I cooked a couple of racks of Baby Back Ribs today. Man they were good!
On Saturday night I started by removing the membrane on the back and some silver skin on the meat side, then rinsed well in cold water and patted dry with paper towel.
I prefer rubs with some sweetness to them, so I used a commercially available rub I’ve become partial to. It’s not one of those mega brands, but it’s available in some grocery stores.
This morning I began heating the Weber Smokey Mountain, WSM, with Kingsford and a couple of large hickory chunks. When it hit 200* I closed the fresh air vents most of the way, eventually completely closing them, and put the ribs on. It was very windy today so the temperature kept climbing to just over 300*. I usually cook them at 250* at the lid.
The wife and I went to BJ’s on Virginia Beach Blvd during the next hour or so and the temperature came down.
After the ribs had been on about 2 hours it was time for some foil and some other stuff. Basically I completely bastardized one of Bryan’s, from TVWBB, finishing sauces and used it to baste the ribs while they were in the foil. The butter was too much for me to resist, but he wouldn’t recognize what I made, I’m just giving props for the inspiration.
I’m not going to go into details here, but it was some chicken stock, butter, brown sugar, Srirachi, and some other goodness simmered in a pot for a while. I put the ribs meat side down in foil and poured the mixture in, then sealed up the foil and returned them to the heat for about an hour. Having never used Srirachi before, I wanted to be cautious.
After unfoiling I very, very lightly coated in Cattlemans and returned the ribs to the WSM for a little more than an hour. I usually finish over high heat charcoal on a Weber Performer, but due to the higher starting temps I didn’t today.
I pulled the ribs, foiled them and let them rest for about 30 minutes. My vegetarian wife fell asleep so I took advantage and dug right in. I didn’t put any more sauce on the ribs.
Wow! I need to work on this because it was pretty good for trying two new things and having the temperature wrong at the start. The rub was there, the basting mixture was smooth with a touch of heat, and the sauce was pretty damn good.
Overall I’d give it a B, not an A. They were good, not great. But I think there’s some serious potential here.
Oh yeah, while at BJ’s I picked up a brisket and some beautiful ribeyes! It’s a beef fest this week!