Baby back questions.

[trundle888]

I smoked two racks of baby backs this afternoon, 2-2-1, they came out really well. I normally just have my ribs dry with nothing but the initial rub but wanted to try something different today.
I made my own BBQ and basted one of the two racks. The basted rack were very nice but sauce didn't really develop a glaze or anything like that. They almost seemed like sauce had been put on once they were off the smoker. Did I do something wrong? How should I apply a sauce?
So I did both racks the same for the first 4 hours. 2 hours uncovered with hickory, second 2 hours no hickory and foil wrapped. Last hour turning them every 15 minutes, liberally applying sauce to one rack, at about 225°. Should I have been applying sauce for longer?
Also the sauce I made was ketchup, brown sugar, apple cider vinegar, salt and cayenne. Can I freeze what's left, there's a lot!
Sauced rack on left

image.jpeg

• trundle888
• Apr 30, 2017

Sauced

image.jpeg

• trundle888
• Apr 30, 2017

Dry rub

image.jpeg

• trundle888
• Apr 30, 2017

 

[joe black]

Man, those look really nice. I smoke mine at 250-275* uncovered for about 3 hours. I check them with a bend test and if they are close to done, I will sauce/glaze them twice for 15 minutes each. The glaze will finish very well at that temp, plus there's not too much on the ribs that they get really wet. I never turn my ribs and never wrap them.

Give it a try and good luck, Joe.

 

[trundle888]

Ok, thanks.
How exactly does the bend test work?
When I unwrap my they bend so far they would almost break in half if not supported properly. As I cook them for the last hour they firm up a lot.
They still have a good bite to them. All the meat doesn't fall off the bone with one bite.
Thanks

 

[SmokinAl]

It sounds to me like you have your rib recipe down pretty good.

I don't think I would change a thing.

I finish my ribs on a hot gas grill for just a couple of minutes to get a good glaze & some bark.

I also cook to temp not time. Here is my method, it may give you some ideas.

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

Al

 

[trundle888]

Thanks Al.
What about freezing the sauce, it would be a shame for it to go to waste. How long would it keep in a bottle like the one you are using in your photo Al?
Thanks

 

[shyzabrau]

I don't see any reason not to freeze the sauce.

 

[trundle888]

Do people turn their ribs over as they cook or just leave them meat side up or down, the whole time?

 

[shyzabrau]

Do people turn their ribs over as they cook or just leave them meat side up or down, the whole time?

I'm willing to bet that the answer will vary with the respondent!

 

[mike5051]

Do people turn their ribs over as they cook or just leave them meat side up or down, the whole time?

I go 4 hours without even looking at em!

Mike