1ST Time Smoking Baby Backs!! With Q-View

Discussion in 'Pork' started by louisibama, Oct 6, 2014.

  1. I purchased a Traeger about 7 months ago and so far have really used it more for basic grilling other than a couple of whole fryers a few months ago.  I decided to take a shot at some ribs and wanted to get some feedback from everyone here.  I welcome all feedback!!  I used Jeff's Rub and really enjoyed the flavor.  I would like a little more Memphis style rub, so any suggestions as to how to accomplish that would be great.  I used a 2.5-2-1 method and to be honest here I would have liked the ribs to be a tad less tender.  They were pull the bone out tender, and were very moist.

    Coated with Mustard and covered with Jeff's Rub.

    Meat side coated and rubbed.

    After the first 2.5 hours at 225!!!

    I read a post somewhere here about doing this instead of using apple juice or similar.  It just sounded like a better way to me so I went with it.  Its just rub and real crème butter.

    I didn't take any pictures after the foil, but the boss came out and took these before I pulled them.  Total smoke time roughly 5.75 hours at 225.

    I think they turned out really good.  Like I said up top, I just would have liked them to be a little less tender.  Overall, very pleased with the end result.  Feedback appreciated!!  Tips, tricks, different methods all welcome!!!!!  Thank you for checking out my latest!!!!!
    Last edited: Oct 6, 2014
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Louisibama , hello . Nice looking Ribs ,I like the way the bones pulled. Those were some meaty Ribs , were they BB's  . Sure looked like a BB with all that meat hunk on that bone... If you want more tug , try no foil next time , I never foil and get nice Ribs :

    off the smoker and now I wrap to hold...

     Love my Ribs...

    Have fun and . . .
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Oh, they were BB's ... I went back and read the post...[​IMG]
  4. geerock

    geerock Master of the Pit SMF Premier Member

    Want a little less tender?...... cut down on the foil time, or just cut it out alltogether. And, depending on the rib size, cutting down on total cook time will get a nice bite rib. All in all, nice job. Every cook is a learning experience.
  5. brimcconnell

    brimcconnell Fire Starter

    I'm sorry if this is a stupid question, but how do you get BB's with all that meat on them?  What do you tell your butcher?  I've never seen them that meaty.[​IMG]
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those are some meaty ribs! Looks great! Nice Smoke!

    Like GR said cut back on the foil time. I usually don't foil mine at all. When I have I always do a bend test prior to foiling to see where the ribs are. When I foil I don't add any liquid or anything else. In my opinion pork ribs don't need the foil. Beef ribs on the other hand need that braising time.
  7. I bought them at my local Kroger. I have no idea how they had so much meat but I was very happy with them.
  8. Looks like one BB and one St Louis.
  9. Looks good enough to eat !!!    Good Job

  10. Those are some fine looking ribs. 

    Happy smoken.

  11. brooksy

    brooksy Master of the Pit

    Great looking ribs!
  12. jbills5

    jbills5 Meat Mopper

    Whoever made the cut probably got quite a bit of loin meat on those cuts.  Nothing wrong with that.  You were almost eating pork chops.  The look good!

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