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.