Need help with babybacks pork ribs

Discussion in 'Meat Selection and Processing' started by spaceghost, Apr 18, 2016.

  1. Hi all,my name is Lukas and iam smoking meat in London,we will have soon national bbq week in Uk and iam planning to serve smoked babyback ribs for whole week as special,i would love to try serve them every day with different recepie and style from different parts and regin of United Stated,so if you guys can help me with tasty recepies from all over US it would be great,thanks for your help
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Lukas,

    Here's one from SouthEast Pennsylvania:

    Baby Back Ribs

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am not sure how you Smoke your Ribs. You can smoke start to finish, about 5-6 hours at 107°C ( about 4 hours at 135°C) or there is the Foiling Method of 2-2-1 at 107°C, where you smoke 2 hours, wrap in Foil with Foiling Juice for 2 hours and then finish the last hour unwrapped.  I will give you a Rub, BBQ Sauce and Foiling Juice Recipe for Kansas City Style Ribs and all the ingredients are available in the UK. Check out the UK Members Group... ...JJ

    Mild Bubba Q Rub  (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

    Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

    Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Your Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
    Last edited: Apr 18, 2016
  4. Hi guys thanks for all replies,so quick,iam working on Coockshack fast fredy indoor smokers,so far was smoking my baby backs for 5-6 hrs 220f,chef JimmyJ did you hear about BBQ week in may in the UK?i am trying to make these babybacks have a taste of different regions of US each day of the you think its possible?
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you are limited to just Ribs, there are not that many styles. Memphis, Kansas City and Chicago Style are the big ones but other BBQ regions, the Carolinas, and Texans add their twist. Everybody in between takes one of these and goes more Sweet, Spicier, combination of Wet and Dry. The possibilities are endless...Have a look around and get an idea of what you would like to do then we can narrow it down to specific Rubs and Sauces for each day...JJ 
  6. Thanks,I'll do some research and then decide,let you know,I was thinking to do something as special on top of our core menu,thought would be nice and educational;) for punters to try the same dish prepared depending on area of US

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