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Baby Backs-how long?what temp?
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TigerDunes
Posts: 42
I plan to smoke three racks of baby back ribs on Sunday. Each rack will be about 2-2 1/4 lbs each.
what temp and for how long?
any special prep techniques?
any suggestions for a BGE novice would be appreciated.
thx
what temp and for how long?
any special prep techniques?
any suggestions for a BGE novice would be appreciated.
thx
Comments
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Search for Car Wash Mike baby back ribs. That's what I do, and they are delicious.
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Basically you want to cook at approx 250 dome temp. They will take between 5 and six hours.
There are many little tips and techniques for ribs, probably as many as there are eggers! Go to the search forum and type in "baby back ribs", there are many posts.
As mentioned, the car wash mike method is very popular, you can find on the Naked Whiz site as well as other places on here.
Personally, I just use a dry rub on mine and baste after two hrs and every hour after with straight apple juice. I don't sauce during the cook, preferring to let my guests choose what sauce, if any, they want on their meat. -
Make sure you pull the membrane off the back. I usually do a 3-1-1. 3 hours indirect at 250 dome, 1 hour wrapped in foil with a 75%/25% solution of apple juice and apple cider vinegar,and then 1 more hour indirect still at 250. In the first 3 hours I usually spray them 2-3 times with the same apple juice/apple cider vinegar solution. At the end I bring the grill up to 450 or so and mop them with the drippings from the foil wrap and hit them a couple minutes direct on each side. Below is a picture after the 5th hour and then a picture after grilled a little longer.
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though some of us would argue the membrane on isn't such a bad thing....
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Hey there. Here is the recipe I use for my ribs. They always come out spot on perfect!
Ribs (spare or baby back)
Wash and pat dry slab
Remove membrane and trim a little of the fat, if excessive
Coat with yellow mustard
Apply rub liberally to both sides. Refrigerate overnight
Let stand for 30 minutes at room temperature before putting on BGE
Bring BGE to 225 degrees
Add wood chunks, plate setting and drip pan
Add ribs bone side down
Cook for 3 hours, turning every hour and spray with apple cider
Remove ribs and wrap in foil, leaving vent hole at top
Add ¾ of a beer to foil
Cook for 2 more hours
Remove ribs and unwrap. Open vents and let BGE get hot
Put ribs back on grate (still indirect)
Apply sauce and cook for 20 more minutes, turning and basting
Remove and let rest for 10-15 minutes -
crghc98 wrote:though some of us would argue the membrane on isn't such a bad thing....
I had a guy I know through work (he cooks about 20-50 slabs every weekend for his BBQ stand in addition to numerous butts, chickens, etc.)that said I needed to try direct while leaving the membrane on as it helps to prevent the ribs from getting too dry on the skinny ends and the direct gives a little char on the ends which I like. I'll be doing another 3-1-1 this weekend and expect great results. He also suggested marinating overnight in hot sauce but I haven't tried that yet.
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