Baby Backs (12 Bones Rub) 3 lb at 225 no foil - last minute advice?

[paulekelly1]

3 lbs babyback ribs. I put on yellow mustard, then a dry rub based on 12 Bones. Smoking it at 225. It will be the lowest temp I've smoked, I usually do 250-275 but I want to smoke these for 6 total hours, which is when my guests arrive.

Currently 165 at 3.5 hours.

Do you all use a glaze at the end? I don't foil them, I usually don't put sauce on at the end - I've mostly just done dry rub smokes.

I do have it split in two 1.5 lb racks.

For a glaze or homemade bbq sauce, I pulled together some stuff from the pantry:

Australian tea tree honey, Worcestershire, Chipotle Bourbon Maple Syrup, Gochujang, Soy, Mustard, Apple Cider Vinegar, Ketchup. Based off this what would you recommend?

Will upload pictures!

 

[paulekelly1]

Sorry for the blurry quality! Here's the ribs with the rub before I put them into the smoker.

 

[SmokinEdge]

Currently 165 at 3.5 hours.

If you have not done this before on your pit at 225*,,,, all I have to say is, you are gutsy. Ribs are now in the stall. If your pit is surface temp 225* you may be ok depending on how you like your ribs, if not you may be in for a ride. Meat IT will trail the pit temp 15-20* cooking at 225* takes a long time to finish because of this. Best of luck to you. Hope it’s great.

 

[bbqjefff]

I use the 2-2-1 method. Smoke at 225. 2 hours in no pan, 2 hours in foil pan covered, and 1 hour uncovered in foil pan. At the last hour, I baste with bbq sauce.

 

[Nefarious]

If I'm have people over for ribs, I usually cut them into 2 or 3 bone sections. I get more smoke flavor, I get more bark, and they finish much faster.

 

[fxsales1959]

3 lbs babyback ribs. I put on yellow mustard, then a dry rub based on 12 Bones. Smoking it at 225. It will be the lowest temp I've smoked, I usually do 250-275 but I want to smoke these for 6 total hours, which is when my guests arrive.

Currently 165 at 3.5 hours.

Do you all use a glaze at the end? I don't foil them, I usually don't put sauce on at the end - I've mostly just done dry rub smokes.

I do have it split in two 1.5 lb racks.

For a glaze or homemade bbq sauce, I pulled together some stuff from the pantry:

Australian tea tree honey, Worcestershire, Chipotle Bourbon Maple Syrup, Gochujang, Soy, Mustard, Apple Cider Vinegar, Ketchup. Based off this what would you recommend?

Will upload pictures!

i do 3-2-1with foil, (cause Jess Pryles told me to. will probably switch to butcher paper instead of foil, as mine get over done (fall off th bone. The last stage i lightly baste with my own home made version of sweet baby rays. We like em sloppy/ MB 560 set at 325 but inkbird says 320 or thereabout s at grid.

 

[schlotz]

...and how did they turn out?