Baby back ribs


 
G

Greg Ross-MN

TVWBB Fan
Going to smoke some baby back ribs today. First time doing ribs on the SF.

Any tips? Smokeboost for an hour? 250-275 after?

4-5 hours total?
 
Wish you luck. Back ribs (at least the ones I get in commercial places like Costco, Sam's, supermarkets, etc always without fail turn out either awful or just "passable" for me. I actually have better luck doing them on a gasser. Go figure. Now, spares or St Louis Cut? A whole nother story. I almost always get great results on pellet grill and meh on gassers.
Now, if I get baby backs from the little shop in Arlington Heights IL (Thuringer) these turn out like the gods smiled down on me no matter where I cook them. I don't even bother buying back ribs any more as they leave me so discouraged.
 
Well that technique is actually more "braising" them. What about NOT braising them. I get nice ribs off the gasser without resorting to all this. Why not on the pellet grill which can turn out such wonderful spares/St Louis ribs (many times without even wrapping which is something I NEVER did on the gas grill).
I have never tried braising anything on the pellet or gas grill. Only thing I like about backs is less waste. When I buy spares (or as Costco calls them "St Louis Ribs") I trim them severely so they are fully "squared". I take off all that "tail" meat and cartilage, and cut off the tips behind the "knuckle" as I call it. They turn out great. But, I have all that waste. I cannot use it for my Sunday Gravy the way I was taught Sunday gravy by my mom and grandmother due to pork allergy on the boss. So, I can only use beef, and veal. (which is sad as I cannot make a "true" Sunday gravy). If my oldest daughter is around I will give her the scraps and she makes different batches of gravy. I have taught her both ways.
Otherwise I just toss it all in the trash (which I hate to do).
Anyway I want to make GOOD back ribs without resorting to "braising" in my pellet grill
 
Planning some baby back ribs on my Searwood tomorrow. I got two slabs each about 2.7 lbs.

The Weber recipe linked above calls for foil pan filled with water on the flavorizer bars. This doesn’t really seem like it will fit well on the Searwood. Thoughts? Can I skip this?

Is it okay to season them with rub overnight, or is that too long?

I’m thinking 90 minutes or so with Smoke Boost then up 250. Assuming 4 to 5 hours total. Can’t decide whether I’ll wrap for the last half or not. Any other advice most welcome!

Thanks!
 
Well for sure you cannot put a pan on the Searwood Flavorizer. But, you can do what I do and many others do. Simply use a sheet pan under there. Keeps the cleanup to a minimum. Not really necessary but, makes for just a quick and easy vacuum out the ash cleanup
 
Edward Lee said:
Planning some baby back ribs on my Searwood tomorrow. I got two slabs each about 2.7 lbs.

The Weber recipe linked above calls for foil pan filled with water on the flavorizer bars. This doesn’t really seem like it will fit well on the Searwood. Thoughts? Can I skip this?

Is it okay to season them with rub overnight, or is that too long?

I’m thinking 90 minutes or so with Smoke Boost then up 250. Assuming 4 to 5 hours total. Can’t decide whether I’ll wrap for the last half or not. Any other advice most welcome!

Thanks!
Click to expand...
Saw pics of a Searwood with pans under the grate. The guy said they fit well.
He used 4 when I asked he said that they rested on the flavorizer. IMG_7248.jpeg
 
Well that is an interesting way to do it. Rather than trying to rest them on the flavorizer they're resting on the grate support lips and top ridge of the flavorizer. But one has to wonder if it doesn't completely negate the advantage of this product? Seem like silly over kill. Even on a conventional type pellet grill you would not want to totally cover the oven chamber like this. Would throw off the temp probe as well.
 
LMichaels said:
Well that is an interesting way to do it. Rather than trying to rest them on the flavorizer they're resting on the grate support lips and top ridge of the flavorizer. But one has to wonder if it doesn't completely negate the advantage of this product? Seem like silly over kill. Even on a conventional type pellet grill you would not want to totally cover the oven chamber like this. Would throw off the temp probe as well.
Click to expand...
Agree 100%!!
 
