Baby back fail

[kennethk]

https://lanesbbq.com/blogs/learning/how-to-make-amazing-ribs

 

[SweaT-rex]

I agree that the water pan was the culprit. Baby Backs at 225 degrees should take 4-5 hrs tops.

 

[MikeyB]

https://lanesbbq.com/blogs/learning/how-to-make-amazing-ribsg

That method cuts the 3-2-1 timing in half.

 

[dpalmer]

Did my first rack of 3-2-1 baby backs yesterday. Everything started off great, but could not get them to finish.
Here’s what I did
-8 am , pulled membrane and seasoned , let sit for 2 hours
-10 am on the Bull set at 225 degrees, along with water pan.
-spritzed with apple juice every hour.
-1 pm, pulled them off to wrap in foil with butter, honey, apple juice, back on the Bull
-3 pm, pulled and unwrapped , smelled and looked great, checked internal temp and was around 175-180 or so.
-3pm back on the Bull and added bbq sauce. Grill remained at 225 , ribs remained for at least an hour and a half.
- Could not get the IT temp above 150-160. Sliced into them and they still needed more time, still pink, had a slight bend to them as well.
They never got probe tender, I wound up pulling them off and through them on my blacktop to finish them off.
What did I do wrong? Not high enough pit temp?, did not allow for more cooking time?

Thanks guys

I’m not a fan of 3-2-1 because there is no consistency on cook temp. I heat bull to 275 and smoke ribs until rub sets on meat (you should be able to touch the meat and have no rub on your finger. This usually happens around the 1 to 1.5 hour mark. Once the rub is set, then I wrap and check them in 2 hours looking to see meat has pulled from bone and they’re usually probing tender at this time, IT around 200-205F. Then I return them unwrapped and sauce and cook until the sauce sets, usually about 30 minutes. So total cook time for these ribs on the bull at 275F is around 3.5-4 hours total.

 

[MikeyB]

I’m not a fan of 3-2-1 because there is no consistency on cook temp. I heat bull to 275 and smoke ribs until rub sets on meat (you should be able to touch the meat and have no rub on your finger. This usually happens around the 1 to 1.5 hour mark. Once the rub is set, then I wrap and check them in 2 hours looking to see meat has pulled from bone and they’re usually probing tender at this time, IT around 200-205F. Then I return them unwrapped and sauce and cook until the sauce sets, usually about 30 minutes. So total cook time for these ribs on the bull at 275F is around 3.5-4 hours total.

Thanks Dpalmer
I’m looking to give it another shot tomorrow with 2 racks of baby backs.
I was thinking of the 2-2-1 method for the ribs and crank up the temp to 260-275 as well.
But I’m gearing toward your view on it as well.

 

[MikeyB]

Threw (2) 2.5 lb racks of baby backs on at 10:45 am yesterday, grill temp set at 250* after adding seasoning and letting them sweat for an hour.
-Pulled at 1:10m for the wrap with butter and honey.
-3:10 pm sauced them up and back on the grill.
-3:35 pm pulled off and slice.
Ribs were awesome, tender and juicy. This is the way I will do them from now on.
And I also loaded up the Balckstone for the ones who never had a chance to get some ribs.

 

[Plumberguy]

Threw (2) 2.5 lb racks of baby backs on at 10:45 am yesterday, grill temp set at 250* after adding seasoning and letting them sweat for an hour.
-Pulled at 1:10m for the wrap with butter and honey.
-3:10 pm sauced them up and back on the grill.
-3:35 pm pulled off and slice.
Ribs were awesome, tender and juicy. This is the way I will do them from now on.
And I also loaded up the Balckstone for the ones who never had a chance to get some ribs.

Boom. Nice job. If you do spares, will you do them same way? Planning a party and thinking of doing some loin backs Memphis dry style and some spares KC style with a wrap....just weighing my options.

 

[Shulong6]

Did my first rack of 3-2-1 baby backs yesterday. Everything started off great, but could not get them to finish.
Here’s what I did
-8 am , pulled membrane and seasoned , let sit for 2 hours
-10 am on the Bull set at 225 degrees, along with water pan.
-spritzed with apple juice every hour.
-1 pm, pulled them off to wrap in foil with butter, honey, apple juice, back on the Bull
-3 pm, pulled and unwrapped , smelled and looked great, checked internal temp and was around 175-180 or so.
-3pm back on the Bull and added bbq sauce. Grill remained at 225 , ribs remained for at least an hour and a half.
- Could not get the IT temp above 150-160. Sliced into them and they still needed more time, still pink, had a slight bend to them as well.
They never got probe tender, I wound up pulling them off and through them on my blacktop to finish them off.
What did I do wrong? Not high enough pit temp?, did not allow for more cooking time?

Thanks guys

Just use time I do BBacks 2-1-1 or 3-1-1 and don’t splits till they start looking dry and don’t worry about pink there done

 

[Roaniecowpony]

Boom. Nice job. If you do spares, will you do them same way? Planning a party and thinking of doing some loin backs Memphis dry style and some spares KC style with a wrap....just weighing my options.

Both types of pork ribs are very tolerant of cooking methods, temperature, and times. Just go by the tenderness you like to tell when they're done.

When I owned only a gas grill, I'd sear ribs until they had an even carmelized look, then wrap with foil and cook at about 350F for about an hour and some change, until tender, then tighten them up a bit by grilling a little more and saucing them. They were great, but lacked the smokey flavor of reall bbq.

The only indicator I use of being done is tenderness. If I want more moist ribs, I wrap. If I want to maximize bark, I run em necked.

 

[MikeyB]

Boom. Nice job. If you do spares, will you do them same way? Planning a party and thinking of doing some loin backs Memphis dry style and some spares KC style with a wrap....just weighing my options.

Have to be honest we prefer baby backs over spares, but I would do them the same to see how they come out if I couldn’t buy baby backs.

 

[zueth]

I did BB this weekend 3-2-1, 225 the whole time. They turned out great, the meaty ribs were chew off the bone, and smaller ribs where fall off the bone, which is what my family prefers. I prefer to chew off the bone, so everybody was happy. If you didn't want to fall off the bone at all I would do 2-2-1 or 2.5 -2 - 1.
I do not spritz pork ribs, I only spritz beef ribs.
I would get rid of the water pan as others have menitoned.

 

[zueth]