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Started By
Message
Just need help on Baby Back Ribs
Posted on 9/29/18 at 1:33 pm
Posted on 9/29/18 at 1:33 pm
Using my 3 burner gas grill
Plan on using Apple wood chips for a 2 hour smoke and wrap for 3 hours
Prep with a Dry rub mustard to help stick but wanting to add something to wrap and when should I sauce?
Plan on using Apple wood chips for a 2 hour smoke and wrap for 3 hours
Prep with a Dry rub mustard to help stick but wanting to add something to wrap and when should I sauce?
6
Posted on 9/29/18 at 1:44 pm to sms151t
Ppl over complicate it. Go low for several hours till done. Sauce then high heat for a few minutes till caramelized
Posted on 9/29/18 at 1:50 pm to sms151t
I go backwards and wrap for 2 at 225. Then, I unwrap for 1, sauce the last 15 minutes.
People on this board have told me it’s wrong but it always comes out awesome.
People on this board have told me it’s wrong but it always comes out awesome.
Posted on 9/29/18 at 4:33 pm to CoachChappy
This is the advise that I got from this board and it works great
Posted on 9/29/18 at 4:41 pm to sms151t
Butter, down sugar, honey
Posted on 9/29/18 at 4:47 pm to Boston911
Thank you for the help on this.
Posted on 9/29/18 at 5:39 pm to sms151t
Im just not really a fan of wrapping. Call me a traditionalist. If i was going to wrap I'd wrap with butcher paper
Posted on 9/29/18 at 6:39 pm to Chucktown_Badger
3-2-1
3 unwrapped
2 wrapped
1 unwrapped, sauce towards last half
3 unwrapped
2 wrapped
1 unwrapped, sauce towards last half
Posted on 9/30/18 at 12:51 am to NoSaint
3-2-1 is to much for baby backs. 2-1-until they meet the bend test (about an hour).
Posted on 9/30/18 at 9:43 am to sms151t
Rub of your choice.
Light Smoke for 2.5-3 hours at 225-250 over pecan/apple/cherry. Not the heavy white smoke. That will make them bitter.
Sauce them lightly and wrap for 1.5 hours or so.
Pull from foil and sauce again. Put back on smoker for 1 hour or till sauce is set. Lightly dust with rub.
I did 40 racks like this Friday and they came out great.
Light Smoke for 2.5-3 hours at 225-250 over pecan/apple/cherry. Not the heavy white smoke. That will make them bitter.
Sauce them lightly and wrap for 1.5 hours or so.
Pull from foil and sauce again. Put back on smoker for 1 hour or till sauce is set. Lightly dust with rub.
I did 40 racks like this Friday and they came out great.
This post was edited on 9/30/18 at 9:45 am
Posted on 9/30/18 at 12:57 pm to BRgetthenet
Stop using my pics baw
Posted on 10/1/18 at 8:23 am to sms151t
quote:
wanting to add something to wrap
root beer
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