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1st time Baby back Ribs this weekend, questions. w/Pics.

post #1 of 22
Thread Starter 

After looking through about 50 threads, I would like some clarifications on prepping and cooking two racks of baby backs. I use a Smoke Hollow PS9500 4-1 setup, it has an offset stick burner. I'll be using charcoal to start the fire and Hickory and maybe apple wood also.

 

1. I'm going to try 2-2-1 method as I don't like my ribs falling off the bone, I like a little tug. Are there adjustments to this method so the meat wont fall right off the bone when you pick them up or are no adjustments needed?

 

2. Plan on using spicy mustard with some type of rub recipe that I will probably find here. I have read people rub an hour before or let sit in the fridge over night. What would be the longest I should let them get happy?

 

3. For the 1 of the 2-2-1 method. Is that just heat or am I smoking for that hour too? If so, am I going to have to finish on my gas side for the last hour? Remember I have a 4-1 setup, so the smoker actually uses my charcoal side as the smoker also.

 

4. Thanks for any input you guys can give. Maybe a good rib rub could be shared or just a link to it anyway.

 

Pics are further down in the thread!


Edited by AintRite69 - 7/29/14 at 3:08pm
post #2 of 22
Quote:
Originally Posted by AintRite69 View Post
 

After looking through about 50 threads, I would like some clarifications on prepping and cooking two racks of baby backs. I use a Smoke Hollow PS9500 4-1 setup, it has an offset stick burner. I'll be using charcoal to start the fire and Hickory and maybe apple wood also.

 

1. I'm going to try 2-2-1 method as I don't like my ribs falling off the bone, I like a little tug. Are there adjustments to this method so the meat wont fall right off the bone when you pick them up or are no adjustments needed?

The longer you keep them foiled the more likely they are to fall off the bone.  I like tug also, so I no longer foil

 

2. Plan on using spicy mustard with some type of rub recipe that I will probably find here. I have read people rub an hour before or let sit in the fridge over night. What would be the longest I should let them get happy?

I've done both and I prefer rubbing them the night before when I can, but the difference isn't enough to worry about.

 

3. For the 1 of the 2-2-1 method. Is that just heat or am I smoking for that hour too? If so, am I going to have to finish on my gas side for the last hour? Remember I have a 4-1 setup, so the smoker actually uses my charcoal side as the smoker also.

Either.  You'll likely see no benefit from adding smoke in the last hour.

 

4. Thanks for any input you guys can give. Maybe a good rib rub could be shared or just a link to it anyway.

Here is what I usually use on all my pork:

3TBS - Dark Brown Sugar

2TBS - Cajun Seasoning

1TBS - Salt

1TBS - Black Pepper

1TBS - Cayanne

1TBS - Paprika

1TBS - Cumin

1TBS - Garlic Powder

post #3 of 22

Answered your questions above.

 

The best thing about BBQ is there is no "right way".  No 2 BBQ joints do things the same way.  Experiment, take notes, try different techniques.  Foil.  Don't foil.  Smoke at 225.   Smoke at 275.   You will find your way.

 

It helps if you have a wife like mine who doesn't mind eating ribs every weekend.  :yahoo:

post #4 of 22
Thread Starter 

Thanks for the input, that answers my questions.

 

1. I'm going to try 2-2-1 method as I don't like my ribs falling off the bone, I like a little tug. Are there adjustments to this method so the meat wont fall right off the bone when you pick them up or are no adjustments needed?

The longer you keep them foiled the more likely they are to fall off the bone.  I like tug also, so I no longer foil

How long do you have them in the smoke?

 

My wife is the same way. She likes anything off the grill.

post #5 of 22
Quote:
Originally Posted by AintRite69 View Post
 

Thanks for the input, that answers my questions.

 

1. I'm going to try 2-2-1 method as I don't like my ribs falling off the bone, I like a little tug. Are there adjustments to this method so the meat wont fall right off the bone when you pick them up or are no adjustments needed?

The longer you keep them foiled the more likely they are to fall off the bone.  I like tug also, so I no longer foil

How long do you have them in the smoke?

 

My wife is the same way. She likes anything off the grill.

With the 2-2-1 method the first 2 hours is smoke....the next 2 is in the foil and the final hour is unfoiled but like was said above that last hour will be used to help re-establish a less soggy mouth feel and may not make much difference on the smoke flavor. 

