Baby backs, kettle, 3.5 hours, carmelize finish


 
T

Tim M.

TVWBB Super Fan
I do see alot of folks serving ribs with sauce on the side. I really like to get a small amount of char after they are cooked.

Per the family (and me) we like it like this...I suppose I'm in the minority but we sure like the mix of crisp and soft..

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Thanks Ron- I guess with all the technique we all have and have access to, sometimes a cook that satisfies the taste and not the competition or by-the-book method works! These babys were a good soft pull, and had SBR's straight out of the bottle.
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Tim: My family likes ribs slightly charred too. Just did 2 racks STL trimmed spares in the WSM at 325-350F for around 3.5 hrs, slight glaze in the last 30mins (ala KKruger). They came off looking like yours, soft inside with a slight chars/crispiness outside.

So, this minority might be a littler larger than you first thought ;-)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">sometimes a cook that satisfies the taste and not the competition or by-the-book method works! </div></BLOCKQUOTE>
Words to live (BBQ) by. Great lookin' bones!!
 
Hi Tim - I had to laugh when I first started reading your post.
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At first it sounded like you were going negative.
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lol. I also do lots of ribs just the way you just did yours and I also use SBR
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right out of the fridge. Nice job. Bob
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