Toggle sidebar

OT: Baby Back Ribs? SOS

NTDawg

NTDawg

Senior
Mar 2, 2012
2,272
943
113
I dont think that my ribs have ever been great and I love ribs so I have decided to keep trying until I get better. I preparing to season my ribs to put them a pellet grill and I cant get the membrane off the back. I have never been great at it but I usually get them off sometimes with a catfish skinner. However this time I cant get anything to pull off and all I do is tear into the meat. What am I doing wrong?
 
MStateU

MStateU

All-Conference
Nov 15, 2009
1,077
2,285
113
Get an edge started with a butter knife. Grab membrane with a bone dry paper towel. It sticks to it like glue. Rip it off.
 
Uncle Ruckus

Uncle Ruckus

All-American
Apr 1, 2011
15,306
6,696
113
If the paper towel won't work, then you ain't getting them off. If you score it real good with a sharp knife, you should still be able to get a good season on it.
 
woozman

woozman

All-Conference
Nov 13, 2004
3,452
2,682
113
I’ve always used a fork. Slide a tong between the skin and a rib bone (to not damage the meat) and work enough free to get a couple fingers under it to pull the rest.
 
NTDawg

NTDawg

Senior
Mar 2, 2012
2,272
943
113
Maybe. They were the first that I bought from Costco.

I scored them seasoned them and let them sit for 20 minutes or so. They were sweating like crazy. Put them on the pellet grill at 275 and I will wrap them in 3 hours. Probably do the usual brown sugar, butter, honey with a little more rub. I problem is that they too tender without any bite. They will just fall off the bone.
 
Last edited:
S

SpeckTaker

Redshirt
Nov 1, 2012
358
0
0
The last ones I got from Cosco already had the membrane removed. It took me a minute to figure it out.
 
jethreauxdawg

jethreauxdawg

Heisman
Dec 20, 2010
11,836
16,983
113
Use a spoon

Once you get it started it’s not sharp enough to pop through it. It’s been a while since I’ve done it, may have gotten it started with a knife, but I always used a spoon to do the heavy lifting.
 
Uncle Ruckus

Uncle Ruckus

All-American
Apr 1, 2011
15,306
6,696
113
I know wrapping is good because that’s what wins everyone the big bucks, but I don’t care for it. Like you said, no bite. The bark disappears and you don’t get any pull off the bone at all. And I don’t mean chewy, but I want some slight pull. I’ve gotten to wear I don’t even glaze at the end now, but I didn’t it in sauce if I don’t want them dry. I like the flavor when I wrap, but texture is more important to me when I can still get a great tasting Erin with wrapping. I’m gonna try wrapping them pretty soon and add the sugar/butter/pepper jelly, but pull them around 180 or so, re-reason and see if I can get some bark to re-establish.
 
HotMop

HotMop

All-American
May 8, 2006
8,563
7,312
113
Uncle Ruckus said:
I know wrapping is good because that’s what wins everyone the big bucks, but I don’t care for it. Like you said, no bite. The bark disappears and you don’t get any pull off the bone at all. And I don’t mean chewy, but I want some slight pull. I’ve gotten to wear I don’t even glaze at the end now, but I didn’t it in sauce if I don’t want them dry. I like the flavor when I wrap, but texture is more important to me when I can still get a great tasting Erin with wrapping. I’m gonna try wrapping them pretty soon and add the sugar/butter/pepper jelly, but pull them around 180 or so, re-reason and see if I can get some bark to re-establish.
Click to expand...

^^^this, don't wrap.
 
H

hdogg

Senior
Nov 21, 2014
1,205
789
113
The membrane removal helps but isn't critical. Get yourself some June Bug Rub, made by a good bulldog family. I swear by this stuff, use it on any pork... ribs, tenderloin, pork chop...
https://findfamilyfarms.com/collections/eatyall-products

Smoke for 2 or 3 hours, then wrap for 2 hours in oven.
I used to use oil to coat at first and then moisten in the process, but now use a light mustard coat, and spray with apple cider vinegar every 45 minutes or so.
Temperature control is important but the pellet should do that well for you. I have a side firebox and use mesquite. I used to soak wood chips but now I burn the chunks without soaking, it's a cleaner smoke.

Also, after 1.5 to 2.5 hours, depending on how fast it's cooking, put a light coat of bbq sauce, then wait 15mins and flip and do other side, then wrap after 15mins.

I'm certainly not an expert but the right rub is huge. Also tried st loius ribs and they turned out incredible, smoked for a solid 3 hours then wrap for 2. Baby back may be ok after smoking 2 hours.
 
NTDawg

NTDawg

Senior
Mar 2, 2012
2,272
943
113
Uncle Ruckus said:
I know wrapping is good because that’s what wins everyone the big bucks, but I don’t care for it. Like you said, no bite. The bark disappears and you don’t get any pull off the bone at all. And I don’t mean chewy, but I want some slight pull. I’ve gotten to wear I don’t even glaze at the end now, but I didn’t it in sauce if I don’t want them dry. I like the flavor when I wrap, but texture is more important to me when I can still get a great tasting Erin with wrapping. I’m gonna try wrapping them pretty soon and add the sugar/butter/pepper jelly, but pull them around 180 or so, re-reason and see if I can get some bark to re-establish.
Click to expand...

texture is important to me too. The ribs that I had cooked before yesterday were ok flavor wise but too tender for me. But yesterday what cooked didn't have any flavor and they were "mushy". I didn't love what I cooked previously but what I cooked yesterday was nasty but the dogs will love them. Maybe I will try again tomorrow.
 
aTotal360

aTotal360

Heisman
Nov 12, 2009
22,491
16,187
113
IMO, the pork (ribs and butts) from Costco is average. Their briskets are better. I score the membrane, cover'em with Rondayvoo seasoning, put them on the Traeger for 4 hours at 250 and then wrap with butcher paper for another hour. Then I let them rest in the paper in a cold oven for another hour. Right before I serve, I'll hit them with sauce or more Rendezvous seasoning depending on who wants a wet or dry rib. I prefer dry.
 
