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Babyback Spareribs for Sunday

post #1 of 13
Thread Starter 
Ok, since today's cook was good, not great, decided to follow it up with a Sunday cook of babyback spare ribs, cause they're so easy to do! So here's the pictures of the prep and i'll update with pictures as they cook.

One thing I wanted to ask, I have them on a broiler pan in the fridge overnight, is do you think it would hurt or help if I just took the whole pan out and put it directly into the UDS ribs and all? I obviously see a benefit to doing this, no fat dripping down onto the fire to cause a spike in temps, but will it affect the "smokiness" at all? Anyone?

Easier to link you to the album since the pictures are large, i'll update as I get more pictures posted.

post #2 of 13
Just post the img code and you get this.

post #3 of 13
You shouldn't get a splike in temps from fat dripping on the fire as long as your temps are under control and you don't leave the lid off for too long a period at a time. I've done 2 butts and 3 racks of babybacks (mine has two racks) all at the same time and didn't have any flare ups.

I don't think it would affect smokiness but I don't think there is any real benefit either.

post #4 of 13
Nice looking ribs. You can also re-size your pics in Photobucket.
post #5 of 13
Nice so far good looking ribs. As far as using a broiler pan I would I always put my meat right on the grates. You should get a temp spike with the fat dripping. Just hold a constant temp over all and you'll be just fine. PDT_Armataz_01_34.gif
post #6 of 13
If you have a spare rack underneath you could put a drip pan. I think you shouldn't need one. Are you using the 3-2-1 method? Or a variation of this method?
post #7 of 13
Thread Starter 
Since these are babyback ribs, i'll most likely be doing a slight variation, perhaps a 2-1-1 and i'm still debating if i'm even going to foil. Just waiting for the smoker to come up to temp so I can start.
post #8 of 13

Not in a UDS with the lid on and the temp under control. Won't flame unless you give it too much air.

The ONLY time I have ever had that happen is when I was doing chicken quarters. Lifted the lid to check and small flames appeared in the charcoal basket. Put the lid back on and watched it through the vent holes. Thirty seconds later, flames were out. Not enough oxygen to support the flame.

Never had a flame up cooking pork -- or even brisket for that matter -- and thats a LOT of fat dripping in the charcoal.

One reason to use a drip pan is if you don't like the flavor that the vaporizing fat imparts to the meat. I personally like it but some don't.

post #9 of 13
Thread Starter 
Ok, so not so successful on the whole experiment. After about 3.5 hours of constant temperature fluctuations, I removed the broiler pan and moved the ribs directly to the grate and saw the temp finally rise above 200 and stabilize at 230 for the next hour. The ribs at this point had a great bend and when i finally temp'd them, i couldn't determine if the temp i was getting was from the ribs or from the smoker itself. Stupid me temp'd the meat vertically instead of trying horizontally between the bone.

Needless to say, the ribs came off and I sauced them beautifully. As far as taste goes, they rocked! As far as off the bone.........no such luck, they were tougher than nails and i found what I think was most likely membrane even though I distinctly remember pulling off two separate membranes last night during the prep.

Anyways, here's the pictures:

post #10 of 13
Were those one of those "Hormel" or like brands?
From looking at the pictures I'd say they didn't hit temperature to make them fall off the bone. Although they will be done, they look done on the minimal side as in cooked safe enough to eat.
post #11 of 13
I have never had ribs fall off the bone either, I hope to learn one day too. Yours sure look good though!
post #12 of 13
To me there are two kinds of "fall off the bone". The right one, which is when you smoke/bbq it and it does hit the temperature which causes it to release from the bone, but still maintain a bit of "gnaw on the bone" adhesiveness.
Then there is the wrong kind that is one of the reasons I won't eat ribs in most restaurants. They boil them first. I can't think of anything more wrong to do to a slab of ribs than drop it in a pot of boiling water.
post #13 of 13
My guess would be if you were fighting temps and then only got to 230° with total cook time of about 4.5 hours, they just weren't cooked long enough. Ribs are one of those things where you don't really go by temp but by look and feel. They may be technically done at 165° or so but they probably won't be tender. Although, if they passed the bend test as you describe, one would think they were done. Did the meat start to pull away from the bone in the bend test?

Sometimes you just get a bad rack.

I agree with danbury -- ribs that really fall off the bone are overcooked in my opinion. I want them tender but with a slight tug required to get them cleanly off the bone.

But there's always next time. I've said that a lot along the way.biggrin.gif Although I am pretty happy with my ribs as of late.

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