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Baby Back Ribs Cook Temp Question

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AmericanFlannel
AmericanFlannel Posts: 131
edited July 2013 in EggHead Forum
Wife is gone shopping and it's rainy outside so I decided to cook some ribs (going to be a late dinner!)

Question, doing 2-2-1 style what temp do you use and where do you measure the temp? At the dome or at the grate?

I have a CyberQ set at 225 on the grate ... is that a good start?

I have yet to master ribs, this is my third attempt. Probably should have asked before I started uh?

edit: set up:
place setter in legs up, drip pan on that, then stainless steel grate.
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  • Boileregger
    Boileregger Posts: 614
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    IMO that temp is too low. You can get the same results but with less time if you do 250-275 grate. I'd also advise you to go 3-1-1 rather than 2-2-1 as for me 2 hours in foil makes them too mushy. Good luck!
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    Defiantly do 3-1-1 at 250-275.225 is too low.good luck!!!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • AmericanFlannel
    AmericanFlannel Posts: 131
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    Ok bumped it up to 250 fifteen minutes into this adventure. 

    The first two times I tried it at 250 and they seemed done as soon as I got them out of the foil.
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I did 2 racks, 3-1/2 hours at 300 dome, no wrap, came out great.  Same setup as yours:  plate setter legs up, drip pan, ss grate.  Found that recommendation in another post.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • lousubcap
    lousubcap Posts: 32,385
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    Any time you put ribs in foil for any period of time ( 1 hr or more) they will come out appearing "done" due to the braising that takes place.  There are about as many ways to cook ribs as there are posters-you are on the right track -experiment and find out what works for you.  Enjoy the eats-YMMV.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Boileregger
    Boileregger Posts: 614
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    AmericanFlannel said:

    Ok bumped it up to 250 fifteen minutes into this adventure. 


    The first two times I tried it at 250 and they seemed done as soon as I got them out of the foil.
    Yeah think of the last hour as letting the ribs firm back up a bit. It's also time to bake on the sauce if you put it on. Also, like I said, I think 2 hrs in foil is way too much. It'll look better after just 1.
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