I Have Found the Greatest Ribs Recipe!

[scp]

I'll have to admit...I am a saucer too. Your BB's look great! Thanks for sharing.

 

[slider2021]

Thank you

 

[WilliamKY]

Your ribs look amazing. I'm too lazy to wrap so I just do naked and spritz.

 

[ModelMaker]

Once in a great while, I do enjoy messing up my face and hands and arms with rich tangy sauce.
Ed

 

[Garyclaw]

You all are saucy in my book!

I'd hit those ribs hard!

 

[93_confirmed]

slider - what's your go to rub and sauce for these?

 

[jzadski]

Your ribs look great! You also have achieved a special goal. Getting your ribs down exactly how you like them. Seems like many people chase that for a long time

 

[slider2021]

Thanks everyone

93 confirmed - the rub and sauce I used were created when I get into the Mad Scientistmode in my kitchen

The sauce is a black cherry sauce of ketchup, garlic, paprika, cherry syrup diluted in one cup of water, chopped onions, chopped celery. Cook, reduce to a medium boil for 6 minutes. Remove from heat, strain. Let cool down before refrigerating it

Rub - cinnamon, dry mustard, garlic, paprika, Himalayan salt, ground pepper, brown sugar. Apply, wrap in foil, refrigerate for several hours. Take out about 1 hour prior to the start of your cook

Hope this helps

Enjoy and LMK how they turn out!

Peace,

Daba's BBQ

 

[Titch]

We all work to get food the exact way we want it, some succeed like you and congrats
some like me keep trying

 

[TwoWheeler]

Damn! It's 10 am here and I am already jonesin' for some 'cue

Could be worse - you could be doing what I do: look at this stuff at work.:mmph:

That’s about how I do my ribs, except I use a lighter coat of sauce. I tried 3-2-1 and found 2 hours in the wrap to be a bit too long, so I only wrap for one hour and usually no liquid. (Unless they look really, really dry).

 

[slider2021]

LMAO...it took me a long time to get to this nirvana of ribs (for my taste). Trust me, there are many a dead swine on the side of my garbage pail that have met a fate worse than death in trying to get to this point.

Salad

Daba's BBQ

 

[pjtexas1]

You've been ticked off at me ever since I decided to move my smokers from the front yard to the back patio!

You left me out front all by myself!!!

Sent from my SM-G996U using Tapatalk

 

[bbqwizard]

I would eat the whole rack! Looks tasty.

 

[SmokeRingsMatter]

I have found the greatest Rib recipe as well. It involves 1 hour of smoke on the PB at 180F, then 25 min in the pressure cooker, then 5 min air fry, then glazed and another 5 min air fryer.

 

[nikolausp]

I've been in the travel/hospitality industry for 30+ years. I owned my own wine bar and restaurant, I went to the French Culinary Institute in NYC and have eaten BBQ all over the place. I have never had baby back ribs like I made last night. They simply were the greatest ribs I have ever eaten - anywhere, anytime, made by anyone. Period.

What's so great about these ribs is that the cook is as simple as it gets. I want to share this with everyone so y'all can enjoy them with your friends and family. Here you go.


- 3 or 4 pound rack of baby back ribs
- Remove membrane
- Apply your favorite rub (or not) - your choice
- Wrap ribs in foil and refrigerate for a few hours
- About an hour or so prior to your cook, remove and unwrap your ribs
- I use a Trager Pro Series 34, so I pre-smoke rig, then set at 230 degrees.
- Place ribs in smoker for 2 hours
- Remove, wrap in foil, place back in smoker for an additional 2 hours at 230
- Remove ribs from foil and slather with your fave sauce.
- Continue to slather* for the remaining one hour and remove.

* I slathered every 15 minutes or so

I'd love to hear your feedback after you had a chance to try this recipe

What's "pre-smoke rig" ?

 

[Shiz-Nit]

Looking good

 

[ss4825]

Looks damn good to me.

 

[TwoWheeler]

I just do naked and spritz.

I tried that once.

Wound up on the Sex Offender list.

 

[SweetHeatBBQnSC]

I like the layers of saucing. Will have to try this soon. Ribs look great!

 

[Chett. L]

Thanks for posting. I'll have to try it.

Best regards,