All things Pork Ribs

[MAROON 445]

friend of mine uses the Johnny Trigg glaze for the two hour wrap portion - parkay, brown sugar, agave syrup or honey, and Tiger sauce.  His ribs are awesome.

[ernest_t_bass 1196]

Only my 2nd time doing ribs today.  Pork baby-back ribs. 275º for 2.5 hours, dry rub, covered in foil.  Out, bump up to 350º, barbecued up, back in for 40 mins.  Thoughts?  Suggestions?

[Bill Brasky 1449]

what is your equipment? 

[ernest_t_bass 1196]

Oven.  Sorry... n00b

[Doug E. Fresh 452]

Any suggestions on ribs in the oven besides slow and low for a few hours?  This is sacrilege, I know, but I moved back to London in September and it's my only option. Fortunately I have plenty of Bolners rubs and brought various sauces with me from Texas. Sold my Klose pit to a fellow surly member on the way out and I am now craving something that might resemble 'cue.

[Planet Houston 4930]

On 3/6/2020 at 12:17 AM, UTexasFight said:

I have my own rub but otherwise generally follow this and never fails. Many folks tell me the best ribs they can remember having.


https://www.virtualweberbullet.com/spareribs-3-2-1-method/

Thanks for this. I was scrambling for a quick recipe today and this was perfect. 

 

[TXSG8R 3362]

Still learning this smoker. I wanted to go unwrapped the entire cook but they were still pretty tight after 3 hours and I had people coming over for dinner. Wound up wrapping for an hourish.  For some reason the smallest rack took the longest so I pulled that right before eating. 
 

first rack

second rack

and the pita third rack. 

turned out great, fat rendered, bones were easy to pull but the meat wasn’t falling apart. Feel good enough about running this now to do some big money meats next.

Edited October 31, 2021 by TXSG8R

[Passive Aggressive Coach 87]

Half a Boston butt today. 10 hrs 260 or so. Trimmed false fat cap off. Trimmed inner connective tissue. Seasoned with Meat Church BBQ honey hot. Brought to nice bark. Sprtiz with half apple vinegar half H2O. Put on butter cubes, sauce glaze and a little Meat Church all purpose. Wrapped until 203. Took off glazed with BBQ sauce again and put back on for 20 to caramelize. Hip bone pulled right out. Pull and done. Pretty and tasty af. 

 

Edited October 31, 2021 by Passive Aggressive Coach

[Both Tacos 1806]

Still learning this smoker. I wanted to go unwrapped the entire cook but they were still pretty tight after 3 hours and I had people coming over for dinner. Wound up wrapping for an hourish.  For some reason the smallest rack took the longest so I pulled that right before eating. 
 

first rack

second rack

and the pita third rack. 

turned out great, fat rendered, bones were easy to pull but the meat wasn’t falling apart. Feel good enough about running this now to do some big money meats next.

Nice rack(s)

[Baboontyme 2815]

@TXSG8R They look great. Yes please. Also may want to cut the skirt off before cooking in the future. Makes for a more even, predictable cook.