My father sliced the rack into 2-3 bone pieces. It worked out well since the flavoring came from the rub and the sauce, more meat was exposed than leaving them in big pieces. And it guaranteed you'd be going back for seconds and thirds...
Baby Back Ribs Inside
- Thread starter Roll_Bones
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If you have answers, please help by responding to the unanswered posts.
Addie
Chef Extraordinaire
I have heard that from more than one pro chef. When they are falling off the bone, they are starting to dry out.
Jessica_Morris
Senior Cook
What kind of BBQ do you guys use on your Ribs? I've cooked ribs once & they didn't turn out as good as expected. And no where near, like the restaurants taste.
Whiskadoodle
Executive Chef
A sauce of some substance
Mike was driving home to LA from a business trip to Kansas City. In Arizona he sees an elderly man walking on the side of the road. He stops and asks if he would like a ride.
With a silent nod of thanks, the elder got into the car.
Driving on, Mike tries in vain to make a bit of small talk with the man. The old man just sat silently, looking intently at everything he saw, studying every little detail, until he noticed a brown bag on the seat next to Mike.
"What in bag?" asked the old man.
Mike looked down at the brown bag and said, "It's a bottle of barbecue sauce from Arthur Bryant's. I got it for my wife."
The old timer was silent for another moment or two. Then speaking with quiet wisdom, he said:
"Good trade..."
--
This is a regional list of bbq sauce types. Not sure how accurate it is, but it's written by a guy who looks like he likes his BBQ
Barbecue Sauce Recipes: The 12 American barbecue sauce types
As far as store bought sauces, I like Bone Suckin' Sauce the best. It's sort of a sweet sour flavor, less sweet than Sweet Baby Ray's. Google up and see where it's sold nearest you. It's elusive. My 2nd best is Famous Dave's Original I have to spiff both my fave's with a shake of Tiger Sauce which is sweet hot peppery Asian type sauce, not a bbq sauce, and sometimes I add a shot of vinegar.
Mike was driving home to LA from a business trip to Kansas City. In Arizona he sees an elderly man walking on the side of the road. He stops and asks if he would like a ride.
With a silent nod of thanks, the elder got into the car.
Driving on, Mike tries in vain to make a bit of small talk with the man. The old man just sat silently, looking intently at everything he saw, studying every little detail, until he noticed a brown bag on the seat next to Mike.
"What in bag?" asked the old man.
Mike looked down at the brown bag and said, "It's a bottle of barbecue sauce from Arthur Bryant's. I got it for my wife."
The old timer was silent for another moment or two. Then speaking with quiet wisdom, he said:
"Good trade..."
--
This is a regional list of bbq sauce types. Not sure how accurate it is, but it's written by a guy who looks like he likes his BBQ
Barbecue Sauce Recipes: The 12 American barbecue sauce types
As far as store bought sauces, I like Bone Suckin' Sauce the best. It's sort of a sweet sour flavor, less sweet than Sweet Baby Ray's. Google up and see where it's sold nearest you. It's elusive. My 2nd best is Famous Dave's Original I have to spiff both my fave's with a shake of Tiger Sauce which is sweet hot peppery Asian type sauce, not a bbq sauce, and sometimes I add a shot of vinegar.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
My favorite is Stubb's Original.
GotGarlic
Chef Extraordinaire
Ribs are one of those things that you need to practice. With the variety of ingredients in rubs and sauces, they can come out differently every time
I like Kraft Original bbq sauce, but I always add some red-wine vinegar to it. Sweet Baby Ray's was on sale recently, so I got a couple bottles of that and DH likes it. Good luck
OP
OP
Roll_Bones
Master Chef
I always try to cook whole slabs of any type pork rib.. But the idea to cut in half sounds reasonable to do when cooking them indoors and covered.
It is very possible I could have picked up a half a rack and turned them over.
I have heard that from more than one pro chef. When they are falling off the bone, they are starting to dry out.
Maybe, but the "falling off the bone" ribs I made were succulent. Much more juicy and tender than the ones I make outside. If I could get this texture outside, I would be very happy.
Besides when they are wrapped in foil, they are not drying out. Just like a pot roast does not dry out.
I do see the point if you are open cooking them.
I use cheap "Sweet Baby Rays". I get two giant bottles at Costco for very little money.
I always kick up my BBQ sauce, so the base sauce is not that important to me. I try to stay away from "hickory" or other wood flavored sauces as I am going to change its taste some.
Never use a finishing sauce while cooking. Learn the difference.
