Baby back rib question. Next time?? - Page 2

southernstyle · 11-28-2011, 08:01 PM

the baby backs would have needed 1 hr at 250. and they were small. just guessing

bigzthamoose · 11-28-2011, 09:44 PM

Microwave i think is whats up. But I will say this, my baby backs ive been cookin are about 2.5-3 lbsh... and i cook at about 250 and they were done in 3 hours. its been about 1.5 hours smoke, 1 hour in foil, 45 min back on the smoker with the glaze, juicy as hell, and fully done

cliffcarter · 11-29-2011, 05:43 AM

IMHO it was too much time in the oven at 350° that dried them out, it is possible to dry out meat by braising too long.

Cack · 11-29-2011, 07:13 AM

As mentioned earlier. I wouldn't go freezer to microwave. The day before (if they're in the freezer) move them to the fridge. That way they can thaw out, but not cook any. Then I still try to let mine sit out for 15-20minutes before I put the rub on (most time during trimming ect)

Also, in my short life of cooking ribs. I have quickly learned ... SPRAY WITH APPLE JUICE. My first rack came out dry, so I bought a spray bottle and filled it with apple juice. I tend to spray around every hour ... per Myron Mixon on BBQ Pitmaster's he sprays nearly every 15 minutes. Since Ive started spraying I haven't had a problem with juiciness

11-28-2011, 08:01 PM	#16
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	the baby backs would have needed 1 hr at 250. and they were small. just guessing __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

11-29-2011, 07:13 AM	#19
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC	As mentioned earlier. I wouldn't go freezer to microwave. The day before (if they're in the freezer) move them to the fridge. That way they can thaw out, but not cook any. Then I still try to let mine sit out for 15-20minutes before I put the rub on (most time during trimming ect) Also, in my short life of cooking ribs. I have quickly learned ... SPRAY WITH APPLE JUICE. My first rack came out dry, so I bought a spray bottle and filled it with apple juice. I tend to spray around every hour ... per Myron Mixon on BBQ Pitmaster's he sprays nearly every 15 minutes. Since Ive started spraying I haven't had a problem with juiciness __________________ Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 Last edited by Cack; 11-29-2011 at 07:39 AM..

11-28-2011, 09:44 PM	#17
bigzthamoose On the road to being a farker Join Date: 09-19-11 Location: Overland Park, KS	Microwave i think is whats up. But I will say this, my baby backs ive been cookin are about 2.5-3 lbsh... and i cook at about 250 and they were done in 3 hours. its been about 1.5 hours smoke, 1 hour in foil, 45 min back on the smoker with the glaze, juicy as hell, and fully done

11-29-2011, 05:43 AM	#18
cliffcarter is one Smokin' Farker Join Date: 02-21-11 Location: Old Town, Maine	IMHO it was too much time in the oven at 350° that dried them out, it is possible to dry out meat by braising too long.