Baby Backs preference?

[elninohese]

Do other people prefer 3 hrs indirect at 270? Bare with no sauce just rub-- no spritzing? need to know if this is fine for life. I like it has a little pull off the bones--not dry? Any other people like this way? sauce them on the plate if needed.

 

[elninohese]

sorry meant to say 270..my error

 

[gmc2003]

I like them bare as in no sauce, but my better half likes them sauced and set. So if I'm only doing one rack then it gets half with sauce and half without. I don't spritz or mop - I do foil as I like them almost FOTB. Usually mine are smoked at 250* and checked for doneness with the bend test. Time of cook never plays a part of the equation.

Chris

 

[tallbm]

Hi there and welcome!

I smoke them with just seasoning of Salt, Pepper, Onion, Garlic (SPOG) + Paprika.
I don't spritz, mop, or fool with them until they are done, this has much better flavor to me.
Saucing them happens on the plate so everyone can get them the way they like (sauce vs no sauce).

I follow SmokingAl's technique of putting a meat probe in the ribs and cooking them until they hit a specific IT where I then check to confirm they are nice and tender. Al goes to 195F I like to go to 198F or more if poeple like more fall off the bone-ish ribs.

That's my input on baby backs and they come out like this:

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

 

[WaterRat]

3hrs? Running 250 usually takes ~5+hrs. +20deg @ 270 isn't going to shave 2 hrs off...

 

[retfr8flyr]

I like mine done at 225°, no sauce just rub, no spritzing until they pass the bend test. Usually around 5 hrs.

 

[elninohese]

TLLBM ..yep we are very similar--I like them like this---

 

[bbqbrett]

I am usually a sauce guy but wrap instead of spritz. Sometimes though you just get a hankering for a rib with just the rub.

 

[Dafish13]

I'm a 3/2/1 guy using only salt and pepper. No spritzing, but will throw some liquid, typically Dr. Pepper, in the foil when I wrap. Run the smoker at 220. No sauce. I like a little bite to my ribs. I should add I use St Louis style instead of BB.

 

[illini40]

For baby backs, I'm typically running 225* to 250* and that means probably 5-6 hours of cook time. I wrap in foil.

I do like closer to FOTB.

Here is a recent cook of baby backs that I did: https://www.smokingmeatforums.com/threads/baby-back-ribs-q-view.282453/

 

[SmokinAl]

As you can see everybody has their own method for ribs!
Al

 

[motolife313]

I’m super simple.oil and rub then Toss meat in smoker then start fire bringing it up to 225-250 and usually don’t mess with them the ribs at until they come up to 193 198. No spritz, no sauce. If they look dry after 2-3 hours I’ll mop on some butter. If fat is rendering all over then I don’t touch them. Also I just crack my door to check so I’m not changing and letting out heat.

 

[tallbm]

TLLBM ..yep we are very similar--I like them like this---

Yep. I love sauce on my ribs I just added it when it's on the plate. I'm really one to not mess with the meat when it is on but there are times where I think about it so it isn't out of the realm of possibility but as of now I very much value simplicity and I don't fool with the meat and just let it ride :)

 

[SonnyE]

If for just me and my little buddy, I like the 3,2,1 method, and fall off the bones.
But for the Wife and Family, I'm handcuffed to my Grandpa's Ribs on the grill.
Painted with my Signature sauce/rub mixture they love to gnaw.

When I got my MES 30, I was told in no uncertain terms, "DO NOT mess with the Rib recipe."
Narrow minded people!

But like the Thin Blue Smoke drifting from my modified smokers stack, I am slowly changing minds and opening their taste buds to my evil ways.
They gobbled up 3 pounds of my Home Cured and Smoked Bacon yesterday.
Smoked with Apple Wood dust from dissolved Apple Pellets Ala the Dave Method.