Apple smoked baby backs (Q-view)

Discussion in 'Pork' started by dukeburger, Jun 18, 2010.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Hey boys (and girls)

    We're having Father's day tomorrow and I'm planning on smoking some back ribs and I have a couple questions.

    This will be my second attempt at back ribs...I used the 3-2-1 method on my first try and they turned out a bit dry, then I read up on here that the 3-2-1 method is for side ribs. For this attempt I am going to try 2-2.5-.5. I'll be using Jeff's rub and smoking with apple chips.

    This might be a dumb question but is it necessary to maintain the TBS during the foiled period?

    Another question I have is about Jeff's rub...I want to make a rack that is not spicy (for my niece), I'm thinking of making up a second rub without the cayenne and chili. Has anyone experimented with this?

    Thanks in advance

    Q-View coming tomorrow!
    Last edited: Jun 18, 2010
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    No you don't need smoke during the foil phase because the ribs will be covered. The link below is to two rub recipes I posted in the wiki section, just eliminate the teaspoon of cayenne from the first recipe.
  3. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Hey, Duke-

    Actually it's 2-2-1 for baby backs, but I don't foil mine because I like a good bark.  Check it out:

    The rub had a kick to it, but you could leave out the cayenne if you wanted to try it and maybe adjust the garlic, paprika and cumin.

    Also, no they won't take in any smoke when they are foiled.  There are no dumb questions here.

    Best of luck and looking forward to the Q-view!
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Have you tried Jeff's rub yet? I don't consider it to be very spicy but to some I guess it could be.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Well if you don't like spicey rubs you can adjust the cayenne pepper that is in it but I would keep the chili powder it doesn't add much heat. Now for your foiling the ribs will not take on any smoke flavor thur the foil. So don't forget the Qview
  6. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Something I just started to figure out is the different types of peppers you use make the difference with the heat.

    The cayenne is the heat that hits you hard.  The CBP is usually a nice warm heat.  The chili powder shouldn't make that much of a difference.

    The easiest thing to do is to remove the cayenne altogether.  You won't need to make any additions.

    Jeff's rub is excellent but use it for what I think (in my own mind) it was intended for...a base to give you a chance to develop your own.
  7. caveman

    caveman Master of the Pit SMF Premier Member

    Hello Duke.  Happy Father's day to you.  Since the back ribs are smaller and are less meater than Spares, I would go with the recommendation on Mythmaster with the 2-2-1 method.  Foiling is optional as that constitutes a steaming process to make for a more softer rib.  If you do use foil, like the other members pointed out, you don't need to smoke during that period, unless you poke holes in the foil which defeats the foiling purpose.  Also as Myth pointed out, there are no dumb questions, only mistakes made from not asking the questions on your mind.  Personally, I use a straight 4.5 - 5 hour method without foiling.  I like the bark.  The ribs come out tender either way.  Good luck.
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks guys, I decided to use mythmaster's recipe on the second rack. I just put them in the GOSM, can't wait!
    I used Jeff's rub on my first attempt and I did not find them mom on the other hand couldn't eat them (ketchup makes her sweat).
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    This was taken with my phone so it's a bit fuzzy and I apologize. Some better quality pics coming

  10. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Looking forward to the results!
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    I couldn't find the charger for my camera so I had to settle for phone pics. The ribs on the other hand turned out excellent!



  12. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looks to be a Winner!!!!!    Happy Father's Day. ....Life is good..[​IMG]

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