First time babybacks

[John J in Bensalem]

Just got my 18.5" WSM and made babybacks following the basic baby back recipe in the beginner recipe section. I got them to good tenderness but thought they were on the dry side. I did spray them a few times with apple juice during the cook. Is there anything I missed in keeping them moist?

 

[J Hasselberger]

Not knowing what temp you cooked at and for how long, it would be hard to offer advice. Baby backs are typically 4-ish hours at 250. Keep in mind that barbecue tends to dry out pretty quickly once it's sliced, so if your ribs sat for a while (20-30 minutes) they can dry out.

 

[Bob Ivey]

What cooking method did you use John? What was the recipe you used and did you foil the ribs at some point in the cook? What temp was the WSM running at and is that temp from the lid therm or something like a Maverick with the pit probe on the top grate? Sorry for so many questions but it is always helpful to get this info first. How was the flavor besides being dry? Hope it was good.

A bit of wisdom from Harry Soo of Slap Yo Daddy, "Always have FUN when you BBQ even if results are otherwise"!

 

[Steve_Williams]

I found the 3-2-1 receipe the best. It is kinda modified to a 2-2.5, 1.5 and .5. Most important is the middle part where I wrap the ribs in foil with other things that help keep the ribs moist. There is a great advise on this site.

http://www.virtualweberbullet.com/best-ribs-in-the-universe-by-mike-scrutchfield.html

 

[Robert McGee]

John J;
There are many ways to cook ribs. However, I have settled on Harry Soo's methods as outlined here:

http://tvwbb.com/showthread.php?21030-PDF-The-BBQ-Wisdom-of-Harry-Soo

Harry is THE man! He has not only won competitions at the highest level (using WSM's, no less) but has taught hundreds how to BBQ. His PDF should be downloaded by every want to be "Pitmaster" IMO...

Keep on smokin',
Dale53

 

[John J in Bensalem]

The cook was about 4-1/2 hours at 250. I did not wrap them in foil but sprayed them with apple juice starting at hour 3 and then every 1/2 hour until the end.

 

[Len Dennis]

Another factor to consider is size. B.B. are usually around 2 lb/rack but larger pigs can provide ribs around 3 lb/rack (and it depends on how much meat the butcher left on when he pulled those ribs off the loins.

4.5 hr may have been too long for smaller ribs. You can't just go by time/temps, gotta "test" them with pull-back and "bendability" (meat will tend to "crack" when pickup with tongs in the middle of the rack). It's a combination of factors. Can't go with just one method. They compliment each other.