Method for Baby Backs

[illini40]

Would you suggest the 3-2-1 or 2-2-1 for baby backs? I have only ever smoked spare/St Louis cuts.

I will likely be running my Traeger closer to 250*, as I will have a chuck roast on as well. Racks are around 2.5lbs each.

 

[TomKnollRFV]

I did Baby Backs on memorial day with a 2-2-1 method and I'm planning to do 3-2-1 with them for the 4th. They turned out great, every one loved them, but I think as I opened my smoker intermittently due to other dishes, it woulda been better as 3-2-1. Also I only ran at 225f.

 

[SparkyLB]

I've never tried 2, 2, 1. Only 3, 2, followed by never having to go a full hour after unwrapping, more like 30 min's max. It's always worked for me. But I'm all about learning new stuff.

 

[RiversideSm0ker]

I always do 2-2-1 for baby backs. I find it to be a very reliable method. With consistent results. I would highly recommend this method.

George

 

[phatbac]

do the 2-2-1 method but try one one at about 5 hours with no wrap and see which comes out better! at the last 30 minutes add some sauce to the rib and let it set up.

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

I have a different approach to smoking ribs.
I go by internal meat temp.
Here is my method:
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/
Hope this helps.
Al

 

[petehalsted]

Remember 3-2-1, 2-2-1 are just guidelines to get you close, and they are based on 225. Definitely don't think you want to go 3-2-1 with baby backs at 250.

Al's method works, especially once you work out what IT at each point give you the ribs you want. And that is a big part of this, do you want competition style ribs with more bite, do you want tender ribs with just a bit of pull, do you want ribs that you can make a mcRib with, or do you want true fall of the bone, can't keep them together to get them off the grill ribs.

It's an over simplification, but in general I look at the 3 stages as:

First stage = Setting the bark, and cooking the meat, The meat is technically done in this stage, but it isn't DONE, unless you want pork bubble gum. If I am happy withe bark at 2 hours I might foil early. If I am not happy with the bark, I might run longer before foil and adjust the other stages.

Second stage = breaking down the fat and fiber and getting them tender, while keeping them moist. This is the easiest stage to adjust what will be the final product. More time and/or more liquid, slides you done the tender scale until you get to "pulled pork that use to be on a stick", but at a lost of bark and bite.

Third stage, firms everything back up and lets you reset the bark or even add to it, but this stage can also overcook, dry out your ribs if overdone. I have done a bit of everything with this stage. Including only doing 15 minutes to just "dry" the surface, and then quick 2 minutes sear on piping hot grill. Sort of "faked" doing a rib that hadn't been foil, it wouldn't fool the experts but would most of the folks in your backyard.

The guys that don't wrap, really have 2 stages. They still got to develop the bark and cook them, and then break them down to be tender, they just do it without the foil, which means they don't need the 3rd step.

You can get good ribs either way, and at the end of the day its all about what you and your family likes.

 

[schlotz]

Yup, gave up messing with wrapping a long time ago. Usually smoke around 245º and BB's get done including sauce setup somewhere around 3:40-4:15. I have tried the IT test but found out I'm not good at getting the correct amount of insertion so went back to the toothpick & bend testing. BTW: we like our ribs with a clean bite, but not fall of the bone.

 

[illini40]

Thanks for the input everyone. I smoked two racks of baby backs today and they turned out great.

Due to a busy afternoon, I had a slight variation to my original plan. But, worked out good.

Smoked unwrapped for two hours at 225*. They then were wrapped in foil, with butter and brown sugar, for three hours. Then sauced and another hour unwrapped. They went a total of six hours of cooktime on the Traeger.

Very tender and great flavor. I did not plan to stay wrapped for three hours, but it all worked out.

 

[Rusty Long]

That looks epic. well done.

 

[TomKnollRFV]

Jeeze-o! Mine never get the bones that neatly pulled away..

Maybe I need to start running at higher temps for the 3-2-1!

 

[gmc2003]

Those ribs look great, glad you found a method that worked for ya.

Point for sure.

Chris