Baby Backs Question…..

[RustyJake]

He just upgraded. It’s bigger. Haven’t used it yet by maybe get somewhere around 15 racks on it. Not sure. It only gets used for big events but next time we use it I’ll take some pictures

Rolling on

Nice, I look forward to the pictures. You couldn't wrangle yourself into the old one? Seeing you are their favorite
Your rib is looking good. Nice color to it. Now I want ribs for dinner...

 

[CMTiger]

Nice, I look forward to the pictures. You couldn't wrangle yourself into the old one? Seeing you are their favorite
Your rib is looking good. Nice color to it. Now I want ribs for dinner...

He didn’t part with it…..they are just sitting next to one another. One (newer and larger) is stationary and the other has wheels and can be pulled behind a truck.

I guess technically he can throw down about 25 racks of ribs at at time now lol

 

[RustyJake]

He didn’t part with it…..they are just sitting next to one another. One (newer and larger) is stationary and the other has wheels and can be pulled behind a truck.

I guess technically he can throw down about 25 racks of ribs at at time now lol

Sounds like me with my Traeger, can't seem to talk myself into parting with it
That is awesome for you though, now you can work on being in line to inherit both of them if they ever de ide to part with either.

 

[CMTiger]

Sounds like me with my Traeger, can't seem to talk myself into parting with it
That is awesome for you though, now you can work on being in line to inherit both of them if they ever de ide to part with either.

I need somewhere to put it. At some point when it doesn’t cost a bazillion dollars I may try and find some property and then I will……but for now the below is my set up and it’s not roomy enough for such

 

[RustyJake]

I need somewhere to put it. At some point when it doesn’t cost a bazillion dollars I may try and find some property and then I will……but for now the below is my set up and it’s not roomy enough for such

That is nice, so clean and tidy and well laid out.

 

[CMTiger]

That is nice, so clean and tidy and well laid out.

The wife runs a tight shift here

 

[CMTiger]

Nailed it

 

[RustyJake]

Nailed it

Awesome, now I am really hungry for ribs. Those look nice
My smoker is currently occupied by some.more jerky.

 

[FireTechMike]

I try to leave the rack as big as possible. That way I can say I only ate one rack.

 

[CMTiger]

Awesome, now I am really hungry for ribs. Those look nice
My smoker is currently occupied by some.more jerky.

Thanks!
You’ve got a spare, right?

 

[RustyJake]

Thanks!
You’ve got a spare, right?

Yes, a couple spares. So I can always fire something else up.
It is going to be smashed burgers on the Yoder for tonight. Jerky is done.

 

[Slimpicker]

I know you can buy country style ribs which are not much different than riblets, but you are right about needing to be vigilant.

Country style ribs are pork steaks cut into strips... we just cook pork steaks around here in the mid west.
I cook them long and covered and make them as fall apart as a good rib or pulled pork, (which is all a pork steak is, sliced pork butt)

 

[RayClem]

Nailed it

That looks great!

I have a rack of spare ribs waiting in the freezer until I get time to cook it. I cooked three huge bone-in chicken breasts this afternoon and I plan to cook some 2" thick NY strip steaks Monday; the spare ribs will have to wait.

That should give you time to come and cook them for me should you be so inclined. I doubt I can match your results as I have never cooked ribs before. I hope I am not too old to learn new tricks.

 

[RayClem]

Country style ribs are pork steaks cut into strips... we just cook pork steaks around here in the mid west.
I cook them long and covered and make them as fall apart as a good rib or pulled pork, (which is all a pork steak is, sliced pork butt)

I live in the Chicago area, so I am about 250 miles from STL. They do sell country style ribs in the stores here. Also, rib tips are considered a delicacy in parts of the city.

I grew up in Virginia, the home of peanut-fed smoked hams. I do not think I have ever met a piece of pork I did not enjoy eating. That includes more unusual things like souce meat, hog jowls, pickled pig's feet, chitlins, pork liver, scrambled hog brains w/ eggs, etc. It is difficult finding those things in Illinois, so it has been a while since I had them. There are very few parts of a hog that cannot be consumed.

 

[Houseboater]

I am relatively new to Traeger and have only had mine for about a year. I usually grab the three-packs of ribs at Costco and cut them in half so that they fit into gallon zip locks for freezing. Also, I like to experiment with different rubs and flavor combinations so having the two sections allows me to do that more effectively. I have noticed very little difference in cooking times with either baby backs or St. Louis ribs so no issues there. Really enjoying the information shared on this forum.