Tru Playa Posted September 4, 2006 Share Posted September 4, 2006 does anyone know how to make Baby Back Ribs because everytime I make them they dont come out soo good Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 4, 2006 Share Posted September 4, 2006 (edited) Chief Dick can help you there, as he is the resident "rib" expert. Also, I'm pretty sure I'll have a baby back recipie coming up in the weeks to come in "From The CrockPot"-Peace PD. Edited September 4, 2006 by PantherDave Quote Link to comment Share on other sites More sharing options...
Puddy Posted September 4, 2006 Share Posted September 4, 2006 Thread from about halfway down the page. Good advice in there. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted September 4, 2006 Share Posted September 4, 2006 I made some baby backs this weekend: They were inspired by some ground clove that Bier had put in some wings I had the other day and by a brine post that CD had posted... Rub: 3 Tbls. Kosher salt 9 Tbls. of Brown Sugar 1.5 Tbls. of Chinese 5 spices 1.5 Tbls. of ground cloves 1.5 Tbls. of dry mustard 3/4-1 cup of rum .5 Tbls. dried ginger Combine and rub down ribs and let sit 12-24 hours. Make sure have quality ribs and follow the linked post advice in the first post. BBQ Sauce If you make a sauce or your favorite sauce in a jug combine the following with it, some like it hot others don't mine is usually on the hot side: 2 Tbls. fresh ginger grated fine Kosher Salt to taste Pepper toTaste 1/4 cup Red Wine Vinegar 1/8th cup Worstershire 1/8th soy sauce 1/4 cup rum the juice from a fresh lime Garlic to taste. Pull rubbed ribs out and let them come to room temp. Put them in your smoker at a constant 180 degrees and smoke for 4 hours. I spray my ribs twice while smoking with a mixture of 1/2 apple juice and 1/2 rum two times during smoking. When you pull the ribs out spray them with the juice/rum and smother em in BBQ sauce and wrap in foil. If you have the time wrap the packets in a towel and throw in a cooler for 8-10 hours they will continue to cook REAL slow and be XTRA tender... If you are short on time throw the foil packs in an oven or the top rack of a grill for 4 more hours at 180 degrees. Great moist ribs gauranteed!! Quote Link to comment Share on other sites More sharing options...
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