Perfect Temp Smoked Baby Back Ribs: A Thermal Exploration

[Major Nikon]

Brisket, pork butt, ribs. These are the holy trinity of BBQ, and with good reason. These collagen-rich cuts thrive in the low, smoky heat of the BBQ cooker, slowly melting into gelatin-infused, bark-encrusted savory treats. And in no other BBQ cut do you get the bark-to-meat ratio that you do with ribs: slabs of ribs, dry rubbed and spicy; whole racks of ribs, glazed with tangy sweet sauce; riblets for gnawing while you pick at the last of your coleslaw. They are wonderful.

While ribs are decidedly a part of the barbecue pantheon, there is a division to be made there. Spare ribs—anything but spares to those who know!—are the athletic, good-looking, more muscular big brother in the rib family. Yet, you shouldn’t overlook the tender, shorter, amiable little brother! Baby back ribs are often relegated to the realm of ‘pop’ food, thanks in large part to a certain jingle that I’m not going to mention. Since baby back ribs’ introduction into fast-casual dining in 1997, some BBQ meisters have turned their noses up at this cut of meat; but I’m here to tell you that there is still a place at the BBQ table for baby back ribs!

https://blog.thermoworks.com/2018/05/perfect-temp-smoked-baby-back-ribs-a-thermal-exploration/

[RainCaster]

1. Beautiful picture

So glad I am a carnivore