I had great success last week smoking baby back ribs for the first time. After reading up on methods I went with 2-2-1. I had tweaked this method based on my temps for the day. I had been ranging, temp wise between 250 & 275. So, I did my first 2 hours smoking, an hour and a half wrapped in tin foil with juice back in the smoker then another hour out of the tin foil juice wrap for 45 minutes and then I slathered on my homemade citrus BBQ sauce for the last 15 minutes.
As a side note I had read a lot about using Apple juice for the 2 hour tin foil wrap. Not having any Apple juice available I have orange juice a try and it worked great. I don't have anything to compare it with but I felt it helped with the tenderness...plus I used the remaining juice as part of a reduction along with my homemade virus BBQ sauce).
I digress from my topic. The ribs were so juicy and perfect fall-off-the bone tenderness. I was extremely happy with the process for a first time.
For my smoke I used a combo of hickory and mesquite in the beginning and finished with Apple and cherry. I thought the combo gave the meat a nice flavor profile which wasn't too overpowering.
Now it's July 5th and I am giving the baby backs another go. Same technique is going to be applied. I am hoping to replicate my first go but make it better. Here are a couple of picks of my firebox (I am attempting the minion method) and the ribs in the smoker.
As a side note I had read a lot about using Apple juice for the 2 hour tin foil wrap. Not having any Apple juice available I have orange juice a try and it worked great. I don't have anything to compare it with but I felt it helped with the tenderness...plus I used the remaining juice as part of a reduction along with my homemade virus BBQ sauce).
I digress from my topic. The ribs were so juicy and perfect fall-off-the bone tenderness. I was extremely happy with the process for a first time.
For my smoke I used a combo of hickory and mesquite in the beginning and finished with Apple and cherry. I thought the combo gave the meat a nice flavor profile which wasn't too overpowering.
Now it's July 5th and I am giving the baby backs another go. Same technique is going to be applied. I am hoping to replicate my first go but make it better. Here are a couple of picks of my firebox (I am attempting the minion method) and the ribs in the smoker.
