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dreadedlyfe 07-27-2013 08:55 PM

ruined babybacks
 
tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.

tbonez 07-27-2013 08:57 PM

Quote:

Originally Posted by dreadedlyfe (Post 2567969)
tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.


I killed a couple of racks last weekend so I feel your pain. the members on here helped me figure out ehat I thought was overdone was actually underdone. With that said what makes you feel they were over cooked?

oifmarine2003 07-27-2013 08:58 PM

Babybacks don't use the 3-2-1 method. I have seen 2-2-1 or 2-2 or some variation of that for babybacks. I am guessing you just cooked them too long but you didn't say the temp you cooked them at. That could be part of the problem as well.

dreadedlyfe 07-27-2013 09:03 PM

225 was the cooking temp. the ribs were pulled away from the bones

oifmarine2003 07-27-2013 09:04 PM

http://www.bbq-brethren.com/forum/sh...ad.php?t=85864

Just one of many threads on baby backs and 2-2-1. The search bar at the bottom of the page has a wealth of info on them.

oifmarine2003 07-27-2013 09:05 PM

Quote:

Originally Posted by dreadedlyfe (Post 2567979)
225 was the cooking temp. the ribs were pulled away from the bones

I am guessing it was just too long of a cook then.

QansasjayhawQ 07-27-2013 09:08 PM

Way overdone as in they weren't holding on to the bone at all or way overdone as in they were dry and tough?

And oifmarine2003 is right - 3-2-1 is more commonly used for spare ribs.

How may racks of ribs have you cooked?

It took me about 30 tries to get really excellent ribs. And you need to practice often as well. At least once a week. Also be sure to keep a log so that you will remember what you did last time and what you want to change for this time. That helps a lot.

Above all else . . . have fun!

bbqbull 07-27-2013 09:09 PM

Quote:

Originally Posted by dreadedlyfe (Post 2567969)
tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.


I have over cooked/smoked meat a couple of times.
I have wrapped in H/D aluminum foil and added apple juice and put them back on the fire for an hour. Call it steaming/cheating but it has saved the meat. Bark will be a bit mush but the food was rehydrated but very good to eat.

dreadedlyfe 07-27-2013 09:15 PM

well going 10 hours on my pork butt, or i can pull the bone out
salt and pepper is the only thing on it

mrboy 07-27-2013 09:48 PM

BB's on UDS
 
I conquered pulled pork and brisket on my UDS before I was able to get my ribs close.

Kept over cooking and hand fall off the bone ribs. Then, after asking for help here, started cooking them at 250 for 3 hours. No foil, no looking.

Start checking 'em after 3 hours with a tooth pick, every rack is different, but you'll be in the ball park @ 3 hours and you'll be happy. Slight tug, moist and tender.

Good luck.

marubozo 07-27-2013 10:13 PM

Keep the foil in the cupboard next time and you'll have some amazing ribs.

HeSmellsLikeSmoke 07-28-2013 12:39 AM

I believe you just can't go by time, or for that matter, temperature alone when smoking. Each piece of meat will be done when it is done. With ribs you need to use the bend test or toothpick test for each and every slab.

fedex 07-28-2013 12:50 AM

Quote:

Originally Posted by marubozo (Post 2568048)
Keep the foil in the cupboard next time and you'll have some amazing ribs.

+1 Lose the foil

bananablack 07-28-2013 01:50 AM

lose the foil, just go slow and low

Cobra7 07-28-2013 02:29 AM

I did the same thing on my Bradley smoker the other day. Doesn't it just piss you off when you ruin a cook!!!! I think 6 hours is way to long. The 2-2 method at 225* worked better for me.


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