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(Finished pics added) Babyback Ribs

Discussion in 'Off Topic' started by Trlsmn, May 7, 2011.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Mothersday Babyback ribs, prepping for tomorrow...

    Membrane removed and into the beer and vinegar brine.


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  2. Mason3379

    Mason3379 Oregon City Active Member

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    How long do you soak? Can you throw a recipe for the brine our way?
     
  3. Mason3379

    Mason3379 Oregon City Active Member

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    By the way, you suck!:) You love to make our mouths water!
     
  4. CIPuyleart

    CIPuyleart La Center, WA Bronze Supporter Bronze Supporter

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    Made those last weekend on the pellet grill. Looks like my brine was a bit different, but everyone's got their "secrets." Good stuff!
     
  5. rufus

    rufus State of Jefferson Well-Known Member

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    Look'n good!
     
  6. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Salt, garlic powder, brown sugar, pepper corns, bay leaves, sage, Fat Tire ale, vinegar and water.

    I am thinking I'll brine them for about 2 hours and then dry and refrigerate until tomorrow. At which point I will rub mustard into them and then let them dry for a couple hours before I give them the BBQ dry rub seasoning and then quick and hot sear on them on the BBQ, followed by a couple hours low temp smoke and then wrap them in foil and cook until done. They are done when a tooth pic will poke through like Butta

    I haven't come up with a plan for the dry rub yet but I will post it when I do.
     
    Smoke It and (deleted member) like this.
  7. deen_ad

    deen_ad Vancouver, WA Well-Known Member

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    Damn it!!!! Quit doing that!!

    I LOVE ribs, wife hates them.................so I guess I'm not getting ribs (along with anything else) for mothers day.

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  8. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Rub

    Brown Sugar, Sea Salt, Garlic Powder, Hungarian Paprika, Smoked Paprika, Ancho Chili Powder, Ground Black Pepper, Orange Zest,Oregano,Cumin, Allspice, Fine Ground Dark Coffee, Mustard Powder.

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  9. 22many

    22many PNW Well-Known Member

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    Ya know, for the last year I have watched trlsmn posts on the good food that he has posted for us and I always think "Dam you, for making us envy your cooking!!! I want some!!!!"

    Keep them coming, I have gotten some pretty good recipes from you.
     
  10. rufus

    rufus State of Jefferson Well-Known Member

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    I used to make my own dry rub, just about like you've got going on. It's good, no doubt.

    But, I must say I've since given up and now purchase pre-mix. The main reason is I'm getting lazy. There are a lot of spices you have to have in stock. I found they would go stale after a short time, or I would always be missing something and fudge it anyway, never really happy with it. Also, my wife was placed on a low-sodium diet, so that kind of killed it right there...

    ...until I found this: Big Ron's Hint Of Houston

    It is by far and away the best dry rub I've ever experienced, especially for ribs. Best of all, it's "low-sodium". A little goes a long way, give it a try sometime. :thumbup:
     
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  11. coop44

    coop44 Tacoma ,WA Well-Known Member

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    I've been using "Montreal steak house" for years now, got all the good stuff in it!!!
     
  12. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    I'm a big fan of Montreal steak house seasoning.
     
  13. 22many

    22many PNW Well-Known Member

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    That's the only thing I put on my hamburgers! For my steak, spade L Ranch seasoning is hard to beat.
     
  14. Smoke It

    Smoke It northwest New Member

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    Hello! where do you live I'm on my way thats to much food for you to eat on your own anyway
     
  15. JC9995

    JC9995 Greater "Clackamas" Active Member

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    Got 3 racks of baby backs on the smoker now for the wife. I asked her what she wants for dinner, I could cook, or we could go somewhere..... she had a hard time between ribs and pulled pork sammies..... gotta love it when the wife would rather have your BBQ than a fancy dinner at a restaurant. The ribs she loves the most are a bit different though. No dry rub, you make a wet mix of smoked paprika, brown mustard,spices, and peach gelatin. Smoke it a few hours first then smear this stuff on it. Then after a few hours you wrap then in foil with an apple juice and butter mixture. Then finally remove them and grill them with a BBQ sauce and apricot mixture. They are a sweet rib, but damn they're good. She didn't like ribs until I had her try these. ..... now she asks for them when she can have anything.

    Sent from my Droid using Tapatalk
     
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  16. Smoke It

    Smoke It northwest New Member

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    after reading this i went out and picked up three racks for dinner tonight ,and If you have ever had my ribs there is no going back to any other
     
  17. Smoke It

    Smoke It northwest New Member

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    I didn't know you could buy fat tire in a can ?
     
  18. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Prep day 2

    Rub mustard into ribs

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    Let sit for a couple hours then wipe off

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    Spread the rub on liberally

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    Let site for a 1/2 hour then rub in

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    Turn BBQ to high and sear both sides for 4 minutes each.

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    Move ribs to top rack turn BBQ to low amd smoke with Mesquite wood chips for 1 hour.

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    Wrap in foil and bake at 300 for one hour.

    Let stand for 15 mins.

    Pour juice from foil in to a bowl, add mustard and honey for dipping sauce.

    Cut and eat.

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  19. duginsky

    duginsky Tualatin Active Member

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    Bought locally?
     
  20. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Yes you can get it at most stores, It's McCormick's brand. Costco has it in a large bottle.