Baby Back's and Jan

[DTAggie]

Going to try some BB's with Jan's rub tonight.






Just Rub


Carolina Gold and Rub

[FLBentRider]

Looking good so far.

Odd thing on the last ribs I did. Three racks in a package. 2 had membrane, one rack per package did not. 2 packages - 6 racks total. Much later understand.

[watchdog56]

Did that last weekend and did not foil. Just kept them in the smoker and waited till meat pulled back then added sauce for about 20 minutes and they came out great. Think that is how I am going to do them from now on.

[Quarlow]

Yeah that is how I will try my next ones too.

[DTAggie]

My plan this time as well

[watchdog56]

I forgot to add, I did spray with apple juice every half hour after about 4 hours of cooking.

[Tenpoint5]

And the finished pics are where?

[watchdog56]

sorry not good at that,to busy trying to make sure food comes out right.

[OldHickory]

My last Baby Back ribs were labeled loin baby backs-- no membrane.  They were more meaty than normal and a little more expensive too.  I thought they were worth it in taste and the amount of meat on the rib.

[Uncle Pigfat]

I've never been successful without foiling.  I lose too much heat in my obs when I crack it open to baste and the fat doesn't render properly.  With baby backs I'm a big fan of going with the 3-1-1.  At least until I add another heating element.

[waterkc]

OK Newbie here, "Jans Rub"? looks good but what is it?

[FLBentRider]

It was developed by MrsKyNola

http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub&p=718#post718

[KyNola]

Hey Hey Hey, I was there too you know. :D

[classicrockgriller]

You think he's still cooking them Ribs? ;D

[TestRocket]

Maybe waiting for the meat to pull back from the bone a little more?   ???