Baby Backs Today w. Q-View

mikeinbk

Newbie

Original poster

Jul 10, 2014

9

10

Brooklyn, NY

• Jul 12, 2014

• #1

Smoking 3 racks of baby back ribs today for a party my fiancee and I are throwing for our bridal party.  

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• mikeinbk
• Jul 12, 2014

Just put them in the smoker.  Using cherry and a little hickory mixed in.  I'm going to use the tried-and-true 2-2-1 method today.  Today's not a day for experimentation!

I'm probably going to go sauce-less, and serve sauces on the side so people can use what they like.

See you in about 2 hours!

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jul 12, 2014

• #2

Maybe the camera angle is deceiving but those look pretty dang meaty. You might want to adjust a little on the first step. Just a thought. I occasionaly get extra thick ones and find 2.5 or 3 hours on the first step to be the ticket. Happy smoking! Timber  

 

mikeinbk

Newbie

Original poster

Thread starter

Jul 10, 2014

9

10

Brooklyn, NY

• Jul 12, 2014

• #3

A couple of them are pretty meaty. The rest are average, I suppose. I'm

This is what they looked like during the foiling process. So far, so good!

Right now, they're doing their thing in the foil with some apple juice. Going to pull them out in about half an hour and back in with some cherrywood.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jul 12, 2014

• #4

Looks great from here.

 

mikeinbk

Newbie

Original poster

Thread starter

Jul 10, 2014

9

10

Brooklyn, NY

• Jul 12, 2014

• #5

They're resting right now. Here's what they look like.

They're fall off the bone. Really tasty, but I've got to work on the timing to get them out of the smoker a little earlier. Gotta keep smoking and eating... For science.

 

talan64

Meat Mopper

May 5, 2011

278

19

Pflugerville, Tx

• Jul 12, 2014

• #6

MikeInBk said:

They're fall off the bone. Really tasty, but I've got to work on the timing to get them out of the smoker a little earlier. Gotta keep smoking and eating... For science.

Click to expand...

They look great, and I love you're reasoning behind smoking and eating more......

 

mikeinbk

Newbie

Original poster

Thread starter

Jul 10, 2014

9

10

Brooklyn, NY

• Jul 12, 2014

• #7

Talan64 said:

 
They look great, and I love you're reasoning behind smoking and eating more......

Click to expand...

Gotta pay to play!

There are about 4 ribs left over.  The smaller ones fell right off the bone, but the thicker sections needed just a little effort to pull the meat clean off the rib.  I think the trick was to let them rest a little longer than I usually do.  The sauces were a hit, too.  The coca-cola based sauce was the clear winner.

So in the end, I had a happy bunch of people with full bellies and smiling faces.  I think we can all agree that THAT is what marks a successful smoke!

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jul 13, 2014

• #8

Yessir, I believe you are correct