(Final pics)Basic Babyback recipe cook underway


 
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B_Jens

New member
Hi all,
this is my first post here, but I have been reading the site for several months and bought a WSM about 5 months ago. I am doing the Basic Babyback rib recipe from the front page right now. I made a few changes and thought I might share them. First, I tripled the rub. I used aleppo pepper instead of chili, ground whole mustard seeds instead of coleman's, 1/2 black and 1/2 white pepper, Turbinado sugar(seems to not burn as much), and added 6 allspice berries. I ground it all up real well and tasted it. It has a real even flavor and not to hot. I am tring to not be so heavy handed with the rub, so I just sprinkled it lightly. I am bad with to much salt too.....!
I used 3 apple chunks and 2 red oak chunks. Ribs went on 20 minutes ago and I am not lifting the lid for 3 hrs...I use to be a peaker, but have learned fire management with my NB offset, so I am real comfortable not peaking anymore.
I have done mostly chicken grilling on the WSM, so this is my second attempt at ribs on it. Time will tell. I will try to get some photo's to post of the finished product.
 
Welcome B_Jens!!
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The "Magic Area" and ribs at the 3hr mark....Sprayed and lightly dusted with rub. Hope photo's downloaded.

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3hrs 30 min update. First thanks Bill! Ribs need about 1/2 hr more.....I do not eat my ribs wet to much, but the little lady likes them that way, so I whipped her up a sauce as follows: 1/2 bottle of Sweet Baby Rays, "Honey Chipotle", 1/2 cup(give or take) honey, and 2 jiggers of Franks red hot sauce. She gave it a taste and I got a thumbs up from her. I will eat mine dry...Thanks! Nest time I will reduce the picure size. Not sure why it posted each pic twice?
 
Lookin great, man!

That's one happy family of cookers, too.
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Quick tip... to make an image show up, just put "
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If you want to put a hyperlink to the image instead of actually showing it, then you can use the "" and "" tags.

One way or another, those ribs look GOOD!!
 
Pic size is good!
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It's the selection you used for posting the pics .. You have several. If you use the one for the "direct link' or what ever it's called there and use the "pic" icon at the top of the post window (2nd from the right), or use Benny's quick tip, you'll get it right.
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I like 'em dry too!
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Bill
 
Finished Cook photo's....2 wet 1 dry, resting racks, my plate, and bone pile! Turned out real good, but the quality of meat did not seem to have enough fat to keep the meat real moist, or I over cooked them by about 1/2 hour. They still were great and pulled right off the bone...I really like my changes to the dry rub. I have made the original and it is good to, but that aleppo pepper is great. Hope you enjoy

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