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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?
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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.
Last edited by 4th_point; 09/06/20.
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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? 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
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From a few years back, probably the last time i made 'em
Last edited by sse; 09/06/20.
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Campfire Outfitter
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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.
Sean
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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? Have you thought of cooking them for less time?
Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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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. 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
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Baby backs don't need 3-2-1 or any other. Just cook them till they droop.
Sean
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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.
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Great looking tater salad, ribs, and pie.
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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.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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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. This is what I do.
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Great looking tater salad, ribs, and pie. thanks bro
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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.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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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
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Campfire Kahuna
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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?
I am MAGA.
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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 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!"
Parents who say they have good kids..Usually don't!
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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.
�That rifle on the wall of the labourer's cottage or working class flat is the symbol of democracy. It is our job to see that it stays there.� George Orwell
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