British BBQ Society Forums

Hi guys,

I'm going to be getting some baby back ribs this weekend and want to cook them in my offset smoker not smoke them.
Can I get people's advice on what's the best temps and stuff.
I'm not sure what rub I will be using yet, I will need to make one as I won't be able to order one in time. I have ordered a few bottles of jack Daniels original no 7 recipe source to go on them, so any tips on when to apply the sauce would be greatly appreciated.

Thanks

I set my Kamado up for 225F ish, indirect.

Two to three hours on the grill with a water tray underneath.

Then foil for an hour with a small amount of apple juice.

Remove from foil & brush with the sauce every 10 mins for 30 minutes - to build up layers of the sauce.

As for a rub, try just salt & pepper - works fine especially if you have a very flavour-some sauce going on. If you want a bit of extra spice, try something more associated with Indian cookery e.g. cumin.

But like all things BBQ, there are many different methods & views. Try a few different things & see what works for your taste buds

What do you mean by indirect?

indirect just means not directly over the coals.

Without flames directly on them i.e. not grilling.

So using your offset, I would put the coals to one side & the ribs on the other.

For other types of grill you can get ceramic plates etc that sit between the food and the flames.

Simon

Hey badcheese try this
Jack Daniels, about 1/2 to 3/4 cup, or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups ketchup
1/3 cup vinegar
3 tablespoons
Worcestershire sauce
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1 teaspoon Liquid Smoke
1/2 teaspoon Tabasco sauce, or to taste
PREPARATION:
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

Dr ASH

Thanks kamadosimon appreciate all your advise, so I wack the coals at one end ribs at the other and follow the rest.

Thanks dr ash for the recipe I will certainly be giving that a go, I might try adding a bit more heat a nice spicy jack Daniels sauce would go down a treat. Me and my good mate like nothing more then near the end of the night once we have all had a bit too many is to stat the BBQ back up and make some home made burgers out of mince a put aload of fresh Spanish naga
Chillis in them. Needless to say we DO regret it the next day!!!

Before BBQ'ing I was a serial griller, and if you have the patience/control over your charcoal you can actually grill ribs directly. However, my suggestion is as recommended, go with indirect heat, normally about 1hour - 1hr 20 on 180 Degs' C. Then put the ribs directly over the coals to give colour (5+min), then paint with the bbq sauce, give it a few seconds for the sauce to warm on the ribs (but not burn) and serve!

cooking in the smoker at 220-225 f should do the ribs well here is some detailed info i hope it helps


http://www.thebarbecuemaster.net/cooking-ribs.html

I phoned a good butchers earlier and asked if I could get some baby back ribs and he didn't know what I was talking about. He seems to think that baby back ribs are ribs but cut into small peices. But when I have been to tgi Fridays or other restaurants Ian's ask for baby back ribs I get a full rack. Am I asking for the wrong thing or is he just mad?