BBQ Porn, baby back style

[BlindLemonLars]

I'm not going to sully this post with too many words...let's let the pictures do the talking. Suffice it to say, these ribs are now gone, washed down with my oatmeal stout.

The ribs go in.

 

[Orfy]

what's the rub?

Nice ribs.

 

[BlindLemonLars]

what's the rub?

Brown sugar, ancho powder, chipotle powder, Old Bay seasoning, onion powder, garlic powder, cumin, black pepper.

 

[Brewsmith]

I'm going to track you down using only the scent!

Those look awesome. :rockin:

 

[bigjohnmilford]

looking good as always. how long did they take?

 

[Melana]

Looks very tasty indeed!

 

[BlindLemonLars]

looking good as always. how long did they take?

Two hours of smoke @ 225°, another two hours wrapped in foil with some apfelwein, and one final hour back out of the foil. This formula works every time for babybacks, for spare ribs I'd add an hour onto the first step.

Follow these instructions, and your ribs will be "falling off the bone" tender!

 

[bigjohnmilford]

Two hours of smoke @ 225°, another two hours wrapped in foil with some apfelwein, and one final hour back out of the foil. This formula works every time for babybacks, for spare ribs I'd add an hour onto the first step.

Follow these instructions, and your ribs will be "falling off the bone" tender!

Thanks BLL, as always my mouth is watering after viewing one of your awesome cooking threads. I got a hankering for some grilling/smoking this up coming weekend.

 

[EdWort]

2-2-1. Nicely done. Using natural lump charcoal I see. Man, I'm hungry for Que for lunch now.!

 

[drez77]

Those look awsome .. Man I really need to treat myself and get a smoker!!

 

[farmbrewernw]

Nice rack!! Humanahumanahumana

 

[paulthenurse]

Ummm. I made a major mistake this past weekend at Masstoberfest and gave away the leftover chopped pork butt as people were leaving. "Take some home with you, really!" I had a boatload of cleaning up to do and just didn't have it in me to deal with it at midnight. Not that there was a lot left over but I was just flat out done for the day. Stupid! Stupid!! Stupid!!!

 

[Melana]

Ummm. I made a major mistake this past weekend at Masstoberfest and gave away the leftover chopped pork butt as people were leaving. "Take some home with you, really!" I had a boatload of cleaning up to do and just didn't have it in me to deal with it at midnight. Not that there was a lot left over but I was just flat out done for the day. Stupid! Stupid!! Stupid!!!

Then you must fire up the smoker and do some more.
If i can find a clod (beef shoulder) can we throw it on your smoker? I don't think that ours is big enough!

 

[paulthenurse]

If i can find a clod (beef shoulder) can we throw it on your smoker? I don't think that ours is big enough!

No. Go away. Your mother was a hampster and your father smelled of elderberries.




Duh! What did you think I would say?

BTW, where do you get those?

 

[Melana]

Meat Market.

 

[NHRACER]

Nothing like ribs from the smoker. I am originally from Somerville, but now reside in NH.

Here is how I smoke my ribs.

Make a marinade

Get yourself some of the good ole New England apple cider, the fresher the better. Two cups or so, and some hot cider mulling spice. (either in tea type bags or loose) make the cider per the mulling spice instructions.

Let the cider cool, and marinate the pork ribs (works well with the boston butt) The longer the better.

When you are ready to smoke, pat the meat dry. Give it a light dusting of brown sugar. With a little salt, pepper garlic and onion powder.

Place in your smoker. I do mine anywhere from 200-225 degrees. Smoke until ribs are done.

Now you can serve them with any sauce you desire, but i use the Charlie Biggs Maine Apple..