Baby Back Ribs

Rub'n Wood BBQ · 02-24-2013, 10:50 AM

Rookie-like question, but I have been cooking only spares for some time and today I am venturing over to some Baby Backs - what are some rules of thumb on the cooking times or test for doneness?

HeSmellsLikeSmoke · 02-24-2013, 10:56 AM

Mine cook a little quicker. Pullback isn't as much, but the bend and toothpick tests still work. Less time in foil if you use any.

Rub'n Wood BBQ · 02-24-2013, 11:00 AM

I usually foil (spares at least) and planned to wrap for about an hour today. We will see.

Skidder · 02-24-2013, 11:02 AM

Usually your looking at a hour less than spares but there are a ton of variables. Temp of cooker, fat content etc. I would guess about 4 hours. I put mine on at 11a.m. looking at around 3 o'clock I'm thinking will bend test before saucing

Pyle's BBQ · 02-24-2013, 11:06 AM

What are you cooking them on? I am cooking mine on my Akorn. Usually between 275-300*F. I don't foil mine. I get mine at Sam's and they have a lot of meat on them. I take mine off a little early because I am holding them. I also have to cut them in half to get them to fit.

Rub'n Wood BBQ · 02-24-2013, 12:08 PM

UDS, probably around 250. The racks I got are pretty thin (store was picked over), so they should cook fast.

02-24-2013, 10:50 AM	#1
Rub'n Wood BBQ Knows what a fatty is. Join Date: 06-24-12 Location: Olathe, KS Downloads: 0 Uploads: 0	Baby Back Ribs Rookie-like question, but I have been cooking only spares for some time and today I am venturing over to some Baby Backs - what are some rules of thumb on the cooking times or test for doneness? __________________ Rub'n Wood Team BBQ - "Stroke It, Stoke It, Smoke It"

02-24-2013, 10:56 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Mine cook a little quicker. Pullback isn't as much, but the bend and toothpick tests still work. Less time in foil if you use any. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-24-2013, 11:00 AM	#3
Rub'n Wood BBQ Knows what a fatty is. Join Date: 06-24-12 Location: Olathe, KS Downloads: 0 Uploads: 0	I usually foil (spares at least) and planned to wrap for about an hour today. We will see. __________________ Rub'n Wood Team BBQ - "Stroke It, Stoke It, Smoke It"

02-24-2013, 11:06 AM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	What are you cooking them on? I am cooking mine on my Akorn. Usually between 275-300*F. I don't foil mine. I get mine at Sam's and they have a lot of meat on them. I take mine off a little early because I am holding them. I also have to cut them in half to get them to fit. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

02-24-2013, 12:08 PM	#6
Rub'n Wood BBQ Knows what a fatty is. Join Date: 06-24-12 Location: Olathe, KS Downloads: 0 Uploads: 0	UDS, probably around 250. The racks I got are pretty thin (store was picked over), so they should cook fast. __________________ Rub'n Wood Team BBQ - "Stroke It, Stoke It, Smoke It"

02-24-2013, 11:02 AM	#4
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Usually your looking at a hour less than spares but there are a ton of variables. Temp of cooker, fat content etc. I would guess about 4 hours. I put mine on at 11a.m. looking at around 3 o'clock I'm thinking will bend test before saucing