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Cook time - Baby Back ribs
- Thread starter Two Bears
- Start date
MeatCandy
Full Fledged Farker
- Joined
- Jul 9, 2013
- Location
- Dog Patch, Ca
I find its about 30% time off everything(as a general rule)...But, use a tooth pick to determine the final done-ness/tenderness though...
Diesel Dave
Quintessential Chatty Farker
- Joined
- Aug 23, 2013
- Location
- In the woods
I smoke them for about 1 1/2 - 2 hours and then foil for 30-45 minutes, back on for another 45 or so to get the bark back and done. This is at 275f +/-
good luck
good luck
Dirtbuddy
is one Smokin' Farker
- Joined
- May 25, 2012
- Location
- Port Coquitlam, BC Canada
I don't foil and depending on meatyness they can take 3 - 4.5 hours @ ~250.
DENALI
Knows what a fatty is.
- Joined
- Sep 10, 2013
- Location
- Sonova Beach Kansas
4-5 hours at 225 depending on size and doneness.
Mo-Dave
Quintessential Chatty Farker
- Joined
- Sep 18, 2006
- Location
- Hurricane Deck Missouri
When I cook spare rib, I use the bend test to determine when they are done, can this also be done with baby backs?
Dave
Dave
Diesel Dave
Quintessential Chatty Farker
- Joined
- Aug 23, 2013
- Location
- In the woods
Yeah, that's the way I do it. Bend test is a great tell tale of doneness
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
When I asked the same question, I was told 1 hour less than STL ribs.
On my PG 500---3.75-4.25 hours at 275 deg unwrapped.
Done when they pass the bend test.
Good Eats!
TIM
Done when they pass the bend test.
Good Eats!
TIM
- Joined
- Jul 1, 2007
- Location
- Southeastern Pa
Loin ribs for me go in the 4 hour range - and I too use the bend test.
Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
Almost exactly what I do -- 1 1/2 hours of smoke, 45 minutes foil, glaze, 45 minutes for the bark, total time 3 hours at 275. Occasionally I'll get a meatier rib rack, so finishing time is extended. The bend test helps in this case.
grillinguy247
is one Smokin' Farker
I cook mine @ 250 smoked for 2 hours wrapped for 1 hour and sauced for 1 more hour. This is what I came up with. Of course times will vary.
Best of luck to you. :becky:
Best of luck to you. :becky:
DENALI
Knows what a fatty is.
- Joined
- Sep 10, 2013
- Location
- Sonova Beach Kansas
These are the baby backs i did today. 225 degrees no foil no parkay no honey no sauce. just my rub and starting at 3 hours in a spritz every 30 minutes until finished with the last spritz no later than 30 minutes before they are pulled. My ribs are always super moist.
sslak
Knows what a fatty is.
- Joined
- Aug 2, 2013
- Location
- Fort Atkinson, WI
I'm in the 225-240 range and my sweet spot for time seems to be 2-1-1 (smoke, wrapped, unwrapped)
The cook went okay - I had some tuff weather to get this cook done in:
90 racks of ribs in 1 smoker.
25 pork butts in another smoker.
22 degrees F.
SNOW - 4" little blizzard came through with a good wind.
Smoker temp was not co operating as I could only get her to 200 after all the meat was put in.
Just over 7 hours cook time .
But it was all delivered on time !
Thanks for the input I tried to do the 2 2 1 but things out of my control got in the way. Half of the ribs were St. Louis cut and I was expecting all Baby Back ribs.
90 racks of ribs in 1 smoker.
25 pork butts in another smoker.
22 degrees F.
SNOW - 4" little blizzard came through with a good wind.
Smoker temp was not co operating as I could only get her to 200 after all the meat was put in.
Just over 7 hours cook time .
But it was all delivered on time !
Thanks for the input I tried to do the 2 2 1 but things out of my control got in the way. Half of the ribs were St. Louis cut and I was expecting all Baby Back ribs.
LanceM88
Knows what a fatty is.
Denali, those ribs look great. Now I am going to have to go to Jim and Nicks for lunch!
DownHomeQue
is Blowin Smoke!
man those ribs look good! Denali
spedly
Full Fledged Farker
- Joined
- Apr 27, 2013
- Location
- Regina, Canada
About 3 hours at 250 (depending on size) but I usually start checking after 2.5 because you don't want those bad boys to overcook. I gave up on foil because it always overcooked the ribs. I use the bend method to test for doneness.
