First Babyback's

[smokin65]

My ex-nephew n' law's recipe.  He's the one that first piqued my interest in smoking meat.  Of course he has one of those 1200.00 Traegers.  The first time I tried his ribs............I was hooked.  I did some st.louis ribs 2 weeks ago, they came out good.....they were even better the second night.  This time I wanted to try his method.

Basically he calls for a basic rub (overnight not required, but I did anyway) then in the smoker with smoke for 4 hours, then finish in the smoker without smoke....all at 220.  So, I'm trying it his way, this is what they look like after 2 hours of smoke

[MPTubbs]

I like what I see.

I'm gonna have to do ribs for my next smoke!

                                 ;)

[watchdog56]

Looks good. If there is to much for you you can send some my way. :P ;D

[classicrockgriller]

Lookin good smoke65 and that Bradley is getting a "seasoned" look to it.

[KevinG]

Heck yea, I'd eat em.

[smokin65]

Thanks all,  I would have smoked another rack except it's just the two of us at the old homestead.  The truly unpleasant Mrs. Smokin said 2 racks were enough for dinner tonight and leftovers later in the week.  Then she invites our neighbors over....so there go the leftovers. Oh yeah, the seasoning of the smoker is coming along.

Did I mention how I love the smell of smoked food wafting through my house..........yummm.  We got up to 60 degrees today so the doors were open.......

[oakrdrzfan]

you can always cook more and have some for left overs.  I have found that the left overs are better than when first out of the smoker.  All that bark and smoke comingles with the inner meat to make for some good left over eats!

[smokin65]

Now that we've eaten dinner and received the neighbors seal of approval (well....it was free food for them..) I should have made the other slab...........dang these ribs were Good.  I would make a slight change next time, I smoked them for 4 hours and continued with the over for another 2 hours.  I see now that I could have easily pulled them at the 4-1/2 to 5 hour mark.  I then FTC'd them for 1/2 hour.  They almost, but not quite fall off the bone tender.

For my fellow smokers....here is the rub recipe, it's probably similar if not an exact duplicate to one that some of you use.

1/2 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
2 tbls mustard powder
1/4 cup chili powder
2 tbls ground black pepper
1/4 cup granulated garlic
2 tbls celery seed

after 40 min of smoke, sprinkle some trunbanado sugar on the ribs

[smokin65]

I used a combo of hickory, cherry and special blend.  I rotated racks after 2.5 hours and sprayed with apple cider about 3 times in the 6 hours.

[classicrockgriller]

pics are awesome!

very juicy, looks delicious.

very nice bark!

That spray helped in makin a great bark.

[KevinG]

Wow, those came out great!

[seemore]

those look good
seemore

[Pachanga]

Nice looking bark.

Did you foil them during the cooking process?

I am an advocate of not foiling in the Bradley.  Foiling obviously produces a fine product and many use it.  It is all over the Web on smoking sites and people swear by it.  I think it is an extra step in the Bradley.  I find my ribs turn out looking like yours when I smoke them naked.  It is really personal preference and how you like to smoke em. 

Here is my opinion piece on Smoking Naked.

I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0

Looks like those puppies turned out great.  Thanks for the rub recipe.  I will compare it to mine.  I know there are a lot of similar ingredients in the two.

Good luck and keep it smoking,

Pachanga

[RickWL63]

Smokin65,

Thanks for the rub recipe, I will give it a try.

Rick

[smokin65]

Hi Pachanga,

No, I didn't foil during the cooking, I did f t c the ribs to keep them warm till dinner time....but it turned out to only be 1/2 hour (basically a waste of tin foil). I did foil a previous smoke of st. louis style ribs, they also came out good, but not as good as these babybacks done naked.  One of my neighbors wondered how they would come out with simple garlic powder, pepper and salt sprinkled on the ribs....I said I had no idea, other than they would still be smoked.....with a different flavor, and I said I would do a half slab that way the next time.

We just finished Sunday dinner, I warmed the leftover ribs on the grill.  They were delicious, my wife swears they are the best ribs she's ever eaten (she obviously doesn't get out much).