Michael Richards
TVWBB Emerald Member
One of the first thing I cooked on my WSM was baby back ribs. It was the first time I ever cooked ribs and they now have become one of my favorite things to cook. I have been doing St Louis style and the last two times I have cooked full spares. So when I went to get a steak a few days ago my butcher buddy was like hey we got backs backs bogo free and I just marked these four down 20 mins ago because they are getting close to the sale by date. So for $8 I got two nice racks of Baby Backs.
They went on the smoker today at noon with B&B Briquettes, first time using them and I like them a lot and two chunks of hickory from the local BBQ store that I picked up yesterday. Opened them after an hour just to get a photo.
After two and a half hours I wrapped them in butter, brown sugar, and honey and back on the pit for an hour and 45 minutes. Here they are after being unwrapped and waiting to be sauced.
Me peeking while they are setting and finishing up.
And they are waiting to be cut.
While the WSM was rocking the ribs and while watch Manchester City blow it again in the champions league I fired up the kettle and did some "oven" potatoes and fresh green beans, both I picked up from the local orchard today.
While I was giving the beans a few more minutes I sliced up the ribs.
Got a great smoke ring on them.
Beans are done.
And plates. My daughter and I tried to do a double rib cut and we ate the in between ribs while prepping. So those are two double ribs on the plate.
Everything was great, but the beans were actually the first thing to be gone. Got some left over ribs, thinking about pulling it off the bones, heating it up with some sauce and making sandwiches tomorrow for lunch.
They went on the smoker today at noon with B&B Briquettes, first time using them and I like them a lot and two chunks of hickory from the local BBQ store that I picked up yesterday. Opened them after an hour just to get a photo.
After two and a half hours I wrapped them in butter, brown sugar, and honey and back on the pit for an hour and 45 minutes. Here they are after being unwrapped and waiting to be sauced.
Me peeking while they are setting and finishing up.
And they are waiting to be cut.
While the WSM was rocking the ribs and while watch Manchester City blow it again in the champions league I fired up the kettle and did some "oven" potatoes and fresh green beans, both I picked up from the local orchard today.
While I was giving the beans a few more minutes I sliced up the ribs.
Got a great smoke ring on them.
Beans are done.
And plates. My daughter and I tried to do a double rib cut and we ate the in between ribs while prepping. So those are two double ribs on the plate.
Everything was great, but the beans were actually the first thing to be gone. Got some left over ribs, thinking about pulling it off the bones, heating it up with some sauce and making sandwiches tomorrow for lunch.
