fool proof babybacks

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I want to smoke 4 racks of babybacks tomorrow each weigh around 2.5lbs what would be my safest bet for great ribs I am leaning towards the minion method temp around 220-250 for 8hrs does this seem about right to anybody. Also I was thinking of using apple wood chips and going 50/50 in the water pan with water and apple juice Also what would be the proper amount of chips to use sometimes it comes out tasting to smoky(close to bitter)
 
I think 8 hours would kill the ribs. Run a search for the "3-2-1 method" as I think most of us would agree 5-6 hours is the max for baby backs. Regarding the 3-2-1 method, some folks like to foil the ribs less than 2 hours, depending on how tender or mushy you want the meat to be.
 
Russell is right.

I used to do the 3-2-1 But this was too long for BB IMO. Now I go 3 hrs then foil for 1 hr then finish on the grill w/sauce. I try and hold temps @ 235

Good luck!

Tom
 
I also agree with Russell, you could use them as door stops after 8 hours. I'll do them on the WSM for 3 hrs, then foil for 30-45 min and open all the vents to get a quick temp spike then put em' back on the WSM for about 1 hr and finish them off with sauce the last 15-20 min.

Have fun!!

Larry B
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jason griffin:
I want to smoke 4 racks of babybacks tomorrow each weigh around 2.5lbs what would be my safest bet for great ribs I am leaning towards the minion method temp around 220-250 for 8hrs does this seem about right to anybody. Also I was thinking of using apple wood chips and going 50/50 in the water pan with water and apple juice Also what would be the proper amount of chips to use sometimes it comes out tasting to smoky(close to bitter) </div></BLOCKQUOTE>

Yes, I would recommend the Minion Method, but I go to about 250-260. Right after you add the lit coals, add the chips, assemble cooker and add the meat.Slap the lid on and don't peek. No need to wait until you get to your desired temp. I always do 3 slabs and they are done in 4-4.5 hours. I foil after about 2.5-3 hours for about 3/4 hour. Then go the rest of the way without foil. If you don't have wood chunks, the chips can be used. Make a few pouches out of foil, put in the chips and make one hole in the pouch. Put the pouches on the fire hole side up so the smoke can get out. Don't know how long the chips last like that.Try maybe 3-4, see how you like it. The concensus is that anything other than water in the water pan is a waste. No flavor added, but you can try it and see what you think.
 
I lay mine flat but I always wonder if the ribs on the bottom rack should be rotated at some point with the ribs on top. Anyone got suggestions for the wood chips should I just sprinkle them on top of the fire when I first start using the minion method and how many?
 
I go a different route. I Minion the start and load the meat (I use a rack) and let the heat rise to 325-350; foil with a little juice mix at 90 min or so (when nicely colored), then cook to tender (about 30-45 min) in the foil. Unfoil, retrn to the cooker for a few min (when I might paint on a thin veneer of glaze, or not); done. 2 hours to a bit more than 2.25 hours is the total cook time.
 
Jason-- Make a foil packet or two of chips packing them well. Poke a little hole in the packet and lay atop a lit coal or two, hole up.
 
thanks for the tip kevin whould you suggest soaking them first. Also is my choice of cherry/apple wood a good idea?
 
I do think your chip choices are a good idea.

Make one pouch with dry chips, one with soaked. The soaked should take longer to get going so the smoke will be longer lived as the dry pack will start sooner. (Don't put wet chips in a pouch; drain them first and allow to dry a few minutes.) Pack so that they're not exactly loose in the pouch but not so packed that the chups are squashed tight. A single hole about twice the sie of a toothpick diameter is all I do.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom P:
Russell is right.

I used to do the 3-2-1 But this was too long for BB IMO. Now I go 3 hrs then foil for 1 hr then finish on the grill w/sauce. I try and hold temps @ 235

Good luck!

Tom </div></BLOCKQUOTE>

I agree this is a solid method. If you check the ribs before unfoiling you can tell if maybe you want to let 'em smoke a little while longer. We like when the meat is fall-off-the-bone tender. Finishing with sauce on the grill is great too.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JoeW:
how do guys put your ribs on? Do you roll them up, lay them flat or use a rib rack? </div></BLOCKQUOTE>

Depends on rack space, but I usually start them on a rack. Then foil them and stack them. (Rotate that stack, or the ones on the bottom will be more well done than the top of the stack). Then if you unfoil on the smoker, it's whatever you have room for. If you've got other stuff on the smoker, then maybe you should finish them on the grill.

Don't be too paranoid about it. They'll be the best damned ribs you ever made. I recommend adding sauce only when finishing on the grill or at the table. Not in the smoker. I've just had very good results this way. I do add a squirt of apple juice or orange juice to the ribs before wrapping them with foil.
 
For backs, I do about 2 to 2.5 at 245 lid temp or so. Then foil for one hour. After that, they're pretty damn tender already, and I just put them back on without the foil until they dry up a bit on the outside, and take them off.

I always serve sauce on the side. But tomorrow I might paint on the sauce and finish over some hot coals or the gasser to get it firmed up a bit. No more than a minute or two.
 
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