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baby back and whole beer can chicken.

post #1 of 6
Thread Starter 

I got some baby backs I plan to start smoking tomorrow. I applied the the dry rub and wrapped it up and put it in the frig. This will be my second go at it. The first time was "eatable" but far from what I was aiming for. I have done a little research and will be using the 3-2-1 method. Any advice? 

 

Also plan on putting a chicken on. Any advice on the chicken also? 

post #2 of 6

Usually for baby backs the time is 2-2-1, spares are 3-2-1.  

 

Curt.

post #3 of 6

Quote:
Originally Posted by Big Andy A View Post

Usually for baby backs the time is 2-2-1, spares are 3-2-1.  

 

Curt.

Andy has ya covered on that part. I might add make sure you put some liquid in the foil. I like to spritz my ribs every hour before I foil.
     

 

post #4 of 6

Baby Backs 2-2-1 at 225*, Make sure to put the chicken on a rack under the ribs if you plan on cooking them at the same time. Chicken has more bacteria and you don't want that dripping on the ribs.

post #5 of 6

These guys got you headed in the right direction - add a little moisture for the 2 hour foil and you will be happy

post #6 of 6

You may want to try Chef Jimmy J's foiling sauce.

 

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, to make it Tangy

 

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Glaze the Ribs for presentation or service.

 

 

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