Tuesday May 01, 2007




I've made smoked babyback ribs several times in the past, but I've never been super happy with the results- they were either a bit too toothsome, or a bit overcooked. I mentioned this to Jed a while ago, he suggested spareribs (IIRC) for their higher fat content. So this past weekend, I picked up a couple of vacuum packed whole slabs at $2/lb to give it a shot.

The morning of preparation, I was looking forward to maxing out the capacity of my smoker with 3.11 and 3.53 lbs of ribs- but as I removed them from the packaging to apply the dry rub, I soon realized the packagers leave a ton of useless junk on the cut. As much as I hate waste, I just couldn't think of anything useful to do with the stuff (sausages maybe, but they'd have to be super tasty to justify the calories.) So after trimming down the excess fat and muscle, it went from 6.64 lbs total to about 4 lbs, or 66.6 ounces! Some sort of warning from the BBQ gods?

After 4 hours of smoking , I tucked in. They really were more tender. No more babybacks for me, the cheaper and tastier spareribs are the way to go for slow BBQ. Next time I think I'll ask the butcher to trim them first...

UPDATE: Jed has informed me that based on the trimming I did, I created St Louis style ribs.

Comments:

Looks tasty - you realize of course you will be forced to deploy the smoker when we visit from DC in a couple weeks. I see the cheap old linksys wireless adapter in one picture. Is that working now?

Posted by Roy on May 01, 2007 at 06:41 PM PDT #

Ya, I finally got it working by opening up my wireless access point. The Linksys has its own MAC address, and the Stoker has its own also. I wasn't thinking and just added the Linksys MAC addr to the trusted hosts list. Once I added the Stoker MAC addr it was all solid. Problem is I don't get a strong enough signal from my office to the backyard. :-/

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