Hi all,
I recently smoked three racks of baby backs using the 2-2-1 method. They turned out pretty good, but I know I can do a lot better with a little advice. I'm wondering if I needed to cook them longer as they were a bit dry, especially in the middle. The racks were a bit meatier than I'm used to seeing, although being new to this I really don't have much to compare against except what I've seen in restaurants.
Here are some pics.
From top to bottom, here's how they were prepared:
1. Shultz's dry rub and apple cider used during foiling
2. Jeff's rub and apple cider used during foiling
3. Jeff's rub and Chef Jimmy's foiling juice
I kept the smoker between 220 and 240 the whole time
The clear winner was the rack with Chef Jimmy's foiling juice - they were outstanding. In addition to being the best flavor, that rack seemed to be quite a bit more tender and juicy than the other two, however, they were still a little tough and dry in the middle.
I keep hearing everyone say the meat falls off the bone when using the foiling method, so I'm wondering where I came up short. The ends were somewhat pull-off-the bone, but as mentioned, fairly tough and dry otherwise.
I should also note that I expected the meat to pull away from the ends of the bones more after cooking. The obvious solution may be that these needed to be cooked longer, but since they seemed dry in the middle, I want to make sure it's not something else.
Any suggestions would be appreciated. Thanks in advance.
Rick
I recently smoked three racks of baby backs using the 2-2-1 method. They turned out pretty good, but I know I can do a lot better with a little advice. I'm wondering if I needed to cook them longer as they were a bit dry, especially in the middle. The racks were a bit meatier than I'm used to seeing, although being new to this I really don't have much to compare against except what I've seen in restaurants.
Here are some pics.
From top to bottom, here's how they were prepared:
1. Shultz's dry rub and apple cider used during foiling
2. Jeff's rub and apple cider used during foiling
3. Jeff's rub and Chef Jimmy's foiling juice
I kept the smoker between 220 and 240 the whole time
The clear winner was the rack with Chef Jimmy's foiling juice - they were outstanding. In addition to being the best flavor, that rack seemed to be quite a bit more tender and juicy than the other two, however, they were still a little tough and dry in the middle.
I keep hearing everyone say the meat falls off the bone when using the foiling method, so I'm wondering where I came up short. The ends were somewhat pull-off-the bone, but as mentioned, fairly tough and dry otherwise.
I should also note that I expected the meat to pull away from the ends of the bones more after cooking. The obvious solution may be that these needed to be cooked longer, but since they seemed dry in the middle, I want to make sure it's not something else.
Any suggestions would be appreciated. Thanks in advance.
Rick
Last edited:
