How do YOU cook your baby back ribs?

jrob1289

Just put these on the BGE and was just curious of yalls way of cooking baby back ribs. Any tips help. Thanks! 

lousubcap

Here's my rib summary.  Perhaps of some value.
All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the first "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like for the finish.  Experiment to find your preference.   As many options as posters here.  

And to determine when they are finished-use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones. 

gdenby

Really, there's nothing to it. Keep the heat steady below 350, 275 is good. Wait about 4 hours at 275. Bones should be starting to stick out. Give 'em a brush of water, and some extra sugar and pepper. After another hour, the slabs should be floppy, and falling apart under their own weight. Heat up some sauce, and take to table.

pab

Looks like you are running with the platesetter. You may want to use some foil on it and extend the foil under the ends of the meat that aren't protected by the stone. Those exposed ends can become overcooked.

hoosier_egger

Sous vide then egg for a couple hours. 

Gym

ColtsFan said:

Sous vide then egg for a couple hours. 

How long for each?

hoosier_egger

@gym I follow this 

http://eggheadforum.com/discussion/1185710/spare-me-the-trouble-the-sous-vide-egged-spare-ribs/p1

pgprescott

Bones down @ 4 hrs. BBBR and mop with Blues Hog Tennessee Red a few times starting at @ 2.5 hr mark. The mop adds a layer of flavor and the sugar in the mop aides in color formation. They are done when they pass the toothpick test in a couple spots. I'm all in with simplicity. 

bgebrent

Dry rub overnight. Reapply then 275 for 2 hours, foil with OJ or Coke or honey and apple cider vinegar (doesn't matter) for 1.5 hours, then finish nekkid, saucing in the last 30 minutes. Usually about an hour. This results in fall off the bone texture that swimbo likes. There is no tug with this approach. 

StillH2OEgger

I have always been a foiler, but only for one hour and I stopped adding any liquid during that stage (maybe some brown sugar or jalapeño jelly if I'm in the mood) and then go 30 minutes or so out of the foil with sauce to finish and that hits our sweet spot. I think they get too mushy if liquid is added during the foil stage.

deadlyfrog

Don't foil and all the extra work... Cook at 250-275 about 5 hrs  bones down. Last thirty minutes brush on your favorite sauce. They will be killers.

THEBuckeye

Turbo, foil after an hour w. sauce, dash of apple cider vinegar, chopped jalepenos. Have half a rack left for lunch today! 

Aviator

Turbo, 350 for two hours bone side down. Leave it alone and dont peek. Its done.
We sauce on the plate. If you want sauce on it then do it the last 15 min. 

bigbadben

Rub with salt, pepper, sugar. 

Cook 3.5 hrs @275 F. 

Glaze with 1:1 mustard molasses, cook for 30 min. 

blind99

how'd they turn out?

I've given up on precision.

If I'm in a hurry, turbo.  that's most of the time.  and they come out great.

If I'm not in a hurry, I throw them on the egg, low temp with smoke. I don't know them temp, it doesn't really matter.  When I'm closer to time for eating, I open the vents to where it'll rise to around 350, and they finish in about an hour.

tl;dr: ribs, there's no wrong way to cook 'em.

tenpenny_05

4ish hours at 250.  After 3 hours, start basting/mopping them every 30 minutes until done.

YEMTrey

Dry rubbed and on Egg at 250-275 until they pass the bend test.  If I sauce, I start to sauce about 4 hours in.  No wrapping, no nothing. 

whldch

I'm not a fan of foiling, I spray every hour or so after keeping the lid closed for first 2 hours. My favorite spray is mixture of apple cider or juice and some bourbon. I sauce for the last half hour.