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BABY BACKS

post #1 of 13
Thread Starter 

I DID TWO RACKS OF BABY BACKS THURSDAY.      USED PAUL KIRK'S RUB FOR HIS BOOK (PAGE 124)

SMOKED THEM A 250F USING THE 2-2-1.     EVERYTHING WAS GOOD UNTIL I REMOVED THE FOIL.

THE BONES JUST FELL OUT OF THE MEAT.   THE RIB MEAT WAS MOIST AND VERY GOOD.

THE RUB WAS VERY HARD AND COULD NOT EAT IT.

 

DID I SMOKE TO HIGH OF A TEMP?    ALSO I PUT THE MEAT SIDE DOWN ON THE GRATES.

DO YOU ROTATE THE RIBS WHEN YOU SMOKE THEM.  I DID NOT THEY STAYED MEAT SIDE DOWN.

 

post #2 of 13

So the rub was hard but not dry?  Is there a lot of sugar in the rub? 

post #3 of 13
Quote:
Originally Posted by alblancher View Post

So the rub was hard but not dry?  Is there a lot of sugar in the rub? 

X2 250 deg should not be too hot, if your cooker is actually at that temp. How did you measure temp?
post #4 of 13

I smoke baby backs at 225* meat side up for the first 2 hours. Then foil them, meat side down,  add a 1/4 cup of apple juice, beer, etc. and put them back on for 2 hours. Then take the foil off and finish them for the last hour meat side up again. Be careful taking them out of the foil as the bones sometimes wants to fall out.
 

post #5 of 13
Thread Starter 

YES.   IT HAD 1 CUP OF LT BROWN SUGAR.

post #6 of 13

At 250 the sugar should not have caramelized especially if it wasn't on direct fire like a char.  I guess you don't have any Qview so we can take a look?

post #7 of 13
Thread Starter 

I DID NOT DO THAT.    I PUT THEM MEAT SIDE DOWN THE WHOLE TIME.    I WILL TRY YOUR WAY WITH THE MEAT SIDE UP FOR 2HRS AND THEN FOIL AND TWO HRS MEAT SIDE DOWN.

 

I THAINK I LET THE SUGAR IN THE RUB GET TO DONE/HOT.

post #8 of 13

IMHO cooking unfoiled with the meat side down carmelized the brown sugar in the rub, you will get better results with the meat side up. Unfoiled ribs should always be placed on the cooking grate meat up IMHO.

The other issue of having the bones fall out of the meat is perhaps related to the size of the rack of ribs, smaller racks need less time in the foil, really large ones(over 3 lbs) may take more time in the foil. Another explanation may be that there was too much liquid in the foil.

What were you cooking the ribs on? Do you think that your thermometer is accurate?

 

post #9 of 13

I use the 2-2-1 method, and always have the best result when I keep the meat-side up.  I add my secret juice to them before I foil, and give them a light wipe of my bbq sauce during the last hour.  Time is a great guide, but you also can tell how they're doing by how much bone is exposed on the sides.  You can always give one of the bones a "twist test" to see how readily it wants to come off, too.  My opinion is that 250 is too hot for the 2-2-1 method, especially using foil.  235 is about the max I let mine get, otherwise, the outside dries out during the last hour.

 

As long as you get the internal temp over 140 in a safe timeframe, don't be afraid to stay on the lower side of 225 when you're foiling.  They'll get done and be awesome.

 

Good luck!

post #10 of 13
Thread Starter 

YOU ARE CORRECT.  I DID MY SECOND BATCH YESTERDAY.

PUT THE MEAT SIDE UP AND TRIED TO KEEP THE TEMP AROUND 220.

I JUST GOT A LANG 36 ABOUT TWO WEEKS AGO AND AM STILL LEARNING HOW TO CONTROL THE TEMP.

 

I HAD MUCH BETTER RESULTS.    JUST NEED TO DO MORE SMOKING.

 

THANKS FOR THE REPLAY.

post #11 of 13

I used to spritz a lot and then pour a lot of juice in with the ribs before I foiled. That made my baby backs mushy. I don't spritz at all any more until I get ready to foil. I give them a good spritzing just before I foil but don't add any additional juice before foiling.   

post #12 of 13
I also use the 2-2-1. I spray mine every 30 mins for the first 2 hours and when I foil it I spray it till a small "puddle" forms in the bottom. I throw them on for another 2 hours, unwrap carefully and then the last hour is the sauce hour. Every 15 mins get sauce. Meat side always up

My smoker cooks hot but I've learned that if I line the water pan with foil then cover the whole water pan with another layer of foil my temps hold steady around 250 no less maybe 10 degrees more on warmer days.

I have a 30 inch vertical char-broil smoker.
post #13 of 13

I'm glad you're getting closer to your goal, and I think you're on the right track.  Everyone has their own knacks and tricks, but the best way to learn is to keep smoking and getting to know your smoker.  This forum is a great resource to get started, and has an abundance of great ideas as you progress.  Next time you'll have to have some QView along with your update!  :D

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