Dry babybacks

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dennyboy

Newbie
Original poster
Oct 9, 2012
5
10
Hi, I am new to the forum, just bought a Green Mountain pellet grill. Yesterday I did my first babyback ribs following directions for preparing with rub, then I did a 3-2-1 process. When I was cooking with the foil wrap I had sprayed generously with apple juice on the meat inside the foil. When the ribs were done they tasted good but they were very dry. What can I do get more moist meat?
 
You may have just over-cooked them a bit. Back ribs are pretty lean. Try spares on your next go around. I used to be a back rib fan but I have learned the true beauty of the spare rib, especially in the St. Louis cut form..
 
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Does your smoker have a water pan of some type? There are countless conversations and discussions on this forum about whether or not to use a water pan, but I believe it may help in your case for this instance. At the very least it is worth a try.

Also, try pouring a small pool of apple juice in the bottom of the foil so the ribs can steam in it for an hour or two. I just did babyback this past weekend and it worked for me. Only be careful not to let the rib bones tear a hole in the foil b/c the juice will drain out then.
 
Denny, morning.... What temperature were you cooking them ?? 210-225 for the 3-2-1 should be good... Or even 2-2-1 on baby backs...  Dave
 
In your orig post you mentioned baby backs - if you did 3-2-1 that is the problem - they should be done 2-2-1 as mentioned above 
 
4 - 4.5 hours at 250°

No need to foil use a rub low in sugar and build a glaze the last hour of the cook. remove from smoker (place on hot grill for some char OPTIONAL), place in a steamer pan, foil and rest 15 - 20 minutes before slicing.
 
Sounds like I cooked them a little too long, should have went with the 2-2-1 for the babybacks, I think I will try the spare ribs next time. Thanks for all of your help. I really like this forum. I live in Redding, California and this is my first experience at smoking (meat that is) Some of the recipes I have seen have really made my mouth water. The ribs were the first thing I tried, it sounded really simple and it really wasn't much work. Again thanks everyone for your comments.
 
SQWIB, what kind of steamer pan? I am not much of a kitchen person so I am not sure what that is?
 
When foiling, I add about 1/2 cup of liquid per rack (usually apple juice, minced garlic and spices). Cook 2 hours, then drain (reserving liquid), and cook the last hour. Never had a problem with dry ribs.
 
Quick note on ribs: This is what I think, (I am sure to raise some eyebrows on this one).

I am not too sure on how to word this to make my point but I will try.

Sometimes folks get confused with Mush=Tender and Fall of the bone= Done.

Ribs do not have to be fall off the bone to be done.

Many folks are going to give their opinions based on their likes and dislikes.

Some like the whole piece of meat to come clean off the bone, I do not prefer it this way.

You can overcook meat and be tender and moist nevertheless it is overdone. Did you ever have overcooked stew and the meat is chalky, some say its tender, because it falls apart.

In my experience once you foil the ribs and STEAM them it changes the texture of the meat dramatically. Yes I will still foil on occasion depending what the family wants.

I like a rib that you can bite into, I do not want a rib that comes clean off the bone I feel these are overdone.

I shoot for a steak like texture (if that makes sense).



When ribs are overcooked too much of the fat is rendered out, you do want some fat in the meat..

I use a higher heat and shorter time, I want a little bit of pull back the more pullback you have the more the fat has been rendered out.

Perfect pullback.

BB 250° - 275° 4 hours.


Too much pull back. This tells me too much fat has been rendered resulting in a dryer (overdone) rib.

250° modified 3 -2 - 1 (total cook time under 5.5 hours) (225° should be right for 3-2-1)


Lets slice one and see!


Yep looks a little dry to me.

Some folks prefer it this way, (My Family included), just throw on some sauce and they're happy.

These may have been a little better if cooked intact and not trimmed St. Louis Style.

Now let's look at one that was cooked at higher heat shorter time, meaning less rendering.(no foil)

These do have a bit more pullback on the ends than the rest of the rack.


But too throw a wrench in the works here are some St. Louis spared done 3 - 2 - 1 at 225° - 240°.

These are definitely moist and very close to fall off the bone. Perfect for the family and OK for me.


Here are some fast and hot ribs 450° for 1 hour 10 minutes (no foil)


Notice how these BB are plumper (less fat rendered out).

The choice is yours but please do not be afraid to experiment, don't be afraid to do them without foil too!

The 3 - 2 - 1 method is a very safe and rewarding way to do ribs., However, I have found my perfect ribs by experimenting A LOT, there are a lot of folks that think low and slow is the only way to do ribs, don't buy into that, find what works for you and go for there.

FWIW, I believe more of the fat is rendered by the foiling stage more so than being unfoiled..

I hope this helps out.
 
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Thanks SQWIB, I am learning a lot on this forum. Made my mouth water looking at all of your pictures, you are a good photographer too.
 
4 - 4.5 hours at 250°

No need to foil use a rub low in sugar and build a glaze the last hour of the cook. remove from smoker (place on hot grill for some char OPTIONAL), place in a steamer pan, foil and rest 15 - 20 minutes before slicing.
I'm with Sqwib on this one....Leave the door closed on the smoker for the first 4 hours (5 for spares) then take a look at them. Tender and juicy ribs are quite easily attainable without foil and it's much less work.
 
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2-2-1 will help. Water in the pan will help a little. When you foil pour in about a 1/4 cup of apple juice and put the meat side down in the foil. This will get the ribs very moist and tender if that's the way you like them. For firmer ribs I do the same except put the meat side up when I foil.   
 
Nice explanation SQWIB!

I've both foiled and not foiled

My last ribs were done like Johnny Trigg, and were by far the best I've done yet

Babyback ribs are a little tougher to smoke, than spares

If you do foil, place the meat side down and add a little extra apple juice

Try different methods, and see what works best for you and your GMG Pellet Grill

Your Pellet Grill has a fan that works the same as a convection oven.  This can cause meat to cook faster.

Also, you need to find the hot spots on your cooking grate

Todd
 
I'm kinda in the SQWIB camp except I like a clean bone. My goal is to reach the point where the rack can be picked up with tongs and NOT fall apart, be rested and sliced with a knife without falling apart, but when the bite is taken, I like to leave a clean bone with all of the meat just "tugging" off. I have found this is much easier to achieve with the st louis spare vs. the back ribs. Even of you do cook ribs until they pull, most guests will still say they are good. It's when you have to tear the meat off the bone with a hard bite, that they become unpalatable. 

I didn't see if you removed the membrane from the back of the ribs. This is a crucial step in the preparation of ribs.
 
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