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-   -   baby back ribs pull off bone better?? (http://www.bbq-brethren.com/forum/showthread.php?t=159733)

grantw 04-28-2013 07:06 PM

baby back ribs pull off bone better??
 
did these without foiling, when i foil they loose the taste these ones have. im using a wsm and on my other smokers i get the same results so its me... :confused: i always start them bone down usually leave em that way, but flipped em this time. just got the book low and slow by gay wiviott and he proclaims you can get them to fall off the bone stage without foil? he start them meat side down if that even matters.

http://i1126.photobucket.com/albums/...ps960fc3ec.jpg

http://i1126.photobucket.com/albums/...ps2af2c104.jpg

landarc 04-28-2013 07:18 PM

Baby backs cook faster, that is for certain.

Yes, you can get spares and BB to fall off the bone stage with no foiling, just a matter of time and heat. Foiling makes it easier and more predictable to get them done to a certain level and color.

grantw 04-28-2013 07:25 PM

ya i can do spares deadly without foil, but baby backs are a no go so far. stack em?

J&B'sBBQ 04-28-2013 07:29 PM

We foil for color and to ensure we get the tenderness that we're looking for. You can certainly get the tenderness you want without foil but the color may not be as pretty.

smilligan66 04-28-2013 07:40 PM

nice smoke ring!

tinman 04-28-2013 07:48 PM

I do babybacks on the UDS no-foil at 250-275 depending on where it settles. I start them bone down and flip at 90min and then back to bone down for the last hour.....they are usually done in less than 4 hours. If I take them close to 4 hours, they are often falling off the bone too much. They also get darker and I like the bark, so I hardly ever foil. I do spares the same way, they just take a bit longer.

grantw 04-28-2013 11:50 PM

So i guess just cook em longer? Just worried about them drying out, as it was the top of them looked dry

landarc 04-29-2013 12:14 AM

How hot you cooking them? 250F to 285F gives me some good texture and moisture. I like to add a little moisture to the cooking chamber with water or liquid sprayed through the vent every hour or so

Ron_L 04-29-2013 11:29 AM

Quote:

Originally Posted by grantw (Post 2463875)
So i guess just cook em longer? Just worried about them drying out, as it was the top of them looked dry

Yep. From the picture of the gnawed on bone above, they were undercooked. Ribs will go to fall-off-the-bone and then mush before turning into jerky :-D

tinman 04-29-2013 11:37 AM

Yea, I would go longer, but that depends on what temp you are at. I got some dry ones when I started doing them, but haven't had a problem since I stopped peeking at them all the time.

grantw 04-29-2013 12:44 PM

They were done in 250 to 280 range. Never peeked at all didnt want em to look black either

grantw 04-29-2013 12:51 PM

I should have just pulled 1 rack and let the other ride to see what would happen

S4vant 04-29-2013 01:06 PM

I just did babybacks yesterday as well (or loin backs I should say).

I intended to go 3-2-1, but ended up more like 3-1.5-.5.

Avg temps were 225-250. After 3 hours, I pulled, foiled (with parkay, honey, tiger sauce, and some turbinado sugar).

I decided when I foiled to cut it shorter, because I alread had a good deal of pull back on 2 of the racks, and on the other, it seemed like I had a bone or 2 peeking thru the top (meat side).

When they came off, the were definitely fall off the bone, but not mush, but I can definitely see how going the full 3-2-1 would have really killed them.

El Ropo 04-29-2013 05:24 PM

3-2-1 is meant for cooking spares at 220-225 degrees. Loin backs will always cook up faster because they are leaner. Most you should ever need (cooking @225) is 2-2-1.

I get better results doing 3 hours straight up no foil, no peeking, no mopping cooking at 275-300. My ideal cook is first hour around 250 to lay some smoke into the meat, then crank up the heat to 300ish till done. around 3 to 3.25 hours is all it takes. Just like any other meat with a high fat content, the moisture comes from within the meat as it renders, no worries about drying it out.

tinman 04-29-2013 07:47 PM

Quote:

Originally Posted by El Ropo (Post 2464695)

I get better results doing 3 hours straight up no foil, no peeking, no mopping cooking at 275-300. My ideal cook is first hour around 250 to lay some smoke into the meat, then crank up the heat to 300ish till done. around 3 to 3.25 hours is all it takes. Just like any other meat with a high fat content, the moisture comes from within the meat as it renders, no worries about drying it out.

+1

This is exactly how I have done my last two batches of babybacks, and they were perfect. Mine are usually barely over 3 hours.


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