Maple Baby Back Ribs - Interrupted


 
T

Tom Golden

TVWBB Pro
Somehow great ideas always get delayed. The CFO was jonesing for some ribs - my BB specialty is dry - but she who must be obeyed asked for a change. You old married guys know that that means - right? Yes, Maple Baby Back ribs. I had a couple nice racks ready to go (insert your own joke here) and pulled the silver skin off them and added my usual home made dry rub but with some maple syrup. The plan was to set them up late at night and then smoke at about 1 PM the next day for about 4 hrs at 220F. Sure as shootin' the weather moved in with a lovely snow storm that made me think I should hold off a bit lest the elements beat me out. So overnight turned into 2.5 days. I am not exactly sure what happened from a food science perspective, but I think a sugar/salt combo on meat for a couple plus days basically pickled the ribs. And of course since we were trying something new and exciting, I did a quick maple glaze on the ribs via the Genesis. Whatever the reason they were killer. Apologies for not have cross-section pics. The first pic is prep - skin removed and maple on them. Second pic is ribs out of the smoker and lastly, the glaze phase. Smoked with Sugar Maple BTW.

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They look great from here! Trying new things is hard, but looks like the results were fantastic.
 
Tim McCann said:
Ribs look great Tom, but that grill? Has it ever been used? To clean, get after it!
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haha... That grill is over 25 yrs old and is used 3-4 times a week minimum. There are grease flakes in the hood the size of silver dollars. I just like to keep the porcelain grates clean.
 
Good looking ribs Tom! That's my problem almost everything I do is new. I keep screwing around with my good cooks until I screw them up so bad I can't remember what worked best. All in the pursuit of perfection.
 
Yes Tom - the salt sugar combo basically cured the pork before you smoked it. Not a bad thing at all, especially if you liked it. Just means the flavor of the ribs was a bit hammy. Glad it all worked out! If you want to avoid the hammy results, just apply rub and sugar immediately before putting the ribs on the smoker, or leave the sugar component to the sauce or glaze.
 
Rich Dahl said:
Good looking ribs Tom! That's my problem almost everything I do is new. I keep screwing around with my good cooks until I screw them up so bad I can't remember what worked best. All in the pursuit of perfection.
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LOL - right there with you Rich!
Tom, I would be happy to eat a few and give you my opinion! :)
 
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