or Monday hopefully.

[wrgilb]

I've been rubbing mine down with "W" sauce and seasoning with MMD & Oak Ridge Dominator. The Dominator is almost gone so I'll have to use something else in the future. Going to try some with Al Frugoni's chimichurri dry rub.

[Huskee]

I love it! Keep experimenting.

[fzxdoc]

You always nail flavor combos. I'm going to try this.

I've been layering MMD with Harley's Texas BBQ seasoning. Time for a change, even though I really like that combo.

Kathryn

[Huskee]

Update:

Ccooking at mostly 300 give and take, they were done at 4 hrs, but I let them go to 5 hrs because 2 of the 3 racks had a rather thick end.

The rub combo? Meh. Unremarkable. The Snickers Rub topper was just ok, not as good as brown sugar in this context, likely as expected by many of you, including me. I could not taste any of the 3 individual rubs I put on, just a good salt level and the chocolatey Snickers topper. My one son really liked them.

Overall they reminded me of ribs you have at somebody else's house that are a 4/10, and you say things like "these are really good, thank you, boy you can sure taste that smoke!" but you're mostly being polite and finding something nice to compliment... I wouldn't do this again. But they weren't bad, just lackluster.

You never know unless you try though.

My takeaway- cooking in the 300 neighborhood is probably what I will aim for with back ribs going forward. They don't look too purdy all said and done, if you don't sauce 'em anyway, but they were juicy. None of 'em were dry like often happens with a straight 225 thick baby back cook.

Sorry no pics, they just looked like any other ribs I've posted. Thanks for following along, and I wish I had something more profound to share here.

[Sweaty Paul]

My lesson learned from you today is cook baby backs at 300. I tend to favor St Louis over anything else. While I've done a few spare ribs I haven't tried baby backs yet. Getting the itch to try something else!

[RichieB]

Huskee you validated my position. I thought on your original post, am I that bland? Now you've reinforced, if it ain't broke don't fix it. My 2 racks rubbed with Meathead's Pork Rub. I'm good.

[fzxdoc]

I agree. The last two BBrib cooks, I backed down to 250° on the PBC due to time considerations. Didn't want them coming off too early. Neither cook was as good as those BBs that I typically run at 280-290°.

It's nice to be validated by an expert. Thanks.

Kathryn

[WI Bubba]

Are we all just going to ignore the fact that there even is a Snickers Rub? Or have I just been under my rock for too long? And how much of what did you smoke before you looked at powdered Snickers and thought 'yeah, that should work well on ribs'? Good Lord what is happening here?

I mean, um, good luck! This sounds amazing!

[Huskee]

Lol how do you really feel? They have several candy bar & cereal-style rubs out, Twix and maybe even Cinnamon Toast Crunch if memory serve, for a couple years. The Snickers rub started as a joke since my dad is obsessed with Snickers, so I got it to take to fish camp to let him try on a donut. Since I like to use brown sugar on top of my rub blends I thought I'd give this a whirl instead.

[fzxdoc]

Huskee is the one who encouraged us, several years back, to mix two beers together, a mocha and a chocolate stout. Of course I had to try it. Of course it was delicious.
continued...

[fzxdoc]

So Huskee knows his way around mixing stuff together and can come up with a winner. Just not this time, apparently. Plus he has excellent taste testers. I only have one, a husband who will roll the meat off his tongue back onto his plate (like a dog) if it's not to his liking. Thank goodness that's only happened once in our long marriage, since I was mentally making up the sofa when that happened. 🤣🤣🤣

Kathryn

[HawkerXP]

Thanks for sharing!

[randy.56]

I'm always using more than one rub. The Snickers??? What in the .... is that? Yes to 275 on ribs. Never tried 300, well maybe after the wrap.

Snickers

[Huskee]

Always learning new things here in The Pit!