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Smoking Baby Back Ribs
Posted on 7/31/12 at 7:09 am
Posted on 7/31/12 at 7:09 am
Ok guys im a rookie when it comes to smoking meat and ive only smoked two racks of ribs before. Both came out tough. I want to give it another shot and was curious what tips you guys had.
Ive always done the 3/2/1 method with foil and was looking at another way.
my biggest issues have been keeping a constant 225 and whether to put sauce on them or not while smoking.
Finally i was wondering if anyones every started the process in the oven to make sure you are getting a real 225 for the first stage and then transfering them to the smoker for the second half of the process
Thanks in advance. For you smart asses yes I know how to use google but id like to hear what TD thinks.
Ive always done the 3/2/1 method with foil and was looking at another way.
my biggest issues have been keeping a constant 225 and whether to put sauce on them or not while smoking.
Finally i was wondering if anyones every started the process in the oven to make sure you are getting a real 225 for the first stage and then transfering them to the smoker for the second half of the process
Thanks in advance. For you smart asses yes I know how to use google but id like to hear what TD thinks.
5
Posted on 7/31/12 at 7:21 am to dallastiger55
I leave mine on the grill/smoker the entire cooking process. I have a really cheap charcoal grill that I place the charcoal on the right side and the ribs on the left and just allow the low heat to cook the ribs indirectly. Most of the time I luck up and can cook the ribs down for 2 hours without having to wrap them in foil. I usually judge by sight on when I need to foil them. Also, If I sauce the ribs I wait until the last 15 minutes.
Posted on 7/31/12 at 9:17 am to dallastiger55
Bookmark these two sites.
They have been a lifesaver to me many times.
Guide Site
Time and Temp Chart for anything you can think of to smoke.
They have been a lifesaver to me many times.
Guide Site
Time and Temp Chart for anything you can think of to smoke.
Posted on 7/31/12 at 9:29 am to dallastiger55
I use an Old Smokey. I put the coals on one side and the ribs on the other and I close the vents almost all the way. I find this lets me be able to cook it low and slow for pretty much 5 hours or so without burning. By this time they are very tender.
I spray with a mixture of equal parts apple juice/mustart/apple cider vinegar every hour or so.
I spray with a mixture of equal parts apple juice/mustart/apple cider vinegar every hour or so.
Posted on 7/31/12 at 9:39 am to dallastiger55
If they came out tough with the 321 method, like you know, the temp was too high or you cooked too long.
Some baby backs have a lot less meat compared to other baby backs. You will always have to adjust. I usually adjust temperature instead of time, because I have a controlled electric smoker. On a pit, I suggest shooting for a lower temp. If still having trouble, try placing foil/pan on grill to reduce the heat from reaching the ribs. Remember, your thermometer may not be correct and the temp is much higher.
As for smoking after the oven; as the meat cooks it becomes harder for the smoke to penetrate. You may get smoke flavor, but it will be limited to the top of the ribs.
Some baby backs have a lot less meat compared to other baby backs. You will always have to adjust. I usually adjust temperature instead of time, because I have a controlled electric smoker. On a pit, I suggest shooting for a lower temp. If still having trouble, try placing foil/pan on grill to reduce the heat from reaching the ribs. Remember, your thermometer may not be correct and the temp is much higher.
As for smoking after the oven; as the meat cooks it becomes harder for the smoke to penetrate. You may get smoke flavor, but it will be limited to the top of the ribs.
Posted on 7/31/12 at 10:44 am to dallastiger55
Take a peek here also... Amazing Ribs
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