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Old 02-25-2004, 10:13 AM   #1
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Default How many lbs of baby-back ribs for 6 people?

3 of them are light eaters (women) and there will be sides and stuff of course. Also, I'm looking at this recipe for a rub. Any other last minute rub recipe suggestions before i go out and buy the ingredients?

2 1/2 tbs dark brown sugar
2 tbs paprika
2 tbs mustard powder
2 tsp onion powder
2 tsp garlic powder
1 1/2 tsp dried basil
1 tsp ground bay leaves
3/4 tsp ground coriander seed
3/4 tsp ground savory
3/4 tsp dried thyme
3/4 tsp ground black pepper
3/4 tsp ground white pepper
1/8 tsp ground cumin
salt to taste
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Old 02-25-2004, 10:15 AM   #2
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Default 2-3 Racks should do it... about half rack per person figure..

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Old 02-25-2004, 10:16 AM   #3
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Default Tabasco Chipotle

just in case you don't get enough smoke flavor.
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Old 02-25-2004, 10:16 AM   #4
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Default I like racks.

:-D

I'd get 3. Leftover ribs are good.
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Old 02-25-2004, 11:04 AM   #5
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Default If the ribs are "enhanced"

i.e. injected with sodium and other things to make them tender, then go very easy on the salt! If they are pre-packaged look for warning terms on the package like "always tender" "enhanced" "injected" etc and read the fine print. If they are not pre-packaged ask the butcher if they are enhanced or not.

You can lightly coat the ribs with some mustard, Jack Daniels Honey Mustard works well, before putting the rub on them (and elimiate the mustard from your rub). You should let them marinate for a while (4 hours or so) after applying the rub.
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Old 02-25-2004, 11:53 AM   #6
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Default Thanks for the tips!

Was gonna let them marinate wrapped in plastic wrap for about 36hrs.
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Old 02-25-2004, 12:56 PM   #7
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Default No problem (more)

36 hours might have been a little long - with the salt they might start to cure. Marinating them overnight should be OK, but I would not go longer than this. Ribs are fairly thin and it does not take too much time for the rub to soak in.

BTW, putting the mustard on the ribs helps create a nice crust and it holds the rub on, too. That might not be an issue if you are not smoking them, or would rather not have a light crust on them.

Also, smoking "enhanced" ribs will result in a ham-like taste that is not very desireable. If you are grilling them it might not be as big of an issue, but you still need to watch any salt additions.

One last tip, remove the thin membrane on the bottom side of the ribs. You can use a butter knife to peel it away from the bone on one end, then grab the membrane with a paper towel and peel it right off the rest of the rib. This will make the ribs much easier to eat since you won't have to deal with that tough membrane, and it will also allow the rub to penetrate that side of the rib.
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Old 02-25-2004, 01:04 PM   #8
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Default ok cool. muchos grassyass. :)

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Old 02-25-2004, 01:04 PM
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10, 12, 15, baby, babyback, back, buy, lbs, od, people, person, pounds, rack, ribs, sides


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