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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-14-2014, 05:46 PM   #1
BigTSmoker
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Default Baby backs

I cooked a rack of baby backs on my stump today and they were dry. I cooked 3-2-1 and put some apple juice, butter, honey in my wrap. The bite was good so they were not over cooked. Whet can I do to improve?
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Old 12-14-2014, 11:06 PM   #2
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Quote:
Originally Posted by BigTSmoker View Post
I cooked a rack of baby backs on my stump today and they were dry. I cooked 3-2-1 and put some apple juice, butter, honey in my wrap. The bite was good so they were not over cooked. Whet can I do to improve?
How did you determine it was time to take them off?
What temp did you cook at?
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Old 12-15-2014, 12:18 AM   #3
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3-2-1 was developed for full spares. BBs are much smaller. Depending on temp they might have dried out during the first 3 hours. I do them 2-.25-.5 at 300-325. I might go 3 hours at the most. Bend test will tell you when they are done.
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Old 12-15-2014, 12:59 PM   #4
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I cooked at 225* and check them with the bend test. I always thought that if they were over cooked they would be falling off the bone. Is it possible to over cook and not be falling off the bone?
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Old 12-15-2014, 01:30 PM   #5
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I agree with PJ. 6 hours on a rack of baby backs is pretty long. Baby backs come off the ribs next to the loin. So the meat is more like a pork chop than the fattier spare ribs which come off the belly. I think you were on the right track, but you cooked all of the (and there is not really that much) fat out of them, hence the lack of moisture.
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Old 12-15-2014, 01:34 PM   #6
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I have had Baby backs go 6 hours, but these were thick and very meaty. I also SHUT DOOR and leave it shut. Open and close will loose heat and moisture.
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Old 12-15-2014, 01:41 PM   #7
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They were nakid too long, kinda had a jerky like texture?
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Old 12-15-2014, 02:16 PM   #8
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Not jerky but dry. The bite was not bad but I'm use to them being moist. When I foiled them I put them meat side up not sure if that would be a problem.
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Old 12-15-2014, 02:20 PM   #9
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Quote:
Originally Posted by BigTSmoker View Post
Not jerky but dry. The bite was not bad but I'm use to them being moist. When I foiled them I put them meat side up not sure if that would be a problem.
I put them meat side down in the foil so the meat sits in the liquid. I don't know how much of the bones would touch the liquid since they are curved.
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