I used Heaven Made Amazin Cajun seasoning on the BBQed snacks, in the foreground in the first picture. Wow, I am glad I tried that.
This rack of Signature ribs from Safeway was extra meaty, extra thick and meaty.
On my Traeger to smoke for 3 hours at 225*F with super smoke on. Pritz after an hour and every 35-40 minutes.
After 3 hours not quite ready for wrapping. It took an extra 15 minutes or so.
Wrapped in foil with butter and Bay Rays no sugar added BBQ sauce.
Set grill temp to 250*F.
After about 1.5 hours internal temp read 203*F according to the grill probe.
Checked ribs with on instant read thermometer, not ready. Took another 30 to come to tenderness.
Sauced the ribs left in the grill during the shut done process.
Below pictures of 10/2 Ribs,
Last edited by bbqLuv; September 3, 2025, 09:10 AM.
Reason: Actually they were from Safeway brand
This rack of Smithfield's was extra meaty, extra thick and meaty.
It is really interesting to me that you mention that. The Smithfield ribs I bought Saturday were also extremely meaty, perhaps meatier than I have ever seen in baby backs. Each was just a hair over 4 lbs. That is huge for a baby back, at least, in my experience. The rest of the ribs in the bin at the store were also equally meaty.
Here's mine.
Could be coincidence.....could be something else. Hmmm....
That's cause they are Back Ribs. Baby Backs might be 2 pounds at their heaviest. Chili's made everything Baby Backs, just like all wild hogs are "Wild Boar," and not a female anywhere to be found.
Jerod Broussard That would make sense, baby backs would be the smaller version of pork back ribs. What is weird is that I really do remember HEB selling pork back ribs, as I thought that was an odd thing to call them. But I just dug through the trash (congrats, you are one of the few people who have caused me to do that lol) and these were labeled Baby Backs. Looks like HEB has caved to the Chili's marketing.
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