first baby backs On rack or in pan?

Discussion in 'Pork' started by pmk, Sep 26, 2008.

  1. pmk

    pmk Newbie

    I'm doing my first baby backs in the master built, and have a few questions for those with more experience. Im using Toneys cajun seasoning for the rub.

    On the 3,2,1 method the first 3 are they bear on the rack? Or in a foil tray pan (disposable type) that the top is open, then cover the tray for the next 2 hrs? My other question is on adding liquid to the pan for the middle 2 hrs, do you? Dose it help or just wash off the rub and make it soupy? And finally do you put water in the water pan of the smoker?
  2. hacksaw

    hacksaw Smoke Blower

    Howdy....Welcome and hail! I and more than a few others on this board prefer a 2-2-1 on baby backs. I usually put them on the grate for the first 2, then foil for the next 2 hours with a bit of mop inside the foil to help the ribs braise and get tender.

    By all means read the stickies! There is a treasure trove of good info and helpful folks on this site! Enjoy your ribs and don't forget to post pics of the results!
  3. dirtman775

    dirtman775 Smoking Fanatic

    Ya what he said, perfect.[​IMG]
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Diddo to the last posts. Let us know how they turn out.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Just to add to the above. The firs 2 or 3 is on open rack, send 2 in foil with some liquid,wont make soupy, and in MHO always fill water pan to keep smoker temps stable.

    Hope that helps and good luck with your MES.


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