Baby Backs: 3-2-1 or 2-2-1?


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Jeff, the 321 method applies to spareribs. </div></BLOCKQUOTE>
That is false. Stogie came up with the 3-2-1 for BB's cooked at 225º, no higher. If you're cooking higher than 225º, then yes 2 hrs in foil will be way too long. Depending on how you like your ribs... YMMV </div></BLOCKQUOTE>

So the 3-2-1 rule was written for Baby Backs?

I guess I'll have to try 6 hours at 225 and 2 hours at 350 to see what I like better....
 
Jeff-- I found this, apparently the only back cook I've posted about (I still have a hard time taking backs seriously; I do spare cooks mostly).

The OP and my posts below it describe the process. This particular cook was 90 unfoiled, 45 foiled (till tender), plus 7 to set the thin glaze, so 2:22 total. You'll note in the thread that my come-up was slower than planned as the lit for the Minion went longer than usual before I dumped it. Even with the slower come-up I got good color in 90 so I foiled (I go by color, not time, but ~90 usually does it). The slower beginning did mean more foil time though. If I foil I always cook till tender while in the foil.

I make new rubs every time I cook so no particular favorite. I do recommend not going whole hog on the sugar component.
 
Wow Kevin, those ribs look great. I'm going to try a high temp cook tomorrow. I've always done the 225-235 bit with baby backs.

Thanks for your expertise....

Oh, by the way. Baby Backs are the only ribs my wife will eat? I agree there's not much meat on them. I might need your spares recipe to change her mind.
 
Tips: If foiling, wrap each rack separately. A single piece of HD is sufficient. If you've gauged the time the ribs will likely be tender and are fairly confident in your assessment, feel free to pull a rack and do a probe test right through the foil (don't pierce all the way through the meat though). If not, simply grab a rack out of the cooker (replacing the lid), open the foil, and stick a probe between the bones. If it goes in effortlessly the rack is done (imo). Leave it on your staging table and check the others. If there is resistance to the probe, rewrap and return to the cooker and check in 10 or so.

The 'done' window is narrower when cooking high heat. If your temps basically follow the flow of my thread and you foil in 90, check a rack at the 30-35 min post-foil mark. If hotter check a bit sooner; if cooler check a little later. If unsure check sooner. Opening the lid to grab a rack to check it--even several times--doesn't matter when doing a high heat cook as long as you immediately replace the lid. Temps might drop/spike but this is immaterial.

If you want to firm the bark and/or glaze thinly, do so after the ribs are tender. 3-7 min is all that is necessary to firm the bark and/or set a glaze.
 
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