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Baby Back questions

post #1 of 9
Thread Starter 

I found Baby Backs on sale.  Havent done ribs before.  I'm reading that 3-2-1 method might be too long for Baby Backs.

 

Also how often to I sauce them? also how do you know when they are done?  I assume I cant stick a thermometer probe in them since they so thin


Edited by JimF - 7/25/11 at 9:19am
post #2 of 9

I would do them 2-2-1. Do a search for the 2-2-1 method for more detail

Sauce during the 1 if at all - I stopped saucing a long time ago since going to the 2-2-1 method 

post #3 of 9

  I've recently started doing baby backs myself.  I follow the 2-2-1.  I put rub on them the night before, wrap in saran wrap and put back in fridge.  I cook about 250-300, unwrapped (always bone side down), second 2 hr segment I wrap loosely in foil and pour apple juice in with them to steam.  Last hour unwarpped and add sauce then.  Bones should pull out easily.

post #4 of 9

BB`s is all I do in ribs and I do them like tgil said except I do not use sauce I like mine dry with lots of pepper.Hope this helps

post #5 of 9

All good info above, Jim!!!

 

Scarbelly does them exactly like I do, and Roller & tgil aren't much different.

 

I do the Pork Spares (2.5-2.5-1) more often than BBs (2-2-1), because around here the BBs are usually twice as costly as Spares.

I think BBs might be a little better, but not enough to match those price differences.

 

 

 

Don't forget the Qview!!

 

Bear

post #6 of 9
Thread Starter 

As always, Thanks Bear et all...

 

I also found Smokin Al's thread on his technique.  This website is awesome.


http://www.smokingmeatforums.com/forum/thread/108560/3-2-1-ribs-modified-version

 

On a total side note, Al says he put his on the grill for the last 45min or so, is finishing on a grill allowed in competition? (not that I'm competing, just curious)

post #7 of 9

Don't forget the Q-view Jim!

post #8 of 9

Jim!!

 

 Have you done the E-Course yet???

 

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse 

 

It is quite helpful..

 

I always do BBRs 2-2-1...  Apple juice when it hits the foil ...

 

 

  Craig

 

 

 

 

post #9 of 9
Quote:
Originally Posted by JimF View Post

As always, Thanks Bear et all...

 

I also found Smokin Al's thread on his technique.  This website is awesome.


http://www.smokingmeatforums.com/forum/thread/108560/3-2-1-ribs-modified-version

 

On a total side note, Al says he put his on the grill for the last 45min or so, is finishing on a grill allowed in competition? (not that I'm competing, just curious)


There are at least a few guys who can answer that----Ecto for one.

 

 

Bear

 

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