Baby Backs

grillnputt · 02-21-2008, 05:51 PM

OK, I know this has been tackled a million times but I'll keep it short. Do you foil the ribs when the meat is 1/4 inch from the bone, or is it DONE when it is a 1/4 inch from the bone?
My ribs always seem to taste good, but inconsistent w/ texture. Yesterday's was 1/2 way between fall off the bone tender and chinese food ribs. 2 weeks ago, they were fall off the bone tender. Thanks.

fnnm358 · 02-21-2008, 06:50 PM

baby backs i foil after about 2 hours the tips of the rib should be showing at this point .... leave foiled for an hour and a half ....... then place back on rack mop with sauce let sit for 10 minutes flip mop and let sit for ten flip and mop one last time and plate for presentaation

Yakfishingfool · 02-21-2008, 07:00 PM

Grill, there are so many variable to play with that you really need to get consistency. so first, don't change a thing and try a couple of times and keep tight records. Temps, time, where on the smoker, etc. Then do a brief write up on the results, color, texture, etc. Then decide what you want to change. My wife loves fall off the bone ribs. I prefer a bit tougher. More competitive quality. So I have learned to foik hers and leave mine open. That is if all the other variables such as temp of pit, sauces/rubs, and weather are all roughly stabel/similar. For her ribs, spares, I usually go for threeish hours, until color and pull back is reasonable, foil for 90-120 minutes. then unfoil and sear with sauce. Mine I tend to leave them exposed and go for 4.5-6 hours and look for flexibilityin the rack. My two cents. Scott

Wyatt · 02-21-2008, 08:18 PM

I don't know but show us some pics!

Arlin_MacRae · 02-22-2008, 08:27 AM

Yep, I foil at that point - for an hour. Then out of the foil for one more hour, dry or sauced.

grillnputt · 02-22-2008, 12:14 PM

Sorry, no pics. They were eaten before I could get the camera out. Just wondering if everyone can consistently get the results they want whatever the texture. It's frustrating when one time I get fall off the bone, then with exact same procedures I get almost chinese ribs. I guess it goes with the territory!

Sledneck · 02-22-2008, 12:21 PM

When you get them right , let us know know and I'm sure a bunch of us locals would be more than willing to stop by and give you our opions

butts a fire · 02-22-2008, 12:37 PM

I normally go with 2-1-1 on the Baby backs that I do, 2 hours in the smoke, 1 hour in foil, the one hour out of foil getting sauced (the ribs by that point I am already sauced). I have gotten really consistant results doing this. Also for ribs I normally run my smoker around 250 or so. Some of the mixed results that you are getting could also be attributed to the ribs themselves sometimes they just take longer to get the way you want and sometimes they cook fast so I do adjust my foil and sauce times based on how the ribs are looking when I foil them and unfoil them.

grillnputt · 02-22-2008, 02:25 PM

Thanks fire, but that is exactly what I'm not sure of...What am I looking for when it's time to foil and what am I looking for when it's time to unfoil. I think that will help me be more consistent. lol sometimes it takes me awhile to figure out what I am actually trying to ask.

02-21-2008, 05:51 PM	#1
grillnputt On the road to being a farker Join Date: 05-31-05 Location: Long Island, NY	Baby Backs OK, I know this has been tackled a million times but I'll keep it short. Do you foil the ribs when the meat is 1/4 inch from the bone, or is it DONE when it is a 1/4 inch from the bone? My ribs always seem to taste good, but inconsistent w/ texture. Yesterday's was 1/2 way between fall off the bone tender and chinese food ribs. 2 weeks ago, they were fall off the bone tender. Thanks. __________________ Ron Performer, Chargriller Akorn, WSM Not half the stuff you guys have, but makes tasty Q!

02-21-2008, 06:50 PM	#2
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	baby backs i foil after about 2 hours the tips of the rib should be showing at this point .... leave foiled for an hour and a half ....... then place back on rack mop with sauce let sit for 10 minutes flip mop and let sit for ten flip and mop one last time and plate for presentaation __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

02-21-2008, 07:00 PM	#3
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	Grill, there are so many variable to play with that you really need to get consistency. so first, don't change a thing and try a couple of times and keep tight records. Temps, time, where on the smoker, etc. Then do a brief write up on the results, color, texture, etc. Then decide what you want to change. My wife loves fall off the bone ribs. I prefer a bit tougher. More competitive quality. So I have learned to foik hers and leave mine open. That is if all the other variables such as temp of pit, sauces/rubs, and weather are all roughly stabel/similar. For her ribs, spares, I usually go for threeish hours, until color and pull back is reasonable, foil for 90-120 minutes. then unfoil and sear with sauce. Mine I tend to leave them exposed and go for 4.5-6 hours and look for flexibilityin the rack. My two cents. Scott __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

02-21-2008, 08:18 PM	#4
Wyatt Full Fledged Farker Join Date: 01-02-08 Location: Cozad, NE	I don't know but show us some pics! __________________ Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow:

02-22-2008, 08:27 AM	#5
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Yep, I foil at that point - for an hour. Then out of the foil for one more hour, dry or sauced. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

02-22-2008, 12:14 PM	#6
grillnputt On the road to being a farker Join Date: 05-31-05 Location: Long Island, NY	Sorry, no pics. They were eaten before I could get the camera out. Just wondering if everyone can consistently get the results they want whatever the texture. It's frustrating when one time I get fall off the bone, then with exact same procedures I get almost chinese ribs. I guess it goes with the territory! __________________ Ron Performer, Chargriller Akorn, WSM Not half the stuff you guys have, but makes tasty Q!

02-22-2008, 12:21 PM	#7
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	When you get them right , let us know know and I'm sure a bunch of us locals would be more than willing to stop by and give you our opions __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

02-22-2008, 12:37 PM	#8
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo	I normally go with 2-1-1 on the Baby backs that I do, 2 hours in the smoke, 1 hour in foil, the one hour out of foil getting sauced (the ribs by that point I am already sauced). I have gotten really consistant results doing this. Also for ribs I normally run my smoker around 250 or so. Some of the mixed results that you are getting could also be attributed to the ribs themselves sometimes they just take longer to get the way you want and sometimes they cook fast so I do adjust my foil and sauce times based on how the ribs are looking when I foil them and unfoil them. __________________ Chad B NB Bandera, Webber Kettle, Backwoods Party, Large BGE

02-22-2008, 02:25 PM	#9
grillnputt On the road to being a farker Join Date: 05-31-05 Location: Long Island, NY	Thanks fire, but that is exactly what I'm not sure of...What am I looking for when it's time to foil and what am I looking for when it's time to unfoil. I think that will help me be more consistent. lol sometimes it takes me awhile to figure out what I am actually trying to ask. __________________ Ron Performer, Chargriller Akorn, WSM Not half the stuff you guys have, but makes tasty Q!

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