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Baby back ribs

post #1 of 6
Thread Starter 
First try at baby backs. Rubbed with mustard and homemade rub. Left overnight in fridge wrapped in plastic wrap. Had to creatively get both racks in the smoker. Smoked 3 hours then probed. It was about 160 at that time. Waited one more hour till they hit 180 then wrapped in foil with a little butter and 3 tbs water. Brought IT to 200. I then finished in broiler. They came out moist and tender. I had a good looking crust at 3 hours and am questioning the choice to wrap. They were wrapped about 2 hours.

This is the shot at 3 hours when I probed. Notice the yin yang configuration to get them to fit in the brinkman.



Final shot:



Any advice/suggestions appreciated. Thank you.
post #2 of 6
You say they came out moist and tender so not sure what help your looking foe seems like you nailed it!
post #3 of 6
Those ribs really look awesome. What temp did you cook them at? I do my baby backs at 260-275*. After about 3-31/2 hour they usually have a good bend, so I leave them naked and sauce/glaze them twice at 15 and 30 minutes. I pull them and let them rest for 30 minutes and they are ready to slice and serve. Very tender and moist and have a slight tug. I never use foil and the higher temp gives the ribs a good color and good cook.

Good luck and keep up the good smokin', Joe. icon14.gif
post #4 of 6

Your ribs look fantastic!!

 

Great job!!  Thumbs Up

 

Al

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Those ribs really look awesome. What temp did you cook them at? I do my baby backs at 260-275*. After about 3-31/2 hour they usually have a good bend, so I leave them naked and sauce/glaze them twice at 15 and 30 minutes. I pull them and let them rest for 30 minutes and they are ready to slice and serve. Very tender and moist and have a slight tug. I never use foil and the higher temp gives the ribs a good color and good cook.

Good luck and keep up the good smokin', Joe. icon14.gif
post #6 of 6
Thread Starter 
@Joe Black

Hi Joe, not sure of the temp I will check with my thermometer next time. It is the brinkman gourmet, pretty old, so no temp control, and I usually pour rain water out of the bottom (gasp) each time I use it. I am getting such consistent results though that I suppose I should take better care of her and keep the rain out.

Thanks for the reply, that is exactly what I wanted to know, if I can finish these without the foil because it does soften a nice crust and I like the crust.
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