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Could use a little help

post #1 of 12
Thread Starter 
Im going to try smoking baby back ribs for the fist time this weekend. Just wondering, I've read about the 3-2-1 method but would like to just leave them in without having to take them out. Just looking for a little input on this.
post #2 of 12

Just rub and cook.  No foil needed.   I cook at 275 until probe tender with a toothpick.

post #3 of 12

i usually put rub on the night before and smoke them at 220 for about 6 hours with smoke the whole time"no foil",smokers are different so you'll have to watch them when you get close to end so you don't over do them.you'll have to do them a couple times to see what method works best for you. good luck

post #4 of 12
Chase, The 3-2-1 method is for spare ribs. The foiling folks use 2-2-1 for baby backs. I don't foil as I think the ribs turn out too mushy. I cook at 250* to 275* and I have baby backs done in 3-4 hours depending on the weather. I put a little sauce on them for the last 30 minutes. I use a fairly sweet rub and sauce, but have also used Jeff's recipes and folks seem to like them very well.

If you have a Costco nearby, they carry a loin back rib by Swifts. They are actually baby backs with some of the loin meat left on. very meaty and a great value. they are 3 to a cryovac and the membrane is already removed. Give them a try.

Good luck and keep on smoking, Joe
post #5 of 12
Thread Starter 
Thanks a lot for the input guys. I'm going to take your advice on cooking them joe. Are they usually fall off the bone or do they have a little chew to them?
post #6 of 12
With foil, they are usually FOTB, but the way I do them there is usually a little tug. My folks seem to like that better. If they FOTB, you may as well cook a butt and have pulled pork. That's my $0.02 and I'm sticking to it, Joe
post #7 of 12
Thread Starter 
Thanks joe! I'll take that into consideration. I'll make sure to post a pic!
post #8 of 12
Quote:
Originally Posted by c farmer View Post

Just rub and cook.  No foil needed.   I cook at 275 until probe tender with a toothpick.
Me too!
post #9 of 12
Quote:
Originally Posted by appwsmsmkr1 View Post

Quote:
Originally Posted by c farmer View Post

Just rub and cook.  No foil needed.   I cook at 275 until probe tender with a toothpick.
Me too!

yeahthat.gif

Then the next round... If ya choose, try foiled & see what you and your fam prefers !
post #10 of 12

I started out foiling & now have done two smokes unfoiled & believe I like that better.

The only way they'll be dry is if you overcook them.

Go for it.

 

TW

post #11 of 12

You can have it either way if you don't foil.....a little less time for some tug or a little longer for fall off the bone....On the other hand you can have similar results using foil. But for me it's so much easier to just put the ribs on and forget about them for 5 or 6 hours because I like to be a lazy smoker....well maybe not lazy....I'm usually cutting the grass or working in the garden while the smoker is going so leaving them be frees up a lot of time for other chores. 

post #12 of 12

I like to marinade in Apple Juice or Zesty Italian overnight , Cover in rub then give them a 3hr smoke. put Honey and BBQ sauce on them then wrap and slow cook for 4hr's. They are not fall off the bone but very tender with a good bite .

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