ಚಿಕನ್
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 05-17-2008, 01:42 AM   #1
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default Limited time frame - Sunday Baby Backs

Hey All,

We're taking some Q up to a friend's place in the city (~40 min. from home) Sunday evening. I made Keri's beans tonight and am planning on heating them up right before we leave, then putting them in their oven for a few minutes when we arrive.

I'm also planning on 4 racks of baby backs for the dinner. Here's my quandry: I'll only have 4 hours at home on Sunday before we have to leave for their place. So, how should I cook the ribs?

If I do 2-2-1, and the "1" is coolered, then the coolering could happen on the way up to their house. If I do that, though, when should I put the sauce on them (during the last foiled hour?)

Or, I guess I could cook them dry (2-2-1 or 2-2 or whatever), then put them on the friends grill to heat them up and finish them off.

Anyway, what do you think would give us the best ribs when it comes time to sit down for dinner?

I know this is a newbie question, but it's ok. I'm a newbie and I'm trying to build a specific plan of attack.

Thoughts?

Thanks,
Bret
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Unread 05-17-2008, 01:58 AM   #2
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

Quote:
Originally Posted by 71-South View Post
Hey All,

We're taking some Q up to a friend's place in the city (~40 min. from home) Sunday evening. I made Keri's beans tonight and am planning on heating them up right before we leave, then putting them in their oven for a few minutes when we arrive.

I'm also planning on 4 racks of baby backs for the dinner. Here's my quandry: I'll only have 4 hours at home on Sunday before we have to leave for their place. So, how should I cook the ribs?

If I do 2-2-1, and the "1" is coolered, then the coolering could happen on the way up to their house. If I do that, though, when should I put the sauce on them (during the last foiled hour?)

Or, I guess I could cook them dry (2-2-1 or 2-2 or whatever), then put them on the friends grill to heat them up and finish them off.

Anyway, what do you think would give us the best ribs when it comes time to sit down for dinner?

I know this is a newbie question, but it's ok. I'm a newbie and I'm trying to build a specific plan of attack.

Thoughts?
I don't think this is a newbie question . . . I've been around here for a while and I've never had the occasion to haul Q to a remote event, so I'm going to be interested in hearing what the brothers and sisters might have to say on this topic.

I think I'd smoke them sans sauce and then finish them up with a nice glaze on the friend's grill. But that's just a guess.
__________________
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 05-17-2008, 03:14 AM   #3
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Do the 2-2-1 and put brown sugar and apple juice on, foil, in PRE-HEATED cooler. Cover with towels. Pull out when ready and sauce some and leave some unsauced (Like mine little to no sauce) Finish glaze and cut and serve. Beans also transport and keep warm in crock pot, or foil pan and oven as you stated.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 05-17-2008, 06:56 AM   #4
OSD
is One Chatty Farker
 
Join Date: 12-22-05
Location: St. Petersburg, Fl.
Downloads: 0
Uploads: 0
Default

I would wrap in foil and put them in a preheated cooler for the trip, then glaze and finish them on the grill when you get there to firm them back up from being in the foil.
OSD is offline   Reply With Quote


Unread 05-17-2008, 12:15 PM   #5
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default

Thanks for all the suggestions. So I'm going to cook for 2 hrs at 225, foil for another 2 hours at 225, then cooler for the ride up there (still dry) and drop them on the grill w/ a little sauce for a few minutes. I appreciate all the advice. -Bret
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Unread 05-17-2008, 03:31 PM   #6
Markbb
is Blowin Smoke!
 
Join Date: 10-17-06
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Personally baby backs in the foil for 2hours at 225 and then in a warm cooler, would turn into mush, I would 3 hours on the smoker wrap in foil and towels and hot bricks in the cooler, should leave you with that bite off the bone texture, unless you like fallling off the bone ribs...
Markbb is offline   Reply With Quote


Unread 05-17-2008, 03:41 PM   #7
McClung
is one Smokin' Farker
 
Join Date: 03-19-08
Location: Edgewood, WA
Downloads: 0
Uploads: 0
Default

Smoker, cooler and then finish off when you get em there.
__________________
[B][FONT=Comic Sans MS]Tim[/FONT][/B]

[B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P
UDS
Smoke and Thistle Competition Barbecue Team
1Lazy1 Brand, A Texas Original
Lifetime member Displaced Texans
[/SIZE]
[I]THE SPICY FAIRY ROCKS![/I]
[/FONT][/B]
McClung is offline   Reply With Quote


Unread 05-19-2008, 10:31 AM   #8
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Not that this matters after two days, but I only go 2-1-1 with baby backs.

So how'd they turn out??
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 05-19-2008, 11:32 AM   #9
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default

Hey,

No pron. Sorry. I was in a hurry to get up to the city to eat and I forgot the camera.

I ended up going 2 hrs naked and about 1 1/2 hours foiled. I coolered them and took them up to the friends' house. They were in the cooler about 1 1/2 hours before we threw them on his grill and basted w/ some KC Masterpiece for about 10 minutes.

They turned out really tasty. I used apple wood for smoking and I could taste it in there. It gave a really nice sweetness to the ribs.

They were a little tougher than I wanted them to be, but not bad at all. Next time, I'll probably do 2 naked, 2 foiled, then a few minutes back on the egg naked w/ sauce to firm them up. We'll see how that goes.

Thanks for all the suggestions. I'm getting much more confident w/ this as I go. I think I'll try a brisket this coming weekend.

Bret
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Unread 05-19-2008, 08:55 PM   #10
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Brisket= long cook. Better plan on a fatty or 3
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 05-20-2008, 09:49 AM   #11
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default

Will do. I'm stuck in town this weekend (on-call), so I'm planning on doing a whole bunch of yard work and a whole bunch of Q. I'm thinking brisket, butt, pork loin, fatties, and maybe some spares (I've only done baby backs so far.) I'll just freeze everything we don't eat and take it for lunches. Mmmmmmmmmmm...
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sunday Supper- Baby Backs! 308fan Q-talk 10 04-05-2011 12:59 AM
Quick Question - Cooking Baby Backs and Spares at same time Smokin' Frenchman Q-talk 2 03-19-2010 03:47 PM
Super Bowl Baby Backs (1st time foil) boberosabbq Q-talk 5 02-08-2010 04:27 PM
First time baby backs w/ pix Irrad8 Q-talk 35 10-30-2007 12:49 PM
1st time hammy baby backs Dakaty Q-talk 14 07-09-2006 12:15 PM

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 11:14 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.