Baby Backs - w/pics


 
Greg M. (cheapcharlie)

Greg M. (cheapcharlie)

TVWBB Fan
I think I got my WSM under control. I cooked 2 racks of bb's in 3 and 1/2 hours using TEXASBBQRUB and a foiled water pan (no water). They came out perfect.
Wow!
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Temp held steady...no water...
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Thanks D.L.! I was a little reluctant to do a smoke without water, but I'm glad I tried it. Saves a lot of time and fuel.

However, I think for the overnight butts, I'll still use water until I can find an unglazed clay saucer. Easier said, than done, due to my location.
 
Just us playground sand instead of water. Fill the pan with sand and then cover with heavy duty aluminum foil. Throw the foil away after the cook and that is all the clean up you need.

Tim
 
Those look excellent! I've been doing pp for the last few weekends, and I was thinking about doing ribs for a change and you just helped me make up my mind.

-Mark.
 
Tim S. - sounds easy enough. Do you fill the bowl full? BTW - I'm originally from San Diego!

Jim - Luckily there's Costco Korea. I get frozen cryo packed briskets, butts and ribs, imported from the USA. Costco also carries unfrozen Australian beef. So if I want a steak, it's from OZ!

Local beef is outrageously expensive. $40-$50 a pound for tenderloin and a few other cuts. Pork is cheaper, but not cheaper than the imported frozen cryo's.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark R-S:
Those look excellent! I've been doing pp for the last few weekends, and I was thinking about doing ribs for a change and you just helped me make up my mind.

-Mark. </div></BLOCKQUOTE>
Glad I could help, Mark! I, too had been doing alot of PP and the ribs were requested by my wife. Good choice!

How's the weather these days? Do you 'Q' year round?
 
I have a friend in Singapore and she tells me meat is soo expensive she stopped eating it years ago.
Poor thing.
 
We have a lot of WACKOS in this country that want us to eliminate meat from out diet (think the far left.)

I say, let them eat their twigs and nuts - I am NOT giving up meat!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson:
I dunno, I see these recipes for bb ribs for 3.5-4.5 hours, its seems like mine always take 6 hours... </div></BLOCKQUOTE>
Jeff, have you tried not using water in the pan? I was able to get up to 250-260 degrees so much quicker. Along with the higher temp cook, I think that saves quite at bit of time.
 
I never have trouble getting up to temp. I just find that the longer cooks, ± 6 hours makes for really tender ribs. Is it possible the water sloes down the cooking, but also softens the meat?
 
Hi Greg, Is that shorter smoke time due to the absence of water? Also, how much fuel did you use and what type? (Lump or Briquettes)
 
Like I said before, this was my first attempt at a waterless smoke and from my limited experience, I have to say that that cooking time and fuel consumption were greatly reduced because I didn't have to boil water, first. As always, I burn BBK.

And as to their size? Well, what can I say? Baby got back?
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