baby back rib ????

[bbqkolman]

i am heading up to Costco tomorrow to pick up some baby back ribs great deal on the ribs 3pack for 23-26 dollars brand swift

so here is my ??? do i do the 3-2-1 method on them

i have the billy bones rub (green label) should i coat them the night before or just a hour or 2 before putting on

and should i add a pan of water too ?????(offset smoker)

and what a good temp??????????

i have been doing this for smoking thing now for a 6weeks its getting better but the wife would like a decent meal LOL

[michiana mark]

Baby backs cook faster than spares. Try a modified 2-1-1. If they look like they are pulling back after the first 2 hrs, go ahead and foil. If not let them go an extra 30 min, then foil. You can rub the day before or just before you stick them on. Enjoy your smoke. Pan of water? Never seen any benefit to that, just my .02. Temp , try for 225 that's what the 3-2-1 method is centered around.

[Rich Parker]

^^^^^What he said.


Thanks for the heads up on the rib prices.

[sfisch]

Yep,
LIke Mark said they cook faster than spares. The 2-1-1 is a good place to start.
Be careful if the rub you use has a good salt content in it, if it does I have had some kind taste "hammy" if rubbed and left overnight.

[bbqkolman]

i tried the last time the 2-1-1 method it worked okay meat came off the bone but a little tought thou, more then i would like . is harder to cook baby backs compare to spares.????

thanks you guys for the help

[BruceB]

For baby backs I'm more of a 3-1-1 kind of guy. In fact I like to check the ribs after 45 minutes in the foil.

For spares, I'll go 4 hours before foiling, depending on color and weeping.

I run my WSM btw 225 and 240 for ribs. YMMV

[Rich Parker]

Finally Bruce is sharing some of his secrets. ;)

[sfisch]

Spares are more forgiving than babybacks, follow Bruce's advise, he is one rib
cooking individual!
Billy's green label comp rub is designed for quick work, I would not suggest putting it on the night before, if you are cooking at noon you can put that stuff on an hour before you put them on the smoke. Billy's red label is designed to put on ahead of time.

Scott

[Derek]

Thanks for the how to on thebaby backs, but I think I'm sticking with the St Louis cut though.

[bbqkolman]

well i ended up with spare ribs today instead of baby backs 2 racks for $16.89
at Costco so i well be doing the 3-2-1 method . i don't know how much shopping you guys do at costco but they have a good meat selection and there prices are fare

[BruceB]

I love Costco meat...I see where my store has started carrying some cuts of Prime Beef...the other day they had USDA Prime Ribeyes.

[sfisch]

Do you know how to trim them up to a St.Louis cut? If not , I'll stop over and show you.

Scott

[Derek]

Do you know how to trim them up to a St.Louis cut? If not , I'll stop over and show you.

ScottNot really Scott, When you willk be in Traverse city next time?

[sfisch]

Derek,
I meant bbqkolman, he lives in the same town as me.

Scott

[bbqkolman]

Do you know how to trim them up to a St.Louis cut? If not , I'll stop over and show you.

Scott

hey stop bye tommorow around 11am and pick up the hickory logs and if you want give me a hand cutting them spares:D i know i said 12 but if i want to eat around 6 i better get them on at noon

[Derek]

Sorry Scott, didn't know.

Sucks when I meet a good group of people your all spread out!

[sfisch]

Ok, tomorrow morning at 11 is fine, we'll trim the spares and I'll show you how to
rub 'em up.

[BruceB]

Ok, tomorrow morning at 11 is fine, we'll trim the spares and I'll show you how to
rub 'em up.

So now you're the rib expert?:D:D

[BruceB]

Not really Scott, When you willk be in Traverse city next time?

Here you go Derek...watch this video. Also if you go to youtube and search St. Louis Trimmed Ribs there are a bunch of instructional videos on how to do it.

http://www.virtualweberbullet.com/spareribprep.html

[sfisch]

So now you're the rib expert?:D:D

Hey man, I learned from the best, my main man Bruce!

Scott

[Derek]

Here you go Derek...watch this video. Also if you go to youtube and search St. Louis Trimmed Ribs there are a bunch of instructional videos on how to do it.

http://www.virtualweberbullet.com/spareribprep.htmlActually that's how I found out about the 3-2-2 method for the style of ribs I like :)

but I may do baby backs for 2-1-1 for comps.

[bbqkolman]

well pretty good success yesterday on the spares (sorry no pic's could not find the camera) pulled off the bone but with a little snug how ever you want to say it perfect i might change the rub next time (billy bone comp green) i have change the sauces / change the woods / method off cooking and wife says they were better then ever this time but there is still some thing she does not like , so i think it has to be the rub since this is the only thing i have not change .

thanks sfisch for stoping buy and helping out with cutting the ribs and giving me some advise :)

thanks for Rich Parker for giving the info on the mavrick e-7 probe
awsome worked out great found out that the pitt like to run around 230 on the hot side and 215 on the cold side and thats dampend down all the way with a 2 hr burn time that probe made my day :D

i need to find a rub that is not so bold more sweeter and maybe with a hint of heat, for the wife if any 1 has 1 out there let me know

[Rich Parker]

Excellent!

I love trying new rubs and sauces.

[jim]

I had pretty good luck with baby backs at my first year of comps last season - two calls to the podium at three competitions. I pretty much use the 2-1-1 method. I do stretch out things at the end (another 15 minutes or so) while I put my sauce on it. I have wrapped a little after 2 hours if the meat has not started to pull back.

To help the meat during the wrapped period, splash a little water, apple juice, or your favorite beverage - I'll let you fill in the blanks there - to steam a bit during that hour.

[Bbq Bubba]

well pretty good success yesterday on the spares (sorry no pic's could not find the camera) pulled off the bone but with a little snug how ever you want to say it perfect i might change the rub next time (billy bone comp green) i have change the sauces / change the woods / method off cooking and wife says they were better then ever this time but there is still some thing she does not like , so i think it has to be the rub since this is the only thing i have not change .

thanks sfisch for stoping buy and helping out with cutting the ribs and giving me some advise :)

thanks for Rich Parker for giving the info on the mavrick e-7 probe
awsome worked out great found out that the pitt like to run around 230 on the hot side and 215 on the cold side and thats dampend down all the way with a 2 hr burn time that probe made my day :D

i need to find a rub that is not so bold more sweeter and maybe with a hint of heat, for the wife if any 1 has 1 out there let me know

Anything in our store is gonna taste better than that stuff. :cool:

His orange label is pretty good but the green label rub is terrible.

[Fretbender]

I usually use a pan of 1/2 water and 1/2 apple juice in the offset so the draft moves over the pan and picks up some moisture, but I never foiled ribs when cooking on it. I foiled my last two rib cooks in the pellet pooper and the foiling seemed to add alot of moisture, more than a water pan would do. I don't think the water pan makes a difference if foiling and you add a bit of juice to the foil packets.

[sfisch]

Glad I could help, its hit and miss with all the different rubs available, just have to find one that everyone in the family likes.
Keep on cooking!

Scott