Geert Roelofs
New member
Some weeks ago I posted my first report on this forum and promised to show you more about what I am doing here in Europe from time to time.
So this is the next in the series and today I show you my way of cooking baby back ribs.
We had a beautiful day today in The Netherlands with 50F temperature and some sun every now and then.
An excellent day to install the X-mas tree, put the little lights in the trees in front of our house and.........to have gate fun with a smoking session of Baby Back ribs!
At 11:30am the WSM started it's job, the baby back ribs were in the fridge overnight in Boston Butt rub.
Some cherry wood chunks used on top of the cocos coals and......there we go!
The process to cook these ribs was the 3-2-1 hours method.
I smoked them for 3 hours at 230F, then wrapped in aluminium foil with honey, brown sugar and butter, then back on the WSM47 for another 2 hours.
Then unwrap and cook for 30 minutes and glazed them 15 minutes with Stockyard Southern Blues sauce.
We had an excellent meal at 05:45pm and I can tell you that these ribs were awesome!
Thanks for watching!
in the rub and vacuum for 1 night in the fridge
18 charcoals ready to do the job
Smoke baby smoke!
Nice tan and smoke flavor after 3 hours
and of course a bit of X-mas around the smoker!
ready to be glazed
Stockyard Southern Blues BBQ sauce on the ribs!
ready to eat and enjoy!
So this is the next in the series and today I show you my way of cooking baby back ribs.
We had a beautiful day today in The Netherlands with 50F temperature and some sun every now and then.
An excellent day to install the X-mas tree, put the little lights in the trees in front of our house and.........to have gate fun with a smoking session of Baby Back ribs!
At 11:30am the WSM started it's job, the baby back ribs were in the fridge overnight in Boston Butt rub.
Some cherry wood chunks used on top of the cocos coals and......there we go!
The process to cook these ribs was the 3-2-1 hours method.
I smoked them for 3 hours at 230F, then wrapped in aluminium foil with honey, brown sugar and butter, then back on the WSM47 for another 2 hours.
Then unwrap and cook for 30 minutes and glazed them 15 minutes with Stockyard Southern Blues sauce.
We had an excellent meal at 05:45pm and I can tell you that these ribs were awesome!
Thanks for watching!
in the rub and vacuum for 1 night in the fridge
18 charcoals ready to do the job
Smoke baby smoke!
Nice tan and smoke flavor after 3 hours
and of course a bit of X-mas around the smoker!
ready to be glazed
Stockyard Southern Blues BBQ sauce on the ribs!
ready to eat and enjoy!
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