THICK Baby Backs!! 2-2-1?? Need advice!

Discussion in 'Pork' started by wmflyfisher, Aug 26, 2011.

  1. Doing my first ribs tomorrow and found a pretty good deal on some baby backs but the top side is really thick. Should I go for the 2-2-1 method or shorten the middle time?? Any help would be GREATLY appreciated!!
  2. tyotrain

    tyotrain Master of the Pit

    Think what i would do is 2-2-than back on the smoker to finish just keep an eye on them you should be all good [​IMG]
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Follow the TRAIN! He has you on the right TRACK...I crack myself up! [​IMG]  Sorry could not resist that one!...JJ
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've been getting really thick BB's lately too.

    I have been doing more like a 3-2-1  and they have been very good.

    Here's a pic of one of them.

    Another thing I have found is instead of doing the 1 in the smoker, we put them on a 350 degree grill to finish them up.

    They get a nice crust on them.

    Last edited: Aug 27, 2011
  5. Just what I needed guys! Thanks! I will let you all know how it turns out.

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