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Baby Backs 3-2-1 or 2-2-1?

post #1 of 9
Thread Starter 

I am trying my first sets-o-ribs.

 

 

Also, I bought the super secret recipe for rub from our good buddy Jeff, will that work fine with this method?

post #2 of 9

baby backs are 2-2-1, I do mine 2-2.5-.5 as the family likes them fall off the bone

post #3 of 9

Personally, I do neither. Un-foiled at a steady temp between 225-250 for 5 hours gets them nice and juicy with a lil' tug.Foil at the very end, throw them in a towel-lined cooler, and allow to rest for 30-45 minutes. Open, slice, and enjoy!

post #4 of 9
Quote:
Originally Posted by sumosmoke View Post

Personally, I do neither. Un-foiled at a steady temp between 225-250 for 5 hours gets them nice and juicy with a lil' tug.Foil at the very end, throw them in a towel-lined cooler, and allow to rest for 30-45 minutes. Open, slice, and enjoy!


ditto.....
 

post #5 of 9

Double Ditto with the fine laurel lady

post #6 of 9

Baby backs would be 2-2-1 as the 3-2-1 is for spare ribs. I sometimes foil and sometimes don't

post #7 of 9

I find that the size of the racks will be a factor in how long you cook them, racks around 2lbs I cook 

2-1-1, 2.5 to 2.75 lbs 2-2-1 and the 3 lbs 2.5-2-1. I cook on a Chargriller with A side fire box, with temps in the 230-245 range. YMMV depending on what you are cooking on, the temp you are cooking at and the size of the racks.

post #8 of 9

5.5 hours

no foil

210 degrees

No flipping

No turning

No mopping or basting

..........the "Mike Mills" method.

post #9 of 9

I did a little experiment a while back and was most happy with 2-3-1 on that occasion.  I've also had mixed results with some of the same methods.  It definitely depends on the ribs.  I did some meaty, very lean ones yesterday and ended up taking 10 hrs total after having some temp issues.

 

http://www.smokingmeatforums.com/forum/thread/91822/baby-back-experiment

 

http://www.smokingmeatforums.com/forum/thread/95419/extra-meaty-baby-backs

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