BABY BACK RIBS SUCCESS STORY!!!!

sfgascott · January 02, 2006, 04:40:06 AM

Hello everyone, I am new here and this is my first post. I just wanted to share my success story here. I recently got a SS BS and today was my very first attempt at smoking anything. So what did I do? I went straight for the gusto - baby back ribs![:D] After reading some of the posts on here I wasn't sure I could get the "fallin' off the bone" ribs I love so much, but to my amazement I did just that. I just wanted to share this info on the forum for anyone who is wanting to do ribs, and might be a little intimidated like I was. You can relax- it was easier than I thought. Now it didn't go completely without stress, so Ill give you a run down of what I did.

5:00am - Turned on the BS and adjusted the temp lever to about 3/4, pulled the baby back ribs out of the fridge, and rinsed them off in the sink. I then laid down a nice big piece of foil on the counter and let them set for about an hour while waiting for the temp to rise in the BS. During this time I gave the ribs a nice rub down with Mcormick "grill mates" pork rub.

6:00am - The temp in the BS was at 200f, so I put the ribs in. Now I loaded the BS to maximum capacity with 9 slabs of baby backs.[:0] Now I have read on here not to let the meat touch the sides of the BS or the drippings will miss the tray and you will have a mess. I had loaded about 15 hickory bisquettes in the hopper prior. Filled the water bowl 3/4 full with hot water. I had the vent 1/4 open. Of course the temp dropped in the BS. That was to be expected.

8:00am - Starting to get worried. The temp has not come back up yet in the BS. Hovering at 120f.

9:00am - Temp still at 120f. Worried some more. This doesn't seem right. Adjust the temp lever all the way to the right.

10:00am - Temp is now at 150f. What is going on? I'm freaking out! I have 25 people coming to my house at 3:00pm and my temp is only at 150f![:(!] I close the vent completely.

12:00pm - The temp finally reaches 200f. Now I know from reading on this forum that I need to smoke these babies at 210f for at least 4 hours and continue to cook for a couple of hours more with no smoke just to get them done. I'm thinking now that I am going to have to wrap these things up in foil and finish them up in the oven at 300f just to get them done in time. I change the water in the bowl.

1:00pm - Well the temp finally made it up to 210f. GEEZ! it's about time!

2:00pm - Ok, the temp is still at 210f. I open the door on the BS and OMG!!!!! These things look awesome![:p] I push on one of the rib bones with my index finger and it separates from the meat. OOOHHHH YEAHHHHH BABY!!!!!! These are going to be awesome! I pull one shelf out at a time, splashing them with a dose of apple juice and wrapping them up in foil, then a towel, then into the igloo cooler they went. All nine racks, and they were all "fallin' off the bone" tender.

3:30 - I pulled them out of the cooler and loaded them up in lasagna pans and put them on the table. They smelled incredible and tasted even better! I did it! I got fallin' off the bone ribs on my very first smoke!

Just a not on the temp.- I live in Oklahoma and we get 20-30 mph winds all the time. Today thge outside temp was close to 70f and we got winds of up to 60 mph. From what I have read, this affects the temps in the BS and I'm sure it was the cause of all my worries.

I just want to thank all of the people who have posted here. I'm sure I wouldn't have been so successful today without your help.

Scott

Bassman · January 02, 2006, 01:30:34 PM

Scott,
Congratulations on your success. Your a brave man doing that many ribs on your first smoke. You made me hungry for ribs, guess that will be on the menu next weekend.[:p]

Jack

Arcs_n_Sparks · January 02, 2006, 03:44:51 PM

sfgascott:

Welcome to the forum. Keep those success stories coming. I think you forgot the adult beverages part of the receipe. I'd be drinkin' if the anxiety level started to rise.[:D]

Arcs_n_Sparks

JJC · January 03, 2006, 12:59:03 AM

Welcome, Mark--what a great story! You're braver than I am to try that many ribs on your first smoke . . . guess it's a real tribute to the "low and slow" concept.

John
Newton MA

nsxbill · January 03, 2006, 01:57:45 AM

Ditto to JJC

My first ribs were burnt offerings that were so hot(Spicy), they were inedible....well, maybe with more beer to put out the fire![:D]

Have gotten a lot better at it now, but you did well, ribs are definitely a challenge. Now the key is to repeat history the next time!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Oldman · January 03, 2006, 02:07:12 AM

Dang Son you make us proud of you... glad it worked out.

Next try something simple like our bacon chicken wrapped BEAST LOL

Olds

Phone Guy · January 03, 2006, 02:53:51 AM

I gotta go get me some babby backs![:p]

IKnowWood · January 03, 2006, 06:27:16 PM

Great story and they sound great.

Brave man. Did you lose a lot of smoke due to the wind also? I guess closing the vent helped to retain some.

Where I am at we do get a dgo amount of wind, but not that much.

The Medina's in Maryland's Eastern Shore

sfgascott · January 03, 2006, 07:16:23 PM

Thanks everyone, Iknowwood- I used 15 bisquettes. Also, I forgot to mention- I did not peel off the membrane as some have suggested and they came out tender anyway.

Scott

IKnowWood · January 03, 2006, 08:14:30 PM

I did the same thing (or didn't) to the membrane on the ribs. I tried once it did not move the way I expected and just put them in.

Still came out great. Sure the membrane made it a little annoying when eating but OK. I will try better next time.

The Medina's in Maryland's Eastern Shore