Author Topic: First Smoke - Baby Backs in My #2  (Read 4961 times)

Sartori42

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First Smoke - Baby Backs in My #2
« on: December 21, 2016, 11:39:40 AM »
Good Morning Everyone.

I’m getting mentally prepared for my first smoke, which will happen on Boxing Day (26 Dec).  I have picked baby back ribs for my first effort.  My new #2 will get seasoned on Christmas Day, and I will also prep the ribs and put them in the fridge to soak up the rub.  I’d like to go over my plan, and ask some questions.

1.  25 Dec.  Open ribs package.  Rinse ribs.  Pat dry.  Remove silver side…

Q1.  Is this a difficult process?  I’ve never done this before.  Does the silver skin want to hold onto the meat you want to keep?  Is it slippery or difficult to remove?  Any suggestions on how to complete this step in the easiest manner?  Butter knife?

2.  Slather ribs with yellow mustard.  Apply rub.  Place ribs into vacuum bag.  Seal and place into fridge for the night.

3.  26 Dec.  Remove ribs from vacuum bag.  Place on rack/shelf with bone side down.
 
Q2.  Since there is only going to be a single rack of ribs, I’m planning on using about 2 oz. of maple.  Sound about right?

4.  Put shelves with ribs in highest positions in the smoker.  Set water pan next to smoke box.  Set temp to 235 degrees.  Close door.  Target time – 12:30 pm.

5.  Smoke for 4.5 hours.  Check for doneness…

Q3.  I saw the guidance on the “toothpick test”, but wonder if I’ll know what done feels like, since this is my first time.  I know the advice is to forget testing for temperature, but I saw a guide that lists 200 degrees as a target.  Maybe checked with a Thermapen between the bones?

6.  When done, slather with BBQ sauce, wrap in foil, and return to smoker for 30 mins.

7.  Serve and (hopefully) enjoy.

What did I miss?  Thanks to everyone for their input.  Merry Christmas!
« Last Edit: December 27, 2016, 08:33:53 AM by Sartori42 »
Steven near Chicago
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Donmac

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Re: First Smaoke - Baby Backs in My #2
« Reply #1 on: December 21, 2016, 03:02:16 PM »
1.  25 Dec.  Open ribs package.  Rinse ribs.  Pat dry.  Remove silver side…

Q1.  Is this a difficult process?  I’ve never done this before.  Does the silver skin want to hold onto the meat you want to keep?  Is it slippery or difficult to remove?  Any suggestions on how to complete this step in the easiest manner?  Butter knife?

 I use the backside of a spoon and lift. Start at middle and use a paper towel to grip because it will be very slippery. It is an easy procedure.

2.  Slather ribs with yellow mustard.  Apply rub.  Place ribs into vacuum bag.  Seal and place into fridge for the night.

Sounds good!

3.  26 Dec.  Remove ribs from vacuum bag.  Place on rack/shelf with bone side down.

Good again!
 
Q2.  Since there is only going to be a single rack of ribs, I’m planning on using about 2 oz. of maple.  Sound about right?

Sounds about right!

4.  Put shelves with ribs in highest positions in the smoker.  Set water pan next to smoke box.  Set temp to 235 degrees.  Close door.  Target time – 12:30 pm.

5.  Smoke for 4.5 hours.  Check for doneness…

Q3.  I saw the guidance on the “toothpick test”, but wonder if I’ll know what done feels like, since this is my first time.  I know the advice is to forget testing for temperature, but I saw a guide that lists 200 degrees as a target.  Maybe checked with a Thermapen between the bones?

I just tug the bones to see how they pull apart.

