Baby back ribs question(s).

[daniels]

I may have cooked baby back ribs once in my life many years ago. To cook a batch (2 racks) yesterday I looked at several books and youtube videos. All but one said to cook them at 225° F for 2 1/2 to 3 1/2 hours. One source said to cook for 5 hours. After cooking them for 3 1/2 hours I sauced them and cooked for another 20 minutes.

I ended up with juicy, tender ribs but very fatty. The fat hadn't rendered like it does on my spare ribs and the bones wouldn't end up clean after eating like ribs end up on spare ribs.

These looked to me like they needed quite a bit more time cooking to render the fat and pull free from the bone.

What do you guys do? Is this just the nature of baby back ribs? If cooked longer will they dry out and toughen up?

 

[voyager 663rd]

At 225o, the rule is 2-2-1.

2 hours "naked" (ie just the rub) then
2 hours wrapped in butcher paper then
1 hour unwrapped.

Spares are 3-2-1 (same desc as above).

I never wrap as I've found no need to but some do.

Sometimes the heat gets away from you (say 275) and so the overall cook time is less. Check for meat pull back from the bone ends. OR just try grabbing that bone end and twisting. IF the meat separates easily from the rack-->you're ready to eat.

 

[smokerjim]

I usually smoke mine around 250, they usually take about 5 hours to get to my liking. I sauce them the last hour.

 

[daniels]

Thanks guys! I think your suggestions will take care of my problem.

 

[paleoman]

I do the same 2:2:1, only for the second two hours, I put some butter and honey on the meat side, place it meat down and wrap tightly in foil. I've even added a little apple juice so that it essentially steams the meat. It should be very bendable, when it comes out of the foil, and you should see some of the meat pulling back from the bone a bit.

 

[tallbm]

I may have cooked baby back ribs once in my life many years ago. To cook a batch (2 racks) yesterday I looked at several books and youtube videos. All but one said to cook them at 225° F for 2 1/2 to 3 1/2 hours. One source said to cook for 5 hours. After cooking them for 3 1/2 hours I sauced them and cooked for another 20 minutes.

I ended up with juicy, tender ribs but very fatty. The fat hadn't rendered like it does on my spare ribs and the bones wouldn't end up clean after eating like ribs end up on spare ribs.

These looked to me like they needed quite a bit more time cooking to render the fat and pull free from the bone.

What do you guys do? Is this just the nature of baby back ribs? If cooked longer will they dry out and toughen up?

Hi there and welcome!

I take all the guess work out these days and I follow SmokinAl's foolproof method.

Put a bbq thermometer probe between the rib meat and when it hits 195-198F Internal Temp (IT) of the meat, take a toothpic and stab the meat all over and if it goes in without resistance then it is tender and ready to go.
If more resistance than you like then let the IT of the meat raise another 1-2 degrees and check again. Pull when tender.

Never had to guess at how many hours it may or wonder if it is going to be tender enough or not. This nails it and I just plan accordingly with enough time to spare.

Finally, pork ribs of any kind won't care what temp you are cooking them at, as long as you aren't burning them so crank it up and save some time :D
The only caveat is if you put sugar in your rub/seasoning then a smoker temp over 250F may eventually burn your sugar and make it bitter. I don't put sugar in my seasonings so no issue there and I smoke ribs at 275F smoker temp until the IT is 198F. This is both Baby Back and St Louis/Spare ribs :D

I hope this helps!

 

[sandyut]

I do mine 250 for 6 hours. Always turn out real good. It kinda depends on if you want some chew or FOB.

 

[02ebz06]

275f for 4hrs for me.

 

[Inscrutable]

Time and temp are just GUIDES. You need to cook to probe-tender (all over). All racks can cook differently.
And …
I don’t wrap if I want dry rub and clean bite.
I wrap if I want FOTB and/or sauced.
when I wrap, I do that at about 160*F and unwrap at about 190*F, finish at about 203*F (if probe-tender).

 

[indaswamp]

Great read:
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

 

[ifitsdeadsmokeit]

You can wrap and not have fotb ribs. I like to wrap because you can infuse more flavor into the ribs that way. I cook unwrapped to IT 165 or so. Then wrap for about 45 min with whatever flavor profile i am looking for. ie brown sugar, honey, butter, fav bbq sauce. Is a sweet option a lot if people enjoy. Then cook to abt 195 then unwrap and sauce and let sauce set on smoker. I smoke around 250.

 

[OldSmoke]

I think it all depends on the smoker you have.

I have a vertical propane cabinet. The propane adds moisture plus I use a water tray. I start at 225 for an hour then bump up to 250, no wrapping. I spritz with apple juice after a few hours, and when the temp reaches around 200 I start probing. I sauce lightly the last hour. They come out moist. It may be different with a pellet smoker or wood burner that may cook dryer.

 

[Inscrutable]

It may be different with a pellet smoker or wood burner that may cook dryer.

That does seem true of my pellet compared to the electric Smokin-It I had.