Baby Back Ribs Advice Please!

DrakeOrman

Hello All!

I have my in laws in town for the weekend and I am trying to make some great baby back ribs. I have some awesome Code3Spices along with their patriot sauce for finishing. I am really looking for some tips on how to cook them. I have seen the 3-2-1 and a modified 2-2-1 technique. 

I would love some tips on temperature and methods so that I can blow this out of the water. 

I talk a big game on the grill and ribs are something that I don't do very often. Thanks y'all!

All the best,
Drake Orman
Go Cocks!

Skrullb

Good ribs are difficult to master at first. For baby backs I do a version of the 2-2-1 thing but you can’t be stuck on those times. I follow the method, but base it more on how they look rather than just time. You need to be careful with this method sonyiu don’t overcook and end up with mush. Good ribs have some tug and not “fall off the bone”. I generally smoke for 2 hours then wrap with butter/honey/brown sugar. Put back in and cook for an hour or so and check to see how tender they are. Generally when I unwrap and sauce for the last step, it’s not for an hour. You can also just smoke straight up for 4-5 hours with no wrap and have some mighty fine ribs, too. It’s all in what you want. 

bucky925

Honestly, I just throw them on indirect with my favorite rub of the day at 250 or so.  I may pour on a little honey right at the end.  No foil, no wrap.  I/we like them. 

pgprescott

I would recommend a straight 3.5-4 hr cook at 250-275. Keep it as simple as possible.  Rub and set aside for an hour or two, then place on egg bones down. Hickory is my advice 4-5 chunks. Once they pass the toothpick test then either remove and sauce or sauce and leave them on for maybe five minutes tops. Then rest for 5-10. Cut and serve. Easiest to cut from the back or standing on edge. BB bones usually run on an angle sharper than spares. Hard to cut from the top. Whatever you choose, good luck!

Hans61

Do you have butcher paper? I’ve been using it instead of foil and like the results

watch some YouTube videos I’m a bend test guy

i like honey brown sugar butter in the wrap

i don’t add sauce during the cook I like to give 2-3 options on the table

let the ribs rest a half hour after taking them off

i like fruit woods best with ribs

Hans61

 275 is the sweet spot for temp

bgebrent

I like 2.5-1-1.  Wrapping in foil will get you more fall off the bone, which my better half prefers.  The bend test (90 degrees or so) for the finish.  Reseason and add a couple ounces of liquid (e.g. Coke) when wrapped.  Good luck.

lousubcap

You can mess around with the bend test and hope you time the aforementioned lift and look but instead of doubt,  just go with the tooth-pick test for the win.  No need to expend much effort.
Insert the tooth-pick into the thick between bone rib meat-no resistance and you are there.  Works on half ribs and any other number where the bend test relies on the whole deal.  
And it is protein independent.  FWIW-  

g8golfer

bgebrent said:

I like 2.5-1-1.  Wrapping in foil will get you more fall off the bone, which my better half prefers.  The bend test (90 degrees or so) for the finish.  Reseason and add a couple ounces of liquid (e.g. Coke) when wrapped.  Good luck.

Going to try some ribs tomorrow might have to try this because my wife like fall off the bone. 

bgebrent

lousubcap said:

You can mess around with the bend test and hope you time the aforementioned lift and look but instead of doubt,  just go with the tooth-pick test for the win.  No need to expend much effort.
Insert the tooth-pick into the thick between bone rib meat-no resistance and you are there.  Works on half ribs and any other number where the bend test relies on the whole deal.  
And it is protein independent.  FWIW-  

I can't afford so many toothpicks Cap. .  Bend test is useful.

lousubcap

@bgebrent - just PM me your address and I'll take care of your tooth-pick inventory.  BTW- you can use 'em more than once so that may help you in the short-term.  

bgebrent

lousubcap said:

@bgebrent - just PM me your address and I'll take care of your tooth-pick inventory.  BTW- you can use 'em more than once so that may help you in the short-term.  

Strict hygiene here @lousubcap.  No TP reuse . 

drumdudeguy

Anybody ever use Cavender's Greek Seasoning on ribs? It's really good! I get tired of using the usual BBQ seasonings and hate to use sauce.

