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Baby Back Ribs (3rd cook)Also known as loin ribs or back ribs. These beauties are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation "baby" indicates the cuts are from market weight hogs, rather than sows. A typical rack is 10-13 bones.
 Buying Baby Back Ribs
Most big box stores will carry baby back ribs in Cryovac wrap. Weight will vary, but at least 2 pounds per rack is common. The difference between these quality ribs and ribs you may find at a local grocery store is shocking. Unless you know the butcher at a grocery store and he can hand select your ribs, go with a quality warehouse store (Costco, Sams) to get big, meaty baby back ribs. A local butcher is also a very good source, but expect to pay more for the same ribs.
Preparing Baby Back Ribs
To prepare your baby back ribs you should start by removing the membrane of the ribs. This is a skin-like material on the inside of the ribs. Some suppliers will remove this membrane for you (Costco's Swift brand ribs is one of them).
To remove the membrane, lay the rack meat side down (the ribs curve up on the cutting board). With a butter knife, gently work the knife under the membrane on one corner until you have enough to grab. Using a paper towel, grab onto the membrane. Gently pull it back and repeat until the entire membrane is removed. Rubbing Baby Back Ribs
With the membrane removed, lather the ribs with a light coat of mustard. This helps the rub stick to the ribs and creates a thicker bark on the ribs (the mustard becomes tasteless after smoking). After the ribs have been lathered in mustard, coat with Patio Pitmaster Rub to completely cover the ribs so no yellow spots are visible. Allow the ribs to "sweat" on a cookie sheet in the refrigerator for at least 1-2 hours.
BBQing Baby Back Ribs
Prepare your smoker for low and slow cooking using the Minion Method. This is a longer cook, so fill the charcoal ring 3/4 full with lump charcoal or briquets. Start a chimney starter full of charcoal and let it burn for 10 to 15 minutes until the red coals can be seen through the top of the starter. Add 3 fist-size chunks of Apple wood and 3 fist-size chunks of Hickory wood.
After the BBQ temp has been established (225 to 275 degrees), place the racks of baby back ribs on your cleaned BBQ grate bone side down (the bones will be pointing down on the grate) and close the lid. Do not check, turn, or mess with the ribs for the next 2 hours! They don't need any help! At the 2 hour mark it's time to check to see how your bark on the ribs is forming. Press on the ribs with your fingers. If the rub does not come off onto your finger, the ribs are ready for the next step: foiling. If the rub does come off onto your finger, replace the lid and check the ribs again in 20 minutes. Your baby back ribs are ready to be foiled only once the rub is set and does not rub off onto your finger (anywhere between 2 to 2 1/2 hours on the BBQ). When ready, lightly coat ribs with brown sugar, drizzle Blue Agave, and pour about a 1/4 cup of apple juice into to the foil pouch**. Blue Agave is a natural sweetener that is absolutely delicious as rib glaze. It is available at specialty food stores like Trader Joes; Costco is also starting to carry it. If you cannot find it locally, it can be ordered here: Blue Agave After foiling, place the ribs back on the BBQ and cook for an additional hour. After 1 hour, unwrap the first rack and perform the fork test. Place the handle end of a fork into the meat between the bones. If the fork is able to pierce the meat with little or no effort, the ribs are done. If there is any resistance in the meat, wrap the ribs back up and check them again in 20 minutes. You must check each individual rack with this method as the position on the BBQ can affect cooking times. **See our video on foiling techniques to make sure you lock in all the liquid and flavor for this last step of the ribs' journey to perfection. Serving Baby Back Ribs
After your ribs have passed the fork test, remove from the BBQ, cut, and serve immediately. You can serve with our Patio Pitmasters BBQ Sauce to create a true masterpiece. And don't forget any of our tried and tested guaranteed-to-be-good Patio Pitmasters side dishes.
 Pork Spare RIBs (4TH Cook)Pork Spare ribs, also called "spareribs" or "side ribs", are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Spare ribs are flatter and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs. The origin of the name "spare ribs" is not certain, but could be related to the spare amount of meat after the belly is removed.
