Baby Backs

Discussion in 'Pork' started by shultz34, Aug 10, 2009.

  1. I used my offset smoker to do some baby backs. They were a little tough. I smoked them for three hours between 225 and 250 F. I sprayed them at each hour with apple cider vinegar. I took them off and wrapped them in foil. I was disappointed that they were not tender. Did I smoke them too long? Not long enough? Temp too high or low? Any suggestions would be appreciated.
     
  2. Sorry they weren't to your liking. After foiling I would've thrown them back in the smoker for another hour or so.

    Also, did you remove the membrane?
     
  3. What was the internal temp when you pulled them? I'm guessing around 170-180.. Try and get them up around 200 for that "fall off the bone" goodness..
     
  4. I removed the membane. The internal temp was 165-170 F.
     
  5. realtorterry

    realtorterry OTBS Member SMF Premier Member

    I've found that if you pick up one side of the rack & the other end bends about 90 degrees thier tender. How bout pull back, any of that? When you say 3 hours was that from start to finish?
     
  6. chisoxjim

    chisoxjim OTBS Member

    I dont really go by time with my ribs(although bb ribs typically take about 5 hours for me), . I go by visual, and touch cues. The meat starts pulling back, and if the ribs pass the tong test(pick-up by the 3rd or 4th rib with tongs, and hold the ribs out, if the meat starts to crack a little its time for me to foil.) At this point I foil bb ribs for 20 minutes back on the smoker, and spares for about 40 minuts foiled back on the smoker. I put some apple juice, honey, and rub in the foil tent, not wrapped but tented foil.

    Your temps sounded right.

    good luck, it only gets better.
     

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