First Baby Back's #2

[KAPike]

The results of my first of many smoked ribs.

Monday: Took delivery of my SI #2
Tuesday:  Seasoned the smoker with 5 oz. Hickory.
Saturday: Applied Famous Dave's Rib Rub.
Sunday 1 PM: Water pan with apple juice
2.5 oz. of hickory
Set smoker to 225
5 hours, resisting the urge to peek.
6 PM: Splash of Sweet Baby Ray's sauce.
6:20 PM: High fives around the table.

The only thing I need to do is tweek the ribs themselves.  I bought what I could find. They were a thick cut with a lot of meat above the bone.  I would like to find a rib that has less meat on top. Other than that the meat was tender and moist.  There was just the right amount of smokey taste.  I resisted the urge to use more hickory, based other post I've read here, less is more and I'm very happy with the results from only using 2.5 oz. of hickory.

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[old sarge]

The look mighty tasty!

[DivotMaker]

Nice, Pike!  Did you use a binder for the rub (yellow mustard or oil)?  Mustard doesn't effect the taste at all, but makes a really great bark on the ribs.  Usually, we desire a rib with lots of meat on the top side - curious why you would want skinny ribs?  I would recommend trying spare ribs if you want less meat.  Be prepared to go about an hour longer on time, though, for spares.

[SconnieQ]

Based on your picture, they do look nice and meaty. That is usually desirable with baby backs!

[KAPike]

I did not use a binder, somehow I missed that in all the threads I read.  I'll use mustard next time.  I'm not getting the fall off the bone ribs I was looking for, so I with all of my smoking wisdom (about 4 hours worth) I as thinking it's the extra meat on the top thats the culprit. All in all, I'm very happy with the flavor of the ribs and just the right amount of smoke flavor. This is a great forum for a newbie this is smokin' heaven.

[SconnieQ]

It looks like there is nice fat marbled in with the meat on your ribs, so for fall-off-the-bone, you maybe needed a little more time due to the meatiness. You can wrap in foil and cook longer, or just cook longer. Also, wrapping in foil and resting for an hour or so helps too. I'm not really seeing much of the bone ends protruding (you want about 1/4 inch), but it could be the angle of the photo.

[jcboxlot]

Foil wrap 1/2 way though with honey and br sugar helps with "pull off bone".

Each has their method, keep working at it and you'll find the solution.


I'm learning ribs are almost an art to make at times.


But the no peek 5 to 6 hours:) is pretty easy.

[DivotMaker]

Kraig, I think you had everything "right;" just needed a little more time for fall-off-the-bone.