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| Name: |
Mack
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| Subject: |
BabyBacks versus SlabRibs>>
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Date:
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2/4/2010 7:27:34 PM
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Whew!!! After a LONG Winter reading the Off-Topics Forum and nothing on Lake Topics, I am ready to start looking for some Spring cooking/queing stuff??
Please advise us on Slab Ribs versus Baby Backs. On a Smoker, of course. Or, indirect heat if not smoker...
I dearly love a meal of ribs, slaw, baked beans, cob corn, etc, etc. Many, many recipes for all these.
The question remains?? Which is better? And, why?? Slab Ribs or Baby Backs? Fat Content/Cook time/preparation/rub, etc.
Water's up already. Get ready to cook.
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| Name: |
Tall Cotton
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| Subject: |
BabyBacks versus SlabRibs>>
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Date:
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2/5/2010 4:48:58 PM
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Baby Backs for tenderness and taste. I use the same rub and finishing sauce for both.
Slab for when the boys are bringing friends over,
because slabs are cheaper and teenagers won't quit eating until they're gone.
Slab ribs tend to have more fat and with the differences in the meat from top to bottom they are more difficult to cook evenly.
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| Name: |
Mack
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| Subject: |
Hey Cotton
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Date:
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2/6/2010 8:08:39 PM
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Thank you for the reply. At least somebody is out there looking at this site.
I was hoping for responses from some of the cookers out there who would defend slab ribs against babybacks, and share their methods/recipes to the rest of us.
Maybe not. But, I go to Many BBQ spots which serve slab ribs, not baby backs, and they are very good. Just as good as a babyback.
Again, thanks for the reply.
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| Name: |
Tall Cotton
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| Subject: |
Hey Cotton
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Date:
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2/6/2010 8:48:48 PM
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Here, Facebook and a local gun sales site are my regulars. This site because we all have a mutual interest. Facebook to keep up with old friends and the gun site out of curiosity and looking for a deal. I have found the members of this forum to be extremely helpful. I'm still working on the smoker "fix" you suggested. This cold weather has hampered those efforts. Meanwhile back at the rib question, you could cook up several batches of both, freeze and vacuum pack them, ship them to me and I'll give you an unbiased opinion of each :-)
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I only use baby back ribs; MUCH better in quality and taste. I use various rubs depending on my mood (course Canadian steak seasoning is one of my favorites)and slow cook them on the egg.
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| Name: |
Maddog
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| Subject: |
BabyBack!
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Date:
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2/8/2010 9:51:39 AM
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Weekend before last we were at the lake and I fired up the ole smoker with baby backs and a couple of whole chickens. After smoking for about 2.5 hours at 225 degrees, I wrapped the ribs and chickens in aluminum foil and finished them at 200 degrees for 4 hours. The wife said that the ribs were the best ever. In the past, I finished my ribs at 225 to 250 degrees for 2.5 to 3 hours. She thinks that the longer finishing time at a lower temperture made the difference. I bought a nice slab of ribs and froze them to take to the lake this coming weekend. I'll smoke them Saturday and let you all know how they turn out. BTW, the whole chickens were great. I took one of the chickens to an old friend that lives near the lake. He's in sad shape health wise and lives alone. It was like Christmas to him when I took that smoked chicken to him.
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| Name: |
lakngulf
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| Subject: |
BabyBack!
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Date:
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2/8/2010 11:47:20 AM
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Good job, madddog, I know your friend enjoyed that smoked chicken. Would you please outline your entire process for the BabyBack Ribs from purchasing, to seasoning, smoking, finishing, serving. That would be much appreciated.
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| Name: |
WarEggle
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| Subject: |
BabyBack!
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Date:
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2/8/2010 1:21:16 PM
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I know you asked this to maddog but i figure i'll throw mine in there as well.
I always, always, always pull the membrane off the back of the babybacks. If time is allowed, ill marinate in Italian Dressing but to me its not required. I'll cook on indirect heat on the egg at 225 for 3 hours. I then take them off and place them in foil. Prior to wrapping them, I'll add coke in there to allow them to broil and bake the sugar on the surface. I will do this for an hour and then remove foil and place them back on. I'll paint em up and smoke them for one more hour. Typically they don't need to be on there that full hour. Total cooking time is 5 hours and fall off the bone perfection. I prefer more of a memphis style rib so i won't paint a whole lot on there. Just usually twice in the last hour and then add rub to top them off.
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| Name: |
WarEggle
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| Subject: |
BabyBacks versus SlabRibs>>
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Date:
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2/8/2010 1:42:05 PM
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To be honest, I like both. I prefer babybacks because of the taste and tenderness, but I'm always up for a challenge and usually attempt the slabs around twice a year. The slabs have a lot more prep time because of all the fat to trim off there. I usually trim them down to the size of babybacks but when it comes down to it, babybacks over slabs.
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| Name: |
Mack
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| Subject: |
BabyBacks versus SlabRibs>>
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Date:
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2/8/2010 7:57:57 PM
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Happy to know the cookers are still out there! Thanks.
So, nobody favors slabs over babybacks so far??
I cannot help but bring up that some of the more famous BBQ restaurants in the South serve SlabRibs, not BabyBacks. And, they are really good.
Not trying to defend slabs, but fishing for one of you members to share with us the secret to making a slab rib equal a babyback coming off a hot smoker.
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| Name: |
timberwolf
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| Subject: |
BabyBack!
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Date:
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2/9/2010 6:38:54 AM
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What kind of smoker is the best and which type fuel for it?
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| Name: |
Maddog
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| Subject: |
BabyBacks versus SlabRibs>>
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Date:
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2/9/2010 11:47:00 AM
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Mack...I will be smokin' a slab this weekend. I will treat the slab just as I treat the babybacks. I might do a little extra fat triming on the slab. However the slab I bought looks pretty good. I'll post Saturday evening and let you know how they turn out. Before getting into smoking, I used to cook a lot of slabs on the grill and they always turned out a little tougher than what I produce with babybacks on the smoker.
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| Name: |
hookdoc
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| Subject: |
BabyBacks versus SlabRibs>>
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Date:
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2/9/2010 3:25:23 PM
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Been watching BBQ Pittmasters all winter which is a reality show that follows the top competition barbeque cooks around the country. They all only do St Louis style spare ribs, no babybacks in competition because the extra fat adds more flavor. They dry rub and spray with apple juice.
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| Name: |
Mack
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| Subject: |
Timberwolf
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Date:
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2/9/2010 6:56:53 PM
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Scroll back several months on this Forum to find the debate/discussion about different smokers and fuels. Very good discussion and onfo.
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| Name: |
Mack
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| Subject: |
Come On Spring, Please>>
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Date:
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2/9/2010 7:08:53 PM
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Just rain/cold/ice locked in B'Ham and aching for the coming season.
Thank you all for the responses. My personal favorite is babybacks, but bending over the meatcase looking at paying double for babybacks compared to spareribs, sometimes I am tempted to try them again with a different recipe/cooking process.
Nobody mentioned a St. Louis cut rib though.
Maddog, please post your slab results from the weekend.
Hurry Spring, please.
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| Name: |
Maddog
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| Subject: |
Come On Spring, Please>>
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Date:
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2/9/2010 9:02:13 PM
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Will do Mack....I just found out that we will be keeping the granddaughter this weekend so we will not be at the lake. I'll get to use the new smoker here in Lawrenceville, GA. It's just like the one at the lake only 8 years newer.
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