Baby Back questions

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jimf

Meat Mopper
Original poster
Jun 22, 2011
239
11
Olney, MD
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
 
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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 
 
  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.
 
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
 
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
 
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