KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
Haven't cooked Loin Back or Baby Back Ribs in probably 2 years if not longer, decided to pickup a rack as well as a rack of Spares, the plan was to cook these on the grate at 275 for 4hrs (give or take). I actually thought the Loin Backs would finish first but the Spares cooked quicker, I will say the Spares were the smallest rack in the cooler to chose from but they didn't have a lot of surface fat compared to the other racks and some of the best marbling I've seen other than in Duroc Spares.
Both were cooked dry, seasoned the Loin Backs with Eat Barbecue Zero to Hero and the Spares were seasoned with course Sea Salt and course Black Pepper (Texas style). Cooked them for 2.5hrs then wrapped both in BP for an hour and was planning on finishing them for 30min unwrapped. They were both ready to pull when I was ready to unwrap so I pulled both and let them rest on the counter for 10min then held in the oven wrapped in BP at 150 until ready to serve.
My wife asked me if I was going to glaze/sauce any of the racks and I said no but if I ever cook Loin Backs or Baby Backs again I think I will put on a glaze. They were toothpick tender with a good bite but I thought they were still dry, everyone else thought they were great. The Spares with just S&P I thought were awesome they were a little over cooked (wish I would have pulled them 15min earlier) because they were fall off the bone but they weren't dry and the simple seasoning let the taste of the rib meat shine through.
Can't say that I will never cook Loin Backs again but it will probably be awhile, the next time I cook spares I will probably do one rack with S&P and another with a Pork Rub just to see which one I like best.
Sorry for the fuzzy plate pic 2 ribs on the left were Spare and the 2 on the Right were Loin Backs.
Both were cooked dry, seasoned the Loin Backs with Eat Barbecue Zero to Hero and the Spares were seasoned with course Sea Salt and course Black Pepper (Texas style). Cooked them for 2.5hrs then wrapped both in BP for an hour and was planning on finishing them for 30min unwrapped. They were both ready to pull when I was ready to unwrap so I pulled both and let them rest on the counter for 10min then held in the oven wrapped in BP at 150 until ready to serve.
My wife asked me if I was going to glaze/sauce any of the racks and I said no but if I ever cook Loin Backs or Baby Backs again I think I will put on a glaze. They were toothpick tender with a good bite but I thought they were still dry, everyone else thought they were great. The Spares with just S&P I thought were awesome they were a little over cooked (wish I would have pulled them 15min earlier) because they were fall off the bone but they weren't dry and the simple seasoning let the taste of the rib meat shine through.
Can't say that I will never cook Loin Backs again but it will probably be awhile, the next time I cook spares I will probably do one rack with S&P and another with a Pork Rub just to see which one I like best.
Sorry for the fuzzy plate pic 2 ribs on the left were Spare and the 2 on the Right were Loin Backs.