 

I do not foil my ribs as I like a tug (but still tender).  Also no foiling makes a nice barky mouth feel.  I also don't sauce the ribs but serve Sweet Baby Rays on the side to allow personal choice. 

 

Scott

post #6 of 22

If you do wrap and are going with the 2-2-1 method.  Check the wrapped ribs about 1.5 hours in.  Open one of the foiled ribs and give a bone a little pull.  If the bone feels like it can pull out easily, they are done with the wrapping.  Unwrap them and put them back in the cook for an hour or a little less and they will tighten back up.  Be careful when handling them because they could easily fall apart.  You can glaze with sauce the last 20-30 minutes before pulling them off.

post #7 of 22

If you are patient, you can get the same tenderness and tug without wrapping.  I do my ribs at about 260-270 and don't even look at them for the first 4 hours.  Door closed.  No spritzing, no mopping, nothing.  At about 4 hours I take a peek and look for pull back and flexibility with the tongs.  Then I will when they are starting to show signs of passing the bend test I give them a thin mop of sauce (If I'm using one).  30 mins or so later I check them again.  If the pass the bend test and a toothpick test, they're done.  Tender, moist and just the right bite tug to come off the bone without falling off into a mushy mess.

post #8 of 22
Quote:
Originally Posted by Yotzee View Post
 

If you are patient, you can get the same tenderness and tug without wrapping.  I do my ribs at about 260-270 and don't even look at them for the first 4 hours.  Door closed.  No spritzing, no mopping, nothing.  At about 4 hours I take a peek and look for pull back and flexibility with the tongs.  Then I will when they are starting to show signs of passing the bend test I give them a thin mop of sauce (If I'm using one).  30 mins or so later I check them again.  If the pass the bend test and a toothpick test, they're done.  Tender, moist and just the right bite tug to come off the bone without falling off into a mushy mess.


X2 

post #9 of 22
Thread Starter 

I think I will try your method Yotzee and see how it works for me.

 

Thanks for the all the information guys. I will definitely post pics when I get started and get done. I can't wait.


Edited by AintRite69 - 7/26/14 at 8:24pm
post #10 of 22
Thread Starter 

I added yellow mustard first then  I used Yotzee's rub recipe that he posted and wrapped them in foil and put them in fridge. going to go get some Hickory and Apple wood in the morning and light it up at about 1pm tomorrow. I will take pictures of the results and post, when they are done.

 

post #11 of 22
Waiting patiently!
post #12 of 22
Thread Starter 

Oh it's going to be a good minute...about 5 hours, the fire is started and I will be putting them on in about 10 minutes. Im going to be using PGSmokers BSDE sauce to finish these off. I wanted this whole process to be homemade today. Im loving this site so far. So much information.

post #13 of 22
Thread Starter 
well here they are





these are the some of the best ribs i have ever eaten. they were cooked perfectly, how i like them anyway. take a bite and all the meat stays on the bone besides what was bitten. thanks for all of the advice eveyone.
post #14 of 22

Great looking ribs!  Juicy looking and nice smoke ring!  Glad they worked out for ya!

post #15 of 22

Very nice! Well done!

post #16 of 22
Thread Starter 

Thanks guys, I'm starting to get addicted to this smoking thing!

post #17 of 22

How did you like the flavor profile of my pork rub?

post #18 of 22
Thread Starter 

I liked it alot. Just the right amount of heat and sweet. My younger kids thought it was a little to spicy, but not overbearing. I will make a separate batch for them without the Cayanne pepper next time. I will always do at least two racks as I have a whole army to feed, five kids.LOL My wife didn't eat last night because she didn't feel good so i haven't gotten any feed back from her yet. Normally she is right in between me and the kids spicy wise.

post #19 of 22

Glad to hear it!  I do the same with making racks with different spice level factors.

 

I usually make a sauce of 1 cup Heinz ketchup, 1 cup apple cider vinegar, 3 TBS of the rub, about 1/4 cup of molasses (I just eyeball a pour from the jar), about a tablespoon French's mustard and some red pepper flake.  I whisk it all together usually the night before.   Then I slather a coat on the ribs about 20 mins before they finish or I leave the ribs dry with sauce on the side.  I'm a fan of Memphis style BBQ.

post #20 of 22
Thread Starter 

I like mine with sauce, well for that matter my whole likes it that way. thanks for the sauce recipe also.

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