6.  When done, slather with BBQ sauce, wrap in foil, and return to smoker for 30 mins.

7.  Serve and (hopefully) enjoy.

What did I miss?  Thanks to everyone for their input.  Merry Christmas!
Don from New Hampshire, 3D & #1 Owner

swthorpe

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Re: First Smaoke - Baby Backs in My #2
« Reply #2 on: December 21, 2016, 03:39:24 PM »
Looks like a good plan, Steven.    The only difference from how I do the ribs is after I remove them at 4.5 hours and apply BBQ sauce, I don't wrap them in foil.  I just put them back in the smoker naked and let the sauce get all happy on the ribs!   Generally my BB ribs take about 5.5 hours to finish at about 235F for the smoker.
Steve from Delaware
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Grampy

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Re: First Smaoke - Baby Backs in My #2
« Reply #3 on: December 21, 2016, 04:30:16 PM »
Looks like a good plan, Steven.    The only difference from how I do the ribs is after I remove them at 4.5 hours and apply BBQ sauce, I don't wrap them in foil.  I just put them back in the smoker naked and let the sauce get all happy on the ribs!   Generally my BB ribs take about 5.5 hours to finish at about 235F for the smoker.

+1 on what Steve said. No need to foil after you apply the sauce. Just put them back on the smoker for about 30 minutes to set the sauce. Otherwise your plan sounds good and you should have some good eats!
Jimmy from Arkadelphia, AR
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SconnieQ

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Re: First Smaoke - Baby Backs in My #2
« Reply #4 on: December 21, 2016, 08:30:27 PM »
A butter knife works well for loosening the membrane. Slide it between a bone and the membrane, then grasp with a paper towel and pull. Sometimes, on baby backs, the membrane has already been removed. So if you are struggling with it, it might already be gone! Vacuum sealing after the rub is not necessary. Just rub and put in the fridge covered with plastic wrap. 2 ounces of maple sounds a bit light to me. Maple has a lighter smoke flavor than hickory or cherry, so you might want to try 4 ounces of maple. You can not get any sort of accurate temperature by probing ribs. Look for the meat to have pulled back from the ends of the bones by about 1/4 inch, and for the rack to bend easily. The bones should pull apart. Some people like "fall off the bone" and some like some "chew", but about 4.5 to 5.5 hours total for baby backs at 225 is usual. I like a nice dry-rubbed rib with sauce served on the side. I'm not one to sauce and put back in the smoker, but I know saucing and putting back in the smoker is popular here on the forum.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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Sartori42

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Re: First Smoke - Baby Backs in My #2
« Reply #5 on: December 22, 2016, 08:51:40 AM »
Thanks for the replies.

I'll pass on wrapping the ribs in foil at the saucing stage.  I had thought this might make clean-up easier, but perhaps it isn't a big deal.

Kari - Based on your comments, I'll increase my Maple to 3 oz or so.  I don't mind sneaking up on the correct amount and feel that it is better to have too little rather than too much.  I've got a good selection of Smokinlicious, so I'm sure I'll find a chunk about the right size.

Finally, Q4...  I'm curious what I'm in for with regards to cleaning the #2 after I am done.  I know about foiling the bottom of the smoker and over the smoke box.  When done, I assume I will toss out the foil and apply new.  I'll wash the racks the ribs had been sitting on.  What else should I expect to need to do?  The walls of the smoker are seasoned, so surely those don't get scrubbed clean.

I feel fairly confident going forward.  We went to 2 stores last night looking for the ribs, but came away empty handed.  Can't bring myself to looking at Walmart.  Going to try another place tonight.  If that doesn't pan out, thinking about a Costco membership...
Steven near Chicago
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swthorpe

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Re: First Smaoke - Baby Backs in My #2
« Reply #6 on: December 22, 2016, 09:03:29 AM »
Your clean up plan is spot on.  Remove the foil from the bottom and wood box, and you will probably need to wipe the bottom with a paper towel (some liquid will slip under the foil).   For the racks, I soak in water and scrub with a brush.   Every couple of months or so, I will run the side racks through the dishwasher.
Steve from Delaware
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Re: First Smaoke - Baby Backs in My #2
« Reply #7 on: December 22, 2016, 05:31:10 PM »
When I sauce my ribs, I sauce them and finish them on a cookie sheet under my oven's broiler. I find that cleaning the cookie sheet is a lot easier than cleaning the smoker racks. Not putting the sauced ribs back on the smoker racks making cleaning the smoker racks a lot easier too.
Gregg - Fargo, ND
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SmokinSusie-Q

