Plain Baby Back Ribs

Doug MacIVER Posted By Doug MacIVER, Apr 10, 2019 at 7:48 PM

  1. Doug MacIVER

    Doug MacIVER
    Minister of Fire 2.
    NULL
    

    Nov 21, 2012
    1,004
    182
    Loc:
    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.
     
  2. Highbeam

    Highbeam
    Minister of Fire 2.
    NULL
    

    Dec 28, 2006
    15,757
    3,762
    Loc:
    Mt. Rainier Foothills, WA
    If they're so good plain then why did you put a "lite sauce" on it?
     
    Stop hovering to collapse... Click to collapse... Hover to expand... Click to expand...
    bholler likes this.
  3. Doug MacIVER

    Doug MacIVER
    Minister of Fire 2.
    NULL
    

    Nov 21, 2012
    1,004
    182
    Loc:
    se mass
    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.
     
    Highbeam likes this.
  4. johneh

    johneh
    Minister of Fire 2.
    NULL
    

    Dec 19, 2009
    1,982
    824
    Loc:
    Eastern Ontario
    I like mine with a little salt ,pepper and garlic slow
    cooked in the oven . They are the best ribs !!
     
    Stop hovering to collapse... Click to collapse... Hover to expand... Click to expand...
    Doug MacIVER likes this.
  5. kborndale

    kborndale
    Burning Hunk 2.
    NULL
    

    Oct 9, 2008
    148
    58
    Loc:
    LI
    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.
     
  6. maple1

    maple1
    Minister of Fire 2.
    NULL
    

    Sep 15, 2011
    9,745
    2,032
    Loc:
    Nova Scotia
    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.
     
    Stop hovering to collapse... Click to collapse... Hover to expand... Click to expand...
  7. Doug MacIVER

    Doug MacIVER
    Minister of Fire 2.
    NULL
    

    Nov 21, 2012
    1,004
    182
    Loc:
    se mass
    all ways remove. in a hurry who cares?{350-375*} Slow cook{225*} remove. Last rack I did already gone! BONUS!
     
  8. kborndale

    kborndale
    Burning Hunk 2.
    NULL
    

    Oct 9, 2008
    148
    58
    Loc:
    LI
    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.
     
  9. My_3_Girls

    My_3_Girls
    Member 2.
    NULL
    

    Aug 7, 2006
    193
    22
    Loc:
    Massachusetts
    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!
     
    Stop hovering to collapse... Click to collapse... Hover to expand... Click to expand...

Share This Page