Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Baby Back Ribs

  1. #1

    Default Baby Back Ribs

    First time using the Smokintex pro series 1100 hundred and I,m going to try my hand at Baby Back Ribs. I have been using a charcoal smoker and doing the foil after two hours. wish me luck.

  2. #2
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    587

    Default

    Welcome to the forum and good luck!

    I'm a simple guy - 225 for 6 hours, apple or cherry. Bam!

    Can't wait to hear about your cook!
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  3. #3

    Default

    Finished my ribs and I am very disappointed in them. They came out very dry. I,m re-wrapping them with apple juice and see if that will help.

  4. #4
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    587

    Default

    What temp and how long?

    Just as important - where did you get your baby backs?

    Keep good notes, noting what works and what does not.

  5. #5

    Default

    I set the temp at 250 but it never. I had a temp probe sticking down through the hole where the comes out. cooked them for 5 hours.

  6. #6
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    One of the "classic" methods is "3-2-1". Try next time for 3 hours at 225 unwrapped, then 2 hours wrapped in foil, then 1 hour back on the racks unwrapped. If your rub is more of a sugar base, increase the time before foiling or you'll lose most of the glaze to the moisture created by the foil. I'd also recommend a little lower temp, like 210 to 225.

    Try chunks of wood rather than chips, and keep good notes. If nothing else, by experimentation, you'll know what you don't like, which is almost as important.

  7. #7

    Default

    Did some baby backs with Cherry/Hickory mix....Awesome!!!!!!

  8. #8
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    587

    Default

    Outstanding. I love smoking with cherry, apple, and pecan, depending on the product I'm smoking.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  9. #9

    Default

    First try at Baby Backs tonight went well. Was going to go with the 3-2-1 but I noticed the ribs appeared dry when I took them out after 3 hours so I wrapped them and let them go 3 hours wrapped in foil. Bingo, they came out great!

  10. #10
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    The foil does a favor, but it can be a little bit of an enemy too.
    Foil holds in the moisture, drives up the temp, but can make the ribs too tender and the moisture works against any rub, but esp. the sugar based ones.
    Running shorter foil times with a little "dry out" time at the end reduces the rub flavore loss and stiffens em up just a little.

    Try 4, 1 1/4, and 3/4. Thats a little compromise, but if I foil, that's my go to. All with a 225 temp
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •