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re: Best way to slow cook baby backs?
Posted on 7/30/16 at 7:21 am to BiggerBear
Posted on 7/30/16 at 7:21 am to BiggerBear
quote:
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.
Everything this guy said. I was about to get on here and say the same thing. I do 2-1-1 for baby backs.
0
Posted on 7/30/16 at 7:55 am to VetteGuy
For two racks. I leave that fat back on. Julienne an onion. Put onions. A can of beer and ribs. Rubbed down with whatever bullshite you like. Into pan. Cover with foil. Cook at 225 in the oven for 2.5 to three hours. Take out. Put on grill. Sauce up. They fall off the bone everytime.
Posted on 7/30/16 at 7:58 am to tigersownall
6 hours is way to long for baby backs. 225 for about 4 hours or until the meat pulls back.
Posted on 7/30/16 at 8:28 am to NYCAuburn
quote:
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.
Mine is similar. I do about 3 hours before completion, pull off smoker, baste in BBQ sauce with some minced onion put back in wrapped in foil for 3 hours or so.
Posted on 7/30/16 at 9:32 am to VetteGuy
Clean and trim fat off ribs (be sure to get membrane off underside). Coat all sides with Mccormick Applewood rub and refrigerate over night. Add 1/4" of apple juice to bottom of pan and bake uncovered at 300 for 3 hours. Mix 60/40 Sweet Baby Rays and honey for basting. Add about a tablespoon of garlic powder to mixture. Finish ribs on grill for 10-15 min (turning about 4 times) while basting to give it a nice coating of baste.
Posted on 7/30/16 at 9:43 am to LSUdude3756
quote:
Youtube 3-2-1 method
I found 3 hours of smoke is too much. 2 hours max for ribs.
Posted on 7/30/16 at 10:19 am to GRIZZ
Interesting.
I use Sweet Baby Ray's and honey, but I add Tabasco and Soy Sauce.
What you do is pretty close to what I've done previously, but I'm looking for a slower cook this time. Probably gonna do 225 for four hours, then sauce and wrap in foil for an hour or so. Finish off with a last baste with sauce, uncovered, for 15-20 minutes.
Will post pics.
I use Sweet Baby Ray's and honey, but I add Tabasco and Soy Sauce.
What you do is pretty close to what I've done previously, but I'm looking for a slower cook this time. Probably gonna do 225 for four hours, then sauce and wrap in foil for an hour or so. Finish off with a last baste with sauce, uncovered, for 15-20 minutes.
Will post pics.
Posted on 7/30/16 at 10:28 am to VetteGuy
I've never considered tabasco or soy. That's an interesting combo. I find that the applewood rub and garlic powder along with the rays and honey are enough. I keep it simple, but I'd like to try your way. Every use that combo on chicken?
Posted on 7/30/16 at 10:41 am to GRIZZ
Most uppity board on TD. Most posts are down voted 
Posted on 7/30/16 at 11:56 am to lynxcat
2 hours for ribs is plenty
Posted on 7/30/16 at 12:16 pm to GRIZZ
Yes, I have, it is better on pork, IMO. It's my "go-to" Sauce.
Just don't get carried away w/ the Tabasco. Like salt, you can always add it after the fact, but you cant take it out.
I use it as a sauce for cocktail wienies. It is really good on those.
Just don't get carried away w/ the Tabasco. Like salt, you can always add it after the fact, but you cant take it out.
I use it as a sauce for cocktail wienies. It is really good on those.
Posted on 7/30/16 at 12:33 pm to VetteGuy
Time really doesn't matter as much as the temp. You need it to get to 185-190 and then rest. At that temp any connective tissue should be gone and any meat should pull away from the bone.
I alway test the meat in a few spots
I just reread this.
Time does matter but not as much. Mine are normally 3-4 hrs.
I alway test the meat in a few spots
I just reread this.
Time does matter but not as much. Mine are normally 3-4 hrs.
This post was edited on 7/30/16 at 4:02 pm
Posted on 7/30/16 at 1:17 pm to bbvdd
quote:
You need it to get to 185-190 and then rest.
Good point.
I'm thinking that taking more time to get them to that point will make for better flavor.
I'don't really want the meat to "fall off the bone" , as to me, that can mean they are overcooked.
( no offense to those who like them like that.)
I do want them to be not tough or chewy.
Posted on 7/30/16 at 1:19 pm to VetteGuy
On my primo I do 225 for 2-2-1 with either pecan, Apple, cherry, or a mix of 2 woods. When I wrap in foil meat side up, I put a touch of liquid in to get it started usually apple juice or apple cider veniger...it will make its own as it steams so don't over fill. The last HR is when you can put your sauce if you want some...like last 30-45 depending how the doneness is on the ribs. The last few times I did it is when I wrapped in foil and for me that was the key to fall off the bone like I like it. Some say that's mush overcooked...it's how I like my ribs tho.
Posted on 7/30/16 at 1:22 pm to VetteGuy
You can adjust the 2hr wrap time to get to the tenderness you want...I still think that part is key. Before I did that I found the meat wouldn't come off the bone how I like. They are not mush I can peal all the meat off the bone in one peace and dip in sauce if I want. I usually just dry rub no mustard on ribs. Last few times was buckees seasoning and I really like it.
Posted on 7/30/16 at 1:26 pm to NOLAGT
Yeah, it's an art.
I generally use beer or apple juice in the pan under the ribs.
I like hearing how other people do it b/c I am sure there are some good tips here.
I generally use beer or apple juice in the pan under the ribs.
I like hearing how other people do it b/c I am sure there are some good tips here.
Posted on 7/30/16 at 3:37 pm to VetteGuy
185 -190 and rest they are definitely not tough nor chewy. Promise.
I do like to take as much time as I can. It is normally 3-4 hrs.
A shoulder can take 8-12hrs.
I do like to take as much time as I can. It is normally 3-4 hrs.
A shoulder can take 8-12hrs.
Posted on 7/30/16 at 3:47 pm to VetteGuy
3-2-1 is for spare ribs
2-2-1 is for baby backs
2-2-1 is for baby backs
Posted on 7/31/16 at 5:24 pm to bbvdd
I am about to take those babies off.
Wisht I can share with all you guys.
Wisht I can share with all you guys.
Posted on 7/31/16 at 5:52 pm to VetteGuy
quote:
I am about to take those babies off.
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