Baby Back Assistance

[cowdog]

I will doing my first rack of ribs tomorrow and I decided to go with baby backs. The plan is to go with the balsamic glue and some homemade rub. Smoke for an hour, 275 for 2 hours, then pull to foil with some schmear, then back on for an hour, pull remove from foil, remove membrane, back onto grill and cover with foil love juices at 275 for another 30-40mins. Thoughts and/or suggestions are very welcome...

 

[Chili Head]

Tom if youre going to foil I would remove the membrane before you cook them. The reason I say this is when you take your ribs out of the foil your ribs may fall apart trying to get the membrane off. They should be very close to being done with 3 hours at 275. I would hate to see you have a pile of pulled pork on your first rib cook.

Take pics bud and good luck!

 

[Big Poppa]

first off always remove the membrane first...I buy mine from costco and the membrane is already off.

there are a ton of recipes....currently I like two ways....2 hours at 260 then two hours in the foil at 260.....if they arent to your liking then just let them cook some more and set the sauce out of the foil


The other failsafe way is just to season and let them run for about 4-5 hpours at 250...when they bend softly they are done or use the toothpick test.

 

[sparky]

275° all the way. 2 hours on > FL for 1 hour > unwrap and back on for another 30 - 45 minutes > set sauce last 1/2 hour or so. picture perfect everytime. i myself have been cooking my ribs dry lately. it brings the rub flavors out more. more intense. i''m liking it.

 

[Bossy J's BBQ]

Fixing ribs today sparky...may try them dry and see how it comes out.

 

[sparky]

Fixing ribs today sparky...may try them dry and see how it comes out.

your like um. its easy too. check w/ toothpick or hang test. i'm cooking some today too.

 

[cowdog]

275° all the way. 2 hours on > FL for 1 hour > unwrap and back on for another 30 - 45 minutes > set sauce last 1/2 hour or so. picture perfect everytime. i myself have been cooking my ribs dry lately. it brings the rub flavors out more. more intense. i''m liking it.

I want mine to be dry as well. Is this the same technique you use whether dry or wet, or do you alter for dry?

 

[sparky]

dry ribs = 275° for the until cook. spray w/ apple juice if you like. i do sometimes. start checking at the 3:15 mark w/ toothpick.

 

[TentHunter]

I want mine to be dry as well. Is this the same technique you use whether dry or wet, or do you alter for dry?

Same technique either way, just don't sauce at the end.


Some prefer wet ribs, some prefer dry. Me, I like 'em both ways... just as long as they're on my plate!

 

[sparky]

Me, I like 'em both ways... just as long as they're on my plate!

me too.....

 

[fishingbouchman]

I want ribs but they will have to wait until Monday. Dang work and 12hr days