Throwdown #23: Baby Back Ribs
- Thread starter Chris Allingham
- Start date
WB Zipf
TVWBB Pro
The modified Memphis style rub that I use is as follows:
1/2 cup paprika
1/4 cup dark brown sugar
1/4 cup turbino sugar
1&1/2 tbs salt
2 & 1/2 tsp celery salt
2 & 1/2 tsp ground black pepper
1 tsp cayenne pepper
2&1/2 tsp dry mustard
2 tsp ginger
2&1/2 tsp garlic powder
2&1/2 tsp onion powder
Try it sometime and let me know what you think.
I liked the look of your 5 spice ribs and the simplicity of the rub. Would you ever make an Asian sauce for thoes?
1/2 cup paprika
1/4 cup dark brown sugar
1/4 cup turbino sugar
1&1/2 tbs salt
2 & 1/2 tsp celery salt
2 & 1/2 tsp ground black pepper
1 tsp cayenne pepper
2&1/2 tsp dry mustard
2 tsp ginger
2&1/2 tsp garlic powder
2&1/2 tsp onion powder
Try it sometime and let me know what you think.
I liked the look of your 5 spice ribs and the simplicity of the rub. Would you ever make an Asian sauce for thoes?
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a quick question, would these count ?
and any idea how to cook them ? they were on super sale so I figured Id wing it.
(sorry for the blurry picture)
Dustin Dorsey
TVWBB Hall of Fame
My Entry:
I rubbed the ribs down with John Henry Pecan rub and sauced them with Stubbs Original. Wrapped them in butcher paper with a 2-2-1 method and cooked them at 240 on KBB with hickory chunks.
Rubbed up ribs
On the smoker
Wrapped in butcher paper.
Off the smoker
Sliced
And for no reason, a puppy.
I rubbed the ribs down with John Henry Pecan rub and sauced them with Stubbs Original. Wrapped them in butcher paper with a 2-2-1 method and cooked them at 240 on KBB with hickory chunks.
Rubbed up ribs
On the smoker
Wrapped in butcher paper.
Off the smoker
Sliced
And for no reason, a puppy.
Dustin Dorsey
TVWBB Hall of Fame
That's Sprinkles. She's upset she didn't get any rib meat.
a quick question, would these count ?
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and any idea how to cook them ? they were on super sale so I figured Id wing it.
(sorry for the blurry picture)
Yes, those are in fact pork loin back ribs so they qualify for this throwdown.
Huli Huli Back Ribs
Got this idea from the Wolfepit.com and Cooks Illustrated. I've cook the CI Huli Huli chicken many of times but didn't think of applying this ribs until I saw this on WolfePit. I used CI ingredients for most of the cook. Here's what went into the sauce.
Sauce simmering
Ribs brining in soy, water, garlic, and ginger.
On 14.5 WSM, love this thing
Cont on next post
Got this idea from the Wolfepit.com and Cooks Illustrated. I've cook the CI Huli Huli chicken many of times but didn't think of applying this ribs until I saw this on WolfePit. I used CI ingredients for most of the cook. Here's what went into the sauce.
Sauce simmering
Ribs brining in soy, water, garlic, and ginger.
On 14.5 WSM, love this thing
Cont on next post
Last edited:
Dwain Pannell
TVWBB Hall of Fame
Great lookin cookin folks!
Peter Gallagher
TVWBB Wizard
For me, there is nothing more synonymous with BBQ than baby back ribs. Maybe it was growing up in Chicago where there are great rib places throughout the city. Not the nuevo type restaurants that we see today, but the old school joints - Baby backs are my favorite meat to smoke and the Weber Smokey Mountain Cooker is the perfect tool for the job.
We start with the rub - I enjoy making my own - Most store bought rubs are too salty for my tastes. I like a good kick from a rub, and love the subtle flavor of Chile de árbol which I use as the base pepper for my rib rub.
I scored some nice slabs - both weighing in around 3.4 pounds. After trimming them up, including removing the membrane they get hit with the rub, and on to the cooker.
Next up is the sauce. I like a Kansas City type sauce - Sweet, some kick, but not too much - I like the heat to come from the rub.
They seem to becoming along nicely - I like to do them at 240 - Kingsford and a couple of chunks of peach wood for smoke.
Need some sides - soaked some onions in buttermilk for 4 hours, dusted them & fried on the Weber Gaser
Add some creamed spinach, some homemade rolls and a brewski, and I think we are ready to go!
We start with the rub - I enjoy making my own - Most store bought rubs are too salty for my tastes. I like a good kick from a rub, and love the subtle flavor of Chile de árbol which I use as the base pepper for my rib rub.
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Next up is the sauce. I like a Kansas City type sauce - Sweet, some kick, but not too much - I like the heat to come from the rub.
They seem to becoming along nicely - I like to do them at 240 - Kingsford and a couple of chunks of peach wood for smoke.
Need some sides - soaked some onions in buttermilk for 4 hours, dusted them & fried on the Weber Gaser
Add some creamed spinach, some homemade rolls and a brewski, and I think we are ready to go!
Cliff Bartlett
R.I.P. 5/17/2021
Here is my entry for Throwdown # 23, Baby Back Ribs.
ANCHO-CHERRY BABY BACK RIBS
Here are the ingredients for the Ancho Cherry Sauce I'll be using on the ribs.
Heated up the sauce ingredients for about 20 minutes to soften up the Ancho Chiles.
About 30 seconds or so in the Food Processor to make a nice smooth sauce.
Got the BB's rubbed down with Simply Marvelous Cherry Rub.
Got WSM settled in at 225 and put on ribs. Using Cherry Wood for this cook.
After 3 hours checked ribs and pulled for foil.
Foiled ribs after brushing with Ancho Cherry Sauce, brown sugar, more Cherry rub, flipping and coating bone side with same. Added some honey to the bone side as well and tightly wrapped each rack. Cooked in foil for one hour.
Pulled from foil, brushed with more of the Ancho Cherry sauce and put back on smoker for another 45 minutes.
Ribs were toothpick tender, very juicy and had a delicious flavor. Here is a slice shot.
Plated up and ready to eat!
Thanks for looking everyone.
ANCHO-CHERRY BABY BACK RIBS
Here are the ingredients for the Ancho Cherry Sauce I'll be using on the ribs.
Heated up the sauce ingredients for about 20 minutes to soften up the Ancho Chiles.
About 30 seconds or so in the Food Processor to make a nice smooth sauce.
Got the BB's rubbed down with Simply Marvelous Cherry Rub.
Got WSM settled in at 225 and put on ribs. Using Cherry Wood for this cook.
After 3 hours checked ribs and pulled for foil.
Foiled ribs after brushing with Ancho Cherry Sauce, brown sugar, more Cherry rub, flipping and coating bone side with same. Added some honey to the bone side as well and tightly wrapped each rack. Cooked in foil for one hour.
Pulled from foil, brushed with more of the Ancho Cherry sauce and put back on smoker for another 45 minutes.
Ribs were toothpick tender, very juicy and had a delicious flavor. Here is a slice shot.
Plated up and ready to eat!
Thanks for looking everyone.
Drool....Drool....Drool. Those look amazing.
Maybe when we are back to see the kids in Nov. Huntington Beach area we can fine some to bring home. Thats bad when you have to go to Cal. to fine BB. Keep up the great cooks!