Baby Back Ribs Barbecue Recipe By The BBQ Pit Boys
By Bethany. Filed in Cooking & Recipes |
BarbecueWeb
Barbecue competition style loin back pork ribs done “low and slow” on a simple backyard smoker. It’s real easy to do as shown by one of the BBQ Pit Boys at the Barbecue Web. Add your favorite dry rub and barbecue sauce and you’ll be contending for the “Best Ribs” trophy at your next BBQ! You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com —
Tags: Barbecue Competition, Dry Rub
Wednesday, July 22nd 2009 at 8:07 am
SDcuddy, it’s a weber smokey mountain water smoker. Does a fine job and will keep your Q nice and juicy because of that H2O bath! -BBQ Pit Boys
Wednesday, July 22nd 2009 at 5:51 pm
regular smoker prob home depot
Wednesday, July 22nd 2009 at 8:00 pm
The comments here are stupid as hell. You might as well delete heavy gunners comments too. because you all are starting to look incredibly stupid at this moment in time.
Saturday, July 25th 2009 at 9:42 pm
yea thats the problem
Tuesday, July 28th 2009 at 7:59 pm
great come back…. no rly but no whos the pussy?
Wednesday, July 29th 2009 at 10:45 am
nothing to say eh?
Friday, July 31st 2009 at 3:24 am
what kind of smoker are you using and where can i get one ?
Saturday, August 1st 2009 at 9:54 am
do you need mopping sauce for this?
Tuesday, August 4th 2009 at 2:34 am
Go with the Weber. I have a Brinkmann. It sucks… I was about to have a fit telling you everything wrong with it. But believe us, go with the Weber. I’m ordering me one soon. Yes, you can BBQ on one but it’s high maintenance. I’ll put it that way.
Tuesday, August 4th 2009 at 10:45 am
Mmmm looks worth it
Tuesday, August 4th 2009 at 2:33 pm
Omg TASTEH
Friday, August 7th 2009 at 4:30 am
Hey Georgina, Can’t argue with your husband’s preference because i often do ‘em that way too -”low and slow” with just a little coarse salt and fresh ground peppercorn. no rub, no mop. Forgot Palomar was in this vid. He loved guarding the barbecue even if it was a 14 hour brisket! Happy Easter. Time to put winter behind and smell the flowers again! bob -BBQ Pit Boys
Saturday, August 8th 2009 at 2:48 am
P.S. Happy Easter !
Sunday, August 9th 2009 at 2:17 pm
Ribs are on the menu for tomorrows Easter dinner…who says turkey & ham is for the holidays? Will try your recipe on our smoker but have to convince my hubby to use a rub rather than basic salt & pepper…he’s a purist. I finally got to meet Palomar ! He was a beauty ! Thanks so much. Big waves from the Land of Oz !
Monday, August 10th 2009 at 9:55 am
“Are you ready to eat?” Awesome!!!!!
Monday, August 10th 2009 at 7:23 pm
you guys should try making differnat types of meat like pork, chicken and so on
Friday, August 14th 2009 at 2:22 am
bayos – was more than enough charcoal in this WSM to low and slow these ribs. Using the minion method you can actually get up to 10-12 hours of q in this water smoker….-BBQ Pit Boys
Friday, August 14th 2009 at 4:22 am
do you add more charcoal during the cooking process? or was that enough charcoal for the entire cooking process?
Saturday, August 15th 2009 at 10:38 pm
this one is a water smoker called the bullet. by weber. makes a real moist rib because of that water bath! probably about $300(usd) -BBQ Pit Boys
Sunday, August 16th 2009 at 9:33 pm
How much does a pit like that cost and what pit is actually the best 1?
Wednesday, August 19th 2009 at 3:21 am
ooooo man my mouth is waterin!
Wednesday, August 19th 2009 at 4:01 pm
fucking-A, that looks GOOD!..make love to me………..
Thursday, August 20th 2009 at 6:47 pm
forgot a step, sprinkle some brown sugar on the rubs, then glaze em over with a spicy bbq sauce, let them smoke for about 20 min more….well thats the beauty of BBQ, we each have a unique recipe to add
Friday, August 21st 2009 at 2:37 am
Jack send some of that lovin to Canada mmm looks good
Friday, August 21st 2009 at 10:25 am
adds flavor numbnuts