BB's at 300*

[Dave/G]

I had to use up 3 slabs of baby backs yesterday and was pressed for time. Wanted them done 6:30-7, but couldn't get the process going until almost 3:30. Used a minion start allowing the smoker to get up to 315, but it took a while as I should have started this smoke with more lit than I used. Took them off just before 7 and they were great. Didn't bother with foil as I was doing some other things, but I think I'll go this route from now on. Bottom line, give it a try, I think you might like it. I know KKruger says he does his over 300, but I just wanted to say that it worked for me. Just throwing out a suggestion, not confirming KK's methods which do not need my confirmation

 

[Les Stubby]

Dave

Just to clarify as I've been less than perfect with rib cooks in the past and may try some babybacks for the first time on Monday. Should three hours at 300 or so do the trick. Thanks for your help.

Les

 

[Paul Lai]

+1 for 300+F ribs

 

[Glenn W]

Been doing ribs and butts at 275 for a while and really liking the results.

I am doing bb's at 300ish for sure in the future since most around here are thicker fattier than spares.

Here are some bb's from last night that I done at 275 about 45 min before they were done.



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[Tony C.]

i haven't done babybacks since i started doing higher heat cooks, but i do spares in the 300 range with fantastic results. i did some st louis trimmed spares today at 275-300 for 3 hours and then i foiled and put in the oven for an hour at 275 while i bumped the wsm up to 350 for my ABTS. when the ABTS were done i returned the ribs to the WSM and sauce 1 rack and left the other unsauced. after 15 minutes they were good to go. tender,smokey, yum

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Les Stubby:
Dave

Just to clarify as I've been less than perfect with rib cooks in the past and may try some babybacks for the first time on Monday. Should three hours at 300 or so do the trick. Thanks for your help.

Les </div></BLOCKQUOTE>
I would say that it depends on how quickly you get to ~300. My temp rise was slow as I could have started with more lit. About 1.5 hours to get to 250, but then it was quicker to 315 or so. If you get up there quicker, I'd check for tenderness at 2.5 hours and go from there. BTW, I did not foil and the ribs were tender and juicy.