Most any cheap sweet BBQ sauce is fine for cooking with. But vinegary spicy finishing sauces should be served at the table for well, dipping.
roadfix
Chef Extraordinaire
Generally, foil or no foil, if your ribs come out dry when cooked outdoors, you've over cooked them. When they pass the bend test, they done, regardless of time or temp.
roadfix
Chef Extraordinaire
I did baby backs last night, tightly foiled in the oven for 2 hours and finished over a grill, basting with BBQ sauce & rib dripping mixture.
I followed Jamie Gwen's Rib Fest recipe and thus far the ribs have turned out great the several times I've done this. The only alteration to her recipe is that I didn't add any fluids in the foil with the ribs.
Here's a pic from last night's cook:
I followed Jamie Gwen's Rib Fest recipe and thus far the ribs have turned out great the several times I've done this. The only alteration to her recipe is that I didn't add any fluids in the foil with the ribs.
Here's a pic from last night's cook:
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Cheryl J
Chef Extraordinaire
Looks great, roadfix! 
Caslon
Executive Chef
How come major chain supermarkets in the USA no longer stock baby back ribs? $$$?
roadfix
Chef Extraordinaire
Loin backs or baby backs are commonly available at most supermarket chains here in SoCal. Are they rare in your area?
Andy M.
Certified Pretend Chef
This is not the case in the Northeast. I can get baby backs at the supermarket and at Costco (also spareribs and St. Louis style).
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
They're available here in the Midwest.
Caslon
Executive Chef
The 3 major chains in my CA area don't. Ralphs, Albertsons, Vons, They have Farmer Johns Pork Ribs (no mention of baby on the package). They're a lot bigger compared to the size of a rack in packaged precooked brands such as Lloyds, Tony Romo, etc.
So...I dunno why.
So...I dunno why.
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roadfix
Chef Extraordinaire
Hmm.....I just bought Farmer John loin backs at Vons, on sale this week, for $2.99/lb.
The label on the cryo package says Loin Backs. You'll rarely see them labeled as "baby backs"
Check Vons on-line ad for this week....it's there advertised as "Meaty Loin Back Ribs"
The label on the cryo package says Loin Backs. You'll rarely see them labeled as "baby backs"
Check Vons on-line ad for this week....it's there advertised as "Meaty Loin Back Ribs"
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Caslon
Executive Chef
I know of those. They're not exactly baby sized at all, and they're all I've seen for sale. Not at all the smaller sized racks LLoyds makes. I bought some to crock pot one time and couldn't get but 1/4 of the rack in the pot. Way too big a rib bones. Tonight I saw thatAlbertsons had their own brand ribs, a bit smaller than Farmer Johns, but still bigger than I've come to expect. Those too were labeled "pork loin ribs".
Ah well.
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Caslon
Executive Chef
Next time you browse there , molest a pack of pre-cooked brand Lloyds ribs. Notice the ribs are a lot smaller? Now go and size up the rib bones of Farmer Johns brand size. Do you see any difference? I want to say, thanks and also nevermind, hahaha.
I suppose...here in this area, true babyback ribs (frozen or no) aren't in demand enough to stock them. Anyone seen the price of Lloyds pre-cooked ribs? Notice how petite the rib bones are, and lots of meat off to the side? I don't see those type pork ribs being sold here now.
I bet it has something to do with growing animals larger before slaughter. Smaller sized pork ribs are just too much a waste...grow the animal a bit larger may be what's happening.
Lamb, and chicken and pigs. Animals are now being grown more for their meat output.
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Andy M.
Certified Pretend Chef
I think Lloyd's probably trims their rib ends off to make a neater package. I wouldn't use Lloyd's as the standard for ribs. Talk to the meat manager about it. He should be happy to help.
roadfix
Chef Extraordinaire
Usually, restaurant baby backs are much smaller in size. I think the Tony Romas' chain source their own ribs for size and consistency, and they probably raise their own hogs.
The only time I've seen similarly sized ribs in major supermarkets were frozen ones from Denmark, in 10 lb cartons, priced at only $1/lb. These slabs were small. And it's been a couple of years since I've last seen them.
I remember there was a huge discussion about these Danish ribs some time ago either here or at another BBQ site.
The only time I've seen similarly sized ribs in major supermarkets were frozen ones from Denmark, in 10 lb cartons, priced at only $1/lb. These slabs were small. And it's been a couple of years since I've last seen them.
I remember there was a huge discussion about these Danish ribs some time ago either here or at another BBQ site.
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