Babyback rib help.
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nopigleftbehind
Smoke Blower
Do a bunch of research on this site. There is a method I just learned 2-2-1 for baby backs. 2-3-1 for all other rib types. Look it up. It works.
night fish
Newbie
My go to for baby backs is 2-2-1 with as much of Jeff's rub as I can get on the ribs.
Slather with regular yellow mustard to help the rub stick, cake on the rub, 1/3 cup apple juice in the foil, apply any BBQ sauce for the last hour, keep smoker at 230-240 with cherry wood when not in foil. Prepare to be famous among your friends and neighbors. Do a batch of Dutch's Wicked Baked Beans under the ribs if you really want to blow your mind.
Slather with regular yellow mustard to help the rub stick, cake on the rub, 1/3 cup apple juice in the foil, apply any BBQ sauce for the last hour, keep smoker at 230-240 with cherry wood when not in foil. Prepare to be famous among your friends and neighbors. Do a batch of Dutch's Wicked Baked Beans under the ribs if you really want to blow your mind.
jipnsmoke
Smoke Blower
Night Fish has it right. Can't go wrong. Only difference when time for the foil second step of (2-2-1) I use orange juice to spray on the ribs and in the foil then seal ribs good to steam them. I thing the citric juice helps break them down. Just my theory.
Good luck.
Good luck.
Funny all the different methods I like to soak mine in DR Pepper overnight with the same reasoning , with that said I am doing 3 racks today and did not get them soaking last night so I am going to try injecting them with an apple juice garlic mixture . Guess I will see how that works ?
As you are probably discovering there are many methods, all successful to those who use them. I would suggest starting simple, be attentive to your setup and process. Nothing wrong with wrapping, many swear by it. Personally gave that up years ago, cuts into beer time
- First: do you truly know what your grate temps are vs what ever built-in therm is telling you? The difference sometimes can be quite alarming.
- Remove the membrane from the back of the ribs, your choice to lightly coat with oil or not, use what ever rub you desire.
- To spray (and what with) every hour or so is again a choice. I use apple juice.
- Remember: 'if you're looking you ain't cooking'! Keep the lid CLOSED.
- Ribs take time, depending on temp & method 4-6 hours.
- Test for getting done: with a grate temp of 225° I usually start after 4 hrs or so. I recommend the bend. Pick up the rack with tongs from the end (just under half of the rack) and look for them to bend significantly showing with a break in the meat across the rack. At this point you can sauce and let that set up for another 20-30 min before removing.
- Results are very personal. Some want 'FOTBone' others look for a clean bite. For us, FOTB meat starts to diminish in flavor so we are in the 'clean bite' camp.
- keep notes, refer to them each time and update them.
Good Luck!
Last edited:
jipnsmoke
Smoke Blower
Don't know level of experience Keeps has with ribs but yes removing the membrane from the back of the ribs is so important.As you are probably discovering there are many methods, all successful to those who use them. I would suggest starting simple, be attentive to your setup and process. Nothing wrong with wrapping, many swear by it. Personally gave that up years ago, cuts into beer time.
- First: do you truly know what your grate temps are vs what ever built-in therm is telling you? The difference sometimes can be quite alarming.
- Remove the membrane from the back of the ribs, your choice to lightly coat with oil or not, use what ever rub you desire.
- To spray (and what with) every hour or so is again a choice. I use apple juice.
- Remember: 'if you're looking you ain't cooking'! Keep the lid CLOSED.
- Ribs take time, depending on temp & method 4-6 hours.
- Test for getting done: with a grate temp of 225° I usually start after 4 hrs or so. I recommend the bend. Pick up the rack with tongs from the end (just under half of the rack) and look for them to bend significantly showing with a break in the meat across the rack. At this point you can sauce and let that set up for another 20-30 min before removing.
- Results are very personal. Some want 'FOTBone' others look for a clean bite. For us, FOTB meat starts to diminish in flavor so we are in the 'clean bite' camp.
- keep notes, refer to them each time and update them.
Good Luck!
jipnsmoke
Smoke Blower
I smoke my ribs to internal meat temp, not by time.
You may want to give that a try.
Here is my method, maybe something in there will help you.
http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works
Al
You may want to give that a try.
Here is my method, maybe something in there will help you.
http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works
Al
nopigleftbehind
Smoke Blower
Looks good. I agree. Take notes. Make adjustments and lean on these guys for help. They know what they are talking about. Just took their advice on some pork butt and finally got it "right". Notes help for the search of perfection!!! I WILL FIND PERFECTION (small print- in my food and beer)!!!! HAHA
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