Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Babyback vs St Louis: help needed

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Babyback vs St Louis: help needed

    OK, the family is coming in and the prime brisket and sausage are bought. I always cooks St Louis style ribs but for some reason (could it have been the sale?) I picked up babybacks instead.

    Other than not cooking them so long is there anything else I should know/do?

    I remove the membrane, salt over night, cover w MMR just before they go on at 225F and cook till they crack when picked up w tongs. Then sauce with a mixture of my variation on KC sauce mixed with some raspberry jam and flame caramelize with a large roofer's torch (learned that at Bogart's in St Louis).

    Anything diff for the bitty ones?

    Thanks

    #2
    FYI they might not crack depending on how thick the loin meat is

    Comment


      #3
      As DeusDingo said they may not crack. Try the toothpick method to check doneness. When the unused toothpick slides in like with room temperature butter they are ready.

      Comment


        #4
        Plan on less cook time too. I prefer these to spares, but the window between done and overdone is very small.

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          Hey CandySueQ just curious how you test for doneness on your BBRs??

        • CandySueQ
          CandySueQ commented
          Editing a comment
          Toothpick! Just like lschweig said.

        #5
        I will make sure not to overcook... I assume overcook means meat slipping off the bones like in STL?

        Comment


        • W.A.
          W.A. commented
          Editing a comment
          They can dry out too

        #6
        Originally posted by DeusDingo View Post
        FYI they might not crack depending on how thick the loin meat is
        BINGO!!!!! Raised to the umpteenth power!

        ​​​​​​Aggravating cook this past weekend. I hadn't cooked back ribs in so long....and these weren't that thick. ZERO crack and pull off the bone tender.

        Comment


          #7
          I like to trim off excess fat. Otherwise you plan sounds good. If you are going to crutch them cut back the crutch time.

          Comment


            #8
            Figure an hour less than the spares.

            Comment


              #9
              As LA Pork Butt said Make sure you trim off the fat. Especially at the thicker ends of the ribs.
              Try to avoid wrapping them. When I used to wrap, I found that they didn't stand up as well in the wrap as St. Louis style ribs. The meat is more delicate, in my experience. (I don't wrap my ribs anymore, at all)
              Let us know how it goes!

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes

              Spotlight

              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


              BBQ And Grilling Gifts For Every Occasion


              Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


              The Pit Barrel Cooker May Be Too Easy


              The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


              Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

              AmazingRibs.com Pitmaster Club
              Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.