Lots Of Baby Back's Pratice Lately

[solar]

Lately I've been perfecting my craft with BB's mainly because they only take 5 or 6 hours and don't need much baby sitting. Friends and neighbors are loving them so much that they're giving me money to smoke some for them. I've been playing around with rubs and foiling methods and have found a good procedure that make consistantly great tasting ribs.

I'm sure this is nothing new to most of us here, but if it helps someone out in the future then great.

I remove the membraine, and coat the ribs with a mustard based BBQ sauce and rub them up with a mixture of brown sugar, chili powder, salt, garlic, and some black pepper. Then on the smoker for 3 - 3½ hours, mopping them every 45 minutes or so with a mixture of rootbeer, Dr. Pepper, apple juice and white wine. Then pull them and coat them really well in BBQ sauce, wrap in foil and pour some of the mop liquid in to the foil pack and back on the smoker for 2 to 3 hours depending on the smoker temps and weather.

I know the "rule" is to have the meat pull, but not fall off the bone, but it seems that the majority of people I know that eat BB's prefer them fall off the bone tender. So that's the way I've been doing it lately, and it's been a winner so far with my friends and neighbors.

[Vlap]

Sounds good to me! I will admit to liking the fall off the bone tenderness as well.

[Slanted88]

Get on up here to Panama & practice. I'll eat all ya cook!, hell i'll buy the beer! Does sound good with your preppin. My bunch likes em bone fallin.

[Vlap]

I tell you with the large # of florida smokers here we really need to think about having a florida smoke out. Maybe a camp ground?

Sure would be good to get us all together for a smoking gathering!

[solar]

Jeff, I just PM'ed you about getting together for a smoke. Pineywoods is having a big get together up in the Panhandle in April. I've been thinking of going but can't commit because I'm not sure about my work scedule. I'd be all for meeting up somewhere closer and camping and smoking with some fellow Floridians.

[DaveNH]

My family also likes the falling off the bone tender style ribs..who am I to argue with them :). Your method sounds pretty good .

[grothe]

Sounds like your gettin you method down pretty good. May havta come down and give em a try...(need pics first)...LOL!!

[cowgirl]

That does sound tasty Solar! Thanks for sharing your method and ingredients.

[Vlap]

Jeff, I just PM'ed you about getting together for a smoke. Pineywoods is having a big get together up in the Panhandle in April. I've been thinking of going but can't commit because I'm not sure about my work scedule. I'd be all for meeting up somewhere closer and camping and smoking with some fellow Floridians.

E.G Simmons park is a good campground on the north east side of Tampa bay. They have firepits for preburns and a group site that is huge(fire pit on this site can hold a bon fire). Also has water access for kayak fishing There is electric available on some sites as well. It seems to be a good location as it is easy for many people to get to.

If anyone else knows a good campground let me know.

[solar]

Sounds like your gettin you method down pretty good. May havta come down and give em a try...(need pics first)...LOL!!

Come on down!! Then you can take all the pictures you want. I took some pics but they all look the same from week to week, and I figured we all know what good ribs look like.

That does sound tasty Solar! Thanks for sharing your method and ingredients.

Thanks Jeanie, I'm working on making my own BBQ finishing sauce, then I'll be all dialed in, but for now DL Jardines 5-star sauce is my choice.

[solar]

Get on up here to Panama & practice. I'll eat all ya cook!, hell i'll buy the beer! Does sound good with your preppin. My bunch likes em bone fallin.

Maybe we can meet half way, love to tip a few back with yah!

My family also likes the falling off the bone tender style ribs..who am I to argue with them :). Your method sounds pretty good .

Thanks Dave, like I said it's not a new way, but hey, if someone trys it and likes it, then it was worth it.

[DDave]

mopping them every 45 minutes or so with a mixture of rootbeer, Dr. Pepper, apple juice and white wine.

I love Dr. Pepper. Never used it as a mop though. I'll have to give that a try.

I know the "rule" is to have the meat pull, but not fall off the bone, but it seems that the majority of people I know that eat BB's prefer them fall off the bone tender. So that's the way I've been doing it lately, and it's been a winner so far with my friends and neighbors.

I like them to hang on the bone a bit just because they're easier to slice and serve. But, rule, shmule. Gotta know your audience. Give 'em what they want!

Dave

[Jaxgatorz]

Thanks Solar.. I havent done a lot of ribs lately because i cant ever seem to get them just right.. Im gonna give your method a shot.. What temps were u cooking at? wood choice? I hope you can make it up to Tally in April, should be a blast, but if not and ya'll have 1 down south, let me know.. Im not against 2 gatherings at all !!

[Bassman]

Sounds like you know what you're doing with the ribs. Too bad it's so far from Colorado. If I get tired of my own smoking, I can always get hold of BBally! I know the vicinity in which he hides.

[solar]

Thanks Solar.. I havent done a lot of ribs lately because i cant ever seem to get them just right.. Im gonna give your method a shot.. What temps were u cooking at? wood choice? I hope you can make it up to Tally in April, should be a blast, but if not and ya'll have 1 down south, let me know.. Im not against 2 gatherings at all !!

My temps are at 225° and lately I've been using Hickory, (only because I'm a moron and keep forgetting to pick up some other woods and go over to my neighbors and cut down some orange tree limbs).

I like my method better than using a smoke-foil-unfoil (2-2-1 method or whatever times you use) only because I see no reason to have to un-wrap and place the ribs back on the smoker. After that many hours the meat is done and it's not going to take anymore smoke, so might as well finish them in the foil. It seems that 6 hours tops will produce some tastey and tender ribs.