baby back ribs and potatoes

Discussion in 'Pork' started by schroeder, Jun 26, 2015.

  1. Made these ribs last weekend! I peeled the membrane off, rinsed them in cool water, patted dry, put a nice coating of yellow mustard to give it a nice crust and applied my dry rub to it! Smoked it for 5 hours at 225 in my gas smoker using hickory chips, I think I might try 6 or 7 hours next time to hopefully make them a tad bit more tender. For the potatoes I was just messing around, sliced them up put some onion powder, garlic powder, crushed red pepper, and melted butter, threw them in a foil pan and smoked for about 4hrs! Does anyone wrap their ribs in foil partially through the smoke? What are the benefits to this?
  2. I'm smoking a rack of St. Lou cuts right now. They have only been on for 15 minutes, but I plan to wrap them at hour three. I'm wrapping them with butter slices, brown sugar and honey. This was my friends' suggestion and he makes some pretty good BBQ. It should add to the flavor and moisture; trapping in all that heat and butter should make for tender, bite-through ribs. We'll see though. I'll post my results when they finish.
  3. The 3-2-1 method is the most common (3 hours w/o foil - 2 hours foiled - 1 hour no foil) i believe this is a very good method for spares. i dont put any liquid or mop on them when they go into the foil just as is and mine come out FOTB (fall off the bone) if thats the way you like them. do some experimenting but for your next ribs do the 3-2-1 method 
  4. I will definitely try the 3-2-1 method probably on July 4th! Thanks for the advice
  5. no problem, good luck with your next smoke.

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