Tips for baby backs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jds22

Smoke Blower
Original poster
Jun 18, 2012
88
12
Central IL
This will be my 2nd time doing BBs. The first time I did them at 225 for about 5 hours, no foiling, no spritzing, added sauce the last hour.

They were ok but to me seemed a bit dry and not as tender as I would have liked.

For this time I am going to foil and was thinking of doing the 2-2-1 method. After doing some further reading I've seen some that cook around 240-250 and they change the 2-2-1 ratio around a bit. I've seen some do say a 2.5 - 1.5 - .5 or something similar.

I'm just going to use a simple paprika, brown sugar rub. I haven't decided on my foiling sauce yet.

What would you suggest for ribs that will be more moist and fall off the bone or close to it?

BTW, I'm using a Master Forge electric smoker if that matters.

Thanks
 
I like the 2.5 (more time in smoke)- 2 (less time in foil, makes them a have a little more bite)- .5 ( for firming them up some)

I would not use any sauce when foiling. I spritz with apple juice/apple cider vinegar then foil. When you unwrap for the last state, THEN add you sauce if you so wish.

 If they still are not "fall off the bone" enough, increase your time in the foil.
 
Last edited:
I'm about halfway thru. I just went with 2-2-1. Everybody says it works and since I'm just learning maybe I should get that down first before I start tinkering.

The rub was pretty simple. Paprika, salt, pepper, brown sugar. They're in the foil now and I did not use any sauce, just apple juice.

I'm going to add some Stubbs orginal for the last unfoiled phase.

Going in the foil

810ac6dd_IMG_0631.jpg
 
I would start checking them after 30 minutes when you take them from foil and back on the grate... the whole 1 hr dries them out to much for me...
 
What is you smoker temp at? Those look pretty light colored for 2-2.5 at 250*F. If you temps are off that can account for the last batch being Tough...JJ
 
My temps have been pretty steady between 225-230.

I realized about halfway thru that I forgot to rub the ribs with oil or mustard before applying the dry rub.

They are on the last cycle now, unfoiled.

I have no idea how they are going to turn out but they smell fantastic.
 
What is you smoker temp at? Those look pretty light colored for 2-2.5 at 250*F. If you temps are off that can account for the last batch being Tough...JJ
What would cause the toughness? Temps too high or too low?
 
Sorry I didn't post these last night but my fingers were to messy to type
biggrin.gif


They came out pretty good. There was a little pull on some ribs but others pulled clean from the meat.

I really need to taste some ribs done properly so I know what I'm shooting for. These taste good to me and my family but I'm sure there are some areas that could be imporved.

I cooked them at around 230 and did a 2-2-1

72651afe_IMG_0633.jpg


7aee085b_IMG_0635.jpg
 
Tough ribs are frequently a factor of too low a temp or too short a cook time. I you went 2-2-1 or some close variation they should be an easy bite through or close to fall off the bone. If not the cause is usually temps below 225*F. If the temps were higher, 250-275*F, they would be too done. You would need a fork to eat them. Of course there is always just Tough Meat, you get that once in a while...JJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky