I tried to smoke a 10 lb brisket & 3 racks of Baby backs yesterday. Epic Fail. Question, is 3-2-1 too much for Baby Backs? or was my problem too much on my smoker at 1 time. It was bad. Thank You.
Ken
Ken
Bad Baby Backs
- Thread starter papa7326
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Ken, to answer your question we need some more info.... Generally speaking as a guideline 2-2-1 is usually the method most folks who foil with use for BB's & 3-2-1 for spares ! Question, what was smoker temp ? And when ya say they were bad, what do ya mean ? They were tough & not tender, flavor was off ? The more info ya can give the more we can help ya with a successful smoke next time ! Thumbs Up
They were over done, dry & hard. I tried to keep pit at 225 - 250 it got up to 300 a couple times. I rubbed them. put on the smoker For 3hr wrapped 2 in foil w/ margarine, brown sugar & honey. 1 I wrapped w/ just margarine. put on for 2 hr, than I un wrapped and cooked for another 1 hr
johnnyrockford
Smoke Blower
Howdy Papa! From all I've learned from everyone here, 3 hours is too long for baby backs. Especially if your smoker tends to get too hot. Check em at 1.5 hours and see how they look. If they are looking a little scorched
johnnyrockford
Smoke Blower
Oops sorry..hit send too soon. If your ribs are looking pretty well cooked at 1.5 hours go ahead and wrap em. Otherwise 2 hours are about all they need before foiling. Also, maybe add a little more liquid to the foil stage. Honey and butter are great for flavor but not so much for steaming and tenderizing. So add a splash of water or soda or beer or whatever you have handy. Good luck. (
I think your temp got too high. How were you measuring the temp? With a maverick or relying in smoker thermometer?? I do a modified 2.5/2/.5 for BB. Always get tender ribs. I smoke at 225 to 250 at the most. I think your temp was much higher than you think which yielded dry over cooked ribs. Sorry about that but don't give up!
Too long, especially for the temps you were at. Spares are 321, BBs are 221 at a fairly consistent 225. IF temp goes higher, then you might go with 211 or some variation of it.
321, 221, and 211 (and their variations) are meant as guidelines. Its best to learn to cook by feel instead of by time. At any given temp, when the ribs start to pull back a bit and have a nice color, wrap them in the foil and put them back on. When the ribs are close to having the consistency/texture that you want, remove them from the foil and put them back on the smoker to firm up. If you wish, this is when you would glaze them.
321, 221, and 211 (and their variations) are meant as guidelines. Its best to learn to cook by feel instead of by time. At any given temp, when the ribs start to pull back a bit and have a nice color, wrap them in the foil and put them back on. When the ribs are close to having the consistency/texture that you want, remove them from the foil and put them back on the smoker to firm up. If you wish, this is when you would glaze them.
Well I'm figuring i put too much on my little smoker. a charbroil i use wood in. I'm Planing on building me a reverse flow trailer mounted smoker. I watching for a tank for the structure. a 250 lb propane tank or big air compressor tank. Tonight I'm smoking hamburgers made w/ venison. I did it once before & everyone loved them.
jbills5
Meat Mopper
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