Noob needs help. Baby backs not tender

[Boston smoke]

Just got a Masterbuilt 130B electric smoker for Father's Day. Great luck out of the gate with chicken. However, I can't seem to get my baby back ribs to work low and slow. Using the 3-2-1 method. I do take the membrane off. I tried 205 and I tried 220. My wife used to get them fall off the bone wrapped in the oven at high heat but the idea of the smoker was to keep from heating up the house and get as good if not better results. Been increasing time but still no luck. Tried temp probes in the beginning but agree with those who say it's hard to get a good reading in the ribs. I am using a rub and some liquid in the wrap (beer or apple juice).

 

[Chasdev]

How long and at what temp?
Also, I've found that baby backs that weigh less are often more tender than the heaver ones.
I try to stay below 4 lbs when possible and also try to avoid the ones with a thick layer of meat on the wide end.

 

[smokerjim]

did you check your temps inside smoker, don't trust the factory thermometer they are known to be off check your temps with a independent thermometer, you may have it set for 220 but it may only be 180.

 

[Boston smoke]

How long and at what temp?
Also, I've found that baby backs that weigh less are often more tender than the heaver ones.
I try to stay below 4 lbs when possible and also try to avoid the ones with a thick layer of meat on the wide end.

Using 3-2-1. Six hours at 205, then tried 220. Also tried increasing time. Have been experimenting with just one small slab of baby backs each time until I have greater confidence of success.

 

[Winterrider]

I'm with Jim on this one.

 

[thirdeye]

The 3-2-1 rib method is for a full slab of spare (belly) ribs. If you trim those ribs to a St Louis cut, a 3-1-1 or a 3-1-.5 might work better. Lower pit temps do work for belly ribs because of the higher fat content you are rendering out.

Baby back ribs are a 'high on the hog' cut, meaning next to the prime cuts like the loin and tenderloin. They are naturally tender, but lower in fat. This means they can handle higher pit temps and shorter cook times...., but may dry out at lower or more traditional BBQ temps.

Verify your thermometer, then try a rack at 275° for a couple of hours and wrap for 1 hour, then see where you are.

 

[tallbm]

Just got a Masterbuilt 130B electric smoker for Father's Day. Great luck out of the gate with chicken. However, I can't seem to get my baby back ribs to work low and slow. Using the 3-2-1 method. I do take the membrane off. I tried 205 and I tried 220. My wife used to get them fall off the bone wrapped in the oven at high heat but the idea of the smoker was to keep from heating up the house and get as good if not better results. Been increasing time but still no luck. Tried temp probes in the beginning but agree with those who say it's hard to get a good reading in the ribs. I am using a rub and some liquid in the wrap (beer or apple juice).

Ribs, pork butts, and briskets really dont care what temp u smoke them at so feel free to crank up the temp! I do mine at like 275F smoker tmep.
Also those cuts of meat also are one based on tenderness. Ribs though IF u can get a probe in them will be tender around 195-198F Internal Temp. If u want fall of the boom take em to 202-203F internal temp.
Check for tenderness by stabbing with a toothpic on your ribs and when it goes in like butter then they are tender :)

And really no need to wrap or do the 3-2-1 method if u just go by these internal temps and check for tenderness. I hope this info helps :)

 

[sandyut]

Turn it up! 205 and 220 is too low. I would go 250 no wrap ever. Makes a perfect BB rib. I sauce the last 30 sometimes. should take about 5-6 hours. check meat temp to about 200-205. get them a bend test. should be golden!

 

[SmokinAl]

What the others said, they weren’t cooked long enough.
For fall off the bone ribs you need an IT of 200-205. Or if you don’t have a thin meat probe, do like the above said. Use a tooth pick or wood skewer & when it slides in like room temp butter they are ready, or if you can just pull the bones right out they are ready. It takes some practice, but you will be a rib master in no time!
Al

 

[schlotz]

Also agree with running at 250º. Haven't wrapped for years either. For baby backs I usually start checking for doneness around the 4:30 mark but they seem to get there somewhere in the 5 to 6 hour range.

 

[Jonok]

If you wanna cook no-fat Babybacks FOTB, you’re gonna end up with a sub-optimal rack unless a significant part of the cook is wrapped or under liquid.

There’s a reason Chili’s and the like boil them in diluted sauce and carmelize them on the grill., and that nobody cooks babybacks in competitions.
Cooking them in the smoker unwrapped, low and slow {and dry} to a well-past well done temp is never gonna make a piece of meat with 10% or less fat tender and juicy..

There’s a reason we cook tenderloin or back straps to medium at most, if we went further with nearly fat-free cuts like that, it would remind you of Wednesday night at mom’s house with the quarter- inch thick IGA bone-in pork chops that required a cup of apple sauce, and a quarter shaker of salt each to chew and swallow. (And also engendered the love of what little bits of fat we do have when you and your little brother fought over the thin outer strip of rind

 

[Boston smoke]

did you check your temps inside smoker, don't trust the factory thermometer they are known to be off check your temps with a independent thermometer, you may have it set for 220 but it may only be 180.

