Baby Back question

clemsontyger97

I've read the 3-2-1, 2-2-1, etc approaches, but I'm planning on first baby backs this weekend and I want to try them just flat on the grill, no flipping, no foiling, etc.   Saw a thread last week that looked fantastic but for the life of me can't find it now.   For those who go this route, what's been the ideal temp...225-250 until bending?   

johnnyp

Ribs are pretty forgiving. You can get good results from a number of temp ranges.  

That at being said, I normally cook mine around 275, but am not afraid of bumping up to 300-325 to hit a deadline

tarheelmatt

Not sure if it was the below post, but I did some Monday.  No foil, just went till desired doneness (bend test really).  

http://eggheadforum.com/discussion/1192005/just-some-baby-backs#latest

clemsontyger97

@tarheelmatt That's not the one I was looking for, but that definitely works!   How often were you brushing with the applejuice/brown sugar?

tarheelmatt

clemsontyger97 said:

@tarheelmatt That's not the one I was looking for, but that definitely works!   How often were you brushing with the applejuice/brown sugar?

Just when the notion hit me and reminded myself.  Maybe once an hour or so. 

Ladeback69

I have done them at 225 at the 2-1-1 method, in 4.5 hours at 275 and less time at 300 and above.  All times indirect.  From what you sound like you are looking for I would shoot for cooking at 275, check them after a couple hours, but they are probably take a few more to be done.  Yes use the bend test and you can use a toothpick to check the doneness as well.  I do 2-1-1 for a little more sweet flavor and to make them full off the bone if you skip the last stage and take the second stage to about 1.5.  I have not had any bad ribs in either method.  Good luck.  Here is what I did for the Super Bowl in a 2-1-1

lousubcap

Another vote for the toothpick test.  For me it's more accurate than the bend test. But whatever gets you to the finish-line.  Just make sure that if you have any ribs overhanging your heat deflector to foil protect them.

gdenby

Using an Egg, the only purpose foiling serves is to infuse the meat w. a sweet fluid that will caramelize more at the finish. Otherwise, flat, raised over a drip pan, a little over 5 hours at dome 250F is pretty much all that is needed. Myself, I've been going a little hotter, 275, for the past year. Shaves about 30 min. off the cook. I take a peek at 3 hours to see if the surface looks dry, (usually it doesn't) and brush a little water on ir necessary. Again at 4 hours. If the bones are starting to show, I'll pick up an end to see how bendable they are getting. Usually in the last 1/2 hour I brush a little oil over the top, and sprinkle on a 2nd batch of rub that is mostly black pepper, raw sugar, some paprika, maybe a little more garlic powder.

clemsontyger97

Thanks guys, think I am all set.   Now to decide whether store bought or home mixed rub.   Appreciate the tips.

tarheelmatt

So far, the best rib rub I've enjoyed more than any was Jim's Own Sauce Smokey Rub.  

A close second is the Dominator Rib Rub from Oakridge.  

Don_Piero

I don't foil, I prefer them without a lot of sauce.   I just rub oil and put a rub on, fill my drip pan with water or sometimes I throw in apple slices and apple juice with the water,  then leave the ribs on for about 5.5 to 6hrs at 230 degrees. Always make sure the drip pan is at least half filled with water, this keeps them from drying out.  The ribs are always placed on top of the drip pan, not over hanging the sides.   The sauce I leave on the dinner table for whoever wants it. 

I started putting thin pieces of metal between the drip pan and plate setter to slow down the evaporation in the drip pan.

calracefan

No need for water/liquid in the drip pan. Never had them dry out in the egg .

Brisket_Fanatic

I prefer baby backs to go at 250 dome temp until done. Normally around 5-6 hours until they are tender by using either the bend technique or using a tooth pic in-between the bones to see how the meat probes.  

jtcBoynton

clemsontyger97 said:

Thanks guys, think I am all set.   Now to decide whether store bought or home mixed rub.   Appreciate the tips.

Go homemade.  Leave out the salt from the recipe.  When it's time to cook, salt the meat to the proper amount.  This will allow you you to add as little or as much rub as you want without having to worry about the meat being under/over salted.