Ribs Babyback!

Ribs babyback. What is there to say about these little beauties?

Normally I prefer spareribs for my sometimes frightening paso doble with pork bones, but sometimes when I’m in the mood for ribs babyback is the type I choose.

Enough about my tastes. The baby back makes fine rib eating, but first a primer:

These ribs typically have 12-13 bones per rack

These ribs are cut higher on the hog from the loin section- more expensive, and a more tender area as this part of the piggy does less work. Did you ever wonder where the expression “high on the hog” came from?

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In the store you may see loin back ribs, or baby backs- go for the loin backs if you can find them, though they are pretty similar.

When choosing your ribs, baby back ribs should be fresh if possible, rather than frozen, and try to find those without too much bone showing in the center of the rib. (Like back ribs in beef, this part of the animal fetches a much higher price as it is part of the loin- think rib eye on beef- so the incentive for producers is to cut as close to the bone as possible.)

Now for the cooking: As with all ribs recipes baby back ribs can be prepared in the oven, but for my money and since you are spending yours, these should be classic slow smoked ribs.

Although they are from the loin, they do still take roughly 4-5 hours at 215 degree average heat to do them justice.

The fuel? Again, I prefer oak, pecan or hickory, but apple will work just great with these.

To skin or not to skin? With spares, I say absolutely yes. With these I say no, or leave it to you. Some folks say that skinning allows more smoke penetration and a more tender rib. I have found, making hundreds of these, that the skin holds in moisture.

The smoking contraption? Well, since these are smaller, they will fit nicely (2 racks) on a weber kettle- my current favorite is here:

although the Weber bullet is great for value as it doubles nicely as a grill and a great smoker complete with drip pan etc:

Or, you can use any indirect heat smoker.

Ribs Babyback Recipe:

Your favorite rub, or try this all purpose rub

Brine(optional but soaking these ribs in this brine at half strength produces a killer, moist rib)

Brine ribs if using, overnight.

1 hour before smoking, prepare your smoker. You are aiming for a 200-215 degree smoke. Remove ribs and sprinkle generously with rub, do not press too hard.

Smoke your ribs without turning for 4- 5 hours until desired tenderness (go ahead cut one loose and try it- you’ve earned it)

If you are going to brush with sauce only do so in the last ½ hour of cooking as the sugar will scorch!

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