Doing some baby back ribs tomorrow...suggestions please.

Discussion in 'Pork' started by scrubbed03, Jan 29, 2016.

  1. scrubbed03

    scrubbed03 Newbie

    I bought myself a couple racks of ribs to smoke tomorrow and am looking for some good suggestions on which method to use.  I have a traeger and am thinking of using apple pellets?  Is the 3-2-1 method pretty good for beginners. Any tips, tricks and pointers would be appreciated. Thanks y'all. 
     
  2. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I use the 2-2-1 with baby backs. I rub them the night before and set them in the fridge then rub them again before they go in the smoker.
     
  3. scrubbed03

    scrubbed03 Newbie

    Do you put any sugar/honey/apple juice in the foil when you foil them?
     
  4. chesapeakesmoke

    chesapeakesmoke Fire Starter

    Like Jets said, 2-2-1 is the preferred method for baby backs but if you like your ribs more completely fall off the bone style then competition style 3-2-1 will work as well. During the 2 hour wrapped time you can add some things to the foil like apple juice or other seasonings you like.
     
  5. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Still experimenting with foiling but for the most part, I like using some butter. It helps to keep them moist and adds a bit of flavor but there are a bunch of different opinions.
     
  6. hardcookin

    hardcookin Master of the Pit

    If I foil it is usually 160-165 I have used these ingredients.
    1. just apple juice,
    2. brown sugar and butter
    3. brown sugar and honey
    I usually will probe BB's about 185 for tenderness and spares 195
    If no foil I have sprits with apple juice about every half hour.
     
    Last edited: Jan 29, 2016
  7. smokinal

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

    There are a bunch of ways to smoke ribs. My way is a little different. I smoke to temp instead of time. You will need a good instant read therm with a small tip like a thermapen. Just click on my signature "perfect ribs every time".

    Good luck

    Al
     
  8. hardcookin

    hardcookin Master of the Pit

    I agree with what your saying on smoking to temp instead of time.
    Nice tutorial on the ribs!
     
  9. joe black

    joe black Master of the Pit OTBS Member

    I don't ever wrap ribs, but that is a wide spread controversy that's probably 50/50. I cook a little hotter at 250-275* and my baby backs are getting a god bend at about 3-31/2 hours. If the bend or toothpick test is good (your preference), then I will sauce/glaze at 15 and 30 minutes. They are ready to take off at this point and let rest for about 30 minutes for easier cutting.

    That's my method and all of the friends and family like them. Good luck on yours, Joe :grilling_smilie:
     

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