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Baby Back Ribs - Help Please

post #1 of 30
Thread Starter 
Hey again guys. It's Mr New Guy here. Making my first attempt at baby back ribs. I picked up a 3 pack from Costco (are those good?) which are Smithfield brand (with the Kirkland label) on it. I have used the rub recipe I purchased from Jeff. My preference would be to smoke this with a fruit wood, but unfortunately all I have access to is Hickory and Mesquite. What would you use for wood?

Also, what temp should I keep the chamber and the meat? I'm guessing I can figure out the meat just from touching/moving. I have no clue about the chamber. Do you all wrap it at any point in time?

I'd love some input and suggestions. Thank you all.

post #2 of 30
Thread Starter 
Oh, I forgot to ask. Does anyone have experience with the Costco baby back ribs? Is there a membrane on them? It kind of looks like there is, but it's so thin and fragile, there's no way you can pull it off. Am I wrong?
post #3 of 30
I've used Costco ribs before and they were fine. In your picture, the membrane is already taken off.

I do my ribs at 250. You can do the 3-2-1 method but for BB ribs I'd go 2-1-1. As far as your choice of wood. Id go with Hickory if I was smoking them.
post #4 of 30
Ribs are pretty much ribs, no matter where you get them. Cook them anywhere from 230 to 250, whatever your unit will do. Search the "2-2-1" method for baby backs on this site.

post #5 of 30
I use the Smithfield ribs from Costco all the time. The membrane is already pulled and they have a good portion of the loin left on. I cook them naked with Jeff's rub at 250-275*. They usually have a good bend at 3-31/2 hours. When I like the bend, I sauce/glaze them with Jeff's sauce at 15 minutes and 39 minutes. Pull them off and let them sit for 30 minutes. Great ribs.

Good luck with them, Joe
post #6 of 30
I agree with hickory, mesquite is very strong and I think would overpower the ribs. I do 2-2-1+ for BBs. After the last hour I check for doneness with a toothpick. It should go in with little to no resistance. That gets me pull off the bone, which is how I like them, but you may like a little bite to them. It's all about what you like.
Keep a logbook with smoke temp, time, wood, rub, sauce, etc., and log your results and what you would do differently next time. Makes it easier to learn from your mistakes or to replicate a good result. Good luck, David.
post #7 of 30

Just to give another option. With 2-2-1 you smoke 2 hours, then foil with some Foiling Juice and cook 2 hours then the last hour back naked and smoke until done. That could be until a probe slips in with ease or until they are falling off the bone. Add sauce if you wish or glaze with reduced Foiling Juice...JJ


Foiling Juice


For each Rack of Ribs Combine:


1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses


Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.


Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.


post #8 of 30
from my understanding.. Jeff's rub has brown sugar in it.... with that said.. I would only cook at 225` as to not burn the sugar ...
post #9 of 30
Originally Posted by JckDanls 07 View Post

from my understanding.. Jeff's rub has brown sugar in it.... with that said.. I would only cook at 225` as to not burn the sugar ...

Brown sugar caramelizes around 340°F. So temps below 320°F is no problem. With Ribs, I switch off between 225 with foiling and a straight smoke at 275 for 4 hours. No issues with me rub above burning...JJ

post #10 of 30

I'm similar to Joe Black's post only I keep it closer to 240 to 250 pit temp. I don't even consider time frames any more like 3-2-1 or 2-2-1. Bend test is what I have found works the best.

After you have done enough of them you can almost tell by looking when they are getting close and gthen start bend testing them.

I never foil on the smoker either. Once I like the bend I put them in a pan and tent with foil for 15 20 minutes before serving.


I do what has become known as my half and half racks now. I glaze half the rack with Swine Apple glaze and leave the other half naked. People love the way the whole rack looks served up that way.

post #11 of 30

Well it sounds like you have plenty of advice!


Let us know how they turn out!



post #12 of 30
Thread Starter 
Hey guys. You are all so awesome. Thank you SO much for your assistance! The bb ribs are coming along nicely. Going on hour 3 in the smoker. I'm doing the 2-2-1 that many of your recommended, and I just foiled them. Got some of Dutch's beans that just went in to the smoker, and doing fresh sweet Italian sausages. I'll put the sausages on for the last 1.5 - 2 hours.

The picture is after they had been in for 2 hours and just about to be foiled.

post #13 of 30

Man !!  Looking good,  Great advice from above   Can't wait to see them finished up



post #14 of 30
I don't like to foil baby backs

Remove membrane, rub and smoke upto 4-5 hrs when you pick themup with tongs about a third of the way down and they bend close to 90 degrees eat them.

Simple and yummy.

If you like them wet start saucing about 45 mins before you take me out.
post #15 of 30
Thread Starter 
Thanks again for everyone's help. Chef Jimmy, that foiling juice was great. I reduced it down before dinner like you suggested, and it was absolutely incredible. I glazed a couple of the racks before serving. Those were by far the favorites. Good call on that one.

Here's the final outcome.

post #16 of 30
Looks like a great meal!
post #17 of 30

Glad your family enjoyed the ribs and FJ...JJ :points:

post #18 of 30
Looks good, myagent! Some fun, huh 🙂
I like that interesting salad or whatever with the eggs. Looks tasty!
post #19 of 30
Thread Starter 
That's a potato salad. My wife makes the best in the world. sausage.gif
post #20 of 30
Thread Starter 
Hey guys. It's been awhile. I've been so wrapped up with work I haven't smoked in months. I'm doing a bunch this weekend for about 50 ppl. I'm doing 6 racks of ribs and I'm curious which wood you'd recommend. I used mesquite last time, but now I have more choices of woods and wondering of there's a better choice? Thank you.
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