Baby Back Ribs

Discussion in 'Pork' started by prov1, Apr 13, 2013.

  1. prov1

    prov1 Smoke Blower

    I have been using the 3-2-1 method for baby ricks for several years now................however, today I am smoking 12 1/2 slabs - that is all that I can fit in my smoker.  I use a rib rack on both the lower and upper level, I have a Masterbuilt propane.  The problem I have is that I will not have room in my smoker once I double foil them.  Has anyone had success with just smoking them for 6 hours at 225 degrees with no foiling?  My other option would be to throw them in the oven at 225 for the 2 hours they are wrapped.

    Preference of the group?
     
  2. geerock

    geerock Master of the Pit SMF Premier Member

    Once they're wrapped it doesn't matter if you cook in the smoker, oven, or the top of your car engine. Throw them in the oven. If you've had good luck with 3 2 1 then keep going but lots of times 6 hours are a bit much for bb"s. Maybe cut a half hour off the smoke time. Just a suggestion. Best of luck.
     
  3. ubekewl454

    ubekewl454 Fire Starter

    I never do the 3-2-1 method. I usually cook my ribs approximately 5 hours and I just spray them with apple juice and apple cider vinegar mixed about every hour. I don't know what kind of pit you are using but mine has a 6' main chamber and also have the tuning plates that keep them out of the way of direct heat. I have done the 3-2-1 method before but I just feel like its a waste of foil, The spraying works fine for me. I have won first place in ribs twice in the last year by just spraying them. They don't end up dried out like you would think. I sometimes but not always would put a water pan in the pit also.
     
    aarondunlap likes this.
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    on bb ribs I use 2-2-1 not 3-2-1.  As said above when foiled use oven if you have to.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have cooked ribs without foiling a couple of times. At 225*F I found it can go over 5 hours by as much as 1 hour. Just use the bend test to judge if they are done...JJ
     
    Last edited: Apr 13, 2013
  6. prov1

    prov1 Smoke Blower

    I am going to leave them foiled for an hour - hour and a half then and go another 1-1/2 - 2hours without...........will send pics when done.[​IMG]
     
  7. dewetha

    dewetha Smoking Fanatic

    i gave up foiling a while back because of making larger qty of ribs. never look backed! up north here most people are use to par boiled mushy ribs that fall off the bone. i aim for a clean bite off the bone and you can get that by no foil. as far as time? depends on how much meat is on the rack, you pit temp, the weather etc. i find anywhere between 4 to 5 hours but the BB i get around me are thin.

    I use a water smoker(propane heat) and my techniques have all grown around making ribs with no foil. i run them with EVO, then brown sugar, then my rub, then 3 hrs under smoke  at about 2 hrs i check and mop. i think the EVO keep them from drying out and can get 2 or 3 hrs of no peeking.

    i mop only as needed, and to add flavor. i use a toothpick to gauge the tenderness of the meat. judgin when it getting close i slap on the sauce
     
  8. bigsky109

    bigsky109 Fire Starter

    So do I foil or do I NOT foil?  Thinking about just spritzing and forget the foil, saves time, foil and makes more time to drink beer.....Any suggestions?   I am thinking about using Tequila for the spritzing.....I have some cheapo Tequila around the house....

    Then I found this recipe for BBQ sauce:

    Tequila BBQ Sauce:

    • 1 small California/New Mexico dried chile
    • One 6-ounce can tomato paste
    • 1 cup packed light brown sugar
    • 1/2 cup white tequila
    • 1/4 cup lime juice
    • 1 tablespoon minced fresh garlic
    • 1 tablespoon molasses
    • Kosher salt and freshly ground black pepper
    concordance-end

    Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.
     
    Last edited: Apr 13, 2013
  9. prov1

    prov1 Smoke Blower

    Well, they turned out okay - I ended up wrapping them and just stacking them in the smoker. I think next time around I am going to not wrap them. Wrapping 12 is a lot if foil!!!
    Sorry - forgot the Q-View!!!
     
  10. bigsky109

    bigsky109 Fire Starter

    [​IMG]

    LOL.......
     

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