Baby Back Ribs
- Thread starter D Badger
- Start date
Dave/G
TVWBB Emerald Member
You need to test them for tender by sticking a probe or skewer in the meat between two middle bones. If the item goes in with little to no resistance, the ribs are done. No particular temp. Did you foil at all? If not, and if you cooked low/slow in the 225-250 range they were probably not cooked long enough.
Just for reference, because I'm no guru, yesterday I smoked baby backs at 275 for about 2.25 hours, then foiled with just a tad of apple juice for about 20 minutes. They were the best I've ever done. I just throw this out there. You might try it once to see if you like them. Do test for tender before you pull them
Just for reference, because I'm no guru, yesterday I smoked baby backs at 275 for about 2.25 hours, then foiled with just a tad of apple juice for about 20 minutes. They were the best I've ever done. I just throw this out there. You might try it once to see if you like them. Do test for tender before you pull them
Scott S (scooter)
TVWBB Member
I agree with Dave/G on the 275. I've found that some of the best Qr's in the business cook their ribs at 275. Johnny Trigg, Paul Kirk, Harry So and more so I that's the temp I use and I get consistantly good results at that temp.
The Mrs doesn't like the texture the ribs take on when foiled so I cook without it.
Here's what I do: Prep and rub the ribs. Throw them in your pit at 275. Leave alone for 2 hours then baste with a sprayer filled with 80% apple juice/20% Jim Beam whiskey (I also rotate position in my pit for more even cooking). At 3 hour mark I baste again and rotate. Also check the temp between the bones with an instant read thermometer. If it's in the 190-200 range I sauce them and let set up in the pit for another 15-20 mins. If they're in the 180's they'll cook for another 30 mins until they're in the 190-200 range then sauce and set.
The 190-200 range produces the doneness my family likes so you will need to find the doneness through experimentation that your family likes.
180 temp range produces a juicier rib but not as tender as the 190 range. The 200 range is approaching pulled pork stage and will be difficult to cut cleanly. Mostly they will crumble into pulled pork if you venture too far into the 200 range like 205 and above.
Good luck!
The Mrs doesn't like the texture the ribs take on when foiled so I cook without it.
Here's what I do: Prep and rub the ribs. Throw them in your pit at 275. Leave alone for 2 hours then baste with a sprayer filled with 80% apple juice/20% Jim Beam whiskey (I also rotate position in my pit for more even cooking). At 3 hour mark I baste again and rotate. Also check the temp between the bones with an instant read thermometer. If it's in the 190-200 range I sauce them and let set up in the pit for another 15-20 mins. If they're in the 180's they'll cook for another 30 mins until they're in the 190-200 range then sauce and set.
The 190-200 range produces the doneness my family likes so you will need to find the doneness through experimentation that your family likes.
180 temp range produces a juicier rib but not as tender as the 190 range. The 200 range is approaching pulled pork stage and will be difficult to cut cleanly. Mostly they will crumble into pulled pork if you venture too far into the 200 range like 205 and above.
Good luck!
Mike R. (Heyworth)
TVWBB Pro
I did 4 racks of baby backs yesterday. cooked at 300-325 for 3 hours, came out fantastic as well. I like to do BBs hotter and a little faster than spares since they are not as fatty nor as large.