Baby Back Pork Ribs

[JEBar]

earlier today we smoked 7 racks of Baby Back Pork Ribs to be served at a family Easter Egg Hunt .... removed the inside membrane, cut them into sections and boiled them for an hour ... seasoned with our go to TexJoy Steak Seasoning http://www.texjoy.com/store/p/52-Steak- ... 25-oz.aspx and placed on our smoker ... temp set at 200 degrees, until internal temperature of 170 degrees ... ribs coated with Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce and placed in foil ... ribs after being kept warm for 1 hr ... ribs served, fall off the bone tender

[ditto1958]

That ain't right. You can't torture us like that!

[JEBar]

come on down, we do have a few leftover but I doubt they will be around very long ...

[daytime dave]

That looks delicious. Thanks for sharing the photographs.

[Bugs]

What time is dinner?

[JEBar]

my evolution in smoking ribs continues .... these are the first ribs we have smoked in our new propane smoker .... of the untold numbers of dry rib rubs on the web, we've decided to go with one ===> https://www.reference.com/food/dry-rub- ... dpArticles <=== reported to be from Bobby Flay .... we do remove the membrane, apply the dry rub, cover and place in the frig overnight .... as with the number of rubs out there, there are several cooking methods featured in YouTube videos .... each claims to be the best .... I have been a bit surprised to learn that "fall off the bone" tenderness isn't universally recognized as the goal in smoking ribs .... some folks apparently prefer the meat to be stick to the bone and be eaten similar to an ear of corn .... that's not for me, I'm a "fall off the bone'er" .... we've adopted what is known as following the 3 - 2 - 1 method .... we've tried apple juice and just water in the fluid pan, can't tell any difference in the taste of the finished ribs .... consequently, we use water .... hickory smoke the ribs at 225 - 250 degrees for 3 hrs .... individually wrap the racks of ribs in foil, add some apple juice prior to sealing the foil .... place back in the smoker at the same temp for 2 hours .... open the foil pouches, liberally brush the sauce on both sides and smoke for 1 hour .... below can be seen the 3 racks we smoked yesterday .... all three met our "fall off the bone" standard .... we used 2 homemade sauces and the commercial Sweet Baby Ray (hickory) BBQ sauce .... we will continue to experiment with different sauces but, unless something totally unexpected comes along, we feel that we've finally found the smoking method that is best for us

[CT_Shooter]

my evolution in smoking ribs continues ....

I can almost taste them, JEBar. Thanks for the photos and the description of your process... And, thanks for posting the Bobby Flay Rib Seasoning Recipe.

[Mistered]

EXCELLENT lookin' ribs J but next time try this - mix your SBR BBQ sauce half and half with Oregon Marion berry Preserves. Throw in a tablespoon each of minced garlic & onions. Let sit out to warm so it mixes well and softens the garlic & onion. Your guests will ask you about the 'wonderful' BBQ sauce you used!

[JEBar]

I'd never heard of "Marionberries" so I had to look them up .... sounds interesting, suggestion appreciated

[tx gunrunner]

I do my rib a little different . I use a dry rub and seal them in tin foil with a little water and steam them in the foil till tender and finish cooking at low heat with a good BQ sauce till the meat falls off the bone . The only mess I have is the tin foil and if there any ribs left I wrap in that foil .