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Testing a new rib recipe

I'm using Malcom Reeds wrap method on these baby backs. I just wrapped and they're back on the pit. The wrap is butter, brown sugar and honey, cook till tender then remove and add glaze/sauce. I also tried to make tasso with pork steaks, I just pulled them and they'll be great for beans, spicey and dry like pork jerky.
 
This is the cheapest I ever found baby backs.
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Looks nice. Not sure the extra brown sugar and butter are nessesary but I'm a purist when it comes to BBQ lol.
 
Thats exactly how I make them. Cooked high heat them I add parkay squeeze butter, apple juice and sauce then wrapped in foil on the top rack til tender. Perfect ribs everytime
 
Rajun Gardener said:
 
I know what you mean. It smelled so great when I brought it in to wrap I almost kept one plain. He swears by the method and has won a few cook offs.
 
https://youtu.be/e5A2JcUB3jM?t=457
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A lot of big bbq guys swear by the butter and wrapping in foil. It's an excellent way to cook ribs. The other thing I do too is remove the membrane from the bottom side of the rack. It helps the flavor penetrate.
 
I finished it off but i don't like the dark color, I probably screwed that up leaving it in too long during the wrap. It's not burnt but it just doesn't look as good as I'd like. It's tender and has loads of flavor, I'll be perfecting this method. I didn't get my normal smoke ring either, I used apple wood this time instead of my usual hickory and I can taste the difference. It was windy and I had problems maintaining heat in the beginning so maybe that threw it off from the start. Eat and learn!!!
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That's BBQ wings on the left and buffalo on the right, rice dressing and my tasso experiment. FYI, the tasso is right on, this will be money in any beans,
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I enjoyed that plate and left the evidence for texas blues
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Looks awesome, man!

And I love homemade tasso, so much better than storebought. It just needs to be so much more heavily smoked and spiced than some of the local butchers do. At least in Lafayette.
 
It came out awesome, I ate a whole one just tasting it. It's addictive. It's almost like ham but not there yet, pork jerky is a good description.
 
I had to do a doubletake on the comment about Lafayette but you might be right. I get most of my meat from Nunu's and Best Stop, both are not in Lafayette but close enough. I recently had to make a trip to Sunset and stopped by Cormier's in Cankton,. It was about 9Am and when I walked in I could smell the smoke and then saw the guy bringing the tasso in from the smokehouse to cool before wrapping. It was still warm and I ate about a pound while driving. That was the best old time flavor I had in a while. He also had whole turkey necks so of course I had to buy some.
 
I use tasso and/or smoked turkey necks in gumbo and I can honestly say you will hurt yourself eating because it makes that much of a difference in flavor.
 
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Muckyai said:
Never seen butter on babybacks before. Is that a thing or is this an experiment?

Looks delicious though!
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Using "squeeze butter" aka margarine plus sweet elements (brown sugar, honey, sweet sauce, etc.) is a common technique for competition ribs from what I can tell. Not my style but it must work for some folks.
 
Look awesome!

Yup butter is common with ribs Johnny Trigg does em good.
 
The Hot Pepper said:
Look awesome!

Yup butter is common with ribs Johnny Trigg does em good.
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The funny thing is that Trigg doesn't eat his own competition ribs. What might taste awesome in a single bite to a judge can get cloyingly sweet and fatiguing to your tastebuds if you're eating half a rack... 
 
I like memphis dry rub ribs
 
if I want sweet it will be some asian thang... like honey ginger fish sauce or something....
 
The Hot Pepper said:
 if I want sweet it will be some asian thang... like honey ginger fish sauce or something....
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Awwwww sheeeeeeyit. Super Bowl in like 3 days and I don't have a menu yet. Mmmmmm........
 
jhc said:
The funny thing is that Trigg doesn't eat his own competition ribs. What might taste awesome in a single bite to a judge can get cloyingly sweet and fatiguing to your tastebuds if you're eating half a rack... 
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This is very true. When I did chili cook-offs, My recipe was slightly different than what I cook at home. What I served to the attendees was a 1 ounce cup so the flavors were a little stronger. Eating a whole bowl or two of it would have been a little too much. I would also give out saltine crackers for free for people to clean their palate before and after tastings.
 
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