Seared Baby Backs?

Discussion in 'Pork' started by ronp, Aug 3, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yeppers. Carol told me lately there was too much grease in the ribs, they were problably the spares that I did.



    These are from a past score.



    I trimed some fat off but some remains and I didn't want to carve it all off with the meat. Here it is with Youshida's garlic, and lemon pepper. KISS, for me this time.



    About 5 min per side, and the fat seems to be gone.

    Ahh, just another experiment, I used to do them on The Weber before I got the MES.

    I am going to do at least 2 hours of smoke and then foil as she likes them tender.

    Ahh, that sweet smell of Hickory, just gotta love it.

    More to come.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those already starting to look good. Are you just searing them on the grill before going to the smoker?
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes Paul, they are in the smoker as we speak.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thanks Ron, Looking forward to seeing end results.
     
  5. oneshot

    oneshot Master of the Pit SMF Premier Member

    Ron those were lookin good....
    But I must have gotten here to late, someone must have eatin the finished pics.....[​IMG] LOL
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    They are in the foil now for the night at 210' for the braise.

    I'll post the final tomorrow.
     
  7. oneshot

    oneshot Master of the Pit SMF Premier Member

    Awwwww, yer gone already.....Ain't ya gonna stay up and keep them company???? LOL Can't wait til tomorrow...[​IMG]
     
  8. bigsteve

    bigsteve Master of the Pit

    Tap-tap-tap................


    Well, how were they?
     
  9. dexter

    dexter Smoke Blower

    I have never seared before. Maybe this is something I will try later. Can't wait to see how they turn out.
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man, they came out exceptionally well.




    About 2 1/2 hours of smoke w/ hickory at 250'.
    Foiled w/ some liquid.


    2 1/2 hours later sauced w/ Sweet Baby Rays. Closed the foil, turned smoker to 180' for a rest until this am. Look closely at the top middle and you can see where my finger easily went between the bone. That's the way we always tested ribs in the restaurant.



    I opened them up today, another coat of sauce and raised the smoker to 225' for 1/2 hour.



    Falling off the bone with a slight tug.





    Even Jackpot wanted to clean the bone.

    Carol actually had seconds they were that good. Ahh, my greasy rib delimea is over, I will sear from now on to make her happy.

    Finger licken' good, and very meaty.

    Thanks for watching.
     
  11. oneshot

    oneshot Master of the Pit SMF Premier Member

    Excellent!!!!! mmmmmmmmmmmm gooooooooood!!!!!!!![​IMG]
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Yes they did.

    I see you have a BBQ Hound too. One of ours just goes crazy when we have Ribs. We should have named her "Q". lol

    This is Greta
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those are some fine looking ribs there ron. Awful tender and again I like that sauce. What is it again?[​IMG]
     
  14. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Nice job Ron! I'm gonna have to try searing some BB's sometime soon. Just curious...how many hours did you hold them at 180? I've held a lot of things in a hot cooler for several hours maybe six on the high side but always figured 180 would keep things a cookin. Not criticizing just trying to learn here.
     
  15. dexter

    dexter Smoke Blower

    Ron, I bet those seared ribs were definitely finger licking good !!!!!!!!!!!!! Like I said I will have to give them a try.
     
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Just plain old Sweet Baby Rays.
     

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