Author Topic: Baby backs today  (Read 2701 times)

es1025

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Baby backs today
« on: August 25, 2013, 05:45:54 PM »
Used my old rub but excluded chili power and only 1 tsp of cayenne pepper.
Wrapped overnight and then let rest for 45 minutes.

Used 2.5 oz of cherry wood
Temp between 230-240.
Added a dusting of orange peel right before going on the smoker
Smoked for 2.5 hours and then foiled for 2 hours with blue agave and apple juice.

My best ribs ever.

Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

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Re: Baby backs today
« Reply #1 on: August 25, 2013, 06:02:50 PM »
Beautiful rack, Ed!  I've never heard of the orange peel trick before going in; how'd you come up with that?
Tony from NW Arkansas
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es1025

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Re: Baby backs today
« Reply #2 on: August 25, 2013, 07:14:34 PM »
Tony
I thought the rub was a needed something and did not have lemon pepper so I took a chance and added orange peel. I think the combo of the orange peel and the blue agave added a nice sweetness. The sauce I use blended nicely.  I call it tweeting the recipe.  Plus the spice is expiring in October, I figured what the hell!
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

UWFSAE

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Re: Baby backs today
« Reply #3 on: August 25, 2013, 07:21:30 PM »
I think orange goes very nicely with pork so I think that was a smart substitution.  Fresh zest of any lime, lemon, or orange can really add some freshness to the final product, especially with a citrus based sauce like a Cuban mojo or a Caribbean jerk recipe.  Nicely done!
Joe from Houston, TX
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BIG BOB

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Re: Baby backs today
« Reply #4 on: August 25, 2013, 07:27:49 PM »
Nice rack...looks great!
B-EE-RR-UN BEERRUN!

Bob from New Castle, IN.