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Baby Backs time and temp questions

post #1 of 6
Thread Starter 
I have an electric digital smoker that I LOVE.

It can handle 5 briskets so it's pretty big.

this past weekend I smoked some baby back ribs and they were ok but they werent great. almost dry if you can believe it.

I need some help with time and temp for baby backs. evidently im clueless.

give me a brisket and I can work wonders but these ribs have me baffeled.
post #2 of 6
I like to do my BBs at 250 using a 2-1-1
Many folks will do a 2-2-1 but for my tastes that is a bit long but either will produce some great ribs.
Good luck!
post #3 of 6


Welcome Ferd. Do a search on here for the 2-2-1 method. You basically smoke your ribs for 2 hours unwrapped, wrap in foil and smoke for 2 hours, then let them go the last hour unwrapped to tighten them up and develop some crust. Everybody has there little tweaks to this method, but it's pretty fool proof. Your ribs will be anything but dry. Just do a search and you will find plenty of step by step instructions with temps and everything. Give it a try and don't forget the picsbiggrin.gif
post #4 of 6
2-2-1 will take care of your problems.
post #5 of 6
I agree with the above, 221. After you do it that way you can tweek it a bit
post #6 of 6
I wouls also suggest that you use the 2-2-1 method for your first smoke and see how you like them. I personally like alittle more tug or pull how ever you want to call it. I want to have pull the meat off the bone not have the meat fall off the bone. So I use a 2-1-45 min. method for mine with sauce added about 30mins before they were done.
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