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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-28-2013, 04:30 AM   #16
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Join Date: 02-24-11
Location: San Diego, CA

Ribs: Simple works!

1) Baby backs: 3 hours @ 265°
2) Spares: 4 hours @ 265°

I use foil on the heat deflector for easy clean up. That's about as close as foil gets to my food while it's being cooked.
Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).
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Old 07-28-2013, 07:51 AM   #17
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Join Date: 06-14-13
Location: Appleton, WI

With baby backs I have good luck in the drum smoker with a two hour cook. No more do I overcook ribs. 325-350 degrees raised grid, indirect drip pan setup below. Apple or hickory wood smoke.
1/2 hour bone side down.
1/2 hour bone side up.
1/2 hour in foil.
Remove foil and indirect setup.
1/2 hour over direct heat flipping often with a rib juice (mop) or sauce until the edges crisp up and ribs darken to the color of a sunset. Then I'm done.
The Renaissance Man.
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Old 07-28-2013, 07:53 AM   #18
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You feel let down because you used a technique for spares.
Mak 1 Star, Blackstone 36, WSM 18, Weber OTG
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Old 07-28-2013, 08:19 AM   #19
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Just to be clear, spares and loin backs have different meat structure. Spares are more fatty and take longer to cook. Loin backs are leaner, and cook up a lot faster. I can easily finish loin backs in 3 hours starting out at 250 for first hour, then cranking up heat to 300 till they are "done". No foil is needed for ribs... ever! Think if all the extra racks of ribs you could buy if you didn't spend all that money on foil?
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Old 07-28-2013, 09:19 AM   #20
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I found 2hours in foil is way too long...I tried 2-1-1...still too long in foil so now I go 2 then 45 minutes in foil....unwrap and cook til they pass the bend satge varys from slab to slab..some times 15 min...sometimes over an hour
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Old 07-28-2013, 09:57 AM   #21
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Foil is for wearing on your head to keep the NSA from spying on your brainwaves, not for ribs.
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Old 07-28-2013, 10:04 AM   #22
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I find that my UDS cooks everything faster than normal anyway. I have modified the 3-2-1 for spares down to a 2 -1.5 -1 and it works perfectly (when I foil at all). You probably need to mod your times with baby backs.
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Old 07-28-2013, 10:31 AM   #23
NS Mike D
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spares I cook at 3-1-1

baby backs at 2-1-1

I find 2 hours in the foil turns them into mush. I adjust that last number based on how close to done they are when I take them out of the foil. I've ended up ranging from 3-1- 2 to 3-1- 15min

If I don't foil I cook a little hotter 250- 275
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Old 07-28-2013, 07:26 PM   #24
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Originally Posted by mtbchip View Post
Ribs: Simple works!

1) Baby backs: 3 hours @ 265°
2) Spares: 4 hours @ 265°

I use foil on the heat deflector for easy clean up. That's about as close as foil gets to my food while it's being cooked.

This is exactly what I did a couple hours ago.265-275 for 3 hours,no foil.Checked at 3 and a good thing I did.They were done.Always cooked spares but this is the first BB's I did to treat myself for my birthday.I nailed it.
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