2.5 lbs of Baby backs, how long and what temp?
- Thread starter DavidD
- Start date
Larry Wolfe
Closed Account
David,
Use about 1/4 of the charcoal ring full of charcoal using the Minion Method. Cook in the smoke for 2.5-3 hours in the 250* range. Wrap in foil (add fruit juice if desired) and cook for 1 hour in the foil. Remove from foil and return the ribs back to the smoker and increasing your heat up to 300* range for 30-45 minutes. Add sauce if desired during this time.
The ribs are tender when you can grab two bones and give a slight tug and it rips the meat.
Use about 1/4 of the charcoal ring full of charcoal using the Minion Method. Cook in the smoke for 2.5-3 hours in the 250* range. Wrap in foil (add fruit juice if desired) and cook for 1 hour in the foil. Remove from foil and return the ribs back to the smoker and increasing your heat up to 300* range for 30-45 minutes. Add sauce if desired during this time.
The ribs are tender when you can grab two bones and give a slight tug and it rips the meat.
K Kruger
TVWBB 1-Star Olympian
Weight is, frankly, immaterial. Thickness and marbling are key. Don't cook by time, it's only a guideline and is dependent on temp; cook till done. Larry suggests the tear test which works, I use a skewer inserted in between the bones. When it goes in like butter: done.
Foiling adds a braising component. It's not a must but many foil because it softens the meat and fat effectively. Returning unfoiled re-firms the meat.
Foiling adds a braising component. It's not a must but many foil because it softens the meat and fat effectively. Returning unfoiled re-firms the meat.
dsitterson
TVWBB Super Fan
I have been smoking mine lately without foiling. 1.5 lbs for 3 to 5 hours
and 1.75 to 2.25 for 4 to 6 hours the key is when the bones at the end of the ribs pop out they are done kinda like a built in thermometer
and 1.75 to 2.25 for 4 to 6 hours the key is when the bones at the end of the ribs pop out they are done kinda like a built in thermometer