Help with Baby Backs

Take a toothpick and poke it into the meat between the bones in several locations. If the toothpick slides through easily (like butter), the ribs are done. You'll want to start the toothpick test when you see some of the meat pull back from the rib bone. You'll notice the resistance if the ribs need more cooking. Good luck.

Oh, by the way. You don't want to put rub on ribs overnight if the rub has salt in it. It will give the ribs a hammy taste. No salt. Go for it.

Hope they turn out great.

Thanks Pags. Thought puting rub and freg was the trick. Hope everything turns out. Need all the help i can get!!!!

Don G

These guys have taught me a lot. And there's more to learn. Very enjoyable process and people.

Ordered MO25 smoker 12/21/09 arived 1/8/10 yesterday. went home on lunch put smoker together and turned on. Got home and turned off. Cooked ribs sat. They were moist tender but not the taste i wanted. Trying new recipe, but might be off to rought start--hope not. thanks for the info. Will start smoking @9AM tomorow. Thanks again

Don G

quote:

not the taste it wanted

What's the taste you want? What didn't you like?

The reason you don't want to put rubs on overnight is for PORK.

If there is ANY salt in the rub, it will tender to cure them, make them taste more like ham.

Also, make sure the ribs are "enhanced" ribs as those will have a solution already injected. It will say so on the package.

Thsnks Smokinokie, thought i was suppose to. Looking for sweater flavor

TALK TO YALL LATER

Don G

There's a lot of sweet BBQ sauces out there. Or use a rub with sugar in it. It won't burn in the lower temps of the smoker.

bought some rub from Texasbbqrub and I made some with sugar. Thanks. Cooking as we speek

Rub and choice of sauce will be the big factor in taste. The type of cooker ensurse moist, tender meat with a nice smoke flavor.

What is longest you want to put rub on ribs before cooking?

If there's salt in the rub, an hr. or two before smoking. It actually makes it simple. Pull off the membrane, coat with rub, put in smoker (can let sit on counter for awhile), and you don't have to make room in the fridge for a platter of rubbed ribs. Overnight works fine if there is no salt in the rub.

BBQ Bryan recon bad choise of words. I didn't mean I didn't like them I thought they were D---m good. Just looking for a little bit sweater thats all. Putting turbinado sugar on 1 and putting texas sprinkle on the other@ the 3 hr mark. Will let you know the turn out

2 RACKS didn't make it to the table eat them in kitchen sink. Best ribs I've ever had. texas rib rub, texas sprinkle, cookshack mild BBq sauce.

Caint wait till next weekend to try something new

almost forgot grilling steaks tonight Yummmmmmm

Thanks to ALL who helped

Don G

quote:

Originally posted by BBQ Bryan:
What is longest you want to put rub on ribs before cooking?

One hour before I smoke or less.

quote:

Originally posted by DSGrant:
... Looking for sweater flavor
Don G

You can apply this method to just about anything to sweeten up something.

Before cooking
Marinade the meat. Do this. Take light brown sugar. Rub the ribs down the night before, covered in LBS. In the morning, rinse it off (or not) as you've sweetend the meat.

Rub. Does the rub have sugar in it? Check. You can add sugars to the rub. Turbinado seems to be the popular choice (bigger granules) you can find it in the stores by the name Sugar in the Raw. You can also use Brown Sugar (the normal stuff or the dried versions). White sugar may burn at higher temps, but not always.

During cooking
Use something at the end to add sweetness. Sugars, honey, etc, just added at the end

After cooking
Sweeten up the sauce, any sauce. You can add any sweetner to any sauce that isn't already sweet, to sweeten it up.

Thanks do all

quote:

Originally posted by SmokinOkie:

quote:

not the taste it wanted

What's the taste you want? What didn't you like?

The reason you don't want to put rubs on overnight is for PORK.

If there is ANY salt in the rub, it will tender to cure them, make them taste more like ham.

Also, make sure the ribs are "enhanced" ribs as those will have a solution already injected. It will say so on the package.

Hey SmokinOkie,

In ribs 101 your rub technique is, "I cover the ribs completely. Put them in a pan and let them sit overnight if possible." Sounds like and from what I have experienced myself things have changed. Is this correct?

quote:

Originally posted by Crazy Smokin Larry:



Hey SmokinOkie,

In ribs 101 your rub technique is, "I cover the ribs completely. Put them in a pan and let them sit overnight if possible." Sounds like and from what I have experienced myself things have changed. Is this correct?

You are correct. Ribs 101 was written in about 1999 or 2000, something tells me I need to update it for a LOT of reasons.

I didn't know anyone actually read it

Thanks for the notice, maybe I'll get to it

I've read it several times, and I noticed it. Just figured you assumed we knew not to use a salted rub.

quote:

Originally posted by Pags:
I've read it several times, and I noticed it. Just figured you assumed we knew not to use a salted rub.

Now Pags, you don't get points for telling me what someone else told me...