Baby Back questions

Discussion in 'Pork' started by jimf, Jul 25, 2011.

  1. I found Baby Backs on sale.  Havent done ribs before.  I'm reading that 3-2-1 method might be too long for Baby Backs.

    Also how often to I sauce them? also how do you know when they are done?  I assume I cant stick a thermometer probe in them since they so thin
    Last edited: Jul 25, 2011
  2. scarbelly

    scarbelly OTBS Member

    I would do them 2-2-1. Do a search for the 2-2-1 method for more detail

    Sauce during the 1 if at all - I stopped saucing a long time ago since going to the 2-2-1 method 
  3.   I've recently started doing baby backs myself.  I follow the 2-2-1.  I put rub on them the night before, wrap in saran wrap and put back in fridge.  I cook about 250-300, unwrapped (always bone side down), second 2 hr segment I wrap loosely in foil and pour apple juice in with them to steam.  Last hour unwarpped and add sauce then.  Bones should pull out easily.
  4. roller

    roller SMF Premier Member

    BB`s is all I do in ribs and I do them like tgil said except I do not use sauce I like mine dry with lots of pepper.Hope this helps
  5. bearcarver

    bearcarver OTBS Member

    All good info above, Jim!!!

    Scarbelly does them exactly like I do, and Roller & tgil aren't much different.

    I do the Pork Spares (2.5-2.5-1) more often than BBs (2-2-1), because around here the BBs are usually twice as costly as Spares.

    I think BBs might be a little better, but not enough to match those price differences.

    Don't forget the Qview!!

  6. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Don't forget the Q-view Jim!
  7. fpnmf

    fpnmf OTBS Member

  8. bearcarver

    bearcarver OTBS Member

    There are at least a few guys who can answer that----Ecto for one.

    Last edited: Jul 25, 2011

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