The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-27-2013, 08:55 PM   #1
dreadedlyfe
Found some matches.
 
Join Date: 05-12-13
Location: Willow Spring, NC
Downloads: 0
Uploads: 0
Default ruined babybacks

tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.
dreadedlyfe is offline   Reply With Quote


Unread 07-27-2013, 08:57 PM   #2
tbonez
Found some matches.
 
Join Date: 06-11-13
Location: Atlanta
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dreadedlyfe View Post
tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.

I killed a couple of racks last weekend so I feel your pain. the members on here helped me figure out ehat I thought was overdone was actually underdone. With that said what makes you feel they were over cooked?
tbonez is offline   Reply With Quote


Unread 07-27-2013, 08:58 PM   #3
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Babybacks don't use the 3-2-1 method. I have seen 2-2-1 or 2-2 or some variation of that for babybacks. I am guessing you just cooked them too long but you didn't say the temp you cooked them at. That could be part of the problem as well.
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2013, 09:03 PM   #4
dreadedlyfe
Found some matches.
 
Join Date: 05-12-13
Location: Willow Spring, NC
Downloads: 0
Uploads: 0
Default

225 was the cooking temp. the ribs were pulled away from the bones
dreadedlyfe is offline   Reply With Quote


Unread 07-27-2013, 09:04 PM   #5
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

http://www.bbq-brethren.com/forum/sh...ad.php?t=85864

Just one of many threads on baby backs and 2-2-1. The search bar at the bottom of the page has a wealth of info on them.
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 07-27-2013, 09:05 PM   #6
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dreadedlyfe View Post
225 was the cooking temp. the ribs were pulled away from the bones
I am guessing it was just too long of a cook then.
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 07-27-2013, 09:08 PM   #7
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Way overdone as in they weren't holding on to the bone at all or way overdone as in they were dry and tough?

And oifmarine2003 is right - 3-2-1 is more commonly used for spare ribs.

How may racks of ribs have you cooked?

It took me about 30 tries to get really excellent ribs. And you need to practice often as well. At least once a week. Also be sure to keep a log so that you will remember what you did last time and what you want to change for this time. That helps a lot.

Above all else . . . have fun!
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Unread 07-27-2013, 09:09 PM   #8
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by dreadedlyfe View Post
tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.

I have over cooked/smoked meat a couple of times.
I have wrapped in H/D aluminum foil and added apple juice and put them back on the fire for an hour. Call it steaming/cheating but it has saved the meat. Bark will be a bit mush but the food was rehydrated but very good to eat.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2013, 09:15 PM   #9
dreadedlyfe
Found some matches.
 
Join Date: 05-12-13
Location: Willow Spring, NC
Downloads: 0
Uploads: 0
Default

well going 10 hours on my pork butt, or i can pull the bone out
salt and pepper is the only thing on it
dreadedlyfe is offline   Reply With Quote


Unread 07-27-2013, 09:48 PM   #10
mrboy
On the road to being a farker

 
mrboy's Avatar
 
Join Date: 03-10-12
Location: Champaign, Il
Downloads: 0
Uploads: 0
Default BB's on UDS

I conquered pulled pork and brisket on my UDS before I was able to get my ribs close.

Kept over cooking and hand fall off the bone ribs. Then, after asking for help here, started cooking them at 250º for 3 hours. No foil, no looking.

Start checking 'em after 3 hours with a tooth pick, every rack is different, but you'll be in the ball park @ 3 hours and you'll be happy. Slight tug, moist and tender.

Good luck.
mrboy is offline   Reply With Quote


Unread 07-27-2013, 10:13 PM   #11
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: SW Michigan
Downloads: 0
Uploads: 0
Default

Keep the foil in the cupboard next time and you'll have some amazing ribs.
marubozo is online now   Reply With Quote


Thanks from:--->
Unread 07-28-2013, 12:39 AM   #12
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I believe you just can't go by time, or for that matter, temperature alone when smoking. Each piece of meat will be done when it is done. With ribs you need to use the bend test or toothpick test for each and every slab.
__________________
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-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 07-28-2013, 12:50 AM   #13
fedex
Full Fledged Farker
 
fedex's Avatar
 
Join Date: 06-21-10
Location: Cypress, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by marubozo View Post
Keep the foil in the cupboard next time and you'll have some amazing ribs.
+1 Lose the foil
__________________
UDS, Jumbo Joe 2013, 26" Weber, SS Blue Performer, WGA Charcoal, Q100 & Wife Model#1962
fedex is offline   Reply With Quote


Unread 07-28-2013, 01:50 AM   #14
bananablack
Full Fledged Farker
 
Join Date: 03-10-12
Location: Moore Oklahoma
Downloads: 0
Uploads: 0
Default

lose the foil, just go slow and low
__________________
Party Gator
bananablack is online now   Reply With Quote


Unread 07-28-2013, 02:29 AM   #15
Cobra7
Knows what a fatty is.
 
Cobra7's Avatar
 
Join Date: 07-02-13
Location: Arkansas
Downloads: 0
Uploads: 0
Default

I did the same thing on my Bradley smoker the other day. Doesn't it just piss you off when you ruin a cook!!!! I think 6 hours is way to long. The 2-2 method at 225* worked better for me.
Cobra7 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:30 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts