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What's the best method for wet baby back ribs?

jojobugayjojobugay Posts: 28
edited September 2012 in EggHead Forum
Looking for recommendation on the best method for wet baby back ribs. I've done dry ribs with 225 dome temp for 5 hours indirect. Looking to try wet ribs tomorrow. Thanks in advance!

Comments

  • SmokeyPittSmokeyPitt Posts: 9,336
    edited September 2012
    Not to over-simplify things...but you could do it the same way and then just slap on some sauce for 20-30 minutes at the end of the cook ;)

    If you are looking for more moisture you could try something like this method:

    It turns out great results, but just be careful not to overdo the foil stage.  IMO, 90 minutes at 275 is pushing it...I do more like 60-75 min at 275ish.  I thought it looked a little on the sweet side for my taste, so I don't use as much honey and brown sugar and I finish with a sauce that is not too sweet like Stubbs. 

    Note that some refer to the foil stage as the "Texas crutch".  I've done St Louis style with no foil and they turned out great...so my next BB cook I am going to try sans foil:
    Rub em, smoke em til their done, slap on sauce. 

    Good luck!



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcaplousubcap Posts: 12,821
    +1 with SmokeyPitt's suggestion about sauce during the home stretch...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • llrickmanllrickman Posts: 580
    edited September 2012
    here is car wash mikes recipe. He was a legend here with his ribs. Ive made them several time and love them.

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • Foiled for the 4th hour w/ butter, brown sugar, and a lil honey. Then unfoiled and sauced the last hour. Turned out great. Photobucket Pictures, Images and Photos
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