Baby backs vs. spare

Discussion in 'General Discussion' started by ajsmokes, Apr 2, 2015.

  1. ajsmokes

    ajsmokes Meat Mopper

    Ok I have attempted baby backs multiple times with the same results of to dry.. I have done a few different smoke methods with them.

    Smoking 3-2-1 just like my spare was failure so I've tried no foil. Taste good just dry I've tried 2-2-1 comes out dry.

    My question is does BB cook faster than spares?

    I've never probed my ribs
     
  2. timberjet

    timberjet Master of the Pit

    Yes, baby backs have less fat and meat on them. You need to start probing your ribs after the foil stage is over. You might also need to lower the temperature of your smoker but you didn't mention what temp you are running at. By probing I mean poking inbetween the bones with a toothpick for tenderness. When the toothpick slides in with little or no resistance you are done. I am going to say you are overcooking and this is the only way to know for sure when they are just right. The times in that rule are all relative to these factors and also the piggy that slab came from. Happy smoking. timber I do 2-2-.5 or so and they almost always turn out good.
     
  3. ajsmokes

    ajsmokes Meat Mopper

    I try to keep the temp right at 225 for the duration of the cook. But since I got my Mav 733 I've come to find out that my MES 30 is way off.. so it fluctuates
     
  4. timberjet

    timberjet Master of the Pit

    One thing I do to help with this on Baby back ribs is during the foil stage I use like a half stick of butter, Apple juice and honey in with the ribs. It seems to make them even more moist. I think the hour back out of the foil is what might be doing it. Like I said start probing it as soon as you unfoil and every 15 or 20 minutes after that. That is about all I can think of to help you out. It sounds like you have the temp control figured out so I hope this helps you.
     
  5. ajsmokes

    ajsmokes Meat Mopper

    Thanks much.. I'll start probing with a toothpick. I already use butter in the foil.. maybe adding the juice and honey could help as well.. again thanks much
     
  6. bmaddox

    bmaddox Master of the Pit

    I second on the apple juice. That is what I use and my ribs are always tender and moist.
     
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I did ribs last weekend (first time). They were loin end, country style ribs, heavy on the loin and real light on rib bones.  I used the 2-1-1/2 method at 230*.  Foiled them in apple juice.  They tasted great, but were very dry--wasn't real pleased!  When I foiled, I put ribs on a rack, out of the liquid.  Was that a mistake?  Also, I used a foil pan wrapped in foil, and the liquid never did get real hot.  Next time, I'm just going to foil them and preheat the liquid to see if that helps.

    Gary

    Gary 
     
  8. bmaddox

    bmaddox Master of the Pit

    Being country style (which aren't really ribs) I don't think they can be prepared in the same method as baby backs. 
     
  9. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Thanks, I was wondering about that.  They had so much loin meat on them, that I had thought about just doing them as I would a pork loin.

    Gary
     

  10. I have done that as well. Normally I just use the apple juice. I will use the honey and butter when I want a sweeter rib. Either way IMO it makes a good difference.
     

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