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Probably the most advertised, most served and most purchased ribs around. Baby back or loin back ribs, as their name implies, come from the loin area of the hog. They are called baby back ribs due to their smaller size compared to spare ribs or country style ribs. But don't let the small size fool you. They are huge when it comes to flavor. Baby backs are much leaner than spare ribs and offer less meat per rib, but the lean, extra tender ribs are a delicacy to enjoy and savor. Since baby backs are so lean, the window of perfect doneness is much smaller than that of their spare rib counterpart. If over done they can become tough, dry and chewy, but when prepared to perfection, they are truly a taste sensation with little if any competition. Since baby backs are smaller in size and bigger on demand, they cost a bit more than other ribs, but the large majority of the population think they are worth every extra penny.
Ingredients:
1-2 Racks Baby Back Ribs
1/2 Cup Brown Sugar
2 tsp. Sea Salt
1 TBS. Black Pepper
1 TBS. Paprika
2 tsp. Dried Minced Garlic or Garlic Powder
1 tsp. Cayenne Pepper
Honey for slather
Recommended wood for smoking:
Apple
Preparation:
Lay the
ribs on 2 layers of wide foil.
Trim excess
fat and remove the silver skin membrane from the ribs.
Combine all of the ingredients for the rub in a bowl and mix well.
Apply a
light coat of honey to both sides of the ribs.
Apply a
generous amount of rub to both sides
Wrap the
ribs tightly in the foil and let them stand in the
refrigerator for at least 1 hour to overnight.