Sometimes when the ribs are carved too much of the meat is trimmed off. We love the exceptionally tender Berkshire baby back ribs D’Artagnan carries ( affiliate link).Īdditionally, look for racks heavy with meat. The quality of the meat is important and in that sense a heritage breed such as Berkshire or Duroc is preferrable.

What to Look for When Shopping for Pork Baby Back Ribs

The other one is known as smoke-roastingand presents crustier and chewier ribs you gnaw off the bone and takes less than two hours. One is a classic approach of low and slow cooking that delivers fall-off the-bone tender meat but requires a longer smoking time. In this recipe we offer two methods to do so to your attention. They are quick to cook and smoking is one of the best ways to address them. The nutritious, rich tasting meat is found primarily on top of the bones as opposed to in between them as with spare ribs.īaby back ribs are tender and have a lot of marbling. Pork ribs cut from the ‘high on the hog’ near the backbone of the pig are known as baby back ribs.Ī full rack typically weighs about two to two and a half pounds and contains eleven to thirteen bones. Read on for recipe relevant information and step-by-step pictures (2 mins) Baby Back Ribs Smoker A dry rub and a generous slathering of barbecue sauce round up the deep smoky flavors regardless of the method you choose. I smoke over hardwood and charcoal, so the ribs get a nice smoke ring, caused by a chemical reaction with the smoke that cures the meat as it cooks and leaves it with a beautiful reddish-pink ring around the meat.This smoked baby back ribs recipe delivers perfectly cooked meat and offers two approaches. Once they’re done, I carefully take them off the smoker to avoid messing up the sauce for presentation, and let them rest for about 10-15 minutes before cutting them. Once you’ve tried it a bunch of times, you’ll figure out the exact feeling that you’re looking for to tell if they’re done or not. If it goes through easily, the ribs are done. Instead I use a toothpick, and put it into the meat between the bones. For ribs I don’t bother checking the meat temperature. The other thing I do once I take the ribs out of the foil is to start checking if they are done. I’m still experimenting with different recipes, so this is my go to for now. Sometimes I’ll make my own sauce and use that. Sometimes I’ll use a fruit based preserve, and sometimes I’ll add some hot sauce. The sauce I used for this rack was a mixture of a commercial BBQ sauce, and some spicy pepper preserves in a 2:1 ratio.

Championship baby back ribs recipes