Extra Meaty Baby Backs

[Al Silverman]

I just picked up a couple of racks of baby backs. These suckers weighed in at almost 4.0 lbs. each. I'm used to racks from Costco that weighed around 2.5 lbs.
Has anyone here cooked these extra meaty ribs? I was thinking 3-2-1 but am looking for advice.
Thanks

 

[AndyK]

A work buddy of mine used to bring in some real meaty ribs to work a few times a year from his place in Texas.
These were awesome and were custom cut from his butcher friend.

Cook wise he would he would “par bake” (par-baque?) them at home and then finish them off on the job site.
Great tasting ribs and the cut looked different from what was available in our area.

3-2-1 ?
That is a 6 hour cook and doesn’t work for me the way I do my ribs
I do something like 2-1 with possibly another 10 or so minutes if I want to stiffen up their glaze on the grill.
I paper wrap them and maybe put them in the oven when they look right to me for an hour or so of “steam bake”.

I normally cook my ribs around 275.
I’d probably use the same temps on a meaty rib and just react to the way the meat is acting.

Can you post up a picture of the ribs?

 

[timothy]

Those sound like the meaty loin back ribs that sam's sells.
They are over 3# each.
I go 275 for about 3-4hrs, no wrap until finished and rest.

 

[Brett-EDH]

321 is too long. Cook for smoke for 2 hours. Wrap for 30 minutes. Reset sauce and cook exposed for final bark.

The steam/wrap will do the render and the bark reset will carbonize the sugars in your rub/sauce.

 

[Dustin Dorsey]

They definitely will take a longer time than typical baby backs. I put a probe in them to get a better idea of when they are done. The last time I cooked them for about 3 to 4 hours unwrapped and then just finished them wrapped. I just pulled them when they hit 200 internal. It might be smarter to start checking sooner than that but I was being lazy. Spares I'll typically just cook unwrapped the whole time.

 

[timothy]

Could also do the individual party ribs.