first try at baby back ribs

Discussion in 'Pork' started by jeoberg, May 26, 2013.

  1. jeoberg

    jeoberg Smoke Blower

    Here are the ribs after 2 hours. Foiling next with apple juice and apple slices. Used pecan wood for the smoke.
     
  2. Looks good so far. What's you rub em down with.? Keep the view coming :drool
     
  3. jeoberg

    jeoberg Smoke Blower

    Roasted crushed garlic, fresh ground pepper, sea salt onion powder and some crushed red pepper for the rub.
     
    Last edited: May 26, 2013
  4. nice touch with the roasted garlic. Definitely sticking around for some view.:yahoo:
     
  5. jeoberg

    jeoberg Smoke Blower

    And a pan of baked beans is great at keeping the temperature constant.
     
  6. jeoberg

    jeoberg Smoke Blower

    Opening the foil.
     
  7. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Lookin really good.Thumbs Up
     
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin' great so far...keep the qview coming!

    Red
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looking good,  Bet they will taste so good
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup--Looks Great from here!!!

    [​IMG]

    Bear
     
  11. The beans look great too!
     
  12. jeoberg

    jeoberg Smoke Blower

    Just keeping everything warm until the guests arrive.
     
  13. jeoberg

    jeoberg Smoke Blower

    Sneak tastes says I did good...
     
  14. jeoberg

    jeoberg Smoke Blower

    Ready to serve.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'd eat that !!![​IMG]

    Bear
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yeah, I hit that too. Nice job and thanks for the low down.

    Remember our Heros.
     
  17. jeoberg

    jeoberg Smoke Blower

    It was appreciated by the guests. Next time I will make my own bbq sauce. I need to try my mother's recipe on ribs. I had the time today, but my sweetie requested her favorite brand of sauce. Who am I to argue.
     

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