help on baby back

Discussion in 'Pork' started by dieselbear, Jan 12, 2010.

  1. dieselbear

    dieselbear Fire Starter

    Hey all,
    quick question on Baby backs. I'm smoking on a MES. I have a 2 lb rack. and am trying the 2-2-1 method. Ribs are at 160 after the first two hrs. Am on the second two hours wrapped in foil, and temps are still going up. I was at 225 degrees the first two hours, and I bumped it down to 200 degrees.

    What should I do? pull it,,leave it....
     
  2. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I seldom if ever check the temp of my baby backs when they are cooking. The 2-2-1 (I use 2-1.5-1) method has been virtually fool proof as long as I keep the smoker between 200-225. I think you are going to be just fine. [​IMG]
     
  3. dieselbear

    dieselbear Fire Starter

    ok, thanks.
    I think I might be getting a false reading on the wireless thermometer.
    Only a small portion of the temp probe is in the meat. I think it's telling me the inside temp of the smoker.

    thanks for the fast reply and encouragement.
     
  4. olewarthog

    olewarthog Meat Mopper

    Like Dave said, 2-2-1 is almost foolproof. When you open the foil, you should see the meat pulled back from the ends of the bones. You can stick a toothpick in between the bones & if should slide in without much resistance
     
  5. thunderdome

    thunderdome Master of the Pit

    BBR's are one thing I go by time rather than temp. I did 2.5-1.5-1 this past sunday and they were great

    I do check temp at end, however the pullback should say it all
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now baby back and regular spare ribs are one of the only things that we smoke by time and not temp. Now if I were you I wouldn't turn the temp down at all. I would keep the temp at 225-230 and hen foil it with some spirtzing liquid for about 2 or 1 1/2 it also up to you.
     
  7. prov1

    prov1 Smoke Blower

    I agree......ribs are about the only time I do not monitor the temperature of the meat but just keep an eye on the smoker temps.
     
  8. dieselbear

    dieselbear Fire Starter

    thank you for all your responses.
    The Ribs turned out great, especially for a first timer.
    I'm going at another rack today.
     

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