Baby Back Ribs Question

[huskyrugger]

Just had my first go at a couple of slabs of baby back loin ribs. Got my recipe from Jeff Phillips free section- https://www.smoking-meat.com/december-10-2015-smoked-ribs-with-maple-bbq-glaze.

In it he says he didn't follow the 2-2-1 method for whatever reason, so neither did I.

The problem I ran is that the ribs were uneven, some had more meat than others, probably because of the loin part, so what happened was they cooked unevenly with the thicker part cooking to perfection at 195deg, and the thin side although good, was definitely dry.

1) Would following the 2-2-1 method have kept all sides moist?
2) Could I have wrapped just the thin side to keep it moist and left the loin side alone?

What other tips can you offer a newbie?

Was still real good either way.

 

[old sarge]

I don't wrap. Tried it once and did not care for the results. As for the idea of wrapping the thin side, might work. You could always whack off the really thick portion and get it started maybe 30 to 45 minutes ahead of the remainder of the ribs.

 

[dr k]

I don't wrap either. I smoke ribs, butts and brisket at 275*. Back ribs are leaner being a chop, loin meat so they can dry out. Those take about 3.5 hours to get to 195* till tender. St. Louis spare ribs about 4 hours and a whole KC spare rib cut with the brisket bone removed but rib tips attached about 5-5.5 hours. If the back ribs are really uneven I'd cut them to get them more uniform for even cooking and pull/test for tenderness the smaller half first before they dry when the bones show.