Can someone school me on pellet burner baby back ribs?

[Chasdev]

My Masterbuilt 560 decided to fail to launch when I tried to test it today (for tomorrow's rib cook) and I don't want to trouble shoot it in this weather,
SO the CampChef 24 has been promoted to front line duty.
Problem is I have not cooked ribs on it, ever.
My preference is to not wrap but I do want to run a water pan.
Ribs will be dry rubbed with perhaps a spash of sauce at the very end.
I'm thinking 250 for 3 hours or until they hit 200ish internal.
What say you?

 

[02ebz06]

Don't know if this will help you, but...
I used to do the 3-2-1 method, but switched to ~4 hours at 275.
Forgot what temp I used for 3-2-1.

 

[mike243]

Start them off at low temp for a little xtra smoke for about 1 hour, the kick it up, keep a eye on the temps, I add a smoke tube with pellets and shag bark in it. they will turn out fine, 4-5 hours depending on thickness and temp you run it at

 

[Rafter H BBQ]

Don’t overthink it… the CC 24 will do ya just fine!

Just do the low and slow as you’re wanting to do at 250*ish! I personally do not wrap anymore… just rub down with EVOO, season and let them roll! Take them to probe tender, rest for 10-15 min and you’re good to go! Just my .02 cents…

The big thing is to let them tell ya when they are done… probe tender!

 

[thirdeye]

I don't have a pellet cooker, but baby backs are a pretty easy cook. The best advice is to be flexible enough after the first 90 minutes to 2 hours that you can make adjustments that lead you to the finish.

For instance, I cook BB's north of 250°, and might consider spraying after hour 1. Then, during hour 2, I let the bark set and will spray if they look dry. And I poke them with a toothpick to judge doneness.

Somewhere after 2-1/2 hours.... I make the call to finish naked, or wrap. And if it starts to snow or rain, I might bring them inside for an oven finish (convection is preferred). They already have color and smoke, and heat is heat...

You might enjoy reading about a timeless method for naked BB ribs, written by my friend Carwash Mike. If you get a tip or two it's worth the read. He was a serious Egghead, but rest assured, this method works on a kettle, a drum, pellet cooker or any other outdoor heat source.

Baby Back Rib Class

On July 4th, 2010 "Car Wash Mike" McKernan passed away. Mike was a true BBQ ambassador, proud to be an Egghead, and was one of the most dist...

playingwithfireandsmoke.blogspot.com

 

[DougE]

Run at LS for an hour or two, than crank the temp to 250/275 until probe tender.

 

[Chasdev]

Thanks all !
Here are two of the four.
Cooked at more or less 225/240 for 7.5 hours.
First three hours were over a water pan, then I spilled the water, made a big mess, ditched the pan and went dry for the rest of the time.
Cooked till 205 internal, they are super tender and juicy, perhaps the best I've done or at least equal to the best.
Used Jeff's dry rub on top of yellow mustard.