My husband requested ribs for CHRISTmas. I got to the store late...(ummmm 630pm on the 24th, they were closing at 7pm!). And all they had were two racks of baby backs. They were pricey...5 a lb. and big....almost 5 lbs each. But I grabbed them both and then spied another rack that was store packaged and cut into thirds. I grabbed them as well.
I had never made bb before....and didn't have much time to research. So read up on the BRITU quickly and did a sort of 3-2-1 .....but with shorter times more like 2-1-1. My therm got misplaced in the move, but it felt like higher than 250.....but could still touch the lid without burning my fingers. I Used the charcoal baskets because temps tend to be and stay lower with them.
The ribs with membrane removed and little bits trimmed off. Are baby backs always this big and meaty?
My assistant slathering on the mustard.
My own personal superhero! He loved his Thor helmet that Santa left on the tree in his room.
Ready to go.....All had a mustard base. Top ones in thirds just regular Morton's season-all, for the lil ones. Second ones Applewood rub....and third the hubs requested just fancy salt and pepper.
I probably need a rib rack.
About two hours later.....
Foiled....I put some cold cut butter on the foil then laid them meat side down, with some more butter on top.
I didnt get a picture of them after the foiling, but they were already falling apart tender. I carefully put them back on to firm up a bit. Hubs wanted his quickly so his didn't stay on very long, maybe twenty minutes.
I wanted to see how much they would firm up so I left the others on about 45 minutes or so. Better, but still way too tender for my preference.
Topic: First time baby backs ..... (Read 2162 times)
