HH Baby Backs the Jim Lampe way with an assist from Bill S.

[Rich Dahl]

Tried a new way to do Baby Backs with high heat that Jim Lampe showed us and also a trick technique that Bill Schultz used by leaving the membrane on during the cook.
Started out with some Baby Backs seasoned with Penzeys BBQ 3000.
Next a full chimney of lit KBB set up for indirect on the performer used Peach and Cherry for the smoke.

Ribs on at about 400 dome temp.

After 20 minutes just before the flip which went 20 minutes more

Removed for foiling and this is when the membrane was removed.
Came off easily. Back on foiled with apple juice and brown sugar for 30 minutes.

Out of the foil back on for 15 minutes then sauced with Stubb’s Honey Pecan on for another 15 minutes to set the sauce.

Ribs came out great, moist and tender with a light smoky flavor, the best I’ve ever done. I think leaving the membrane on during the first 40 minutes really helped keep the ribs from drying out. This will be my way of doing Baby Backs from now on.

Total cook time about 1:40

Oh and Barb made a Peach, blueberry desert in a ramekin with a pastry topping with some butter pecan ice cream, yum! Barb will be posting this recipe if you’re interested.

Thanks to Jim Lampe and Bill Schultz for yet again showing innovative ways of doing the things we all take for granted.

 

[Cliff Bartlett]

Great looking ribs Rich. I'd call that a success for sure. Nice plate and a mighty fine looking dessert Barb! BTW, Jim's going to love his new name. Don't think you can edit the title field either. Maybe if you begged Chris.......

 

[Jim Lampe]

HH Baby Backs the Bob L. way with an assist from Bill S.

No Sweat LeRoy... you can call me anything you like

 

[Clint]

Rich - I think these are the best yet!

 

[Angie H.]

Ribs look great Rich and Barb's dessert looks like a fantastic sweet ending to a great meal!

 

[Rich Dahl]

No Sweat LeRoy... you can call me anything you like

Sorry about that Jim, next time I mention Mr. Correll I'll call him Jim to make up for it
I'm tellin ya the senior moments are coming faster every day. Oh great Barb just called me Leroy...Perfect!

 

[Jim Lampe]

dude, Leroy is a GREAT name....


Thank you Barb!

 

[Bob Correll]

Nice ribs Leroy!

 

[Rich Dahl]

Nice ribs Leroy!

Thanks for the compliment Jim

 

[Jim Lampe]

now I'M confused....

note (question) to self: Why do I hang around old senile crazy BBQ dudes?

 

[Bob Correll]

now I'M confused....

note (question) to self: Why do I hang around old senile crazy BBQ dudes?

Can't keep up with us eh sonny boy?

 

[Bill Schultz]

Came out beautiful Leroy, or is it RJJ Jr. And your welcome

 

[Michael C.]

Ribs looks very meaty and tasty!!! Nice color on those ribs!!!!!

 

[Bob Correll]

Oh Chris A, you changed the title, now none of our silliness will make sense to new readers.

 

[Robert T]

The ribs look perfect Rich. Glad to see you liked the HH method and it worked so well for you. Maybe one of these days I'll give it a try. Plus I know what you had for dessert. You know how to live!

 

[JRAiona]

They look fantastic Rich.

 

[Rich Dahl]

now I'M confused....

note (question) to self: Why do I hang around old senile crazy BBQ dudes?

Leroy here, because reality isn't a pleasant place, you're safer here, among the smoke smelling old farts.

 

[Rich Dahl]

Oh Chris A, you changed the title, now none of our silliness will make sense to new readers.

Probably didn't make any sense to them anyways I suspect.
LeRoy

 

[Barb D]

I see the kids are at it again, they never grow up. Don't worry about the new members on the forum, they will see that you just get better with age. I'll try to keep Leroy in check!! Ha! Ha!

 

[Craig Alumbaugh]

Ribs and cobbler look awesome Rich