BeerBorg

Today's Dinner: Aglio e Olio al la Broccoli, Baby Spinach, Tomato and Kalamata Olives

Paired with a Saranac West End Winter IPA!

Words cannot describe....

I'd eat that without the beer and never miss a beat.

Lookin' Good over there Big Papa. That needs to go into my line up pretty quick.

OOH if we get a foodie section we're gonna need some new emojis: drool, this one in a chefs hat, pot sniffing, fork in one hand & beer in the other;....

Jump on in here RB I'm sure you have some input.

BigPapaG wrote:Today's Dinner: Aglio e Olio al la Broccoli, Baby Spinach, Tomato and Kalamata Olives

Paired with a Saranac West End Winter IPA!

Words cannot describe....

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If that was at my house, the food would have fallen off the plate in my lap. Looks delish

I've got three racks of Baby Back Ribs on the smoker right now. This place smells heavenly. I'm sure the neighbors are jealous.

I've got about an hour to go. Going to sauce one and leave the other two dry.



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BlackDuck wrote:I've got about an hour to go. Going to sauce one and leave the other two dry.



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Mmmmm, man those look good right now!

What a treat!... Or, perhaps it's a trick 'cause they're there and I'm here!

Drat!

Oh.....smoked ribs...

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Lookin good BlackDuck!

Good looking bones, Duck! What's your technique? I'm a bit of a rib-meister, and I'm always interested in how other folks get theirs going.

(Man, I gotta get another BBQ session in before it gets too cold. And I gotta get a new propane tank for the grill, too. Sheesh)

Dave...my technique actually changes, depending on the ribs. These were baby racks. Normally I'll do them for 5 hours. Many people are familiar with the 2-2-1 method (2 hours on with smoke, 2 hours wrapped in foil, and 1 hour without foil and saucing every 15 minutes). Lately though, I've skipped the foil wrap. They seem to turn out just fine without wrapping, but I do mop with apple cider quite often.

But these ribs seemed thicker than normal. In fact, it seems like they are getting thicker, with more meat on them. These were actually on for 6 hours. I used peach wood for the smoke for the first hour and a half. Then left them on while mopping with the cider. They just didn't seem to be getting done like they should have, so I decided to do the foil wrap (with some apple cider in the wrap) for an hour. I'm glad I did, because I think it helped get them done. Then I sauced two of them during the last hour unwrapped. I'm also glad I did them for the extra hour, I'm not sure they would have been done in 5 hours. They came out pretty darn good. They weren't fall off the bone tender, but that's OK. I actually like my ribs when you have to kind of bite them off the bone. They were tender, just not fall of the bone tender. Our friends loved them, and they paired awesome with my selection of homebrew.

Sounds good! I do the 3-2-1 method with my baby backs, and I put crushed garlic, diced onion, and Granny Smith apple slices in the foil stage. My whole session with the ribs is apple-themed, actually, as I use apple wood for the smoke and a cider-based mop. My final hour (or the "victory lap," as my nephew calls it) is just to get some more char on the outside, and I brush them with my homemade Jack Daniels BBQ sauce fifteen minutes before taking them up.

I'm with you on not wanting them to be fall-off-the-bone tender. You need a little tooth in there to really appreciate them. They come off the bones clean, but they're not mushy.

And, of course, serving them with a good homebrew rounds out the experience!

Hmmm...so you do the 3-2-1 even with baby backs??? I always thought that was better for the spare ribs. But, like I said about these being quite thick, I think next time I'll do the 3-2-1 for the baby back. And I like the idea of the crushed garlic and diced onion in the foil pouch. I bet that smells awesome while when you open the foil up!!!

I have foiled them in the past with squeeze butter and brown sugar down on the foil then meat side down on the butter and sugar, then unwrap put over the coals to caramelize. But mostly do them dry rubbed 4 to 4-1/2 @ 250 w/o wrapping till the meat recedes on the bone about a half inch or so. For the most part any meat stops taking in smoke after the internal temp hits aprox. 140, so they get their smoke for about 2 hours.

My last batch of baby backs used the 3-2-1 method as well and they came out great.

I dry rub them before they go on and then when I foil them I add some honey and brown sugar to the meat with some apple cider vinegar to the foil.

I tried three different things with the three I did last:
1) 1 set got bbq sauce at the beginning of the final hour
2) 1 set got bbq sauce when they were pulled off
3) 1 set got no bbq sauce at all

I liked them all and was torn between #3 and #1 being the best. I think it just depends on whether or not I was in the mood for sauce but I loved them all.

And yeah, a homebrew does wash them down nicely!