Carolina Q

For years, the gold standard has been the late Car Wash Mike's method. Surprised no one has mentioned it.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

bgebrent

Carolina Q said:

For years, the gold standard has been the late Car Wash Mike's method. Surprised no one has mentioned it.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Agreed!

Aviator

Turbo ribs. Indirect at 350 to 375 for 2.5 hours. Done. No turning no foil no fuss. 

drumdudeguy

bgebrent said:

I like 2.5-1-1.  Wrapping in foil will get you more fall off the bone, which my better half prefers.  The bend test (90 degrees or so) for the finish.  Reseason and add a couple ounces of liquid (e.g. Coke) when wrapped.  Good luck.

To bgebrent. Thanks for the advice! I have owned my LBGE for 6 years and I've never been satisfied with my ribs. Today I nailed it! At 275 degrees, I did 2.5-1-1 with Dizzy Pig. During the foil step I added honey, brown sugar, and butter. No sauce! These things are awesome! Best I have had! Finally!

Hans61

drumdudeguy said:

Anybody ever use Cavender's Greek Seasoning on ribs? It's really good! I get tired of using the usual BBQ seasonings and hate to use sauce.

I use it on chicken and fish, never tried before on ribs. What sides do you like when you go Greek?

MaskedMarvel

I did indirect at 350* for maybe four hours. Just mopped with bone sucking sauce as I went and whenever I stepped outside for another Jell-O shot. 

I usually stink at ribs but these cane out great!

Next time I’ll Pam spray the V rack...

BikerBob

Skrullb

Do you slice ribs apart before cooking? If so does it affect time? I've got some sliced ribs to cook.

Thanks

Bob

northGAcock

I am not a foil man at all. As stated above, that is the key to fall off the bone. Myself, I like a little crunch and prefer to gnaw on the none a bit. You can still get tender ribs without the foil. You should try both approaches over time, and form your own preference. At the end of the day, you will find good and gooder!

northGAcock

MaskedMarvel said:

I did indirect at 350* for maybe four hours. Just mopped with bone sucking sauce as I went and whenever I stepped outside for another Jell-O shot. 

I usually stink at ribs but these cane out great!

Next time I’ll Pam spray the V rack...

Brother....those look Gawjus to me.

MaskedMarvel

northGAcock said:

MaskedMarvel said:

I did indirect at 350* for maybe four hours. Just mopped with bone sucking sauce as I went and whenever I stepped outside for another Jell-O shot. 

I usually stink at ribs but these cane out great!

Next time I’ll Pam spray the V rack...

Brother....those look Gawjus to me.

Thanks! Slight pull off the bone and great flavor. 


I did a dry rub and removed the membrane, too. Just didn’t mention it. 

Mickey

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min. 

Before cooking: Pull membrane , rub, mustard, rub. 

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

 I don't cook over the 100 minutes. 

Be sure your temp gauge is correct.

pgprescott

Mickey said:

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min. 

Before cooking: Pull membrane , rub, mustard, rub. 

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

 I don't cook over the 100 minutes. 

Be sure your temp gauge is correct.

I just can't get enough drinking in a 100 minutes. Those look perfect though. BBBR for the win!

JRWhitee

Carolina Q said:

For years, the gold standard has been the late Car Wash Mike's method. Surprised no one has mentioned it.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

I do carwashmikes method, all the above work it depends how you like your ribs, fall off the bone or a little tug. 

Carolina Q

I will tell you what NOT to do. I bought a small bone in pork loin roast a while back. De-boned it and cut it into chops. That left me with a 4 bone "slab" of baby backs. Decided to give it a shot in my new Instant Pot (Mistake #1).

Seasoned it with Meathead's Memphis Dust (mistake #2), added water to the IP, added trivet, ribs on trivet. Amazingly, it took just 15 minutes on the "Meat" setting! Added some more seasoning, then some BBQ sauce and under the broiler for about 5 minutes. Ribs in 20 minutes!

Texture was actually pretty good, flavor, not so much. Next time, I think I'll listen to @Mickey! And find a new rub.