First, I want to share that our Memorial Day meal was great. I copied @LMichaels recent chicken wing cook, and mine came out perfect as well. Aside from cooking the ribs a little too long (the meat was falling off the bone as I took them off the grill), they also tasted delicious!!

Also notable, the onions followed by bacon that I griddled on Sunday were excellent. I can’t believe how quickly and stick free the bacon cooked.

A few other observations after a couple days with the Searwood and my first pellet grill…

I went through the first 20lb bag of pellets pretty quickly between the initial cook off recommended by Weber and seasoning the griddle.

It does seem to crank through pellets at high heat, but having never owned a pellet I had no idea what to expect. On the other hand, when doing the ribs low and slow - including super smoke mode - it was quite a notable difference in pellet usage compared to the high heat cooks.

Definitely not as strong a smoke flavor imparted into the meat compared to cooks with the WSM. But, everyone in my family would say this is actually a GOOD thing in favor of the Searwood. 😁

I had to take my daughter to a job interview which ran long, so being able to change from Supersmoke mode to 250 via the app while cooking my ribs was super helpful!

I don’t really understand the point of the drip pans over the flavorizer bar. Is it only to simplify cleanup? Doesn’t it defeat the point of the juices dripping onto the flavorizer bar?

Weber customer service has been impressive. I reached out via email trying to get a cover for the grill which appears out of stock on their website. The rep has been so responsive, emailing and calling to offer his assistance.

It is a bit more of a commitment when firing up the Searwood compared to the gas grill. When I’m in a rush and want to cook a few hot dogs for a weeknight dinner, firing up the Searwood may feel like overkill.

I’m excited for more cooks, and I anticipate making a fair amount of use of the griddle.

Can’t believe after all the weeks I spent researching the best Genesis gasser only to suddenly learn about the Searwood and take one home like two days later. 😁
 
Edward Lee said:
First, I want to share that our Memorial Day meal was great. I copied @LMichaels recent chicken wing cook, and mine came out perfect as well. Aside from cooking the ribs a little too long (the meat was falling off the bone as I took them off the grill), they also tasted delicious!!

Also notable, the onions followed by bacon that I griddled on Sunday were excellent. I can’t believe how quickly and stick free the bacon cooked.

A few other observations after a couple days with the Searwood and my first pellet grill…

I went through the first 20lb bag of pellets pretty quickly between the initial cook off recommended by Weber and seasoning the griddle.

It does seem to crank through pellets at high heat, but having never owned a pellet I had no idea what to expect. On the other hand, when doing the ribs low and slow - including super smoke mode - it was quite a notable difference in pellet usage compared to the high heat cooks.

Definitely not as strong a smoke flavor imparted into the meat compared to cooks with the WSM. But, everyone in my family would say this is actually a GOOD thing in favor of the Searwood. 😁

I had to take my daughter to a job interview which ran long, so being able to change from Supersmoke mode to 250 via the app while cooking my ribs was super helpful!

I don’t really understand the point of the drip pans over the flavorizer bar. Is it only to simplify cleanup? Doesn’t it defeat the point of the juices dripping onto the flavorizer bar?

Weber customer service has been impressive. I reached out via email trying to get a cover for the grill which appears out of stock on their website. The rep has been so responsive, emailing and calling to offer his assistance.

It is a bit more of a commitment when firing up the Searwood compared to the gas grill. When I’m in a rush and want to cook a few hot dogs for a weeknight dinner, firing up the Searwood may feel like overkill.

I’m excited for more cooks, and I anticipate making a fair amount of use of the griddle.

Can’t believe after all the weeks I spent researching the best Genesis gasser only to suddenly learn about the Searwood and take one home like two days later. 😁
Click to expand...
Awesome!! Glad you are enjoying it. They look like nice smokers.
 
Sometimes Edward life takes some unexpected turns. When I got that Members Mark I never in my wildest dreams thought I would love these things and how they cook this much. But yet here we are "killin' it" :D
I like an awful lot of what Weber has done with that product. So I am watching these threads intense interest
 
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