Extra Meaty Baby Backs


 
A

Al Silverman

TVWBB Pro
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
 
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?
 
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.
 
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.
 
Those extra meaty ribs look incredible! It sounds like they take a bit longer to cook, but the payoff of tender, juicy meat is worth it. I like the idea of adjusting your cook time and letting the meat tell you when it's done.
 
I’m in the middle of a cook right now of a rack of baby backs and a rack of St. Louis cut. Both from Kroger.

The St. Louis weighed 3.67 lbs. The baby backs went 3.84. Not so baby.
 
It's about all you can find and.... Let's be honest they suck...as ribs.
At least that's my opinion

One end of the rib is too much thicker than the other usually. Part of the ribs will be overcooked and part maybe even undercooked

I wish they would go back to just normal ribs and not this stuff

I mean they eat okay if you want 2 inch thick meat on a rib....

I look for the smallest weight ribs i can find..... Hard to find
 
How did they turn out? Pic?
Click to expand...
They were pretty good. My first ribs on the Searwood.

It took them forever to get ready at just 225 (I was following a recipe). Next time, I'll go with higher heat.

FAihSRO.jpeg
 
You must log in or register to reply here.

 

Back
Top