Now before you scream BABY EATER!!!!! I should let you all know baby backs are not from sucklings, I don't eat young anything, not veal or venison or suckling. They are called Baby Back's due to their size when compared to spareribs and are identifiable by their arched bones. They are taken from the top of the rib cage, are super tender and usually meatier than spareribs, though not when compared to the Costco spareribs. It's the first time I have been satisfied when purchasing ribs from a butcher, usually here in Australia butchers sell you "American BBQ Ribs" which, in all honesty, I have no idea where they come from............All I know is that you can see the bones on front and back, that is how little meat is on them.
I decided to go with a Louisiana Creole rub which I had made previously (recipe to follow)
I chose this because it makes for an amazing bark on the ribs and really brings out the juices of well marbled pork. Over the centuries Louisiana Creole has come to be a mix of French, Spanish and African cooking culture. I got to experience this first hand in a trip to New Orleans as a part of my honeymoon, my dear wife who eats much........much.......much healthier than I do despised the cooking of Louisiana and New Orleans, I loved it and really hope to emulate it well.
I decided to go with peach wood on this smoke as it is not as potent as your hardwoods such as hickory and mesquite. Usually now I would say something wankerish like, 'it really complemented the peppers' but i'll spare you this time.
For a baste I went with some of juices of my pickled jalapeno's. It is a mix of water, vinegar, black peppercorn, Himalayan salt, bay leaves, crushed garlic and brown sugar. I pickled these jalapeno's well over 2 months ago so these juices ooze flavour. This is actually the first time I have done this and must say it really helped keep the ribs tender in the last 30 minutes of cooking.
Without going into too much more detail, because I know that by now you've probably either scrolled down or are thinking, 'hurry up and show me the ribs you pretentious prick', I did these ribs in a 1.5-188.8.131.52 method, that's 1.5 hours smoking then 1.5 hours wrapped in foil then half an hour again unwrapped basting every 10 minutes.
Here is the picture by picture method for these amazing ribs.
Trim ribs of excess and loose fat.
Removal of back membrane, this is debated over its value in BBQ speak, I like to do it as I believe the rubs penetrate the meat on the bone side a lot better without it. It is done by inserting a knife between the bone and membrane, pushing up to separate then grab the membrane with a paper towel and pull in the direction where the membrane is still attached. It takes some getting used to but after a while you get it. I will eventually post a video for this and you can find many tutorials on YouTube.
Apply that heavenly creole rub like its your last day on earth and you'll never get to see a Will Smith film again.
That Rub is
1/4 Cup Celery Salt
1/4 Cup Ground Black Pepper
1/4 Cup White Pepper
1/4 Cup Brown Sugar
3 Tablespoons Garlic Powder
1 Tablespoon Cayenne Pepper
1 Tablespoon Dried Thyme
2 Teaspoons Dried Sage
Now this will make enough for about 3 racks of ribs so be sure to have an airtight container handy...and grow a beard.
I like to wrap tightly in Glad-wrap and refrigerate overnight, I would suggest letting it sit for at least 2 hours, I have no idea why 2 hours is the magic number but hey..........Look at these ribs....Are you in any position to argue with me?
Bring smoker or grill up to between 100c (215f) and 135c (275f)...This is ideal smoking temperature....That's why its called Low and Slow, Low temps for a Slow time. I will do a separate post about this and about the methods used to maintain these long smokes without constantly lighting and adding charcoal. Add your wood chunk, add a pan with water under the ribs and let sit, in this case for 1.5 hours.
After 1.5/2 hours you are now ready to wrap. I wrap with apple cider vinegar........I find vinegar is an amazing tenderizer
After an additional 1.5/2 hours unwrap and place back on the grates. It's within the next hour you could apply your baste, glaze or BBQ sauce. I increase the temperature at this point slightly just to really toughen up the bark.
Add sides and eat!!!!! Apple goes really well with pork so I've made a carrot, apple, walnut and sultana salad with a lemon and honey dressing and some delicious. (Hey napoleon! Give me some of your) tater tots......or potato gems, whatever you want to call them........I basted one last time before eating and let me tell you, these were amazing.