Baby Backs on the MES

Discussion in 'Pork' started by ryanhoelzer, Apr 24, 2010.

  1. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Getting ready to throw some baby backs on the MES. I'm going to go with my new favorite 2-3-1 as seen here:

    In that experiment I actually started them on the Char Broil and then moved to the MES, I'm doing these completely on the MES but I'm going to use a little lump along with the chips.

    I got these from a local meat store. Their prices are higher than WM, Sams, etc but these look like a really good slab of ribs. They're IBP but I don't see a grade on them.

    Using a friend's rub that has a pretty good kick so using it sparingly.



  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Personally I think 2-3-1 will be too much time in the foil for baby backs. You will have to play with this with your smoker and temps. In my MES I am typically go 2-1.5-1. I dont like ribs completely falling apart though either.
  3. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    How about a little pizza while we wait..

  4. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Here they are after 2 hrs on the grate, before going into foil. I'm using foil pans instead of foil wrapping. Anyone ever compared to see if there's any difference?

  5. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    In my experiment I really liked 3 hrs in the foil, they were pretty much falling off the bone though, depends how you like them. I'm doing these at 240 in the MES, last time I was at 230.

    I keep saying I'm going to use a spreadsheet or database to track these but that's part of why I do these detailed threads, I can look back at them to see what I did and how it worked out..
  6. That wouldn't happen to be a pizza from Tony's, would it? :)

    Good luck!
  7. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    It was, now it's half a pizza from Tony's..

    Good to see another neighbor here.
  8. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Here they are at 5 hrs, going back on the grate. They're going to be falling off the bone, I think the time back on the grate will firm them up a little though.

    Maybe next time I'll try 2-2.5-1.

  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well by the looks of thoses I don't think you have done a very good job so I think you should shoot them down here to Fla. Then I'll finish them and let you know how they came out. No yours look fabulous and I bet they will be really tastey too.[​IMG]
  10. wingman

    wingman Smoking Fanatic SMF Premier Member

    Looking good there! [​IMG]
  11. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I got sidetracked eating and never finished my post.. They turned out pretty good but not as good flavor as when I started on charcoal/lump. They were falling off the bone which is how I like them. I'll cut the foil time down a little next time and see how much difference it makes.

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