BabyBacks

[forty_caliber]

I love my Traeger. These smokers are so easy use and deliver superior results every time. It's kinda like a crock pot that's on fire...er um...outside where I'm not in trouble with the Mrs for having something on fire in the house.

The exact ingredients of the rub are a secret protected by 3 hound dogs and some native Texans. I'm including a picture that discloses some of the ingredients but not the proportions. We can talk price....

Put the rub together and transfer to a shaker.


I usually make 3 racks at a time. Remove the membrane on the back, cut in half, and drizzle with EVOO. The oil helps to release flavors from the oil soluble spices in the rub.


Apply a generous amount of rub


Transfer to rib racks and put in the Traeger for 5 hours on the lowest setting.


After 5 hours on "Smoke" raise the setting to 275 degrees and cook until internal temperature is 185 to 190 degrees about an hour. There should be some bone starting to show. Brush with BBQ sauce about 15 minutes before removing or serve dry with sauce on the side.


I use an electric knife to slice before serving....check out those smoke rings.


Hungry yet?
.40

[roadfix]

Magic dust?
Smoke rings rule! Excellent ribs! :))

[Andy M.]

Those have to taste good! Congrats.

[Paymaster]

Wow! Now those look really good! Congrats!

[PrincessFiona60]

Good thing I have some ribs in the fridge...no smoker, though. I'll have to fake it.

[Chef Munky]

That's really no fair posting a great tasty pic like that during the work week How are we supposed to get through until the weekend?

Seriously though they look fantastic. WOW!!

Munky.

[Paymaster]

Originally Posted by PrincessFiona60

Good thing I have some ribs in the fridge...no smoker, though. I'll have to fake it.

Wood chips in a foil bag with holes punched. It will add a little smoke to the grill.

[PrincessFiona60]

Originally Posted by Paymaster

Wood chips in a foil bag with holes punched. It will add a little smoke to the grill.

I found a stovetop smoker yesterday...I'll have to upgrade my outside grill to something a bit bigger. Kinda hard since I live in an apartment. But I love good smoked meats!

[Andy M.]

Originally Posted by PrincessFiona60

I found a stovetop smoker yesterday...I'll have to upgrade my outside grill to something a bit bigger. Kinda hard since I live in an apartment. But I love good smoked meats!

You can get the smoke flavor in your oven if you use a little Liquid Smoke. Alton Brown has a good oven prepared baby back ribs recipe that you could add Liquid Smoke to.

I'm not suggesting this will give you smoked meat, just the flavor.

[PrincessFiona60]

Originally Posted by Andy M.

You can get the smoke flavor in your oven if you use a little Liquid Smoke. Alton Brown has a good oven prepared baby back ribs recipe that you could add Liquid Smoke to.

I'm not suggesting this will give you smoked meat, just the flavor.

I've cooked with Liquid Smoke in the past, it is a good alternative. Bout, I've been toying with smoking myself...so I will be giving it a shot. One of my friends has offered me their patio space if I share

[Andy M.]

Originally Posted by PrincessFiona60

I've cooked with Liquid Smoke in the past, it is a good alternative. Bout, I've been toying with smoking myself...so I will be giving it a shot. One of my friends has offered me their patio space if I share

PF, what kind of a grill do you have? How big is it?

[PrincessFiona60]

Originally Posted by Andy M.

PF, what kind of a grill do you have? How big is it?

I have a round Weber charcoal grill, it's about 1 1/2 feet across, fits in our outside stairwell. Friend has a 4 ft Char-Broil and a patio that seats 20 people. He's thinking about getting a smoker, we do big cooking together all the time.

[Andy M.]

Originally Posted by PrincessFiona60

I have a round Weber charcoal grill, it's about 1 1/2 feet across, fits in our outside stairwell. Friend has a 4 ft Char-Broil and a patio that seats 20 people. He's thinking about getting a smoker, we do big cooking together all the time.

PF go to this link http://www.discusscooking.com/forums...tml#post104837 for directions on how to smoke on your Weber.

[PrincessFiona60]

Originally Posted by Andy M.

PF go to this link http://www.discusscooking.com/forums...tml#post104837 for directions on how to smoke on your Weber.

Thanks Andy, perfect. I could do this!

[Andy M.]

I just got a Weber kettle for Father's Day and I'm planning on trying it this summer.

[PrincessFiona60]

Originally Posted by Andy M.

I just got a Weber kettle for Father's Day and I'm planning on trying it this summer.

Good Luck!

I do most of my cooking at night, when it's cooler. Think I'll drive my neighbors crazy? They can smell when I'm in the kitchen, what will they do when I'm outside?

[roadfix]

Exactly. If you already own a kettle you really don't need a dedicated smoker unless you're a hard core smoker. The kettle is perfectly capable of handling long burn times.

[retiredchef]

Looks like a winner, I used to soak ribs in beer and some other "secret ingredients" then slow cook on about 225 degrees for 6 or so hours, slap those on the grill and melt in your mouth. This recipe u have also looks like would be real hit

[letscook]

YUM !!!!! Thats all I can say is YUM and please pass the ribs over

[buckytom]

looks great, .40.

i have 2 racks in the freezer waiting to be smoked. i think i'll try your method of oil, rub, then 5 hours on low, an hour or so on high.

i will report results when done. thanks for the tips.