Buying Pork Spare Ribs
Most big box stores will carry spare ribs in Cryovac wrap. Weight will vary, but at least 3 to 4 pounds per rack is common. The difference between these quality ribs and ribs you may find at a local grocery store is shocking. Unless you know the butcher at a grocery store and he can hand select your ribs, go with a quality warehouse store (Costco, Sams) to get big, meaty ribs. A local butcher is also a very good source, but expect to pay more for the same ribs.
Preparing Spare Ribs
To prepare your spare ribs you should start by cutting the inner flap from the ribs (see video) and trim any fat left by the butcher. Next, remove the membrane of the ribs. This is a skin-like material on the inside of the ribs.
To remove the membrane, lay the rack meat side down (the ribs curve up on the cutting board). With a butter knife, gently work the knife under the membrane on one corner until you have enough to grab. Using a paper towel, grab onto the membrane. Gently pull it back and repeat until the entire membrane is removed. Rubbing Spare Ribs
With the membrane removed, lather the ribs with a light coat of mustard. This helps the rub stick to the ribs and creates a thicker bark on the ribs (the mustard becomes tasteless after smoking). After the ribs have been lathered in mustard, coat with Patio Pitmaster Rub to completely cover the ribs so no yellow spots are visible. Allow the ribs to "sweat" on a cookie sheet in the refrigerator for at least 1-2 hours.
BBQing Pork Spare Ribs
Prepare your smoker for low and slow cooking using the Minion Method. This is a longer cook, so fill the charcoal ring 3/4 full with lump charcoal or briquets. Start a chimney starter full of charcoal and let it burn for 10 to 15 minutes until the red coals can be seen through the top of the starter. Add 3 fist-size chunks of Apple wood and 3 fist-size chunks of Hickory wood.
After the BBQ temp has been established (225 to 275 degrees), place the racks of ribs on your cleaned BBQ grate bone side down (the bones will be pointing down on the grate) and close the lid. Do not check, turn, or mess with the ribs for the next 2 hours! They don't need any help! At the 2 to 2 1/2 hour mark it's time to check to see how your bark on the ribs is forming. Press on the ribs with your fingers. If the rub does not come off onto your finger, the ribs are ready for the next step: foiling. If the rub does come off onto your finger, replace the lid and check the ribs again in 20 minutes. Your baby back ribs are ready to be foiled only once the rub is set and does not rub off onto your finger (anywhere between 2 to 2 1/2 hours on the BBQ). When ready, lightly coat ribs with brown sugar, drizzle Blue Agave Nectar and about a 1/4 cup of apple juice into to the foil pouch**. Blue Agave is a natural sweetener that is absolutely delicious incor[prated into your rib glaze. It is available at specialty food stores like Trader Joes; Costco is also starting to carry it. If you cannot find it locally, it can be ordered here: Blue Agave After foiling, place the ribs back on the BBQ and cook for an additional hour. After 1 hour, unwrap the first rack and perform the fork test. Place the handle end of a fork into the meat between the bones. If the fork is able to pierce the meat with little or no effort, the ribs are done. If there is any resistance in the meat, wrap the ribs back up and check them again in 20 minutes. You must check each individual rack with this method as the position on the BBQ can affect cooking times. **See our video on foiling techniques to make sure you lock in all the liquid and flavor for this last step of the ribs' journey to perfection. Serving Pork Spare RibsAfter your ribs have passed the fork test, remove from the BBQ, cut, and serve immediately. You can serve with our Patio Pitmasters BBQ Sauce to create a true masterpiece. And don't forget any of our tried and tested guaranteed-to-be-good Patio Pitmasters side dishes.
HEY, SHOW OFFS...Did you make a great rack of Patio Pitmaster ribs? Send us some pictures and we will put your pictures in the Patio Pitmasters Hall of Fame. Your picture submission will enter you into our monthly drawing for a World Famous Patio Pitmasters T-shirt. You know you want one. Send us those pictures!
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