Haven't done that yet but will try. Chicken cooking in appropriate time would suggest it wouldn't be that far off low but it is worth checking. Will report back.

did you check your temps inside smoker, don't trust the factory thermometer they are known to be off check your temps with a independent thermometer, you may have it set for 220 but it may only be 180.

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[Boston smoke]

did you check your temps inside smoker, don't trust the factory thermometer they are known to be off check your temps with a independent thermometer, you may have it set for 220 but it may only be 180.

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[Boston smoke]

Using 3-2-1. Six hours at 205, then tried 220. Also tried increasing time. Have been experimenting with just one small slab of baby backs each time until I have greater confidence of success.

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[Boston smoke]

The 3-2-1 rib method is for a full slab of spare (belly) ribs. If you trim those ribs to a St Louis cut, a 3-1-1 or a 3-1-.5 might work better. Lower pit temps do work for belly ribs because of the higher fat content you are rendering out.

Baby back ribs are a 'high on the hog' cut, meaning next to the prime cuts like the loin and tenderloin. They are naturally tender, but lower in fat. This means they can handle higher pit temps and shorter cook times...., but may dry out at lower or more traditional BBQ temps.

Verify your thermometer, then try a rack at 275° for a couple of hours and wrap for 1 hour, then see where you are.

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[Boston smoke]

What the others said, they weren’t cooked long enough.
For fall off the bone ribs you need an IT of 200-205. Or if you don’t have a thin meat probe, do like the above said. Use a tooth pick or wood skewer & when it slides in like room temp butter they are ready, or if you can just pull the bones right out they are ready. It takes some practice, but you will be a rib master in no time!
Al

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[Boston smoke]

Ribs, pork butts, and briskets really dont care what temp u smoke them at so feel free to crank up the temp! I do mine at like 275F smoker tmep.
Also those cuts of meat also are one based on tenderness. Ribs though IF u can get a probe in them will be tender around 195-198F Internal Temp. If u want fall of the boom take em to 202-203F internal temp.
Check for tenderness by stabbing with a toothpic on your ribs and when it goes in like butter then they are tender :)

And really no need to wrap or do the 3-2-1 method if u just go by these internal temps and check for tenderness. I hope this info helps :)

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[Boston smoke]

Turn it up! 205 and 220 is too low. I would go 250 no wrap ever. Makes a perfect BB rib. I sauce the last 30 sometimes. should take about 5-6 hours. check meat temp to about 200-205. get them a bend test. should be golden!

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

 

[tallbm]

Thank you all so much. Forgive the copy and paste but I want to make sure I get back to everyone who offered to help (and get any continuing advice).
First, Jim and many others you were right about the temp. Calibrating with a cheap four prong thermometer I got at Walmart (different temps on each prong)....I found out my smoker was running 20 degrees below what it said at 220 and 10-15 below at 275. So, obviously that's the first problem (along with trying to smoke the less fatty baby backs like other ribs.).
Going forward I guess I can simply run the smoker hotter...don't trust the temp... and look for doneness with a toothpick.
But let me ask a number of questions first:
1) Should I hassle Masterbuilt to get me a smoker or parts that are more accurate? The way it is, it seems I really couldn't get to 275 since it thinks it's already there when it's only 260-65.
2) Should I splurge $80-$100 for a Thermoworks or Thermapen (and if so which?) or just test with a lesser thermometer (I have several, not just the Walmart one) or just test with toothpick etc.?
3) How long should that small slab of Baby Backs take at 250 or 275? Several of you kind folks say 5-6 hours but others said as little as 2-4.

Again, appreciate all the help. You guys are great.

1. Many of us MES users have this problem and if u can get to 265F then I'm not sure masterbuilt can help u much but its possible for them to give u a new controller that MAY do it. Mine never seemed to actually get over 250F or so but when I rewired and added PID Contorller I solved all problems with temp and temp swings that way hahah

2. I personally would say to start cheap and buy a pack of wooden kabob skewers for a couple of bucks and use those to test meat tenderness. I like them because they work well for going deep in big pieces of meat like pork butts and do just fine for ribs so they work for all. HOWEVER if u dont have a multiprobe wireless thermometer (i like a minimum of 4 probes) then I would definitely get one of those AND this does not replace the wooden kabob skewers lol

3. A small 2.5 pound rack at 275F may take 3-4 hours I think. The easiest thing to do is to put a temp probe into the meat between the ribs (not against a bone) as best you can and let that guide you. Around 295F internal temp (IT) of the meat start checking for tenderness and go from there.
Surprisingly it isnt that comlex to get a temp probe in and even though placement may seem off, I find that as long as the probe is in the meat and not stabbed through it does remarkably well in guiding u... I can't say the same for placement on a brisket flat. With a brisket flat I use 3 probes and follow the lowest reading one hahaha.

If u follow #3 I bet u money u can get tender baby back ribs 95% of the time. I do and I dont ever wrap my ribs :)

I hope this info helps