Baby Back questions

[jimf]

I found Baby Backs on sale.  Havent done ribs before.  I'm reading that 3-2-1 method might be too long for Baby Backs.

Also how often to I sauce them? also how do you know when they are done?  I assume I cant stick a thermometer probe in them since they so thin

 

[scarbelly]

I would do them 2-2-1. Do a search for the 2-2-1 method for more detail

Sauce during the 1 if at all - I stopped saucing a long time ago since going to the 2-2-1 method 

 

[tgil]

  I've recently started doing baby backs myself.  I follow the 2-2-1.  I put rub on them the night before, wrap in saran wrap and put back in fridge.  I cook about 250-300, unwrapped (always bone side down), second 2 hr segment I wrap loosely in foil and pour apple juice in with them to steam.  Last hour unwarpped and add sauce then.  Bones should pull out easily.

 

[roller]

BB`s is all I do in ribs and I do them like tgil said except I do not use sauce I like mine dry with lots of pepper.Hope this helps

 

[Bearcarver]

All good info above, Jim!!!

Scarbelly does them exactly like I do, and Roller & tgil aren't much different.

I do the Pork Spares (2.5-2.5-1) more often than BBs (2-2-1), because around here the BBs are usually twice as costly as Spares.

I think BBs might be a little better, but not enough to match those price differences.

Don't forget the Qview!!

Bear

 

[jimf]

As always, Thanks Bear et all...

I also found Smokin Al's thread on his technique.  This website is awesome.

http://www.smokingmeatforums.com/forum/thread/108560/3-2-1-ribs-modified-version

On a total side note, Al says he put his on the grill for the last 45min or so, is finishing on a grill allowed in competition? (not that I'm competing, just curious)

 

[SmokinAl]

Don't forget the Q-view Jim!

 

[fpnmf]

Jim!!

 Have you done the E-Course yet???

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse  

It is quite helpful..

I always do BBRs 2-2-1...  Apple juice when it hits the foil ...

  Craig

 

[Bearcarver]

As always, Thanks Bear et all...

I also found Smokin Al's thread on his technique.  This website is awesome.

http://www.smokingmeatforums.com/forum/thread/108560/3-2-1-ribs-modified-version

On a total side note, Al says he put his on the grill for the last 45min or so, is finishing on a grill allowed in competition? (not that I'm competing, just curious)

There are at least a few guys who can answer that----Ecto for one.

Bear