Where did I go wrong?

[txschutte]

I did some babybacks today, and they were OK. however, I didn't get the results I was looking for. I used the 3-2-1 method on them as I would spares. When they came out, they were falling off the bone and the smoke was overpowering. Should I have cooked them lower than 225*? Or am I cooking them too long?

 

[LMAJ]

how close to the fire box? what did you use as a heat source? coals or wood or both?

 

[vr6Cop]

The last time I did BB's like that it was too long. I would probably do a 2-2-1, or just stright out 4-5hrs and baste the carp out of them

 

[Bigjim4x]

Just try a 2-2-1 method next time and see if that works better for you

 

[txschutte]

I was dousing with apple juice every 30-45 min, and the meat still was crsp.

 

[MilitantSquatter]

6 hrs for babybacks is way too long at 225 or so.

3-2-1 is a method some use for spares. If you want to use those guidelines for babybacks you need to cut time down...then 2-1-1 is more like it.. Some may say 2.5-.45-.45 or similar... The common theme being approx 4 hrs at a smoking temp, not 5-6..

Give it reduced time and you'll see better results.

Good Luck....

 

[txschutte]

how close to the fire box? what did you use as a heat source? coals or wood or both?

It really doesn't matter with Lola, as she is a reverse offset and my temps are 225-230 across the board ( yes, I used more than one thermo). I used K to get me started, then went to apple and cherry to get the smoke.

 

[txschutte]

Probably would have been "divine" ribs if the kid woulda did them.:evil: I got the Midas touch lately, everything I touch turns to chit.

 

[bbqbull]

6 hrs for babybacks is way too long at 225 or so.

3-2-1 is a method some use for spares. If you want to use those guidelines for babybacks you need to cut time down...then 2-1-1 is more like it.. Some may say 2.5-.45-.45 or similar... The common theme being approx 4 hrs at a smoking temp, not 5-6..

Give it reduced time and you'll see better results.

Good Luck....

I agree with Vinny here on this one.

BBribs take about 4 hrs or less.

St. Louis style take approx 5 hrs at that temp, give or take. Depending on the meat quality.

I always start checking at 3 and 1/2 hrs for the horseshoe bend in the either cut of ribs and the pullback from the bone.

Hope this helps.

Good Luck on the next batch.

 

[Azinine]

I'll ditto the 2-1-1 for babybacks....

 

[txschutte]

Thanks guys. This is the 1st time with bb's and I thought because of the rib and pork thing it would be the same . I had my doubts when I saw the absence of fat in the ribs.

 

[Jeremiah]

When doing baby's if they're around 2-2.5 lbs. per slab I start checking for doneness after about 3 hours @ ~225 range (by range I mean +/- 25). Usually will continue checking every 15-30 minutes from this point on. I don't foil my loin backs, but if I did it would probably be at the 2 hour mark for maybe an hour, then they'd come out to firm up a bit. IMO they really don't need it..

 

[Bbq Bubba]

Probably would have been "divine" ribs if the kid woulda did them.:evil: I got the Midas touch lately, everything I touch turns to chit.

I'm glad you said it!! :tongue:
Does Wyatt know his prep boy is cookin without him??:biggrin:

 

[txschutte]

I'm glad you said it!! :tongue:
Does Wyatt know his prep boy is cookin without him??:biggrin:

He's havin agood time at the bowling alley with a buddy on Sat nite. I'm sure I'll find out how bad they suck when he gets home.:icon_sleepy

 

[chinesebob]

Here's one for you - don't do ribs - too little meat for too much work.

 

[nmayeux]

2-1-1 works well, but at home for the last bit I usually finish over the grill. I like that little bit of extra caramelization, and I have much more control over the finished consistancy. Usually if you bend the whole rack end to end and it is just starting to split, then its just about perfect.

 

[Mitch]

I agree with what everybody has been saying. 5 hours for back ribs is overcooking 'em. I foil for competition ribs (seldom at home).

 

[Cabntmkr1]

I've had great success with the 2-2-1, but after reading some of these post, will try the 2-1-1 next time.
3-2-1 is too much, as you found out.
Good post, though...

 

[Big Mike]

Yep, cooked a bit long. Usually BBs run about 5 hours for me and Spares 6 to 6 1/2 hours.