baby back and whole beer can chicken.

Discussion in 'Pork' started by jason s, Jan 21, 2012.

  1. I got some baby backs I plan to start smoking tomorrow. I applied the the dry rub and wrapped it up and put it in the frig. This will be my second go at it. The first time was "eatable" but far from what I was aiming for. I have done a little research and will be using the 3-2-1 method. Any advice? 

    Also plan on putting a chicken on. Any advice on the chicken also? 
     
  2. big andy a

    big andy a Smoking Fanatic

    Usually for baby backs the time is 2-2-1, spares are 3-2-1.  

    Curt.
     
  3. sprky

    sprky Master of the Pit OTBS Member

    Andy has ya covered on that part. I might add make sure you put some liquid in the foil. I like to spritz my ribs every hour before I foil.
         
     
  4. harleysmoker

    harleysmoker Smoking Fanatic

    Baby Backs 2-2-1 at 225*, Make sure to put the chicken on a rack under the ribs if you plan on cooking them at the same time. Chicken has more bacteria and you don't want that dripping on the ribs.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    These guys got you headed in the right direction - add a little moisture for the 2 hour foil and you will be happy
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You may want to try Chef Jimmy J's foiling sauce.

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional:

    2T Vinegar, to make it Tangy

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Glaze the Ribs for presentation or service.
     

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