Baby Back Question


 
Mike Gray

Mike Gray

TVWBB Super Fan
So I made baby backs yesterday. Three racks cooked a little over 4 hours and based on toothpick and bend tests they felt like they were done. Once I sauced them and took them off after another 20 minutes I let them rest a while before cutting them. I was happy with the ends and the bottom, but the top "meaty" section was a bit tough and had the look of a over cooked pork chop. They weren't bad, and were just short of fall off the bone, but they were starting to fall apart as I moved them around. I'm not sure why they seemed done, but the top of all 3 racks seemed undercooked and still tough. I have never had this happen before. Any idea why they would be so tough on top?

Cooked 4.5 hours
Temp about 270
22.5 WSM
Only one temp spike early on that lasted about 20 min


Here is a pic of the finished ribs

 
Sounds like they could've used a flip, and I'm not too surprised, especially if there was nothing cooking on the lower grate over the pan, and/or it was windy or cloudy.

I don't have issues with spares over spares, bone down whole time. However, I think these thick and meaty back ribs cook a little differently, at least on the big wsm. I've been flipping them meat down when foiling, but I wish I could get ones closer to 2 lbs. I'd probably go without the foil if that was the case.
 
Sounds like to me the issue was due thickness issues of the loinbacks. I find it bettet to filet off that thick loin meat and cook separately so that the slabs are more uniform in thickness
 
Agree with Jeff. The thicker the b.b., the leaner that meat is. Remember where that part is: a good portion of that meat is center loin and that is very lean and will cook very differently from what you would call rib meat.
 
Jeff R said:
Sounds like to me the issue was due thickness issues of the loinbacks. I find it bettet to filet off that thick loin meat and cook separately so that the slabs are more uniform in thickness
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Good idea. Wish it was easier to find good old baby backs more like two pounds instead of three.
 
I love the price of those three packs at the warehouses, but I too find them too thick and lean. I usually look for the smallest pack I can find - typically around 8#. Or just stick with properly trimmed spares.
 
I have the small (18.5") WSM and use a rib rack. I cut the loin back ribs in half. I generally find that three hours cook time (at 225-240) then flip and reposition then another hour. I then foil and let them rest (may continue to cook depending on their tenderness). Loin backs are my favorite ribs BECAUSE of their meatiness but I also find it necessary to flip them and reposition for even cooking. Not really a problem, just something I have learned to do. My rib rack is a Walmart roasting rack and it holds six halves (a full three pack of whole ribs).

The rib rack really seems to help keep the ends from over cooking (I center the rib rack so no part of the rib is hanging over the edge where the heat rises from the fire).

FWIW
Dale53
 
I also cut off the loin portion as it is too lean for BBQ in my book, although you might try brining first. I am thinking of trying this myself this summer but will probably stick with spares.

DAve
 
Alan F said:
What are you doing with your water pan?
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Thanks for all the responses. The water pan was empty and foiled, which was a first for me as I usually use water for my rib cooks. I have also always used Costco ribs and have never had this issue before, regardless of size. I have never foiled them either, but might give it a try after this adventure.
 
Mike Gray said:
The water pan was empty and foiled, which was a first for me as I usually use water for my rib cooks. I have also always used Costco ribs and have never had this issue before, regardless of size. I have never foiled them either, but might give it a try after this adventure.
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You might be on to something. ;)
 
I think today more than ever there are ribs that cook like BB's should, or STL's or spares and then there are ribs that need to be cooked like a rib roast or pork chops. I think it's all in an effort to capture the consumer.
I walk by some of the loin backs just because there is too much meat on board.
 
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personally, I stopped cooking loin back for that very reason. The thick lean part doesn't have enough collagen or fat to help it through the long cook and it simply dries out. Now thick spares would be awesome because it's belly that would be on top, but bacon is too profitable to lose to the rib cut
 
Just did two loinbacks today (2.65 and 2.68 #) from my local grocery store (Shop-rite), 3 hours @ 240, one hour in foil with honey/turbinado sugar and more rub then 45 minutes at 275-290 to set the sauce (Outlaw honey hot+maple syrup) then 15 minutes in a foil tent yielded the best ribs I've ever cooked in 4 years of barbecue. I like to think these would have gotten me a call if I'd competed with 'em, as I've tasted winners that were nowhere near as good. Used Big Bob Gibson's packaged rub sprinkled liberally, about 45 minutes before hittin' the smoke.
 
PeterD said:
Just did two loinbacks today (2.65 and 2.68 #) from my local grocery store (Shop-rite), 3 hours @ 240, one hour in foil with honey/turbinado sugar and more rub then 45 minutes at 275-290 to set the sauce (Outlaw honey hot+maple syrup) then 15 minutes in a foil tent yielded the best ribs I've ever cooked in 4 years of barbecue. I like to think these would have gotten me a call if I'd competed with 'em, as I've tasted winners that were nowhere near as good. Used Big Bob Gibson's packaged rub sprinkled liberally, about 45 minutes before hittin' the smoke.
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I need to try foiling and see if it helps with my ribs. I have made both spares and baby backs and have never foiled since I am usually cooking for large groups of people I tend to stick to what I know. I won't have a chance to cook for several months, but when this move is complete I think I'll try out foiling and adding a few sauces and spices at the same time. Seems like I'm missing out! :)
 
Mike Gray said:
I need to try foiling and see if it helps with my ribs. I have made both spares and baby backs and have never foiled since I am usually cooking for large groups of people I tend to stick to what I know. I won't have a chance to cook for several months, but when this move is complete I think I'll try out foiling and adding a few sauces and spices at the same time. Seems like I'm missing out! :)
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Just my 2 cents, but just don't ignore the lesson from this cook where it sounded like you only changed one variable. Comp style foiled ribs are great, but not nearly worth the trouble if cooking several slabs for large groups, particularly if using a wsm.

I don't foil spares, and after reading the tip about trimming the loin meat, I won't foil loinbacks next time either.....If I remember, that is. You can bet I won't forget to use water, though. When it comes to unfoiled ribs on the wsm, water just works.
 
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