Plain Baby Back Ribs

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Doug MacIVER

Minister of Fire
Nov 21, 2012
1,018
se mass
Did a rack tonight, just K.salt and blk pepper. Lite sauce and broil. Like a mini pork roast, just as good as spiced up rack, smoked, sauced. Sometimes the good old reg. plain stuff beats the spruced up stuff? Made a mess on the thread title, maybe try plane? Or should it be plain? I'll go with plain.
 
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If they're so good plain then why did you put a "lite sauce" on it?
 
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Highbeam said:
If they're so good plain then why did you put a "lite sauce" on it?
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like the K salt and pepper a little added top flavor. My usual go to is a mix of allspice, cumin, cayenne,k salt and pepper. That has always been well received . The stuff the other night was just old plain porky goodness.
 
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I like mine with a little salt ,pepper and garlic slow
cooked in the oven . They are the best ribs !!
 
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I like by baby backs to be fall off the bone so I use the 2-2-1 method in the smoker. 2 hours in the open in the smoker, foil them up with a some apple juice in there and give em another 2 hours, then open them back up for another hour at about 225 degrees. I prefer a combination of mesquite and hickory wood , but most any fruit wood works real well too. For my dry rub I like salt, pepper, garlic powder, onion powder, and a little cayenne pepper. Also dont forget to remove the membrane before rubbing.
 
kborndale said:
I like by baby backs to be fall off the bone so I use the 2-2-1 method in the smoker. 2 hours in the open in the smoker, foil them up with a some apple juice in there and give em another 2 hours, then open them back up for another hour at about 225 degrees. I prefer a combination of mesquite and hickory wood , but most any fruit wood works real well too. For my dry rub I like salt, pepper, garlic powder, onion powder, and a little cayenne pepper. Also dont forget to remove the membrane before rubbing.
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I have given up on getting rid of that membrane if it puts up a big fight. Which it usually does. Don't find that it affects things too much. The rub still gets in through the meaty side, the membrane is mostly against the bones anyway. Just don't have the patience to try to get that darned thing unstuck.
 
Ive gotten pretty good at removing the membrane and rarely takes me more than a minute. Most of the time it is already flapping at one end so you just grab it with a paper towel and pull, if it isnt flapping already take a knife, cut a flap and pull with a paper towel.
 
Paper towel trick is the only way to go. Usually comes off in one big piece. Also, nothing beats a nice piece of cherry pulled out of the firewood pile to throw some sweet smoke on it!
 
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