3-2-1 Baby backs

dsrguns

This was my 2nd effort at Baby backs. Not quite fall off the bone. Seasoned with Dizzy Pig and smoked with apple wood.

Meeeshigan22

They look really good, not too sure how 3-2-1 baby backs weren't fall off the bone. I find 3-1-1 to be too fall off the bone mushy. 

bgebrent

Not quite fall off the bone sounds good!  What temp did you run?

dsrguns

bgebrent said:

Not quite fall off the bone sounds good!  What temp did you run?

250* dome. I was expecting them to be completely fall off the bone. They are not quite that but pull very easily. used apple cider vinegar for the foiled stage.

Hans61

Good job man. Next time look for the meat pull back on the bones as an early indicator and do the bend test at the end to check for doneness.

I like mine more tender than most here, maybe you do too.

Pick the slab up about the half way point, when it bends down and the meat starts breaking under its own weight that's when it's done for me. At that point  it's really tender how I like. Use a real sharpe knife to cut

if it doesn't start to break I keep cooking 

bgebrent

dsrguns said:

bgebrent said:

Not quite fall off the bone sounds good!  What temp did you run?

250* dome. I was expecting them to be completely fall off the bone. They are not quite that but pull very easily. used apple cider vinegar for the foiled stage.

Not sure why they weren't fall off the bone with that set up.  Only other question is your thermo calibrated?

dsrguns

Will do. I do like mine very tender. Next time I will wait for them to pass the bend test then mop the sauce on for the finish. What method and temp do you use?

dsrguns

bgebrent said:

dsrguns said:

bgebrent said:

Not quite fall off the bone sounds good!  What temp did you run?

250* dome. I was expecting them to be completely fall off the bone. They are not quite that but pull very easily. used apple cider vinegar for the foiled stage.

Not sure why they weren't fall off the bone with that set up.  Only other question is your thermo calibrated?

Thermo was calibrated 2 cooks prior. Probably should have checked it before this cook. The ribs still are very good. I will just keep adjusting with each cook to get the desired results.

Hans61

250-275 dome - usually do a 3- 1.25. -1

i don't sauce on the grill I put a couple sauces on the table and let people pick their own

Hans61

My loin backs are from Costco avg 3lb per slab

Hans61

If yours are lighter less time

dsrguns

Hans61 said:

If yours are lighter less time

Thanks. These were about 3# a slab.

lousubcap

I understand the bend test but that's too much work.  Sign up and go with the toothpick for the win.  Probe the thick meat between the bones with no resistance and you are there.  Protein origin doesn't matter (cow, pig, lamb and I'm sure goat and beyond).  Sure fire regardless of whether you have to cut the ribs to fit or not.  FWIW-