Author Topic: Best Ribs  (Read 1439 times)

Ken

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Best Ribs
« on: April 25, 2022, 11:46:35 PM »
I just made my very best baby backs.  Yes, I've decided that I like them the best.  A four-hour dry brine did the trick.  I did a light season with a low salt rub, kosher salt, coarse grind pepper and a bit of brown sugar. A small loaf pan of hot water on the side.  I only smoked one rack.  2.3 oz of SI hickory with a chip grate and a foil boat.  150 for 30 minutes. Then 235 for the balance of the total 4.5 hour cook time.  I sauced it with Kindrer's mild BBQ at 4 hours. The bones didn't pull back textbook, but the meat was the most tender and juicy that I've ever made. The mild seasoning let the pork flavor shine. 
« Last Edit: March 27, 2024, 03:40:27 PM by Ken »

old sarge

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Re: Best Ribs
« Reply #1 on: April 26, 2022, 12:18:21 AM »
Those look great Ken.  Here at our place brown sugar is used on ribs, butts and (strange as it may sound) brisket.  Family loves the flavor.  Makes a mess but sure adds a nice touch to the rub/spices (pepper, salt, garlic powder).
David from Arizona
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Ken

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Re: Best Ribs
« Reply #2 on: April 26, 2022, 12:38:36 AM »
I can see how a bit of sweetness would be great on brisket.  I used some honey as part of a chuck roast burnt end recipe posted not long ago on this site.  No leftovers.

lcdearman

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Re: Best Ribs
« Reply #3 on: April 26, 2022, 07:55:12 AM »
Those look good Ken. I'm gonna have to try some brown sugar on my next rack! Thanks for sharing this.
Clay from Taylor, TX
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