dry babybacks 321

Discussion in 'Pork' started by asymetric, Sep 23, 2013.

  1. asymetric

    asymetric Newbie

    So yesterday I had some people over and smoked up 4 racks of babybacks. Preheated my gas smoker with a full water bowl to 230 degrees. (Redicheck digital thermomoter checked in ice and boiling water) Put on my ribs and put a couple pieces of hickory in the pan. Then my wife pressured me into going for a walk with the kids. When we got home an hour later, the temp was only 180. I adjusted the heat and the rest of the smoke went well using the 321 method.

    Come dinner time, they looked great, but were dry as a popcorn fart and I was a little embarased. Could that first hour at 180 have caused them to be dry? Normally when I cook, everyone shows up because I take pride in making good chow and this is going to bother me till I get it right.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Typically for baby backs you want to use the 2-2-1 method. 3-2-1 for spares and beef short ribs. So having them in longer may have been the issue. Keep in mind that these times are really guidelines. You really need to check them out at each step. I bet if you had tested them for doneness after the foil wrap they would have been done.
  3. sqwib

    sqwib Smoking Guru OTBS Member

    Did they look like this?

  4. sqwib

    sqwib Smoking Guru OTBS Member

    or closer to this?

  5. asymetric

    asymetric Newbie

    Closer to the first picture. They tasted outstanding, just dry as the desert. My first set of ribs were spare ribs and came out perfect.I'm thinking I just cooked them way too long. Next time I will do 2-2-1 and taste a piece after I take it out of the foil.
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Yes most likely overcooked.
    Ever since I had my first dry rib cook, I rely more on the bend test

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