Crappy Q-View but best ribs Ive ever had!

nrok2118

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Original poster

Jul 2, 2010

51

10

Bucks County, PA

• Aug 21, 2010

• #1

did some baby backs today, tried two different rubs.  One was Kansas City style, the other Memphis.  Applied heavy rub to the ribs and let sit out for about an hour.  Used the 2-2-1 method with some racks. I kept the Memphis rubbed ribs dry but did a honey/bbq sauce glaze on the Kansas City's on a hot grill for a minute.  All I can say is WOW, the Kansas City style ones were the best ribs i ever tasted. Wish my phone took better pictures, these ribs were picture perfect. 

Kansas City:

Memphis:

I think my Mother took some pictures with a real camera, ill see if i can get them up!

 

captsly

StickBurners

Feb 12, 2010

208

14

Santa Fe Texas

• Aug 21, 2010

• #2

Thats some good looking ribs there!!

 

chefrob

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Sep 13, 2009

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az

• Aug 21, 2010

• #3

both look good............

 

bassman

Gone but not forgotten. RIP

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Dec 15, 2007

4,330

58

• Aug 22, 2010

• #4

Good looking ribs.  Baby backs are my favorite.

 

bacardi

Fire Starter

Jun 20, 2008

53

11

• Aug 22, 2010

• #5

Looks so good!  You mentioned you loved the KC, how was the Memphis?

 

nrok2118

Fire Starter

Original poster

Thread starter

Jul 2, 2010

51

10

Bucks County, PA

• Aug 22, 2010

• #6

Memphis was good, my Dad loved them.  The picture of the done rib is of the Memphis, they really had great color and just enough pull.  This was my first time with babies, Ive only done spares.  I now have to try the exact recipe/procedure with some spares to see if the babies really made that much of a difference.

 

rdknb

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Jan 23, 2010

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Chester (Kent Island), Md

• Aug 22, 2010

• #7

they look very good

 

wntrlnd

Meat Mopper

Oct 18, 2009

283

14

out on the western plain

• Aug 22, 2010

• #8

congrats on hitting your personal best!

those are some delicious looking ribs!

 

bacardi

Fire Starter

Jun 20, 2008

53

11

• Aug 22, 2010

• #9

nrok2118 said:

Memphis was good, my Dad loved them.  The picture of the done rib is of the Memphis, they really had great color and just enough pull.  This was my first time with babies, Ive only done spares.  I now have to try the exact recipe/procedure with some spares to see if the babies really made that much of a difference.

Click to expand...

Glad they turned out well.  Around where I leave, babybacks are almost three times as expensive as spares.  With the spares you also get some the bonus trimming when cut to St. Louis.  Getting of topic but I figured out something to do with the trimmings, cut em into roughly 3/4" piece throw in a bowl, toss in sauce and put a loaf a sandwich bread beside it. :)