Babby Back Ribs Issue...Need some advice!!

chad101 · Sep 23, 2012

I smoking baby backs via the 321 method. My smoker temp prob showed 190f for the first 3 hours. However when I removed the ribs about 10min ago I noticed that they were warm to the touch. Normally the bones are starting to protrude and the fat is beginning to melt away....Not the case this time!!

I didn't bother checking the internal temp. After I debated about throwing them away, my wife suggested double wrapping them in foil and throwing them in the oven @ 350f for 2 hours.

These ribs are for a birthday party later today. I don't want to get anyone sick. I'm worried that the ribs are unsafe after sitting in the danger temp zone for 3 hours.

Any advice would be greatly appreciated.

sqwib · Sep 27, 2012

Sorry this is late, hopefully this will help you next rib cook.

Baby backs do better at 2-2-1 as they are leaner than spares

190° is too low, many folks shoot for 225°.

I go around 250 and don't use the 3-2-1 anymore.

My BB ribs are done 4 hours at 250° no foiling

If you are using the stock thermos, it was possible you were even lower (Invest in a good thermometer) more on this later if you are interested.

smokedreb · Sep 27, 2012

I think I have only took the temp of ribs once, the 3 2 1 method is pretty tried and true I do a modified shorter version for my spares and even shorter for the baby backs since they have much less fat. If you go by the 3 2 1 method at around 225 there should no room for doubt if the ribs are cooked or not.

smokingribs · Sep 27, 2012

With baby backs I go 3 hours on the grate and 2 hours in a foil pan and 220. I use a Bradley and they come out great.

pgsmoker64 · Sep 27, 2012

First of all like SQWIB said, 190 is too low. I smoke 'em at 225 to 240 and use the 2-2-1 method for baby backs.

Actually, I break it down to 2-1.5-1.5.

I like to start and finish everything in the smoker, but if things get tight listen to your wife

. Every now and then the oven can be a saving grace.

Also, for food safety issues, such as the one you mention, check out this section of the forum:

http://www.smokingmeatforums.com/f/181/food-safety

You should be able to find some answers there. The safety zone is between 40 and 140 so if you had the ribs in a 190* smoker for three hours I would think you would be okay but it doesn't hurt to check the internal temps.

Good luck and good smoking.

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Babby Back Ribs Issue...Need some advice!!

chad101

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sqwib

Smoking Guru

smokedreb

Smoke Blower

smokingribs

Newbie

pgsmoker64

Master of the Pit

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