or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First baby back smoke question
New Posts  All Forums:Forum Nav:

First baby back smoke question

post #1 of 3
Thread Starter 

First let me apologize if this has been asked before...I waited until the last minute and am in a bit of a pickle and so didn't properly search old threads...

I'm smoking for my in-laws tonight...picked up a couple racks of spare ribs which I plan on doing 3-2-1, as per usual (also gonna do some Dutch's Wicked Baked Beans and Kathryn's buttermilk biscuits)...and I figured...I've got some extra room in the smoker, why not try baby back ribs for a change?

I know the general rule is 2-2-1, but in looking at these babies (no pun intended) they actually look significantly thicker than my spares.  I'm not one to willy-nilly mess with a recipe of success my first time trying it, but was wondering if any of you guys (or gals) out there had run into this and had to lengthen your cooking time...?

The BB average about 3lb per rack...

Thanks in advance...and lord willing...Q-view to follow...

post #2 of 3

I haven't had any problem with them at doing them at 2-2-1 with my temp around 235-250. They have plenty of smoke in them, a nice crust and fall off the bone.

post #3 of 3

i've ran the 8 sets of BB i've cooked in my smoker at around 235-250 2-2-1 and have been amazed by the results each time. I've had racks that i thought were small, and ones that were large and cooked them all under the sdame time and all turned out great. Mind you this is my small experiance but felt i would share

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First baby back smoke question