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Back Ribs question

Dale Simle

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I have been doing Costco's St Louis Ribs for a long time using the 3-2-1 method. My wife threw a curve at me when she came home from Costco with a package of Back Ribs. I found 1 suggestion that said a 2-2-1 method would be better for cooking them. Would they do well with the 3-2-1 or is the 2-2-1 a method that would be better?
 
Last edited:

SmokingUPnorth

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Baby back is usually 2-2-1 method. 3-2-1 for baby backs are a little too long. Lately I’ve been doing 2-1.5-1 since I think at least for my Webber and fluctuating temps is better. 2-2-1 has been a little too much fall off the bone for me.
 

HalfSmoked

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Welcome glad to have you on board.

Not much help to your question as I'm a no wrapper.

Warren
 

kruizer

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3-2-1 is for spare or St Louis cut rubs and 2-2-1 is for baby back ribs but the best to do is to check for the texture you want by probing.
 

Millberry

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Baby back is usually 2-2-1 method. 3-2-1 for baby backs are a little too long. Lately I’ve been doing 2-1.5-1 since I think at least for my Webber and fluctuating temps is better. 2-2-1 has been a little too much fall off the bone for me.
but----these are not baby backs These are Beef ribs?????
 

sandyut

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P
They are Pork. Just labeled as Back Ribs. I am really not sure if they are Babie's or not
post a pick to be sure, but Costco here only sells pork ribs as st Loise or BB. BB are swift and commonly labeled as pork back ribs - pretty sure....I think... need the pic :)
 

Dale Simle

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post a pick to be sure, but Costco here only sells pork ribs as st Loise or BB. BB are swift and commonly labeled as pork back ribs - pretty sure....I think... need the pic :)
Costco here is the same. Either St Louis or Back Ribs. From what I am gathering so far they would be Baby Backs.
 

bbqbrett

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Are they fairly thick cut? Sometimes I get ribs labeled as back ribs from Fred Meyer and they still have a hefty part of the loin meat attached. If that is the case you probably can go 3-2-1. If they are the more true cut baby backs I would go 2-2-1.
 

TNJAKE

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Now I see your pic. Definitely baby backs. 2-2-1 will be a good place to start until you figure out how to tweak them to your liking
 

sandyut

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Baby Backs for sure! I love them!
 

1MoreFord

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OP, Tell us how much they weigh.

Pork ribs by whatever name cook similarly when the weight is the same. Lower weight - quicker cook. More weight - more time.
 

1MoreFord

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You're at a similar weight to SL spares. They will cook similar. If you're cooking at 225°F then 2-2-1 is a good starting point.
 

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