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Foiling Baby Backs


 
B

Brian HFX

New member
Having some family over for dinner tomorrow and I was thinking I would try foiling the baby backs this time to see the difference (I've liked my results without foil - but some older folks without their real teeth will be there so figure if it falls off a little easier then what the hey). Now I've only found the foiling talk for spares - I've seen once where they say you can go 2-2-1 or 3-1-1 - just checking to see if anyone has found a consistent way to do this - I'll be aiming for 225-240 in the cooker. I just think 6 hours would start to wreck them.

Help is appreciated.
Brian

EDIT - sorry, meant for this to go to the New Owners forum as it's not really an assemnly or operation question. My bad.
 
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For sure dont do 3-2-1 for babybacks. Maybe 2-2-3/4. Or 2-1.5- 3/4 at 225F.
It can all change with the size of the meat, how much meat/bone there is, water in water pan or not and stuff like that. BBQ is kinda art .........
Peter
 
Brian, Cook mine at 250 for about 4 hours and then take them off and smother with BBQ sauce and wrap them( Them being two half racks, as I cut a rack in two) in foil and cook for about an hour and a half. I let set after I pull off for another half hour. No complaints yet but as Peter says it is kinda art. You will eventually find what works for you through trial and error and be consistant at it.
 
Rick Reynolds said:
Brian, Cook mine at 250 for about 4 hours and then take them off and smother with BBQ sauce and wrap them( Them being two half racks, as I cut a rack in two) in foil and cook for about an hour and a half. I let set after I pull off for another half hour. No complaints yet but as Peter says it is kinda art. You will eventually find what works for you through trial and error and be consistant at it.
Click to expand...


Is that for baby backs or spares/kansas cut you cook that long? I do baby backs about 2 hrs on the smoker and then about another 75-90 minutes in foil and then remove from foil and sauce up and cook till tender and glazed around 4 1/2 hrs max so far depending on size. I did them close to 5 hrs and they were just falling off the bone. Thats still good but like a little hold on the bone to cut and eat. Spareribs/kansas cut racks usually take closer to 5-6hrs to tender on the bone.
 
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Hey there. I did 2.5-1-1 last weekend.. was the best ribs I've ever put in my mouth.

- Used Lily's pork rub, let sit over night.
- Smoked for about 2.5 hours with hickory & cherry
- 1 hour with apple juice single foiled (should have done doubled foiled, one of the racks wasn't as tender as the other two.
- 1 hour sauced

Honestly, best ribs I've ever put in my mouth. God I love my WSM.
 
Do baby backs at 275F for 2 hours unfoiled, then foil for about another 1 hour. Use a tooth pick to test for doneness.
 
My procedure is somewhat close to others here. I use the 3-2&1/2 hour method instead of the 3-2-1- method.

I smoke them for three hours at about 250/275, then foil (apple juice and sauce before closing the foil) and re-place on the pit for two & one-half hours foiled tight. I chose not to put them on the pit un-foiled for the last hour. I feel that it's dries them up.... I'm very proud of the results....

:cool: :cool: :cool:
 
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