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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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06-05-2011, 10:56 PM
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#1 |
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Got Wood.
Join Date: 09-10-10
Location: Olney, IL
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Babyback Cook Times
I have always cooked St. Louis Style ribs, but wanted to try some baby backs. How much time difference is there in cook times between the two? Normally cook my St. Louis at 250 for 4 hours.
Thanks for the input! 
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*Char-Griller Smoker Pro, Brinkmann EL Smoke'n Grill, Char Broil Offset Smoker,Weber Kettle* |
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06-05-2011, 11:03 PM
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#2 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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in my WSM @ 3 hours @ 275*-300*. foiled for a while after i see good color and some honey.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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06-05-2011, 11:08 PM
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#3 |
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is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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In my drum, loin backs take 3 hours 1.5/45/45, and St. Louis spares take 4 (2/1/1) @ 250
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06-06-2011, 01:01 PM
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#4 |
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Got Wood.
Join Date: 09-10-10
Location: Olney, IL
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Great...thanks all! Can't wait to try a slab tonight with my smoked mac-n-cheese!
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*Char-Griller Smoker Pro, Brinkmann EL Smoke'n Grill, Char Broil Offset Smoker,Weber Kettle* |
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06-06-2011, 01:54 PM
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#5 |
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Full Fledged Farker
Join Date: 03-17-11
Location: Marlboro, MA
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in both my superpro and outlaw 225 @ 5 HOURS no foil works for me
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Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM |
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06-06-2011, 02:36 PM
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#6 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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225 - 240
4 1/2 hours |
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06-06-2011, 03:36 PM
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#7 |
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is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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I do them 2-1 then finish in smoke until they are done which is usually about 1 beer....or a half hour
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06-06-2011, 05:47 PM
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#8 |
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Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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yikes mine take 6 hours at 235. i must be doing it wrong?
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06-06-2011, 06:13 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Since loin backs are leaner than spares, they cook up quicker, just like any other lean meat. I like to do them a bit faster, and will power through at around 300-325 for 3 hours. No peeking, foiling, spritzing. They'll pass the bend test, and won't get rubbery, or dry. Just moist juicy goodness.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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06-06-2011, 07:57 PM
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#10 |
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Knows what a fatty is.
Join Date: 03-23-09
Location: Chandler, AZ
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Yikes, my beers only last 15 minutes!
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06-07-2011, 10:27 AM
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#11 |
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Babbling Farker
Join Date: 05-19-11
Location: EAD
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Id say 3-4hours shooting for 275. each rack is a little different. I remember some of my first cooks taking 7 hours due to crap firebox controll
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06-07-2011, 10:31 AM
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#12 |
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Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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I just did them 3-2-1 at 225. They were killer...
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