Monday Baby backs.

[WhiskerBiscuit]

I’m planning on a Labor day smoke, and want to get my plan in place well ahead of time.

The last time I did a 2-2-1, and while they were my best ribs to date, they weren’t fall off the bone as I would have liked. Since I’m using a kettle and a snake setup, I was thinking of smoking for 2 hours and then wrapping and putting them in the oven for another 2, followed by an hour back on the grill.

If I increase the oven to 2.5, will that get my ribs more tender?

Any thoughts on my plan?

 

[TNJAKE]

Sounds solid to me. When I wrap I keep them rolling on the smoker so I can smell the smoke and porky goodness while I drink beer. Other than that nothing wrong with throwing them in the oven for that part

And yes increasing wrap time to 2.5 will make more tender

 

[WhiskerBiscuit]

Sounds solid to me. When I wrap I keep them rolling on the smoker so I can smell the smoke and porky goodness while I drink beer. Other than that nothing wrong with throwing them in the oven for that part

And yes increasing wrap time to 2.5 will make more tender

I see some people skip the wrap on their babys. Should I notice much difference if I skip the wrap and just slap em in the oven?

Convection advisable?

 

[TNJAKE]

I see some people skip the wrap on their babys. Should I notice much difference if I skip the wrap and just slap em in the oven?

Convection advisable?

The wrap is important if you are wanting fall off the bone ribs. If you aren't gonna wrap then I'd let them ride on the smoker so they could have a longer smoke session

 

[whistlepig]

They are more moist and tender when foiled. Ribs that are not foiled have more bite to them. I prefer mine unfoiled but there is no wrong way here. Part of the enjoyment of smoking is trying different methods.

 

[SmokinAl]

If you want FOTB ribs they need to be taken to an IT of 200-205. It doesn’t matter what temp your smoker is running or if you wrap them or not. The most important thing is the internal meat temp.
Al

 

[WhiskerBiscuit]

About halfway through the smoke. Here are some photos of the setup. Including removing the silver skin, applying the rub and wrapping in plastic wrap for the overnight marinade, and grill setup, total time about 30 mins. I’m getting really good with setting up a snake.