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A little more baby back rib advice

whistlepig

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For years I did 2-2-1 foiling in apple juice. Not bad. Far better than any restaurant. But the ribs were always a little too mushy ( I.E. a little to much fall off the bone) for me, Then recently I tried 5 hours without foiling. A lot better. But still a bit on the tough side. Need to meet in the middle if only I could get the recipe for unwrapped baby backs please.
 

bdawg

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If I only have foil, I'll unwrap them at the end and finish them unwrapped.
That tends to bark them up nice.
 

chef jimmyj

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You want Tender, Naked Ribs? Smoke until they pass the 90° Bend Test and Probe Test...About 6 hours,+/-.
5 hours was not enough as you found out...JJ
 

SmokingUPnorth

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I’ve used the 2~2~1 for a couple years but i do more like 2.5 unwrapped and 1.5 Wrapped then 1 hour unwrapped With sauce. Another question Are you sure your smoker is at 225?
 

Dantij

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I am also closer to the 2.5, 1.5, 1 at 250°. This gives me great results that my crowd likes.
 

lovelife

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At the restaurant we smoke them naked for 4-6 hours. Use the bend test.
 

smokeymose

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I gave up on "3-2-1" and "2-2-1" a long time ago, since I don't have a smoker or grill that will keep 225. Whether in the stick burner or the Weber I cook them open for a couple of hours, foil for about an hour, un-foil and sauce for the remainder.
I like the "bend test", and we actually like them FOTB.
 

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