Baby back Ribs Sparky style

3 racks of baby backs - with Little Louie's Seasoned Garlic Salt w/pepper
on #106 with BD Hickory and Oak set to 225F


3 hours later - a little FL with white wine, honey, brown sugar and buttah.


2 hours later - Pour off the liquid in the foil, de-fat and reduce to a sauce

viola!






I can taste why sparky likes LLSGSWP on ribs. good stuff. The sauce kicks it up a notch!

You can tell when it is really good. dinner conversation is minimal at best when there is often a lot of chatter with other meals.

Nice Randy!

those look real good bent. nice job. LL w/P is good stuff on ribs. you cooked them perfectly. nice smoke ring. looks very yummy buddy.

Nice job!!

FLBentRider said:

viola! I can taste why sparky likes LLSGSWP on ribs. good stuff. You can tell when it is really good. dinner conversation is minimal at best when there is often a lot of chatter with other meals.

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1st off. what sauce did you use. i want to try some. i like the color that it gave the ribs. thats how you know that a good meal is put down on the table. no one is talking at all. just eating.

sparky said:

1st off. what sauce did you use. i want to try some. i like the color that it gave the ribs. thats how you know that a good meal is put down on the table. no one is talking at all. just eating.

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Sauce ? That was a pan sauce made from the drippings of the foil love w/white wine. I put a couple of healty glugs on each rack. So in it you have little louies, brown sugar, honey, buttah, and white wine. I pour off the liquid from the foil into a pot, run it through a fat separator - one of these OXO Fat Separator at Sur La Table

and then bring it to a boil in a pot on the stove until it just starts to thicken.

Actually my rib journey starts here Who Loves Ya Baby-Back? Recipe : Alton Brown : Recipes : Food Network

That was before the MAK, and I have adapted that recipe/sauce method to the MAK and Foil love.

Looks great my friend!

Oh, and I leave out the Worcestershire, no matter when it is used. Anchovies + gout = bad mojo.

I agree with the little louie's. The flavor & saltiness balances out really well with the sweetness of the brown sugar, and the Black Pepper gives just a hint of kick. I really like your addition of the white wine; normally I use a little beer, JD or Bourbon, but I'm trying the white wine idea for sure!

Looks real good, I like your FL additions. Very nice ribs.