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Baby backs with Q-VIEW

post #1 of 12
Thread Starter 

These pictures are from two weeks ago but I thought better late then never.  2nd smoke on the new WSM and first time with baby backs.  Picked up 2 racks shrinked together from BJ's for around $15 and decided to cook 6 racks for us and the in-laws.  

 

 

 

 

Most of the racks were good, although a two were super fatty.  

 

I mixed up a rub and let them sit overnight in a pan.  Had to chop them in half to fit 6 halves on each grate of the 18.5".  

 

 

I went with the 3-2-1 method, although I should have probably gone less.  After pulling them out of the foil the were nearly falling off the bone.  I splashed them with some BBQ mop and sauce from a Food Network chef and then let them sit in a warm oven for a bit to firm up the sauce. 

 

Next time I think i am going to try more of a 2-2-1 or even a 3-1-1 method because I really enjoy carmelizing the sauce on the outside.

post #2 of 12

Wow they look really really good.... Typically folks will do 3-2-1 on spare ribs and 2-2-1 on baby backs, so if you change it up that's what you might want to try. 

post #3 of 12

Looks great try the 2-2-1 on babybacks.

happy smoken.

David

post #4 of 12
OK I'm new to this what do you mean by 3-2-1 n 2-2-1?
post #5 of 12
Quote:
Originally Posted by Gunsnguts13 View Post

OK I'm new to this what do you mean by 3-2-1 n 2-2-1?

Welcome! Its a cooking method for ribs. 2 hours on the smoker (or 3 ) then wrap in foil and cook on the smoker for 2 hours, then unwrap add sauce if you want and cook for 1 hour.

post #6 of 12

Good looking ribs. I usually do 2-2-1 for baby backs. I use the 3-2-1 for spares and Beef ribs.

post #7 of 12

the ribs look really yummy!

 

Kat

post #8 of 12

Remember, there are no rules.  You don't have to foil.  I never foil, I dislike mushy ribs.  I like a little pull to them.  Most of the time, my ribs are pull off the bone tender, not falling apart.  The meat pulls clean off the bone.  That is just the way I, and the missus, prefer them.  Try it sometime.  The great thing about BBQ is that the failures are still usually delicious.

post #9 of 12
I've never used foil either spray them every hour cook'em low n slow n everyone tells me they are great as they lick there fingers clean...I was just wondering what the foil did... thanks everyone n happy smokin....
post #10 of 12
Quote:
Originally Posted by ScooterMagoo View Post

Remember, there are no rules.  You don't have to foil.  I never foil, I dislike mushy ribs.  I like a little pull to them.  Most of the time, my ribs are pull off the bone tender, not falling apart.  The meat pulls clean off the bone.  That is just the way I, and the missus, prefer them.  Try it sometime.  The great thing about BBQ is that the failures are still usually delicious.

 

 

Yep.

 

My last BB Ribs were done at 450°

 

 

post #11 of 12
Quote:
Originally Posted by jpsciacca View Post

 

Next time I think i am going to try more of a 2-2-1 or even a 3-1-1 method because I really enjoy carmelizing the sauce on the outside.

 

Try them 5 hours straight up. Mop during the cook and start building a glaze about an hour - hour and a half before they come off.

 

Them ribs look damn good to me!

post #12 of 12

Yes, try the 2-2-1 and you'll see a change.

 

Be vigalent though and don't look at them too much. I , too , do not wrap and have no problems .

 

Have not done the BB in a while , but M-I-L got some when she went to the mkt. , so Q-view of that will be soon.

 

Have fun and practice , practice , practice... soon you'll be the Hero of the Hood.

 

As always, be good and . . .

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