Baby Backs Sunday


 
M

Mark Booth

New member
Hello

My 1st cook last week went well, 2-7.5 pound shoulders. I am looking to do baby backs tomorrow. I have 3 racks and my question is around foiling. From reading this board it looks like 2-1-1 with baby backs seems pretty "sure fire" for an approach. I will proably do this for 1 or two of the racks, however, I am going to do one with no foil.

What has been people's experience with foiling and not foiling baby backs?

thank you
 
Welcome Mark, as far as Im concerned baby backs are good with or without foil, as long as its cooked right you cant go wrong.
 
Mark, you probably don't realize it but there are a few things around here that can ignite heated conversations that lead to gun play. Foil/no foil, briquettes/lump, fat cap up/down, gas/elec/charcoal/sticker burner, etc. It's all fun and games until some one gets their eye shot out. ;) Some purists feel wrapping in foil is not BBQing - it's braizing. I like your idea of trying some with/some without so you and the folks you cook for can be your own judge(s). I'll be doing this myself tomorrow because SWMBO likes when I foil them with agave nectar, parkay, brown sugar, and tiger sauce. I like a dry rub rib myself. Have fun!
 
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I cook baby backs at 275F for 2 hours unfoiled, then foil with squeeze butter, honey and brown sugar for about another 1 hour, until toothpick tender.
 
last time i did bb ribs i did 2-1.5-1 and would do 2-1-1 next time. They were great but slightly overcooked.
 
The last time I did baby backs I had three very nice racks with LOTS of meat. I trimmed them to 12 bone racks, then cut them in half and put all six half racks in a rib rack on my 18.5 WSM. I cooked at 225 degrees (grate temperature) for three hours. I then flipped and turned them for another hour. I then foiled them for another hour checking on the 30 minutes for tenderness. They were perfect, evenly cooked, no dried out or over cooked ends. I glazed with KC Masterpiece 5/1 with honey for the last fifteen minutes. These were BRITU style.

The wife absolutely LOVED them (so did I:wsm:).

In my opinion, cooking at low temps and foiling them widens the window of perfection.

Just a thought or two...

Dale53
 
I'll be doing four racks of spares on my 22.5 WSM using both grates. Since the top grate cooks a little hotter what is the best way to hold the ribs that are done while waiting for the ones on the bottom grate to finish. I do mine at 275...two hours unfoiled and two hours foiled. In the past I have only used the top grate. Should I put the done ribs in the oven at around 225 foiled or unfoilded? Any other suggestions?
 
Mike Taylor said:
I'll be doing four racks of spares on my 22.5 WSM using both grates. Since the top grate cooks a little hotter what is the best way to hold the ribs that are done while waiting for the ones on the bottom grate to finish. I do mine at 275...two hours unfoiled and two hours foiled. In the past I have only used the top grate. Should I put the done ribs in the oven at around 225 foiled or unfoilded? Any other suggestions?
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Mike it is my understanding that the bottom cooks about 10 degrees hotter. This should not affect the cook time. I use both racks when i make ribs. When i foil them they all go on the top rack since they can sit on top of each other. Then i put them back on the bottom rack and top rack when out of the foil. They are always done at the same time.
 
When I foil them, I switch those from the top to the bottom, and visa-versa, through the rest of the cook.
 
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