Baby back keep drying out ?

[cjmac]

Morning iv tried to smoke baby backs on my pellet smoker for good while now. Always end up with a little bit of hard bark and lot drier than I expect ! Iv tried the 321 , 211 at 225 and 250 deg. Could it be the rub im using making it like that ?
Did some yesterday, and thay where little better than other times

Yesterday I tried 2 hours at 300deg spritzing every 30 mins .

Then 1 hour in wrap with brown sugar, honey , butter and little apple juice .

Then 30 mins unwrapped last few mins paint with bbq sauce. Could it be the bbq sauce makimg a hard bark cause its getting hot and glazing over ?
Maby just unwrap check temp ? If there soft and about 190-200 just take them out and sauce them let them sit for bit ?

Here is the rub I use

 

[sandyut]

I would uncomplicate the process. I do baby backs on my pellet smoker all the time. 250 start to finish, IT about 195 depending on how tender you want. I dont mess around with spritz, wraps, etc. rub, smoke, eat with sauce. Done them this way more times than I can count and always very good.

Have you verified the cook temp vs set temp?

 

[cjmac]

I would uncomplicate the process. I do baby backs on my pellet smoker all the time. 250 start to finish, IT about 195 depending on how tender you want. I dont mess around with spritz, wraps, etc. rub, smoke, eat with sauce. Done them this way more times than I can count and always very good.

Have you verified the cook temp vs set temp?

Yes had a temp probe in there its right on

 

[Compulsive Smoker]

My personal opinion is that your smoking them a little too hot…I smoke mine for 4 hours at 170 to 180* then wrap with butter and brown sugar and apple juice and into the oven at 250* until they hit 200* IT then on the Weber kettle for a quick sear and saucing…

I’ve had good results, but I’ve been wanting to try @sandyut ’s method, just haven’t got around to it…

 

[cjmac]

My personal opinion is that your smoking them a little too hot…I smoke mine for 4 hours at 170 to 180* then wrap with butter and brown sugar and apple juice and into the oven at 250* until they hit 200* IT then on the Weber kettle for a quick sear and saucing…

I’ve had good results, but I’ve been wanting to try @sandyut ’s method, just haven’t got around to it…

Im luck to have the time i got to even try what im doing now lol..
Tried low and slow before , but thay where way to soft for me

 

[912smoker]

Most BB I've seen in the store lately need the extra loin on top removed to prevent drying out. This could be the problem.

I do spares all the time at 275- 300° for about 1.5. then wrap to 200 IT or so.
IF I have time let them rest for an hr, then place back on the grill to glaze for 15 minutes or so.


Keith

 

[cjmac]

Most BB I've seen in the store lately need the extra loin on top removed to prevent drying out. This could be the problem.

I do spares all the time at 275- 300° for about 1.5. then wrap to 200 IT or so.
IF I have time let them rest for an hr, then place back on the grill to glaze for 15 minutes or so.


Keith

What do you mean extra loin removed? Sorry, im new with baby back ribs ...
Mom loves spare but I suck at doing both
Do you think the rub im using has anything to do with it ?need to be able to do baby backs ans spare ribs in bout 3 hours . Family loves cookouts but thay are older now and cant take all day events anymore. But want to help and be patr of things.
So a 3 hour rib would be great ! BUT seems very hard to do

 

[BrianGSDTexoma]

I have gave up on baby backs. Always tough for me. I just did some with the vortex couple weeks ago. Tough. Even tried throwing those in the pressure cooker to try to make editable. I am done with them. I only do St Louis from now on.

 

[cjmac]

I have gave up on baby backs. Always tough for me. I just did some with the vortex couple weeks ago. Tough. Even tried throwing those in the pressure cooker to try to make editable. I am done with them. I only do St Louis from now on.

Yeah I understand how you feel I just don't understand how the restaurants get them tender and juicy...
How are you doing your St Louis ribs do you wrap them I've only cooked two or three of them in the past and they were tough as hell

 

[sandyut]

Do you think the rub im using has anything to do with it

I seriously doubt its a rub issue.

How long did they cook at 300?

Running mine at 250 its almost always 6 hours give or take a little. They are consistently very good and well liked by all who eat them.

 

[cjmac]

I seriously doubt its a rub issue.

How long did they cook at 300?

Running mine at 250 its almost always 6 hours give or take a little. They are consistently very good and well liked by all who eat them.

Tried the 3-2-1 method so 6 total .2 hour unwrapped.. sometimes I just don't have 6 hours though that's the problem I know that maybe what they need but

 

[cjmac]

I seriously doubt its a rub issue.

How long did they cook at 300?

Running mine at 250 its almost always 6 hours give or take a little. They are consistently very good and well liked by all who eat them.

When I did the 321 method that was at $225°

 

[sandyut]

When I did the 321 method that was at $225°

225 is a myth. I know its written in many books, recipes etc. But I rarely cook anything 225.

I have tried several methods including 321, its just a lot of fussing around IMO. I dont wrap or spritz anything. I have found that the simplest methods and recipes are consistently very good. Too many steps and or ingredients = bad outcome.

 

[BrianGSDTexoma]

Yeah I understand how you feel I just don't understand how the restaurants get them tender and juicy...
How are you doing your St Louis ribs do you wrap them I've only cooked two or three of them in the past and they were tough as hell

I use to wrap but finally got no wrap working for me after following Hey Girl method. Give her video a watch. Run 250 - 275. I keep a contain of apple vinegar in the smoke so stays hot and first hour baste the ribs than every 45 minutes. They been getting done from 4 to 4 1/2 hours.

 

[Up_In_Smoke]

225 is a myth. I know its written in many books, recipes etc. But I rarely cook anything 225.

I have tried several methods including 321, its just a lot of fussing around IMO. I dont wrap or spritz anything. I have found that the simplest methods and recipes are consistently very good. Too many steps and or ingredients = bad outcome.

Geez dude...

1 - Throw them on the grill.
2 - Wrap.
3 - Unwrap.

Even a DA like me can pull this off.

 

[cjmac]

Geez dude...

1 - Throw them on the grill.
2 - Wrap.
3 - Unwrap.

Even a DA like me can pull this off.

I thought its simple myself also. But apparently im doing something wrong lol
I did 2 , 1 , 1/2 still kinda dry ..
Maby thay are done faster than thought ?

 

[JLinza]

I don't think your rub is the issue.
I do BB all the time, I think difference of 3-2-1 to 2-2-1 can be huge. I usually cook around 250... but if i was to run 6 hrs at 225 my ribs would be over cooked for sure. Try tempting at 5 hours and see where your at. Heck even cut one of the ends off and see how it looks. That will give you a better starting point to get where you want to be.