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Started By
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Best way to slow cook baby backs?
Posted on 7/29/16 at 8:13 pm
Posted on 7/29/16 at 8:13 pm
Indirect, 225, 4-8 hours?
Unwrapped, sauce at the end? Dry rub to start?
Unwrapped, sauce at the end? Dry rub to start?
This post was edited on 7/29/16 at 8:14 pm
12
Posted on 7/29/16 at 8:27 pm to VetteGuy
My personal process
Trim and clean up night before, coat with mustard and dry rub, plastic wrap.
Smoke around 200 for many hours
2 hours to finish I baste with margarine and apple juice, then sauce, then wrap with foil, back in smoker for 1-2 hrs.
Trim and clean up night before, coat with mustard and dry rub, plastic wrap.
Smoke around 200 for many hours
2 hours to finish I baste with margarine and apple juice, then sauce, then wrap with foil, back in smoker for 1-2 hrs.
Posted on 7/29/16 at 8:31 pm to NYCAuburn
I do the dry rub the night before and refrigerate.
I pull them out and let them assume room temp before I put them on.
200 @ 6 hours? too quick?
I pull them out and let them assume room temp before I put them on.
200 @ 6 hours? too quick?
Posted on 7/29/16 at 8:32 pm to LSUdude3756
will review. 
Posted on 7/29/16 at 8:43 pm to VetteGuy
How are you cooking them? Grill? Smoker? BGE?
I never could do them worth a shite until I got my electric smoker. Baby backs are my favorite item to smoke now.
I never could do them worth a shite until I got my electric smoker. Baby backs are my favorite item to smoke now.
Posted on 7/29/16 at 9:10 pm to VetteGuy
Dry rub the night before. Smoke 3 hours then add sauce and cover with foil. Smoke another 3. Place in empty ice chest for another hour. Fall of the bone good
Posted on 7/29/16 at 9:17 pm to VetteGuy
My wife salts, peppers and uses pork rub on the ribs before putting in the crock pot. Then she mixes 1 cup bbq sauce, 1/2 cup ketcup, 1/4 cup white vinegar, 1/4 cup mustard and 1/4 cup Worcestershire sauce and pore over the ribs in the crockpot. Cook on low 5-7 hours. After they are done take the ribs out of the crock pot, cover in bbq sauce and put ribs on the grill for 3 minutes on both sides.
Posted on 7/29/16 at 9:19 pm to 4LSU2
Gonna cook em indirect on the Primo. They have been pretty good, I feel like, but I'm trying to make them more tender.
I've been cooking them that way for awhile, but I'm gonna slow the process down a good bit. Got 'em from Saia's, too.
I've been cooking them that way for awhile, but I'm gonna slow the process down a good bit. Got 'em from Saia's, too.
Posted on 7/29/16 at 9:48 pm to VetteGuy
Do you remove the membrane from the back? Imo you don't need to season/rub the ribs down overnight. 4 hours prior to them hitting the smoker is plenty. Ribs are thin..they don't need 12 hours of marinade like a turkey or pork butt. And even for those, 8 hours is plenty.
Rub them 4 hours before the cook and refrigerate. Slow cook them uncovered on indirect heat at 250 for 2-3 hours or until they have the color you want them to finish with (spritzing every 30 minutes w/ apple juice). Wrap in foil with about 1/4 cup apple juice. After about 2 hours, unwrap them and have a look. The meat should be pulled back from the bones about 1/4 inch.
Save the juice in the foil for your bbq sauce for an extra kick. When the meat is pulled back, lightly dust again with your rub and go uncovered for another 30 minutes or so, saucing (if you want bbq sauce on them) the last 15 minutes.
At the very end I like to kick the fire up high and put a quick char in the outside. Remove, final light glaze of sauce and rest.
Rub them 4 hours before the cook and refrigerate. Slow cook them uncovered on indirect heat at 250 for 2-3 hours or until they have the color you want them to finish with (spritzing every 30 minutes w/ apple juice). Wrap in foil with about 1/4 cup apple juice. After about 2 hours, unwrap them and have a look. The meat should be pulled back from the bones about 1/4 inch.
Save the juice in the foil for your bbq sauce for an extra kick. When the meat is pulled back, lightly dust again with your rub and go uncovered for another 30 minutes or so, saucing (if you want bbq sauce on them) the last 15 minutes.
At the very end I like to kick the fire up high and put a quick char in the outside. Remove, final light glaze of sauce and rest.
This post was edited on 7/29/16 at 9:49 pm
Posted on 7/29/16 at 9:54 pm to GeauxTigers0107
Yes, I do remove that.
Some good points, from everyone.
Some good points, from everyone.
Posted on 7/29/16 at 9:59 pm to LSUdude3756
quote:
Youtube 3-2-1 method
3-2-1 is a spare rib method. Back ribs should take about 4 hrs total at 225 deg, but every rack is going to be a little different.
Now, why anyone would choose back ribs over St. Louis cut spare ribs is the real question.
Posted on 7/29/16 at 10:07 pm to BiggerBear
Since I live in Memphis I prefer dry rub.
I brine mine for at least 24 hours in a salt, brown sugar, and garlic salt mixture. Put them in the fridge
After that I pat them dry and coat in yellow mustard. Then coat pretty liberally with a dry rub.
Cook at 210-225 in till the reach 190. Remove and seal in foil for 15-20 min.
Enjoy.
I brine mine for at least 24 hours in a salt, brown sugar, and garlic salt mixture. Put them in the fridge
After that I pat them dry and coat in yellow mustard. Then coat pretty liberally with a dry rub.
Cook at 210-225 in till the reach 190. Remove and seal in foil for 15-20 min.
Enjoy.
Posted on 7/29/16 at 10:14 pm to VetteGuy
Apply rub the night before. 225, for 2 hours, wrap in foil 1.5, then back on the smoker out 45min to an hour. Baste with sauce last 30 min. When they get to the point where they almost fall apart when you try to pick them up with tongs their done.
Posted on 7/29/16 at 10:17 pm to VetteGuy
3-2-1 always worked great 225 °
Posted on 7/29/16 at 10:44 pm to Cracker
I know a guy who swears by cooking them at like 400 for the first hour then cooking low for another 2...speeds up the process and still results in tender meat. I haven't been brave enough to try it.
Posted on 7/29/16 at 11:28 pm to Nascar Fan
quote:
crock pot
Mrs. Midnight cooks boneless ribs in homemade sauce in the crock pot. Those are literally the only ribs I eat.
Posted on 7/30/16 at 12:19 am to bbvdd
quote:
I prefer dry rub
Me too man. Sauce just kills it for me.
Posted on 7/30/16 at 12:32 am to SportTiger1
I've cooked them on primo and I've used an electric smoker. IMO the electric smoker is money. I remove membrane, rub with mustard, apply rub, cover and refrigerate overnight. Cook at 225 for 6 hours. I apply sauce about 30 min. Before taking off smoker. I've also pulled them off smoker and put on grill and applied bbq sauce. My 2 cents
Posted on 7/30/16 at 12:41 am to VetteGuy
Throw some meat tenderizer in your rub
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