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Joined: 03 May 2008
Posts: 15
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We all know what a magical animal the piggie is. The piggie gives us everything we like to eat; bacon, pork chops, Boston butt, bacon, pork tenderloin, babyback ribs, pork spare ribs, bacon, city ham, ham hocks, country ham, bacon, picnic ham....
I mean, you can even eat the fucking feet....From the rooter to the tooter, the humble piggie gives us so, so much.
One of my favorite parts of the piggie to eat are babybacks, and I ain't talking about no got-damn Chili's "I want my baby backs babybacks baby backs" nonsense either. I know that shit is some horrible Lloyds' supermarket precooked crap they just heat up.
The first thing you do with your baby backs is get rid of that membrane that is on the inside of your ribs; that shit is like Saran wrap keeping your favorite rub and sauce from soaking into the meat like it's supposed to. Grab a sharp implement like a skewer or your homemade shiv, find a spot between the bones somewhere in the middle of the rack, and work it around until you start to get the membrane to lift:
You should be able to work in and peel it off in one piece, like so:
http://pic19.picturetrail.com/VOL1071...242/274356880.jpg
Now for the creative part, the rub. Frankly, I'm partial to that Sweet Mesquite Rub that they sell at Costco; all them Kirkland spices are top quality and a helluva deal over your supermarket shit. Whichever rub you use, slather it on with clean hands and then let it sit for at least a half hour to up to 4 hours in the fridge.
http://pic19.picturetrail.com/VOL1071...242/274356872.jpg
Speaking of the fridge, I've always heard the one about letting your meat warm up to room temp before grilling; don't do it with pork. You can do it with beef but it doesn't make any difference.
Now then, how to cook. Smoke, charchoal, gas grill, whichever you do, think lowww and slooowwww. Most gas grills get too hot even on low to cook directly, so cook indirectly by placing over an unlit burner with the other burner on low. I really recommend a rib rack (or the frame from a roasting pan works in a pinch) since it cooks up very evenly and you don't have to disturb the meat by flipping it once. Depending on your grill you might want to rotate once.
You'll know they're done when the meat pulls about a 1/4" from the bones on the 'skinny' side. If you use a KC or Texas style sauce to finish, brush on both side about five minutes before you take it off the grill; any sooner and the sugar in the sauce will scorch. Some people like to cook 'em dry with the rub and serve sauce on the side, I baste right before I take them off. And it ends up looking something like:
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