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Baby backs?

post #1 of 13
Thread Starter 
I'm going to smoke some ribs for the first time, in the past I have only done Butts, my question is will the 3-2-1 method be good to start out with
post #2 of 13

baby backs - try 2-2-1

lots of good info if you search the forum

post #3 of 13

I do the 2-1.5-1 for BB ribs. During the last hour, I use the bend test to determine doneness.

post #4 of 13
Thread Starter 
What am I looking for with the bend test?
post #5 of 13
Yep to all the above.....2-2-1 is for BB's but all racks are different so it's a guideline. The 'bend test' is as follows. Get yourself a pair of good tongs, restaurant grade is best. I like the shorter ones, about 6 inches, for most things on the grill. For racks of ribs I break out the 12 inch ones so I can get more tong under the rack, keeping them from breaking in two. So, the bend test.....slide your tongs about half way up the rack long ways. They should, when near completion, bend across the middle....not breaking, just bending. Don't have to lift up should be very noticeable from the get go. Anyway, that's the way I do it. I suppose you could also pick them up across the middle and see if they bend......Willie
post #6 of 13
Thread Starter 
250* a good temp?
Edited by Nklcolt1911 - 3/27/14 at 11:01am
post #7 of 13

I shoot for about 250º.

post #8 of 13

Yep, I am going to do some Baby Back pork ribs this weekend, this Friday night, a little before midnight and I have them in marinade with 2 trays of ice in my bar  fridge in a container.  I will take them out of the marinade Saturday night, dry them off, then apply my rub, wrap them tightly in Plastic wrap, put in the fridge until the AM Sunday, when I will smoke them, I am going to do a 2 - 2 - 1 smoke.  Also my neighbour is going to get Baby Back ribs, they are sale, Saturday, his I apply the rub, wrap in plastic wrap, let him keep it in his fridge then he can show up early Sunday


Pork Marinade


1 Cup Cider Vinegar

1 Cup Water

1 Tbsp Pork Rub (same rub you going to put on the ribs)

2 Tbsp Corn Syrup


Combine All Ingredients, marinate overnight (24 Hours)


Pork Rub I used


Spicy Pork Rub for Pork


6 Tbsp Paprika

3 Tbsp Salt (Sea)

3 Tsp Ground Black Pepper

2 Tsp Garlic Powder (I used Granulated)

2 Tsp Onion Powder

1 Tsp Cayenne Powder

Or use Habanero Pepper Powder or for more flavour, use Cipotle Peppers


Mix all of the ingredients together, apply to ribs 4 - 12 before start smoking them, to let the flavours penetrate the meat.  Also make sure to let the ribs warm up to room temperature before you start to smoke them, or you'll end up wasting a lot of time.

post #9 of 13
Thread Starter 
I may need some clarification on the 2-2-1 my understanding is first 2 in the smoke next 2 wrapped, last 1 rest, is that correct
post #10 of 13
Originally Posted by Nklcolt1911 View Post

I may need some clarification on the 2-2-1 my understanding is first 2 in the smoke next 2 wrapped, last 1 rest, is that correct


2 - Bear back, with rub, full smoke


2 - wrap in foil, add anything you want, I have sprayer with 80% Apple Juice, 20% Apple Cider Vinegar and few shakes of Tabasco Sauce, I soak my ribs and make sure there is bit on the foil also


1 - now this is subjective, you ribs will be fall off the bone when you remove the foil for this part, but I use this part to let the ribs dry out, in the smoker, then I put BBQ sauce on them and let then finish cooking, no or very little smoke for this stage, just heat

post #11 of 13

  Palladini  is correct on this. Last hour is unfoiled and time to add sauce/glaze if desired  and cook to desired texture.



post #12 of 13

I did 3 racks of BB's today, and shortcut the process because I was timing an early rib dinner with wrapping a couple boneless butts I was smoking at the same time.


Each rack was about 3.5 lbs.  As an experiment I did not remove the membranes.  I EVOO'd then lightly rubbed each rib before throwing them on the 250F smoker for 2.5 hours with a little KBB, Lazarri mesquite lump, then peach and pecan woods.  After 2.5 hours I double wrapped each rack separately with a little fresh pressed apple cider, and put them back on the smoker at 275F for an hour.  The temp had climbed while I was wrapping them.


After an hour I unwrapped, sauced, then back on the smoker at 275F for only 30 minutes.  Four hours total.  Came out juicy, tender, with a nice bite.  Didn't fall off the bone, but no tug either.  The membrane just pulled right off when I cut individual ribs off the rack.  Interesting. 


I prefer SLCs but the BB's and the boneless butts were on sale for $2.99/lb so that's what jumped in my grocery basket yesterday.

post #13 of 13

$2.99 BB's thank you very much! That's a nice deal and they sound awesome....Thumbs Up

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