Baby back rib advice

[Yjaytom]

Hello all,
I am going to be making baby backs for company this evening, and it’s really windy here today, which complicates things. I run a small fan into my firebox to offset this, but I’m thinking of smoking for 2 or 3 hours, and then transferring to my oven to finish. Something like the 3-2-1 method, but probably finishing the last 2 steps(foiled then unwrapped) all in the oven. Thoughts or experience?
Using an Oklahoma Joe Highlander modified into a reverse flow and lump mesquite for fuel.
PS. $6.30 a lb for ribs?! I meat is expensive these days. Don’t want to mess this gold up!

 

[Displaced Texan]

2-3 hours should provide plenty of smoke flavor and the wonderful mahogany color. Finishing in the oven in challenging conditions is not a problem.

 

[Yjaytom]

Good deal. 225f for smoker and oven you think?

 

[smokerjim]

Sounds like a good plan

 

[Yjaytom]

Right on. Thank you. If weather permits, I’ll finish in the smoker, but need a back up plan.

 

[crazymoon]

YJT, I would do a 2-2-1 for baby backs at 225*

 

[Yjaytom]

Gotcha. Thank you.
My daughter likes dry rub ribs with a little heat. So I’m thinking slather with stone ground mustard and use a rub I got from Michlitch spice co. Would oil be better or mustard?

 

[Displaced Texan]

225° on the pit, 250°-275° in the oven is what I would do, but 225° would certainly work, too.

 

[SmokyMose]

I've found that if you position the smoker with the firebox toward the prevailing wind it helps a little with "back-draft".
No reason at all you can't do the last steps in the oven.
I don't use a binder at all for a rub. You'd be surprised how well a rub sticks to wet meat.....
I hear ya on the prices. It's getting scary.

 

[Yjaytom]

I've found that if you position the smoker with the firebox toward the prevailing wind it helps a little with "back-draft".
No reason at all you can't do the last steps in the oven.
I don't use a binder at all for a rub. You'd be surprised how well a rub sticks to wet meat.....
I hear ya on the prices. It's getting scary.

I don’t usually use a binder. Sometimes I do but don’t really know if there’s a benefit. Just wanting them to be perfect. Thank you.

 

[JLinza]

Maybe put a 9x12 pan with some water in it with a rack on top if you go to the oven. Should help keep it moist

 

[Yjaytom]

Roger. Thank you.

 

[bdawg]

I used yellow mustard for years, then tried moistening with BBQ sauce. I like it better and won't go back.
And, I agree, 2,2,1 is what I do for babybacks. I do the 2 at 220, then 250, and 275 for the other 2 steps.
Wrapping with butcher paper instead of foil always seems to come out better IMO, too.

HTH!

 

[schlotz]

Lots of ways to do BBs and they all work. Personally, the less fussing the better is my approach. Stopped wrapping years ago. Really no need for a binder, just lightly salt (depending on how the ribs were processed and taking into account what is in the rubs), apply rub(s) of choice, fire up the smoker to 225-240º and have at it. I do spritz with apple juice starting at hour 3 and every 40 or so minutes going forward. Important to know how to test for doneness. We prefer a clean bite as this is when the meat flavor is at its peak. Many prefer FOTB but for us that's well past prime flavor.

 

[SmokinAl]

Nothing wrong with finishing them in the oven. For me I like to smoke them until done. I go by IT and for us it’s 195. If you want FOTB ribs take them to 200-205. It really doesn’t matter what the pit temp is.
At 225 they will take a bit longer, at higher temps they will get done sooner.
I just did a rack of stl’s yesterday & the smoker was running around 300. The ribs were done in a bit over 3 hours. Very juicy with good bark.
Al

 

[Bearcarver]

Great Start "YJay" !!
I rarely did BabyBacks---Way to expensive around here.
Much cheaper for Pork Spares!! & more Meat.
Be Back for Finale.

Bear