Here's how I've been doing baby backs. They're very good, and I've discovered that C&H brown sugar works best: http://www.smokingmeatforums.com/forum/thread/95562/baby-backs-with-brown-sugar
Interesting....this is pretty much what my times/temp have evolved into, so far, for pork spares. Never used a pan though....I'm using a WSM 18.5. And, for the last uncovered 40-45 mins, I just put 'em on the grate. Gonna' try leaving them in the foil "boats" I use.. I've also been going a little less for the last "1"....more like a half hour....been coming out a little dry....still tweaking my method.....Big snip....So far the best luck with the ribs have been smoking at 225 degrees for a maximum of 3 hours uncovered in a rib rack, place in a steamer pan and foil for 1 hour 40 minutes then uncover and smoke another 40-45 minutes.
I was getting a bit annoyed at how much juice was lost after unfoiling, so I decided to leave the ribs in the pan for the final part of the cook and as you can see from the above photo, there's no loss of juices
I just mix the juices and barbecue sauce as its brushed on the ribs.
The ribs are cut down, brushed real good with BBQ Sauce and served in a steamer pan and will go a good part of the day without drying out.
I've used 2-2-1 for baby backs, and 3-2-1 for spares.I am having the same issues. my first set of ribs were great, my second, third, and fourth not so great. I have a chargriller w/sfb w/modifications listed on this website except for the tuning plates. (thats next), (modifications were after the first set of ribs). Oh and the meat hasnt pulled far from the bone as the first que. as for details, not to sure that was back in december.
When I first started I didnt know what the 2-2-1 method was. and iam just now reading it. would i have to use this method to get fall of the bone ribs?
temp: 200
time: 41/2-5hrs
coal: royal oak/peach wood
Prep: marinated over night, rub, spritz every hr, bbq sauce 1 hr till done and again 30 minutes before done.
keep temperature low ans slow. can also try to boil them for twenty minutes.
Thought it was supposed to be spelled b#!lShame, shame, I think someone said the bad word. ^^^^^
LOL... good one!Did I read on here somewhere that if you boil ribs the terrorists win?
2-2-1 & 3-2-1 are great ways to start with ribs, then as you decide what texture you like best you can either cut down the amount of time in the foil or eliminate it all together. You can get very tender ribs with no foil, but you have to keep the temp under 250° - preferably around 225°. I did some St. Louis cut spares last weekend, ran my WSM at 225° for 5 hrs. and they came out perfect, juicy, not fall apart, but just a little tug and the meat comes off of the bone cleanly. If you go the no foil rout just make sure you start to spritz them every hour after the first two hours, and don't rush them. When you can pick up slab just off center to one side, and the other side bends down almost 90° angle they are done.I am having the same issues. my first set of ribs were great, my second, third, and fourth not so great. I have a chargriller w/sfb w/modifications listed on this website except for the tuning plates. (thats next), (modifications were after the first set of ribs). Oh and the meat hasnt pulled far from the bone as the first que. as for details, not to sure that was back in december.
When I first started I didnt know what the 2-2-1 method was. and iam just now reading it. would i have to use this method to get fall of the bone ribs?
temp: 200
time: 41/2-5hrs
coal: royal oak/peach wood
Prep: marinated over night, rub, spritz every hr, bbq sauce 1 hr till done and again 30 minutes before done.