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Smoker Temp for Baby Backs

post #1 of 9
Thread Starter 

So I'm planning on doing my second smoke with my MES30 this Sunday. Like the first time, it will be baby back ribs again. The original plan was a butt, but the ribs were on sale & butts were not. I'm doing two racks. Last time, I did a shortened version of the 3-2-1. This time, I'm not planning on foiling anything. I want to see what the difference will be with the bark & such. Last time, I smoked at 225 with hickory chips. Since then, I spoke with a guy who runs a great, local BBQ joint. His advice was go to 270 for 4 hours, try my cherry wood chips I recently got & foil nothing. Is 270 too much? I'm not running a restaurant, so I'm not under pressure to get a large quantity done in a short time.

 

Anyone here tried this method or have an opinion?

 

Thanks in advance, guys.

post #2 of 9

Not offering any suggestions...this is one of the great things about our hobby...you get to eat your practice!  You need to find what works best for your smoker, for you and the folks you are cooking for as far as taste and tenderness.  A good spritz or mop every 30 to 45 minutes if you are going unwrapped would be idea.  As far as temp and time, the hotter you cook, the faster they will finish.  Once you can reach in with some tongs about halfway and lift up, if they start to tear, you got em done, if not, give them a little more time.  You can also use the probe test or toothpick test, once the toothpick slides in easily with little to no resistance between the bones, they are done.  Set a sauce if you like, then let them rest for 10 to 15 minutes and enjoy!

post #3 of 9

'fast & furious' ala Myron Mixon is gaining some traction among smokers. I'm still a low & slow sort and 250 is my target temp. I run electric as well so they are temp swings with an analog setup so I'm assuming I hit 270 at times in the swings. I'm also a no foil, no spritz, no injection type so I thinking you will like the no foil method unless you prefer really soft 'fall off the bone' ribs which many are. I prefer a slight tug to mine and not get the whole hot meaty mess across my chin. GF is not a big fan of ribs so I don't make as often as I would like....which would probably be once a week...LOL. What's not to like???? True BB's are normally done at 2-2-1 as a guideline but all racks are different. I do like a little of my sauce mopped on for the last 30 minutes or so to kinda glaze up buit pretty much leave them be with just a dry rub and sauce served on the side......I do like cherry wood, gives a great color, and of course, apple is always a fav choice for me......Willie

post #4 of 9
Thread Starter 

Thanks for the quick replies fellas.

 

I've been thinking of setting it at 250 this time (25 hotter than last) & doin'em no-wrap style. I figure on trying the bend test after 3-4 hours or so & then giving them the sauce for an hour or so (I'm making two different kinds this time).

 

I was also planning on sprayin'em with some apple juice this time. When should I start ya think? Right off the bat?

 

Last time when I wrapped'em, I stopped burning my chips after 3 hours, when they went to the foil. How long ya'll think I need to burn'em with no wrap?

 

I know.....I ask a lot of questions, but I really like good food!

 

Thanks again.


Edited by Tumbleweed1 - 4/22/15 at 12:08pm
post #5 of 9

I do smoke the whole time. Just make sure it is thin blue smoke. Also remember that every time you open the door you are prolonging the cook. I don't spritz, mop or sauce ribs myself but that is totally up to you. I do the toothpick method like someone mentioned above. The toothpick does not lie. Oh yeah, apple and cherry makes for some awesome pork.

post #6 of 9
Quote:
Originally Posted by Tumbleweed1 View Post
 

Thanks for the quick replies fellas.

 

I've been thinking of setting it at 250 this time (25 hotter than last) & doin'em no-wrap style. I figure on giving them the bend test after 3-4 hours or so & then giving them the sauce for an hour or so (I'm making two different kinds this time).

 

I was also planning on sprayin'em with some apple juice this time. When should I start & how often, ya think?

 

Last time when I wrapped'em, I stopped burning my chips after 3 hours, when they went to the foil. How long ya'll think I need to burn'em with no wrap?

 

I know.....I ask a lot of questions, but I really like good food!

 

Thanks again.

Tumbleweed,

The answer to all those questions is whatever you want to try ........ Nothing you mention will hurt your cook, just keep track of what you are doing so you can adjust it next time if you want.  For instance, spray with apple juice ........ try it every half hour if you want, next time try it every hour.  I went through that, now I don't spray at all, couldn't really tell any difference in the end.  As far as no wrap ..... sometimes I wrap, sometimes not, depends on my mood. I don't like mushy ribs so when I do wrap I usually check them at about 45 minutes after wrap and then every half hour after to be sure I don't overcook.  After that I add a thin glaze and just put them back unwrapped until the glaze has set nicely.  Also, never too many questions, we all started somewhere and we are all on the quest for "better" food.  

post #7 of 9

These were the last ribs I did. Were perfect.

 

http://www.smokingmeatforums.com/t/181284/first-attempt-at-baby-backs

post #8 of 9

I'll add another example for ya to gander at .......... :drool

 

Baby Backs slathered in a Molasses/Dijon Mustard mix (about 1/2c molasses, 1 Tbsp Dijon)
Cover them thoroughly with Mad Hunky General Purpose Rub (www.madhunkymeats.com)
Sprinkle with Brown Sugar
Cooked at 225 until they met the crack test
Foiled with Honey, Brown Sugar and Tiger Sauce for about an hour at 250
Unwrapped, then glazed with a Honey Balsamic BBQ Glaze and back in the heat (250) for about 20-30 minutes, long enough to set the glaze

Honey Balsamic Glaze
•   1 cup balsamic vinegar
•   3/4 cup ketchup
•   1/3 cup brown sugar
•   1/4 cup honey
•   1 Tablespoon Worcestershire sauce  
•   1 Tablespoon Dijon mustard
•   1/4 teaspoon garlic powder
•   salt and pepper
Combine all ingredients in a saucepan and heat until boiling, stirring constantly.
Reduce heat to a simmer and let simmer, stirring occasionally, for about 30 minutes.
It will not be thick like a commercial sauce, more of a "paint on" glaze

 

2015-01-12_Ribs.jpg

post #9 of 9
Quote:
Originally Posted by bruno994 View Post

Not offering any suggestions...this is one of the great things about our hobby...you get to eat your practice!  You need to find what works best for your smoker, for you and the folks you are cooking for as far as taste and tenderness.  A good spritz or mop every 30 to 45 minutes if you are going unwrapped would be idea.  As far as temp and time, the hotter you cook, the faster they will finish.  Once you can reach in with some tongs about halfway and lift up, if they start to tear, you got em done, if not, give them a little more time.  You can also use the probe test or toothpick test, once the toothpick slides in easily with little to no resistance between the bones, they are done.  Set a sauce if you like, then let them rest for 10 to 15 minutes and enjoy!

This response is perfect and simple...I agree with every word. I don't spritz or mop, but that's all about your preferences.

It's not so much about temps as it is about time with BB's...the "bend test" tells you when you've reached porkfection...

OK, better smoke me some this weekend.
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