Baby Back Ribs with Sweet Potato

[Professor Bunky]

We had a couple of racks of BB Ribs in the freezer for a while, so we decided to smoke one of them. Last night we prepped it with SB Texas Pecan rub. Today, I put it on the Weber Kettle and added a sweet potato along for the ride. I used some apple & cherry wood chips for smoke and had it running in the vicinity of 275 degrees. After an hour and a half I took out the sweet potato. It felt soft (but not soft enough - it wound up being underdone). We put a glaze on the ribs for the last hour.

Here's what the rack looked like when I was ready to take it in:


Here's some of the ribs plated, with the sweet potato and some of SK's patented Potato Salad:


The ribs tasted good, but were not smokey enough - i probably needed more wood chips and next time I'll throw a little oak into the mix. The ribs on the thin, leaner side were a bit chewey while the ones on the fatter end were better. We suspect that this rack was a little too lean and for the next one we'll try the 3-2-`=1 method (just with the shorter times baby backs need).

[woodenvisions]

Those look great, and that potato.!.!.!.!. YESSSSSS, I spy Marsha's Mallows...:):)

[Sailor Kenshin]

Potato and potato...but I just hadda do it.

I wonder does fat attract smoke? There was a better-looking smoke ring on the end that contained more fat.

[OldUsedParts]

that plate has 3 of the Wiffy's and my favorite grub - - - - she would be all over that yummy yam great looking bonz PB

[Russ]

I can't believe how meaty your ribs are. Some pretty miserable butchers around here,lmao.

Russ

[Txdragon]

[Professor Bunky]

Thanks Everyone.

These were just Swift Premium cryopak ribs from the supermarket.

[castironchris]

Plates like that make me hurt myself!!

[OldUsedParts]

Yo Yanks, no hi-jack intended but, before I forget it, have Y'all ever done the sweet tater like french fries Don't think Y'all do much fried stuff but they sure are good - - - just peel and slice into long thins and fry - - - - altho I've never done sweet taters the unfried style that might work also. I'll dig up the recipe ?maybe?

[OldUsedParts]

OK, found it on an old post of mine. I got this recipe from Rosie Daley's Cookbook - she was Oprah's chef for a while and cooks very healthy and delicious too.

Recipe is simple:
Ingredients are sliced taters, two egg whites and tblsp of whatever seasoning you want, mixed together.
After you've preheated the oven to 400 spread the soaked taters over a baking sheet that has been sprayed liberally with Pam/Etc.
With rack at the lowest position bake for 40 to 45 minutes turning every 8 to 10 minutes for even browning.

As I mentioned above, I have never done yams only irish or russets but I don't see why it wouldn't work. Maybe even a brown sugah based seasoning or homemade even

[woodenvisions]

Affirmative Emm !
I've grilled and fried them a bunch of times, they are very good Imo.
I always hit them with a little brown sugar and molasses.

Good stuff

[TexMike]

It's always rib time!!!

[Sailor Kenshin]

The next identical rack of baby backs is going on the ECB. And with a little more apple and cherry.

[OldUsedParts]

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