Baby back ribs

Discussion in 'Pork' started by register1, Feb 8, 2016.

  1. register1

    register1 Newbie

    First try at baby backs. Rubbed with mustard and homemade rub. Left overnight in fridge wrapped in plastic wrap. Had to creatively get both racks in the smoker. Smoked 3 hours then probed. It was about 160 at that time. Waited one more hour till they hit 180 then wrapped in foil with a little butter and 3 tbs water. Brought IT to 200. I then finished in broiler. They came out moist and tender. I had a good looking crust at 3 hours and am questioning the choice to wrap. They were wrapped about 2 hours.

    This is the shot at 3 hours when I probed. Notice the yin yang configuration to get them to fit in the brinkman.

    Final shot:

    Any advice/suggestions appreciated. Thank you.
    Last edited: Feb 8, 2016
    smokinal likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    You say they came out moist and tender so not sure what help your looking foe seems like you nailed it!
  3. joe black

    joe black Master of the Pit OTBS Member

    Those ribs really look awesome. What temp did you cook them at? I do my baby backs at 260-275*. After about 3-31/2 hour they usually have a good bend, so I leave them naked and sauce/glaze them twice at 15 and 30 minutes. I pull them and let them rest for 30 minutes and they are ready to slice and serve. Very tender and moist and have a slight tug. I never use foil and the higher temp gives the ribs a good color and good cook.

    Good luck and keep up the good smokin', Joe. Thumbs Up
  4. smokinal

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

    Your ribs look fantastic!!

    Great job!!  [​IMG]

  5. register1

    register1 Newbie

  6. register1

    register1 Newbie

    @Joe Black

    Hi Joe, not sure of the temp I will check with my thermometer next time. It is the brinkman gourmet, pretty old, so no temp control, and I usually pour rain water out of the bottom (gasp) each time I use it. I am getting such consistent results though that I suppose I should take better care of her and keep the rain out.

    Thanks for the reply, that is exactly what I wanted to know, if I can finish these without the foil because it does soften a nice crust and I like the crust.

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