Friday Babybacks

[Ed M.]

Haven't had baby back ribs in a while, so I went to the market and picked up a rack.

Pulled the membrane off the back, cut it in to quarters, seasoned it with Montreal Chicken Seasoning, and threw them on the smoker.

Here they are about an hour into the cook.

Now about three hours in. Basted them with garlic butter every 20 minutes or so.

And finally done and ready to come off the WSM, about 4 hours at 250.

Time to rest in a warm oven til the sides are ready. I tell ya, the house is sure smelling good!

Will try to update with a final plated pic later.

Thanks for looking!

 

[A Moe]

MMMM! " Garlic and butter, and Baby Back Ribs these are a few of my Favorite Things" as I channel my inner Julie Andrews! ha ha ha

 

[Becky M-M]

the garlic butter sounds good.... very nice looking.

 

[Ed M.]

And finally, a plated picture. Ribs with some sweet potatoes and corn.

 

[Jim Lampe]

Ed!

OMG!

Ed!

 

[John Solak]

Nice! Great looking ribs and sides!

 

[Tim M.]

Looks mighty fine Ed!

 

[Jeff Andersen]

Ed, please pass me a plate. I'm drooling all over the keyboard. Wow!

 

[Mike P.]

What Great looking ribs and sides! Very Nice.

 

[Mike Coffman]

A very superb and delicious looking me Ed! Super job!

 

[Ed M.]

Thank you all for the nice comments. My wife said these were the best ribs I have made so far.

Never want to argue with the boss!