Author Topic: Danish Baby Backs  (Read 2147 times)

Offline BigSmoker

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Danish Baby Backs
« on: July 17, 2004, 12:44:27 am »
These are on sell at my local Kroger.  They are small but with a fair amount of meat.  Anyone got an idea on time and temp on these things or has anyone cooked these before?

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

Offline Bassman

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Re: Danish Baby Backs
« Reply #1 on: July 17, 2004, 02:58:06 pm »
I would do them just like regular Baby Back Ribs. refer to the rib thread under meats.[:)]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

Offline JColey

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Re: Danish Baby Backs
« Reply #2 on: July 24, 2004, 09:46:35 pm »
I have heard from several people that "Danish" baby backs are just a term used for ribs that come from a skinny pig.

Offline MallardWacker

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Re: Danish Baby Backs
« Reply #3 on: July 26, 2004, 01:15:41 pm »
Jeff,

I have purcahsed these, to me all they are is spare ribs but smaller.  They have a secondary nuckle or cartlidge.  If you think you are getting some form of loin backs, your'e not.  To me they were tougher than Cooter Brown.  If you get them, cook the snot out of them!

SmokeOn,

mski
Perryville, Arkansas
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SmokeOn,

Mike
Perryville, Arkansas

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Offline BigSmoker

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Re: Danish Baby Backs
« Reply #4 on: July 26, 2004, 02:42:07 pm »
I got them and they turned out o.k. nothing special. Certainly a little tough but the rub I used was good.  I would not reccommend them.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
http://devoted.to/bbq
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.