Babybacks

Azinine · 02-25-2007, 04:37 PM

Hey guys,

Just wondering how you all go about smoking babyback ribs. I've been using the 3-2-1 method and, while quite tasty, they are way overcooked. They are usually so fall off the bone tender that it is difficult to avoid tearing the meat when removing from the smoker...

I want them to be fall off the bone tender but not this bad. Do you think 3-1-1 would give me good results? I'm doing 4 slabs next weekend for a group of friends and I would like to try a new method...

Thanks.

MilitantSquatter · 02-25-2007, 05:29 PM

6 hrs for babybacks is way too long (assuming an ideal smoking temp).

3-2-1 would be more applicable to spares.. 2-1-1 or something similar would be better suited to babybacks.

Bossmanbbq · 02-25-2007, 06:14 PM

Quote:

Originally Posted by MilitantSquatter

6 hrs for babybacks is way too long (assuming an ideal smoking temp).

3-2-1 would be more applicable to spares.. 2-1-1 or something similar would be better suited to babybacks.

I would agree, and would use the 2-1-1 for baby backs. You can always take the ribs off the smoker and on to a hot grill to firm them up alittle. I know a few guys who do this and it seems to work well.

bruno · 02-25-2007, 08:08 PM

I cooked 6 racks of BBs today. I cooked them too ling, about 5 hours total, no foil. Very tasty, but too cooked.

I can't seem to figure out ribs.

The_Kapn · 02-25-2007, 08:21 PM

Guys--as with any meat--"Time" and "Temp" are related

Ribs cooked at 300 degrees will take less time than ribs cooked at 190 degrees.

So, if you have any meat overcooked or undercooked by cooking the way you are doing it--reduce or increase the time or the temp to find the "combination" that works to your satisfaction!

Lots of possibilities and combinations that work wonderful!

TIM

Steppenwolf · 02-26-2007, 01:13 PM

The one's I cooked Sat were at temps between 240 and 270, I cooked for 2, 1 and 1/3,11 1. It was just about right, very tender, but still a bit on the bone. [ Pics here: http://www.bbq-brethren.com/forum/sh...ad.php?t=24616] Considering I had 2 Baby Backs, One beef rib, and some links during the last half hour, I'd do one of two things. Cook at 260 1 and 1/2, 1, 1 or lower the twmp to around 230 and use my original times of 2, 1 and 1/3, 1.

02-25-2007, 04:37 PM	#1
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA	Babybacks Hey guys, Just wondering how you all go about smoking babyback ribs. I've been using the 3-2-1 method and, while quite tasty, they are way overcooked. They are usually so fall off the bone tender that it is difficult to avoid tearing the meat when removing from the smoker... I want them to be fall off the bone tender but not this bad. Do you think 3-1-1 would give me good results? I'm doing 4 slabs next weekend for a group of friends and I would like to try a new method... Thanks. __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

02-25-2007, 05:29 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	6 hrs for babybacks is way too long (assuming an ideal smoking temp). 3-2-1 would be more applicable to spares.. 2-1-1 or something similar would be better suited to babybacks. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

02-25-2007, 08:08 PM	#4
bruno Full Fledged Farker Join Date: 01-14-06 Location: NE Kansas	I cooked 6 racks of BBs today. I cooked them too ling, about 5 hours total, no foil. Very tasty, but too cooked. I can't seem to figure out ribs. __________________ Green Mountain Daniel Boone Pellet Pooper Weber Gass Passer WSM "That tastes like ****!"

02-25-2007, 08:21 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Guys--as with any meat--"Time" and "Temp" are related Ribs cooked at 300 degrees will take less time than ribs cooked at 190 degrees. So, if you have any meat overcooked or undercooked by cooking the way you are doing it--reduce or increase the time or the temp to find the "combination" that works to your satisfaction! Lots of possibilities and combinations that work wonderful! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

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02-26-2007, 01:13 PM	#6
Steppenwolf Full Fledged Farker Join Date: 11-10-06 Location: Bakersfield, Ca.	The one's I cooked Sat were at temps between 240 and 270, I cooked for 2, 1 and 1/3,11 1. It was just about right, very tender, but still a bit on the bone. [ Pics here: http://www.bbq-brethren.com/forum/sh...ad.php?t=24616] Considering I had 2 Baby Backs, One beef rib, and some links during the last half hour, I'd do one of two things. Cook at 260 1 and 1/2, 1, 1 or lower the twmp to around 230 and use my original times of 2, 1 and 1/3, 1.