Pork Ribs vs. Baby Back Ribs
Dear Paul, I've had excellent results on your pork slab rib recipe. I wanted to know if the recipe would be the same for baby back ribs? Also any tips on beef ribs?
Brandon, Thanks for the questions. Baby back ribs can be a little thinner. If this is the case be careful not to over season. Yes you will have the same great taste as you have had on spare ribs. Remember too, baby back ribs don't take as long to cook, 3-3.5 hours for baby back ribs and 4.5-5 hours for spares. Beef ribs on the other hand take a while to cook. The reason these type ribs are tough is because that part of the animal is working 24/7. Everytime the cow takes a breath the ribs are expanding and contracting, therefore, working that muscle. The more work the tendency to be tougher. I would smoke them for 3 hours at 275 degrees to get some smoke on them. Then place in a double layer of aluminum foil, before sealing pour 1/4 cup of our Head Country Premium Marinade in the foil. Seal tightly but make sure there are no holes in the foil. Boost the cooking temperature to 300 degrees and cook for 3 to 3.5 more hours. At the three hour mark check to see if the meat is pulling from the bones. If so they are done. If not cook for 20-20 more minutes. When done. Remove from foil and baste with your favorite selection of Head Country BBQ Sauce and glaze over the fire for one minute each side. They will be tender and very good tasting. Enjoy, Paul