- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking baby backs on Kamado Joe....
Posted on 11/6/20 at 10:23 am
Posted on 11/6/20 at 10:23 am
tomorrow. I haven’t smoked ribs in a while, never really nailed them. Also first time using the KJ to smoke them.
Any sure fire tips?
Any sure fire tips?
3
Posted on 11/6/20 at 10:24 am to HarrisLetsRide
3-2-1 method
Posted on 11/6/20 at 10:25 am to HarrisLetsRide
For baby backs I do 3-1-1
3 hr uncovered, 1 hour in foil, last hour back uncovered and sauced.
They are way tender, I think 3-2-1 for babybacks makes them mushy.
3 hr uncovered, 1 hour in foil, last hour back uncovered and sauced.
They are way tender, I think 3-2-1 for babybacks makes them mushy.
This post was edited on 11/6/20 at 10:26 am
Posted on 11/6/20 at 10:28 am to Uncle JackD
Temp? 200-225?
Posted on 11/6/20 at 10:30 am to HarrisLetsRide
Anywhere between 225-275 and you'll be fine. Probe toward the end for tenderness and monitor pull back on the bones.
ETA: Like others have said - maybe go 3-1-1 since they are baby backs and not spare ribs. Can always go longer in the last part if they aren't tender enough. Can't undo it if they're mushy after the wrap stage.
ETA: Like others have said - maybe go 3-1-1 since they are baby backs and not spare ribs. Can always go longer in the last part if they aren't tender enough. Can't undo it if they're mushy after the wrap stage.
This post was edited on 11/6/20 at 10:44 am
Posted on 11/6/20 at 10:32 am to HarrisLetsRide
I like 250-275
My BGE Is hard to keep at 225 and I don’t any benefit of cooking that low.
My BGE Is hard to keep at 225 and I don’t any benefit of cooking that low.
This post was edited on 11/6/20 at 10:33 am
Posted on 11/6/20 at 10:34 am to Uncle JackD
quote:
For baby backs I do 3-1-1
This is truth. 100%. 3-2-1 is too much for baby backs.
Posted on 11/6/20 at 10:37 am to Burlee
Spray with apple juice? Use butter in foil?
Posted on 11/6/20 at 10:40 am to HarrisLetsRide
I'm a proponent of "use what you have". If you have those on hand and want to use them, sure go ahead. Spritz with apple juice/apple cider vinegar every now and then. Put butter and brown sugar in the foil wrap if you want some more flavor. The important thing is to let it cook. Don't keep opening the lid every 10 minutes to spritz/check. That and just enjoy it. Have a drink and enjoy the smoke. Can't really go wrong.
ETA: And come back here and update us on how they were.
ETA: And come back here and update us on how they were.
This post was edited on 11/6/20 at 10:42 am
Posted on 11/6/20 at 10:41 am to xXLSUXx
Great tips, keep it simple....I like it. Thanks guys
Posted on 11/6/20 at 12:24 pm to HarrisLetsRide
Posted on 11/6/20 at 1:08 pm to xXLSUXx
quote:
The important thing is to let it cook. Don't keep opening the lid every 10 minutes to spritz/check. That and just enjoy it. Have a drink and enjoy the smoke.
Best response I've seen yet. Don't rush, allow enough time, have a couple beers/drinks and enjoy. Smoking is all about the journey. Don't know what everyone else does, but I usually use my indirect stone, although I've cooked them both ways.
Posted on 11/6/20 at 2:12 pm to Uncle JackD
quote:
For baby backs I do 3-1-1
3 hr uncovered, 1 hour in foil, last hour back uncovered and sauced.
They are way tender, I think 3-2-1 for babybacks makes them mushy.
I totally agree w/ this. two hrs in foil and they are like soup meat. I like my ribs so that you have to put forth some effort to pull them from the bone. i hate when they just fall off the bone when you pick them up.
Posted on 11/6/20 at 2:32 pm to Burlee
3-1-1 on a ceramic may be too long for baby backs.
Posted on 11/7/20 at 2:23 am to AlwysATgr
quote:
3-1-1 on a ceramic may be too long for baby backs.
All depends on the cooking temp. If you can get it to hang out around 250, 3-1-1 will work. If you're running around 275, 2-2 1/2 will get it done.
Personally, I don't go buy those "methods". I go by appearance. When they reach a nice mahogany color and the rub is set on the meat, then I wrap. I like to add a light coat of rub and a good bit of apple juice to the foil before wrapping.
After ~45 minutes wrapped I will open the foil and look for 1/4" pullback and also probe the meat with a toothpick. It's usually good to go by that time. Remove, light glaze of sauce, thin coat of top rub and back on for 15-20 minutes to set the sauce.
Perfectly done BBQ is more about appearance and feel as opposed to time. Time is just a rough guideline, IMO.
This post was edited on 11/7/20 at 2:25 am
Posted on 11/9/20 at 8:29 am to GeauxTigers0107
The ribs came out great guys!! Thanks for the tips. Very impressed with the BKJ, stayed around 250-275 using the 3-1-1. Only improvement I see is adding more salt to my rub.
Posted on 11/9/20 at 8:35 am to HarrisLetsRide
Congrats! Glad you were successful. And the pics look gr.....
Oh wait...
Oh wait...
Posted on 11/9/20 at 10:35 am to GeauxTigers0107
Yeah, I can never remember to take pics. Honestly, came out looking exactly like the pic you posted.
Had a half a slab left over. Yesterday I pulled the bones out and made McRibs for lunch ????
Had a half a slab left over. Yesterday I pulled the bones out and made McRibs for lunch ????
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News