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Susanilz5
Member
Post Number: 50
Registered: 6-2006
| | Posted on Thursday, May 31, 2007 - 10:19 am:
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Here is how I made the world's best Baby Backs ribs. Bought 6 slabs from Costco, I removed the membranes gave them a good basic rub, let them sit for a while, then coated them with yellow mustard. Cooked on the #7 indirect at 250 for 3 hours with a little pecan wood. Off the grill, rubbed with a combination of honey and mustard, wrapped tight in foil and back on indirect at 250 for about 1 1/4 hours. Removed from grill, put them still foiled in a cooler for one hour.
Served them with BBQ sauce on the side, but most people didn't even use sauce. They were wonderful, my guests couldn't get enough. I've made them twice using this method and they turn out so moist I can't believe they are baby backs. They pull off the bone with just a little tug, and the juice drips off of them Delicious! |
Johnnyboy
Member
Post Number: 409
Registered: 10-2004
| | Posted on Thursday, May 31, 2007 - 11:25 am:
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Thanks Susan. Sounds great, I'll have to give it a try.
What kind of charcoal are you using? |
Mpspace
New member
Post Number: 5
Registered: 4-2007
| | Posted on Thursday, May 31, 2007 - 1:27 pm:
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Do you put the rub on first, then coat with mustard, or vice versa? |
Johnnyboy
Member
Post Number: 411
Registered: 10-2004
| | Posted on Monday, June 04, 2007 - 9:45 am:
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Susan, where are you? |
Sanny
Member
Post Number: 307
Registered: 6-2006
| | Posted on Monday, June 04, 2007 - 10:48 am:
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Is she missing? She was in SW Chicago, last her profile updated. |
Susanilz5
Member
Post Number: 51
Registered: 6-2006
| | Posted on Monday, June 04, 2007 - 12:35 pm:
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Sorry I went missing, was doing a stupid trade show over the weekend, no computer. I live in New Lenox, IL, 40 miles southwest of chicago.
I used the dry rub first and let it sit a while, then gooped on plain old yellow mustard. I also didn't salt the ribs until just before I put the mustard on them to put them on the K. I read somewhere that salting babybacks too early will make them less moist. So I didn't add the salt to the rub, but applied it later just before I put them on the K. I used coconut extruded. |
Srlollar
Member
Post Number: 26
Registered: 6-2006
| | Posted on Saturday, June 09, 2007 - 3:50 pm:
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SUSAN!
Those were the best ribs I have ever made!!! Did exactly what you said. I think the honey/mustard makes a big difference. Thanks for sharing!!
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Susanilz5
Member
Post Number: 54
Registered: 6-2006
| | Posted on Monday, June 11, 2007 - 6:59 am:
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Sriollar,
I'm so glad they turned out. I've been trying to get babybacks perfected for months. I think this is it. Just remember not to add the salt until just before you put them on the grill, I forgot to mention that in my original instructions.
Susan |
Mtbchip
Member
Post Number: 144
Registered: 8-2004
| | Posted on Sunday, July 15, 2007 - 5:21 pm:
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BB ribs
After brined in Cactus Cooler and Champagne (4 bottles of New years Eve gifts accumulated over the years. Then sauced and placed in the cold K7 run up to 275degrees and held for 2.5 hours. This is 1.5 hours.
Roasting a few peppers just for fun! Dang this is FUN!!!
Chip in San Diego
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Mtbchip
Member
Post Number: 145
Registered: 8-2004
| | Posted on Sunday, July 15, 2007 - 5:22 pm:
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The picture!
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Thepidler
Member
Post Number: 394
Registered: 7-2003
| | Posted on Monday, July 16, 2007 - 7:47 pm:
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Nice Chips!
Makes me very hungry!!
We made some just last weekend using some www.dizzypigbbq.com, let set, added mustard and then 200 for 3 hours * wrap in foil * 200+ for 2 hours * add juice from foil to some BBQ Sauce of choice (sometimes friends make it or I have a plethora of favorites, me personally, I can't cook, only kook)* mop some ribs w/sauce P Baste others just in juice * kook for approx 1 hr while the K shuts down. We have always love every bit of them!!
