curing baby backs

Never heard of treating BB's that way, but if I were to try it, I think I'd start out brine curing them overnight. If not enough then I'd move to 24 hours.
Or save the trial and error and ask Oscar. Just dont have 4 slabs of raw BB's in your hand when you do. He's more apt to tell you if he thinks you are just curious and not trying to "steal" a secret or cut down on the purchases you make.

You don't have much rib meat to actually cure.

Wet brines can work.

Another approach would be to sprinkle about a tsp of TQ evenly on each side and refrigerate for 24 hrs.

Rinse well.

This is just a guess,since I have no concept of the final product.

If he finishes in 3 hrs,he may be cooking at 250�,or higher.

Let us know.

Oscar is no longer with us - alas - his son's run the place, and willingly take you on a tour of their shop. They were featured on the Food Network several months ago. Anybody in upstate NY who likes smoked meats and sausages would do well to stop into see them in Warrensburgh, NY.

When I first went in they didn't tell me about the curing, but last time I went in I "called them out" on this, asking how they got them so pink with only 3 hours, and said, rather than asked, "you must be curing them- what do you use salt of nitrates?" He said "both" but I didn't feel like I could ask for the exact blend....even though I have been a good customer for 5 years now.

They appear pink through, but still have sufficient fat left in them so that further grilling or baking doesn't render them overly dry. But they are really, really good.

I'm just nervous about using too much or too little tenderQuick
Jeff

jeff