BB ribs, first time wrap.

[Bob Erdman]

Smoked at 250 for 2 hours, then foil wrap for 2 hrs, one hour unwrapped. Almost fall off the bone, perfect. The ribs were coated with weber brown sugar seasoning. Butter, dark brown sugar and apple juice during the wrap. Last hour applied Kinders Honey Hot bbq sauce. The were great, the wife especially liked them because the bark was softer than when I make them without wrapping.

 

[Brett-EDH]

Baby backs?those look real good. My wife also prefers ribs that are wrapped. They soften up nicely and make for a very clean bite.

 

[BFletcher]

Those are beauties! The only risk here is wives beginning to dictate how we smoke

 

[Rich Dahl]

Wow! Great looking ribs. Last time I did BBs I did exactly what you did, and Barb really liked them for the same reasons your wife did.

 

[Brett-EDH]

Those are beauties! The only risk here is wives beginning to dictate how we smoke

Just the wrap. It does help tenderize the racks. And then reset the bark when done. It works.

 

[BFletcher]

Just the wrap. It does help tenderize the racks. And then reset the bark when done. It works.

It was a feeble attempt at humor.

 

[LMichaels]

I really wish I could figure out the diff between "back or back loin" ribs and baby backs. I get what I consider "true" baby backs at Thuringer in Arlington Hts IL. They sell them as baby back and the bones are about the diameter of a #2 pencil. Whereas you buy "backs" anywhere else and they have those huge bones

 

[Brett-EDH]

I really wish I could figure out the diff between "back or back loin" ribs and baby backs. I get what I consider "true" baby backs at Thuringer in Arlington Hts IL. They sell them as baby back and the bones are about the diameter of a #2 pencil. Whereas you buy "backs" anywhere else and they have those huge bones

Spare Ribs vs. Baby Back Ribs: What's the Difference and Which Is Better?

Large and meaty, with defined bones and a copious amount of fat, spare ribs are widely considered to be the most flavorsome choice for barbecues everywhere. Baby back ribs are smaller than spare ribs, and are leaner and more tender. These ribs come from the upper rib cage, attached to the spare...

www.allrecipes.com

with pics: https://barbecuefaq.com/types-of-ribs/pork/

 

[LMichaels]

Spare Ribs vs. Baby Back Ribs: What's the Difference and Which Is Better?

Large and meaty, with defined bones and a copious amount of fat, spare ribs are widely considered to be the most flavorsome choice for barbecues everywhere. Baby back ribs are smaller than spare ribs, and are leaner and more tender. These ribs come from the upper rib cage, attached to the spare...

www.allrecipes.com

with pics: https://barbecuefaq.com/types-of-ribs/pork/

I know this, but I see a difference between what I get at that little shop called "baby" backs and the ones like you might get in the cryovac at Costco etc. With huge bones, much tougher meat. I guess I am having a hard time describing the differences. I would actually have to get photos of the ones from that little shop. But, they are soooooooo different it's hard to believe or describe. And they cook so fast and are so good. Maybe it's a different breed or type of hog? IDK but I have never been able to find those little "baby" back ribs anywhere around these parts. When I ask around at shops here they look at me like they just saw Bigfoot

 

[Chad-Burnt to a T]

I know this, but I see a difference between what I get at that little shop called "baby" backs and the ones like you might get in the cryovac at Costco etc. With huge bones, much tougher meat. I guess I am having a hard time describing the differences. I would actually have to get photos of the ones from that little shop. But, they are soooooooo different it's hard to believe or describe. And they cook so fast and are so good. Maybe it's a different breed or type of hog? IDK but I have never been able to find those little "baby" back ribs anywhere around these parts. When I ask around at shops here they look at me like they just saw Bigfoot

If they're more red colored meat they're probably a heritage breed. Duroc are leaner and smaller size racks from what I've witnessed.

 

[LMichaels]

If they're more red colored meat they're probably a heritage breed. Duroc are leaner and smaller size racks from what I've witnessed.

That could be. Though they're not any more reddish than any other pork I buy. But, bottom line I sure wish I could find those ribs around here. Much as I love them I don't want to drive 60 miles each way for them

 

[Bob Bailey]

Baby Back has become a generic term for loin back ribs. IIRC, one of the chain restaurants started calling them Baby Backs and others followed suit because it sounded like a better product. Just like any other cut of meat, they can vary in size and quality, depending on the animal they came from.

 

[Bob Bass]

Baby Back has become a generic term for loin back ribs. IIRC, one of the chain restaurants started calling them Baby Backs and others followed suit because it sounded like a better product. Just like any other cut of meat, they can vary in size and quality, depending on the animal they came from.

Probably the same restaurant chain that promotes "Fall Off The Bone" ribs...