How does one brine in Cactus Cool and Champagne anyways?
greg |
Mtbchip
Member
Post Number: 146
Registered: 8-2004
| | Posted on Monday, July 16, 2007 - 8:00 pm:
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The brine, just like it sounds....
After stripping the inner membrane, place the uncut slabs into a large soup pot and pour soda pop ( I have never tried diet, and I don't think I would), fruit juice, wine, champagne alone or any combination you choose until the pork is covered. I used 5 bottles of champagne and a 2 liter of cactus cooler for the 6 slabs. Cranberry and pomegranite juice make for RED ribs. ALSO: Don't use pineapple juice (found out the hard way)!!
This is done the evening before and set in the refrigerator overnight. Then in the morning drain and pat dry. Then rubbed with whatever you like, I prefer dry rub, then wrapped in saran wrap for a few more hours until the 3:30 when they go in..............6:00 out! The photo above may be misleading. Three of the slabs were on the main grill for the first 1.5 hours, then placed on top of the others for the last hour of grilling vegetables, peppers first, then the portobello mushrooms. |
Willmatt
Member
Post Number: 47
Registered: 9-2005
| | Posted on Thursday, March 06, 2008 - 3:36 pm:
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Susanilz5 or others,
I'm looking to do my first batch of babybacks on my K this weekend (just bought two cryovac packages from new CostCo in Woodland, CA)
Anyway, I'm interested in following Susanilz5's method and was wondering if the honey/mustard combination applied before the second cook is a simple 50-50 of each??
Also, would brining the racks be advisable??
Thanks
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Mtbchip
Member
Post Number: 172
Registered: 8-2004
| | Posted on Thursday, March 06, 2008 - 4:09 pm:
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As of late I have skipped the whole messy brine process and made them rubbed "right outta the package" and thrown on the Kamado. I had an opportunity to make 3 slabs out of the package and 3 I brined as described above. Unbrined was MUCH better. Both sets were rubbed and cooked identical.
I still use the indirect method with the 3/8 inch thick plate steel heat deflector. I've also lowered the temp goal on my more recent Kooks to 225 for 4 hours. At the end of the 4 hours, open the vents, increase the heat and get a bit of the "fire flavor".
Enjoy |
Susanilz5
Member
Post Number: 56
Registered: 6-2006
| | Posted on Saturday, March 22, 2008 - 6:21 pm:
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willmatt,
The honey and mustard is about 50/50. |
Tony_b
Member
Post Number: 66
Registered: 9-2003
| | Posted on Monday, April 14, 2008 - 7:18 pm:
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Susan,
Tried your recipe and was going to post a question, since they didn't come out quite like you described. BUT (there's always a big but!) I just re-read your post and I forgot the mustard up front after the rub - OOPS. (I'm normally a dry rub only kind of guy.) However, I did put on the honey/mustard just before the foil wrap.
My question was, in your experimenting, did you ever put them back on the grill at the end without the foil, direct for 20-30 minutes? Mine came out sticky, good taste, but sticky from the honey. I was thinking that putting them on direct heat w/o foil would tighten up the honey coating a bit, and be less sticky. Ribs are suppose to be messy to eat, but it's a pain when the paper napkins keep tearing up and sticking to your fingers.
Thanks,
tony b
PS: This was my first kook with my new BBQ Guru (DigiQII). Worked like a charm, even in the cold wind and rain. How did I ever get along without one for all these years?? |
Janzy
Associate Member
Post Number: 11
Registered: 8-2006
| | Posted on Wednesday, April 16, 2008 - 9:54 am:
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I tried Susan's version.
The meat was falling off the bone, but they had a honey mustard flavor I didn't care for.
Maybe I should have put them back on after I removed them from the foil. |
My best Baby Backs