IBleedMaroonDawg

IBleedMaroonDawg

Heisman
Nov 12, 2007
26,003
10,154
113
NTDawg said:
Back to the drawing board. Ribs weren’t good
Click to expand...

3-2-1

3 hours smoking with rub

2 hours wrapped with a little apple juice or butter and a bit more rub

1 hour (make take 30 minutes if small keep an eye on them) with sauce mixed with honey or brown sugar.

I make my own rub and experiment all the time. I get the basics in larger bottles from Sams or Amazon and mix and keep in plastic shaker/pour bottles. I found a BBQ rub on Amazon I have started using to base my rub with and add my favorites additional ingredients to my own taste.

https://www.amazon.com/Amazon-Brand...elly+barbecue+rub&qid=1621701744&rdc=1&sr=8-2
 
Dawgbite

Dawgbite

Heisman
Nov 1, 2011
9,855
11,229
113
Get some peach butcher paper and substitute that for the foil when you wrap. You can’t add liquid but you can use sauce, honey, or brown sugar at wrap time. The butcher paper breathes and doesn’t steam the ribs like foil does. Experiment with time but it doesn’t ruin the bark like foil does.
 
H

hdogg

Senior
Nov 21, 2014
1,205
789
113
I forgot about the Rest... the best ribs I made were st Louis and they rested about an hour.
Previously I didn't let them rest and they were fine, but it made a difference to let them sit
 
TrueMaroonGrind

TrueMaroonGrind

All-Conference
Jan 6, 2017
4,125
1,684
113
NTDawg said:
Not much flavor and mushy
Click to expand...

They are mushy most likely because they are getting overcooked and you are wrapping them in tin foil. If you don’t have a thermometer get one. I do mainly spare ribs, but I’ll cook them low and slow until they hit 195. Butter pats and apple cider vinegar twice.

There are a few ways to do it, but I think you should give low and slow a shot.
 
greenbean.sixpack

greenbean.sixpack

All-American
Oct 6, 2012
9,401
8,828
113
Ribs are the domain of 400 lb black men, so unless you fit that demo, just buy them from the corner gas station.
 
X

xxxWalkTheDawg

Redshirt
Oct 21, 2005
4,262
0
25
NTDawg said:
texture is important to me too. The ribs that I had cooked before yesterday were ok flavor wise but too tender for me. But yesterday what cooked didn't have any flavor and they were "mushy". I didn't love what I cooked previously but what I cooked yesterday was nasty but the dogs will love them. Maybe I will try again tomorrow.
Click to expand...

overcooked. I did the same thing when I started cooking ribs. Give this guy a read. He knows what he is doing.

https://howtobbqright.com/

His sauce is available at Kroger. I use it on my ribs.
 
J

Jrobb

Redshirt
May 26, 2020
87
44
18
The texture is like that because you are cooking them too long. At 250-275* try 2 hrs smoke, 1 hr wrap then put them back on to glaze for 10 minutes.
 
T

TimberBeast

Senior
Aug 23, 2012
1,142
566
113
WalkTheDawg said:
overcooked. I did the same thing when I started cooking ribs. Give this guy a read. He knows what he is doing.

https://howtobbqright.com/

His sauce is available at Kroger. I use it on my ribs.
Click to expand...

I watch that guys stuff on YouTube pretty often, you can tell by the look oh him he knows how to cook. I thought I saw something on one of his videos once that made me believe he is in MS.
 
Uncle Ruckus

Uncle Ruckus

All-American
Apr 1, 2011
15,306
6,696
113
He lives in Hernando I believe. I’ve tried a lot of his recipes, even though he is a Rebel.
 
X

xxxWalkTheDawg

Redshirt
Oct 21, 2005
4,262
0
25
TimberBeast said:
I watch that guys stuff on YouTube pretty often, you can tell by the look oh him he knows how to cook. I thought I saw something on one of his videos once that made me believe he is in MS.
Click to expand...

I think it’s Southaven. I’ve dabbled in the possibility of attending one of those weekend cooking classes some of these folks put on just for fun. I think I found where he was somewhere there at that time.

I’ve used a few recipes he had for some holiday food and it was well received.
 
You must log in or register to reply here.
Maroon and White

Latest

  1. 01 Maroon and White Football Sunday Notebook: No. 24 Mississippi State 31-24 No. 19 Mizzou
  2. 02 Maroon and White Football Mississippi State's defense bends without breaking again
  3. 03 Maroon and White Mississippi State PFF Grades from 31-24 win over Mizzou
  4. 04 Maroon and White Football Mississippi State's Week 5 date with No. 8 Alabama set for early window
  5. 05 Maroon and White Fluff Bothwell finds a way in impact performance for Mississippi State
Top Bottom