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Re: First Smaoke - Baby Backs in My #2
« Reply #8 on: December 22, 2016, 06:15:33 PM »
A butter knife works well for loosening the membrane. Slide it between a bone and the membrane, then grasp with a paper towel and pull. Sometimes, on baby backs, the membrane has already been removed. So if you are struggling with it, it might already be gone! Vacuum sealing after the rub is not necessary. Just rub and put in the fridge covered with plastic wrap. 2 ounces of maple sounds a bit light to me. Maple has a lighter smoke flavor than hickory or cherry, so you might want to try 4 ounces of maple. You can not get any sort of accurate temperature by probing ribs. Look for the meat to have pulled back from the ends of the bones by about 1/4 inch, and for the rack to bend easily. The bones should pull apart. Some people like "fall off the bone" and some like some "chew", but about 4.5 to 5.5 hours total for baby backs at 225 is usual. I like a nice dry-rubbed rib with sauce served on the side. I'm not one to sauce and put back in the smoker, but I know saucing and putting back in the smoker is popular here on the forum.
Sue
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SmokinSusie-Q

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Re: First Smaoke - Baby Backs in My #2
« Reply #9 on: December 22, 2016, 06:21:58 PM »
Sorry!  It's been so long since I've posted, I forgot a few things.  In my post, I meant to state +1 on SconnieQ's comment.
Sue
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Sartori42

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Re: First Smoke - Baby Backs in My #2
« Reply #10 on: December 26, 2016, 08:28:48 PM »
My first smoke is done and in the books.  No first effort is without error, and so it was with this.  Lessons learned...

As had been suggested, these baby backs came from the butcher without the silver side skin, so I still haven't experienced removing it.

I used 3 5/8 oz. sugar maple in three chunks.  Certainly not too smoky flavor, but that may be because...

I used too much rub.  I put a thick coating of rub on the ribs before vacuum sealing.  The next day (today), when I removed the ribs from the vacuum bag, I applied another layer of rub.  When the ribs were cooked, they had a fairly thick layer of bark, which wasn't bad in and of itself.  However, the strong flavor of the rub overwhelmed the smoke flavor, if it was there.  Next time, less rub to let the smoke flavor join the mix.

At about 4 1/2 hours at 235 degrees, I feel the rack of ribs was slightly overcooked.  While the ribs didn't fall apart when I picked them up with the tongs, the meat came off the bones very easily, even with just a fork.  Next time, 4 hours 15 mins at 225 degrees.  This was a single rack of ribs.  Maybe more meat requires this amount of time and temperature.

I cut the rack into thirds.  I brought in 2 pieces for finishing with sauce in the oven and left the final third in the smoker for an additional 10 minutes.  I sauced the two hunks and put them in the oven at 450 degrees for 15 minutes.  As many of you more experienced smokers are probably yelling at the screen, "Wrong!"  It was way too long.  The sauce cooked to black tar.  Next time, I'm going back to my "Plan A" and put the ribs back in the smoker for 15 mins.

The unsauced third of a rack was good, and I ate all that meat.  The others weren't so successful and went to their grave.  I had been planning to brine and smoke a chicken next weekend, but I'm going to try ribs again to see if I can do better.  Sorry that I got carried away today and didn't take any photos.  I know how you guys like smoker porn.   ::)

Thanks to everyone for the information and support.

« Last Edit: December 27, 2016, 08:39:48 AM by Sartori42 »
Steven near Chicago
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Re: First Smoke - Baby Backs in My #2
« Reply #11 on: December 29, 2016, 10:10:15 PM »
Sounds like you had a "successful" first smoke, Steven!  It may not have been all that you expected, but you learned from it!  That's what makes us good...experiment, and learn.  Sometimes, it's great the first time, but sometimes it's not!  Learn, tweek, and try again!

One thing you might remember is that one rack of ribs will cook faster, due to less "mass" in the smoker.  If you're doing one rack, start checking about 4 hours, and go an additional 30 min. each time you don't think they are done.  Ribs are not a firm time, or temp...they're a real "feel" smoke, and it takes some practice to find what works.  Stick with it, and you'll have it down in no time!
Tony from NW Arkansas
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