Info For Cooking Baby Back Ribs

Mark

I burnt my last attempt at baby back ribs and am ready to try again. I would like to know any suggestions for cooking times and temps as well as how to add BBQ. I have platesetter and rack. Thanks Mark

Mark Backer

Mark,[p]I've had success using the 3-2-.5 method employing the K.I.S.S. theory.[p]first, 250 degrees indirect for 3 hours, flipping every 45 minutes.[p]second, cut slabs in half, put in 4-inch deep disposable aluminum drip pan, cover with foil, and cook at 250 indirect for two hours.[p]third, direct for 30 minutes, sauce one side, put that side down, then sauce the top side, flip after 10 or 15 minutes (if you can).[p]If you like them a little snugger, shorten the foiled period in the middle. I like mine fall off the bone, and this gets that done.[p]HTH

SSN686

Morning Mark:[p]see my post from below about the ribs I did this weekend.[p]Have a GREAT day!
Jay

[ul][li]more ribs[/ul]

Mark

SSN686, I saw that but the cooking temps going from 190 to 260 being a newbee I am unsure for what that means. Could you shed some light for me. Thanks Mark

jake42

Mark,
This may seem a little out of the norm but I have found an alternative to the low and slow cooking of baby backs.
I use the inverted platesetter, drip pan. But here is where it gets weird. I cook them at 350 for about an hour and a half during the cooking time I spray them regularly with apple juice. The low and slow method is fine but with the tenderness of baby backs this works just as good. Also the 350 temp in my opinion is very easy to maintain by having the bottom vent completely open and the small holes on the daisy wheel completely open.

SSN686

Morning Mark:[p]What I mean by "dome temps going from 190 to 260" is that I had stabilized the egg at about 220 dome before I put all of those ribs in. Once all of that cold meat was added to the egg the dome temp dropped to about 190, I did not change any of my vent settings (top or bottom) and over the course of teh next 4+ hours that the ribs smoked, the dome temp rose slowly such that it was about 260 when I removed the ribs for serving. I hope that helps.[p]Have a GREAT day!
Jay