Baby Back Ribs (Loin Ribs) include a portion of the loin muscle and are meatier than St Louis Style ribs. We trim and prepare our catering Baby Backs much like we would for a competition. A base of Big Head Rub mixed with 1 part organic cane sugar and 2 parts turbidino sugar provide the first layer of our award winning flavor profile. A delicate mixture of local honey and maple syrup is drizzled on the ribs and allowed to set prior to putting the ribs on the smoker. We use hardwood lump charcoal with no fillers along with Apple wood in our smokers. These ribs are cooked at a lower temperature than the St Louis Style ribs to give the meat the time and smoke to reach the tender point. During the cook, the ribs are spritzed with a mixture of local apple cider, cane sugar and melted butter to keep the ribs moist and lay down the caramel color desired by judges. Once the ribs are close to hitting the tender point, they are wrapped in foil with apple juice, honey and butter and lightly glazed with our Sweet Nyah sauce. This deepens the tenderness and sets a texture to the meat that is desired. The foil is opened up and another layer of Sweet Nyah is glazed on the ribs. A finishing rub is applied at the very end of the cook to provide another complimentary flavor profile to the final rib.
$30 per Rack
Baby Back Ribs (Loin Ribs) include a portion of the loin muscle and are meatier than St Louis Style ribs. We trim and prepare our catering Baby Backs much like we would for a competition. A base of Big Head Rub mixed with 1 part organic cane sugar and 2 parts turbidino sugar provide the first layer of our award winning flavor profile. A delicate mixture of local honey and maple syrup is drizzled on the ribs and allowed to set prior to putting the ribs on the smoker. We use hardwood lump charcoal with no fillers along with Apple wood in our smokers. These ribs are cooked at a lower temperature than the St Louis Style ribs to give the meat the time and smoke to reach the tender point. During the cook, the ribs are spritzed with a mixture of local apple cider, cane sugar and melted butter to keep the ribs moist and lay down the caramel color desired by judges. Once the ribs are close to hitting the tender point, they are wrapped in foil with apple juice, honey and butter and lightly glazed with our Sweet Nyah sauce. This deepens the tenderness and sets a texture to the meat that is desired. The foil is opened up and another layer of Sweet Nyah is glazed on the ribs. A finishing rub is applied at the very end of the cook to provide another complimentary flavor profile to the final rib.