Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Savannahsmoker on December 03, 2016, 06:09:05 PM
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Second time at perfecting a shorting the time for tasty tender Sticky Sauce Baby Back Ribs for the family.
Savannah Stoker IV controlling the Blaz'n Iron Works Grid Iron at 225 degrees.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%202_zpszfx2kqge.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%202_zpszfx2kqge.jpg.html)
Baby Back Ribs sticky sauced and pit running at 325 to set the sauce.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%204_zps11pb8uue.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%204_zps11pb8uue.jpg.html)
Ribs rested for 30 minutes and sliced.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%205_zpsqiuehzep.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%205_zpsqiuehzep.jpg.html)
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%207_zpsv6hfloq9.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Ribs/2016-12-6%20Baby%20Backs%207_zpsv6hfloq9.jpg.html)
Almost got it this time, just a little tweaking needed.
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Those look fantastic
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I agree with Pappy, they do look fantastic!!
Art
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Thanks and I am at point that it only needs just a little more tweaking and that's it.
Problem is I am doing this while on a 1200 calorie diet a day so I get to taste one rib and only one. :( :(
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I agree with both Pappy & Art, those are some gooooood lookin' bones.
I guess I miseed it somewhere, though. You're looking for a way to cook ribs in less time, but I can't locate where you tell how long it took to cook them.
BD
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Nice Bones! Wow! :)
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I also agree they look fantastic Art!
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I agree with both Pappy & Art, those are some gooooood lookin' bones.
I guess I miseed it somewhere, though. You're looking for a way to cook ribs in less time, but I can't locate where you tell how long it took to cook them.
BD
First cook was at 180 degrees for 2 hrs., foiled wrapped with Johnny Triggs concoction at 250 degrees for 1 hr., removed from foil, sauced and in the pit at 325 degrees for 30 minutes to set the sauce. Ribs were a little tough.
Second cook was at 180 degrees for 2.5 hrs., foiled wrapped with Johnny Triggs concoction at 225 degrees for 2 hr., removed from foil, sauced and in the pit at 325 degrees for 30 minutes to set the sauce. Sweetie and family said they were perfect but thought they were good but I could get them better.
BTW, for about the last 20 years I normally have done spares but am changing to Baby Backs.
Bottom line, I was unable to find a faster way to do Baby Backs that pleases my family without losing flavor or tenderness. I will stay with my second recipe.
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Looks Awesome!
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Art they look excellent! And as our parents said, good things take time! ;)
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I agree with both Pappy & Art, those are some gooooood lookin' bones.
I guess I miseed it somewhere, though. You're looking for a way to cook ribs in less time, but I can't locate where you tell how long it took to cook them.
BD
First cook was at 180 degrees for 2 hrs., foiled wrapped with Johnny Triggs concoction at 250 degrees for 1 hr., removed from foil, sauced and in the pit at 325 degrees for 30 minutes to set the sauce. Ribs were a little tough.
Second cook was at 180 degrees for 2.5 hrs., foiled wrapped with Johnny Triggs concoction at 225 degrees for 2 hr., removed from foil, sauced and in the pit at 325 degrees for 30 minutes to set the sauce. Sweetie and family said they were perfect but thought they were good but I could get them better.
BTW, for about the last 20 years I normally have done spares but am changing to Baby Backs.
Bottom line, I was unable to find a faster way to do Baby Backs that pleases my family without losing flavor or tenderness. I will stay with my second recipe.
Got it. Thanks ! !
BD