Could use a little help

Discussion in 'General Discussion' started by chase86, Jun 25, 2015.

  1. chase86

    chase86 Newbie

    Im going to try smoking baby back ribs for the fist time this weekend. Just wondering, I've read about the 3-2-1 method but would like to just leave them in without having to take them out. Just looking for a little input on this.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Just rub and cook.  No foil needed.   I cook at 275 until probe tender with a toothpick.
     
  3. smokerjim

    smokerjim Meat Mopper

    i usually put rub on the night before and smoke them at 220 for about 6 hours with smoke the whole time"no foil",smokers are different so you'll have to watch them when you get close to end so you don't over do them.you'll have to do them a couple times to see what method works best for you. good luck
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Chase, The 3-2-1 method is for spare ribs. The foiling folks use 2-2-1 for baby backs. I don't foil as I think the ribs turn out too mushy. I cook at 250* to 275* and I have baby backs done in 3-4 hours depending on the weather. I put a little sauce on them for the last 30 minutes. I use a fairly sweet rub and sauce, but have also used Jeff's recipes and folks seem to like them very well.

    If you have a Costco nearby, they carry a loin back rib by Swifts. They are actually baby backs with some of the loin meat left on. very meaty and a great value. they are 3 to a cryovac and the membrane is already removed. Give them a try.

    Good luck and keep on smoking, Joe
     
  5. chase86

    chase86 Newbie

    Thanks a lot for the input guys. I'm going to take your advice on cooking them joe. Are they usually fall off the bone or do they have a little chew to them?
     
    Last edited: Jun 25, 2015
  6. joe black

    joe black Master of the Pit OTBS Member

    With foil, they are usually FOTB, but the way I do them there is usually a little tug. My folks seem to like that better. If they FOTB, you may as well cook a butt and have pulled pork. That's my $0.02 and I'm sticking to it, Joe
     
  7. chase86

    chase86 Newbie

    Thanks joe! I'll take that into consideration. I'll make sure to post a pic!
     
  8. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Me too!
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :yeahthat:

    Then the next round... If ya choose, try foiled & see what you and your fam prefers !
     
  10. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I started out foiling & now have done two smokes unfoiled & believe I like that better.

    The only way they'll be dry is if you overcook them.

    Go for it.

    TW
     
  11. damon555

    damon555 Smoking Fanatic

    You can have it either way if you don't foil.....a little less time for some tug or a little longer for fall off the bone....On the other hand you can have similar results using foil. But for me it's so much easier to just put the ribs on and forget about them for 5 or 6 hours because I like to be a lazy smoker....well maybe not lazy....I'm usually cutting the grass or working in the garden while the smoker is going so leaving them be frees up a lot of time for other chores. 
     
  12. paul6

    paul6 Meat Mopper SMF Premier Member

    I like to marinade in Apple Juice or Zesty Italian overnight , Cover in rub then give them a 3hr smoke. put Honey and BBQ sauce on them then wrap and slow cook for 4hr's. They are not fall off the bone but very tender with a good bite .
     

Share This Page