Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Baby Back Vs. St. Louis (Times/Temps)

DhiltonDhilton Posts: 22
edited 2:48PM in EggHead Forum
So I'm going to smoke some baby backs today and it's going to be my first time with these. Is it pretty much the same process as the St. Louis style or is there anything i should know before firing up the egg?
Thanks!

Comments

  • fishlessmanfishlessman Posts: 21,333
    they take a little less time, 3 to 4.5 hours for me compared to the 5 to 6 for spares. i cook direct, so what ever works for you best go with it, just a little less time but the same cook
  • BucketheadBuckethead Posts: 285
    Same process you have found successful with St Louis will be perfect with Baby Backs.
    Doug
  • civil eggineercivil eggineer Posts: 1,547
    Make sure you pull the membrane off of the inside of the ribs before cooking. Rib rack should bend into a U shape when picked up in the middle of the rack when cooked. Undercooked ribs can be dry and tough when a little longer cooking time will correct that.
  • I was told for baby backs to modify the 3-1-1 to 2-2-.45
    I did this the other day and it worked out well. Think my fire was a little hot though. I would keep it at 250.
  • Michael BMichael B Posts: 986
    Or 2-1-1
Sign In or Register to comment.
Click here for Forum Use Guidelines.