Baby Backs On the WSM

[Peter Gallagher]

I took Friday off, and decided to do some baby backs. It's been a little while, and with the first glimmers of Spring, it seemed like the perfect thing to do.

Grabbed some stuff to make the rub and sauce

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Made a little rub. I like a rub with heat, but not too much salt - I like to use chili Arbol for the heat.

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Dust the ribs and let sit - Next, bust a move on the sauce

After about 3 hours they begin to bark up. I like to do baby backs at around 230-235 - We did these guys on peach wood.

After about 5+ hours they get sauced -

and served !
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[Joe Lake]

Looks awesome. I have 4 racks of baby backs in the fridge for Sunday. Going to be 70 here!!!

 

[Jason Noble]

Good looking rack of ribs you got there. Love the usage of palm sugar.

 

[Miguel M]

Those are my type of ribs! Heat and low salt.... Out of the park!

 

[Mike Cosgrove]

That last pic is a thing of beauty.

 

[Cliff Bartlett]

Great looking ribs. Like the low salt emphasis.

 

[Miguel M]

I forgot to ask what camera you're using to shoot?

 

[Scott M.]

Beautiful ribs. I wish I was there to try 'em.

 

[Mike Coffman]

Awesome looking ribs Peter!

 

[John Wheeler]

My favorite! Yummy. Gonna try my next ribs unwrapped. Yours look awesome!

 

[Tim McCann]

Nice documentation! Ribs look great.

 

[James N]

BB look fantastic.

 

[John Solak]

Beautiful looking ribs and way to enjoy a day off!!!

 

[Dave Russell]

Great pics and fine looking back ribs.

 

[Tony R]

I bet those ribs were delicious...

 

[Luke P]

Those look perfect. It was 62 yesterday in MD. It's gonna be 30 tonight with possibility of snow...Spring and Winter are fighting.

 

[NeilH]

They look wonderful!!

 

[Jim McKelvey]

Terriffic cook and pictures Peter! Love the plated shot. Gotta do some ribs soon!

 

[Bill Schultz]

Pete those ribs look outstanding my friend, done to perfection

 

[Dave S]

I am putting on SL ribs as I type and hope mine look half that good, outstanding ribs Pete