ricksrealpitbbq
New member
I'll update later with pics and progress 
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Today we are having baby back ribs
- Thread starter ricksrealpitbbq
- Start date
ricksrealpitbbq
New member
Ok here we go
I start off by taking the ribs out of the packages and rinsing them off with cold water. I do this to wash off any stray bone fragments that may be present from the processing of the ribs and also to wash off the juices which collect in the package. Sometimes pork will have an almost sulfur like smell. This will usually go away by washing as well. It doesn't affect the final product so don't worry about it
Next we remove the membrane along the back side of the ribs.
This is a thin skin like membrane which toughens up while cooking. I've done ribs with and without removing the membrane. Again I don't notice a discernible difference in taste by leaving it. But it is more enjoyable to eat the ribs without it. The membrane comes off rather easily. Just work a knife under one end and start lifting. It's a bit slippery so I use a piece of paper towel to help grab it and pull it off. Sometimes it comes off in one shot sometimes it tears down the middle like you see here
Next we apply the rub to the back and front sides of the ribs
Before I started the ribs I got the smoker going. It's at about 250 degrees which is good
I start off by taking the ribs out of the packages and rinsing them off with cold water. I do this to wash off any stray bone fragments that may be present from the processing of the ribs and also to wash off the juices which collect in the package. Sometimes pork will have an almost sulfur like smell. This will usually go away by washing as well. It doesn't affect the final product so don't worry about it
Next we remove the membrane along the back side of the ribs.
This is a thin skin like membrane which toughens up while cooking. I've done ribs with and without removing the membrane. Again I don't notice a discernible difference in taste by leaving it. But it is more enjoyable to eat the ribs without it. The membrane comes off rather easily. Just work a knife under one end and start lifting. It's a bit slippery so I use a piece of paper towel to help grab it and pull it off. Sometimes it comes off in one shot sometimes it tears down the middle like you see here
Next we apply the rub to the back and front sides of the ribs
Before I started the ribs I got the smoker going. It's at about 250 degrees which is good
ricksrealpitbbq
New member
We then load the ribs in at the far end of the smoker
Close the lid and wait about 2 1/2 hours
Now what I do is wrap the ribs in foil with a little apple juice.
These will stay on the smoker another 1 1/2 hours or so and then we'll unwrap them for the last step.
More to follow.................................
Close the lid and wait about 2 1/2 hours
Now what I do is wrap the ribs in foil with a little apple juice.
These will stay on the smoker another 1 1/2 hours or so and then we'll unwrap them for the last step.
More to follow.................................
ricksrealpitbbq
New member
Ok the ribs are out of the foil and sauced up a bit for the last 45 minutes to an hour. You can see the meat pulling up on the bones which is a good sign
ricksrealpitbbq
New member
Well they are done. That's how I do ribs mostly. Sometimes I'll use a pepper jelly to glaze them at the end, it all depends on what I'm in the mood for. But mostly a nice slow smoke and the rub does all the work. Hope you all enjoyed this.
The Ironic Chef
New member
Hey, you have the same smoker grill I do Rick, lol.
Your ribs look great.
What type of wood did you use for the smoking? I prefer an apple or even a cherry for pork. Damn, I think I'll make some next weekend since you probaly already polished yours off.
Your ribs look great.
What type of wood did you use for the smoking? I prefer an apple or even a cherry for pork. Damn, I think I'll make some next weekend since you probaly already polished yours off.
ricksrealpitbbq
New member
I used lump charcoal and some hickory and cherry I had. One of the benefits of building furniture LOL
Cook Chatty Cathy
New member
Beautiful ribs Rick!!! I'll just bet they were falling off the bone tender & oh so tasty! Love your technique, we do the same as you in cleaning and stripping the silver skin off the back. Baby backs are the best!
