baby back ribs

Discussion in 'Pork' started by bignick1984, May 9, 2016.

  1. bignick1984

    bignick1984 Fire Starter

    I have been playing with temperatures and times and recipes for smoking baby backs. I Usually just season them and throw them on the smoker (green mountain grill).

    What are your tips, recipes, temperatures you do? I'd love any advice!!

    Here a picture of my last smoke.. I did this low and slow for 6 and half hours..
    Last edited: May 9, 2016
  2. b-one

    b-one Smoking Guru OTBS Member

    Those look tasty! I normally cook 225-250. From the look of your ribs you don't need any advice!:biggrin: Just experiment with other recipes to find new flavors.
  3. joe black

    joe black Master of the Pit OTBS Member

    I smoke baby backs at 250-275* after rubbing with mustard and Jeff's rub. They are usually in with no foil for about 3 hours +/- until a good bend. Then, I sauce/glaze for 15 minutes and repeat. Take them out and let rest for 30 minutes, slice and serve.

    I buy baby loin back ribs at Costco. They are 3 in a Cryovac, with the membrane already off. Very meaty and always give me an excellent results.

    Give them a try, Joe.
  4. gearjammer

    gearjammer Master of the Pit

    You sure don't need advice on cooking those

    they look perfect to me.

    I always shoot for 225*.

    Now it's just personal choice, do a little reading.

    Tweak your rubs and sauces until you

    get exactly what you want.

  5. bignick1984

    bignick1984 Fire Starter

    I started the smoker at 160? did that for 3 hours, flipping them every hour and putting more marinate on them,then raised the temperature to 225ish? For another 3 hour's with flipping and marinating, was thinking about smoking a little longer next time
  6. smokinal

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

  7. bignick1984

    bignick1984 Fire Starter

    Thanks for the link, the ribs look good smokinAl, are the ribs temperatures supposed to be 190+ when pulling them off the grill for safety to eat?
  8. smokinal

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

    No the IT of 195 will give you a rib that is very juicy & tender, but not quite fall off the bone.

    At 200-205 the ribs will be falling off the bone tender.

    For pork ribs anything above 145 is safe to eat, but at that temp they will be very tough & chewy.

  9. bignick1984

    bignick1984 Fire Starter

    Good to know, thanks!!
  10. bignick1984

    bignick1984 Fire Starter

    Question for someone that may be able to answer hopefully. Have any of you smoked ribs at very low temperature for long hours?.. I'm thinking of 160 for 3-4 hours then going to 190 for 3-5 hours.. can it be done or would it be unsafe to cook?
  11. essexsmoker

    essexsmoker Smoke Blower

    Hi bignick,

    it could be done at a low temp like that but you have to bear in mind the 4 hour guide for bugs.
    Being ribs I'd imagine that they would be up to a safe temp fairly quickly, i.e. less than 4 hours.
    I'd never heard of it until I came on here, but it's something to be aware of.

    Only thing I would imagine though is that they will be VERY smokey and possibly a bit bitter. The GMG pumps out quite a lot of smoke at that temp and not necessarily the best quality smoke.
    I think the guide is 185 to start then bump it up.

    Great but if kit though aren't they! I have a DB. Did a 9 hr smoke of ribs on saturday. They were awesome. Didnt foil at all, which I normally do, and the bark and flavour was great.

    Trying a butt this weekend and poss a brisket. Mmm.
  12. essexsmoker

    essexsmoker Smoke Blower

    Grrr. Bit of kit...
  13. bignick1984

    bignick1984 Fire Starter

    hey thanks for the reply and advice, May I ask what your recipe/temp for a 9 hour smoke?.. Here is a recipe on gmg website that I followed for these ribs, they were pretty good.

    I also have the DB gmg, I like it but kinda wish I got the bigger one with WiFi. Oh well maybe next time!!

    The pork shoulder I have done I injected it with a mixture of Apple juice and Worcester sauce all over then season it. Put it in the smoker at 225 and let it go until finished. Best one I have made so far!!

    I also been wanting to do a brisket but the weather here in California hasn't been too warm so I don't want to burn through more pellets then needed.

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