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help on baby back

post #1 of 8
Thread Starter 
Hey all,
quick question on Baby backs. I'm smoking on a MES. I have a 2 lb rack. and am trying the 2-2-1 method. Ribs are at 160 after the first two hrs. Am on the second two hours wrapped in foil, and temps are still going up. I was at 225 degrees the first two hours, and I bumped it down to 200 degrees.

What should I do? pull it,,leave it....
post #2 of 8
I seldom if ever check the temp of my baby backs when they are cooking. The 2-2-1 (I use 2-1.5-1) method has been virtually fool proof as long as I keep the smoker between 200-225. I think you are going to be just fine. icon_smile.gif
post #3 of 8
Thread Starter 
ok, thanks.
I think I might be getting a false reading on the wireless thermometer.
Only a small portion of the temp probe is in the meat. I think it's telling me the inside temp of the smoker.

thanks for the fast reply and encouragement.
post #4 of 8
Like Dave said, 2-2-1 is almost foolproof. When you open the foil, you should see the meat pulled back from the ends of the bones. You can stick a toothpick in between the bones & if should slide in without much resistance
post #5 of 8
BBR's are one thing I go by time rather than temp. I did 2.5-1.5-1 this past sunday and they were great

I do check temp at end, however the pullback should say it all
post #6 of 8
Now baby back and regular spare ribs are one of the only things that we smoke by time and not temp. Now if I were you I wouldn't turn the temp down at all. I would keep the temp at 225-230 and hen foil it with some spirtzing liquid for about 2 or 1 1/2 it also up to you.
post #7 of 8
I agree......ribs are about the only time I do not monitor the temperature of the meat but just keep an eye on the smoker temps.
post #8 of 8
Thread Starter 
thank you for all your responses.
The Ribs turned out great, especially for a first timer.
I'm going at another rack today.
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