Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Baby back ribs?

I got a Lang smoker a couple of months ago and love it. I've smoked several things that turned out really good. Tried Baby back ribs yesterday, kept hearing about 2-2-1 method 2 hours smoke, 2 wrapped, 1 back on the smoke. Ran temperature at 225. Ribs way over done. What are your recipes and cook times?

I'm with you, man. I'm not a fan of "fall off the bone" tender. It's too mushy.

This guy says it better than I can...

https://barbecuebible.com/2016/07/12/bbq-ribs-quick-recipes/

Baby backs can handle some direct heat, and still be moist and tender. For years, I just grilled them. Then started using a smoker. Lately I've been experimenting with a smoke generator in the grill with different meats, and really like cold smoking for an hour, then grilling. For ribs, I let them cook a little longer in the oven. Moist, tender, smokey, but not overcooked. We like ribs made this way the best. It's so easy with less cleanup, but still really rich smoke flavor that I can't get just by grilling. The smoke generator pumps out just as much smoke as my dedicated smoker.

cut back to one hour wrapped, don't add any more smoke for the last hour, which really doesn't need to be a full hour

From a few years back, probably the last time i made 'em

When they bend better than 45-60 degrees on each side, they are done. I like them with a little tug rather than fall off the bone.

Have you thought of cooking them for less time?

saw a food network piece once of a black guy with a rib place down south. they showed how he would pick up a rack with tongs and determine doneness by seeing how far it drooped, same idea

So maybe 2-1-0.5

Baby backs don't need 3-2-1 or any other. Just cook them till they droop.

I generally go 3.5 - 4 hours in my electric smoker at 225. Mine has very little draft, so things tend to stay moist. I use an ounce or two of wood, again because it is almost sealed.

Great looking tater salad, ribs, and pie.

I usually go 2hrs indirect heat(coals on one side meat on the other side) bone side down,then one hour wrapped in pink butcher paper.

This is what I do.

thanks bro

I learned a long time ago that with bbq you cook to temp and not time. You can use time as a rough guideline, but buy yourself a ThermaPen, use it and trust it.

which complicates telling people when to arrive for dinner

Ha!

Cant you tolerate the proletariat being around for an extra hour or two....here or there?

Learned that a long time ago.

Don't even try anymore.
One beautiful thing about most 'que, it hold well.

Of course many think when they order ribs in a restaurant that
they cooked them for me.


"Yep, sure thing chump!"

I will either leave them in my propane smoker until done. It has a water bowl that creates steam and helps keep them moist, or I will smoke them for an hour or so, then wrap them in foil and put them in the over at 225 for an hour or two. they steam themselves in the foil. I agree that fall off the bone is too tender. I like a bit of bite to them.