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Thread: Baby Backs Today!!!

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    FBJ
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    Default Baby Backs Today!!!

    Stokin' the fires for the first time this summer and I'm doing baby-backs! MEMPHIS STYLE!!!

    Memphis style rib rub:

    In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.
    Prep Time: 10 minutes
    Ingredients:
    4 teaspoons paprika
    2 teaspoons salt
    2 teaspoons onion powder
    2 teaspoons fresh ground black pepper
    1 teaspoons cayenne
    1 teaspoon ground mustard

    Memphis style rib sauce:

    This is a traditional Memphis style barbecue sauce. It is served on the side as a dipping sauce and not applied to the ribs while they cook. Let your guests decide how much and where they want this fantastic barbecue sauce.
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Ingredients:
    2 cups ketchup
    2 cups chopped onion
    1 cup red wine vinegar
    2 cloves garlic, minced
    1/4 cup yellow mustard
    1/2 cup brown sugar, packed
    1/2 teaspoon Louisiana hot sauce
    Preparation:
    Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. You can use part of this sauce as a baste during smoking. Serve on the side with ribs.

    Memphis style baby back ribs:

    Preparation:
    Prepare ribs by removing the membrane from the underside of the ribs (THIS IS THE SINGLE MOST IMPORTANT STEP TO GETTING GOOD RIBS). Trim off any loose fat or meat. Prepare smoker by placing a pan of water in the bottom and stoking the fire to hold a temperature around 225 degrees F for between 4 and 6 hours. Season ribs with Memphis rub and place on grill or in smoker. While ribs are cooking, prepare barbecue sauce. Cook ribs until the internal temperature of the meat reaches about 145 degrees F. DO NOT OPEN THE SMOKER. Smoke the ribs for 4 to 6 hours.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  2. #2
    Juniordog
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    Thanks jerk, now i'm freakin hungry!

    I need to score me some ribs soon too!

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    Im sicka the high hat!! santiclaws's Avatar




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    Awesome!! What time should we be there?

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    Juniordog
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    Tonite we dine at flyboeingjet's house!!!

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    Quote Originally Posted by Juniordog View Post
    Tonite we dine at flyboeingjet's house!!!
    Not in hell? :(

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    FBJ
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    Quote Originally Posted by Lososaurus View Post
    Not in hell? :(
    Same thing...depending on whom you ask.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    I picked up one of these today:



    In hopes of keeping better track of the temperature in my smoker, I dropped the probe of this thing down the chimney of the smoker and adjusted the amount of wood and the airflow until I achieved a consistend 225 degrees F (+/- about 5 degrees). Then I looked at the built-in coil thermometer in the smoker hood and saw that it read about 20 degrees lower than the electronic one.

    No wonder my stuff has been coming out of the smoker over-cooked the last few times I've used it!! It took me about a third of the charcoal to reach 225 on the digital than it did on the built-in one!! I think the error gets greater and greater the closer the built-in gets to 225. I bet I was cooking with temps closer to 300! That makes a big difference in the way meat comes out of the smoker!

    We'll see how these baby backs turn out using the electronic thermometer to regulate smoke-chamber temps.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    Licensed to rock Lososaurus's Avatar




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    Quote Originally Posted by FlyBoeingJets View Post
    I picked up one of these today:



    In hopes of keeping better track of the temperature in my smoker, I dropped the probe of this thing down the chimney of the smoker and adjusted the amount of wood and the airflow until I achieved a consistend 225 degrees F (+/- about 5 degrees). Then I looked at the built-in coil thermometer in the smoker hood and saw that it read about 20 degrees lower than the electronic one.

    No wonder my stuff has been coming out of the smoker over-cooked the last few times I've used it!! It took me about a third of the charcoal to reach 225 on the digital than it did on the built-in one!! I think the error gets greater and greater the closer the built-in gets to 225. I bet I was cooking with temps closer to 300! That makes a big difference in the way meat comes out of the smoker!

    We'll see how these baby backs turn out using the electronic thermometer to regulate smoke-chamber temps.
    Digital > analog!

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    FBJ
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    Well...

    The ribs turned out okay...but they weren't fall-off-the-bone good. I've smoked probably fifteen racks of ribs on this thing...all exactly the same way, and only ONCE (the second attempt) have they come out so super tender that you can literally lift the bones out of them without using a knife.

    What the hell is the secret to fall-off-the-bone ribs?!!? The quality of the meat I've used is top-notch (from Bob's Butcher Shop...not Costco or the supermarket). The heat today was perfect. The humidity was perfect.

    What do I gotta do?!?!
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    Licensed to rock Lososaurus's Avatar




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    Quote Originally Posted by FlyBoeingJets View Post
    Well...

    The ribs turned out okay...but they weren't fall-off-the-bone good. I've smoked probably fifteen racks of ribs on this thing...all exactly the same way, and only ONCE (the second attempt) have they come out so super tender that you can literally lift the bones out of them without using a knife.

    What the hell is the secret to fall-off-the-bone ribs?!!? The quality of the meat I've used is top-notch (from Bob's Butcher Shop...not Costco or the supermarket). The heat today was perfect. The humidity was perfect.

    What do I gotta do?!?!
    I don't know, but if I had to guess, I'd say it could depend on how lean the meat is and how long you cook it for.

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