Uneven baby backs

EzraBrooks

I've been struggling with getting my baby back ribs to come out as I want them. I used to do a modified version of the 3-2-1 method where I went 3-0:45-1 at about 275 which worked for me for a while, but I don't know if my tastes have changed or if my results are just worse but now doing them that way just seems to make things falling off the bone and overcooked.

So yesterday I experimented with a straight-forward low and slow at 250 and no foil. After about 5 hours I tried the toothpick test, and I thought they all passed, taking several tests from each rack. However upon eating it felt like the thinner pieces of the rib were overcooked and fall off the bone, but the thicker side was not tender enough.  I would think that would mean that the thicker part still needed to be cooked longer...but that would just overcook the other side of the same slab more. And by other side I mean the ends of each individual rib bone.

Any hints on getting consistent doneness? I didn't move the ribs at all, no flipping or repositioning.  Should I?

The wife hates spares so if I want to keep eating pork ribs I need to figure this out.

fishlessman

i move/flip mine during the cook but most of the cook is done with the thicker end towards the hinge where its hotter. also i switched to spares, easier and better flavor, also cook the smallest spares i can find

RRP

Like fish said try spares. Also I have never understood the advantage of not cutting a rack in half - in fact I think it is a disadvantage leaving them whole! Two halves are easier to arrange and cook more uniformly! 

JohnInCarolina

There are a lot of variations between various racks of ribs.  No rack is the same.  So it doesn't make sense to expect the same amount of time or approach (3-2-1 or whatever) to yield consistent results.  

As others have pointed out, you're probably seeing the effects of the back of the BGE being hotter than the front.  Differences in temperatures will yield differences in levels of done-ness across the rack, but so too will differences in how meaty the rack is.  

dmourati

I cook only spare ribs and two whole racks at a time. I like to follow 3-2-1 in spirit but not in absolute timing. The wrap in foil is a good way to even out the cook in my experience.

Maybe try spares again and see if you can get the wife onboard.

lousubcap

For those who cook spares, I presume you are talking the true spare rack and not trimmed St Louis cut with the flap meat removed??
Another near-term audible is to switch to beef back ribs.  Takes the pork out of the picture. 

dmourati

I cook St. Louis style trimmed spares. I've made rib tips with the flap and some of the top meat depending on where I source the ribs from.

fishlessman

lousubcap said:

For those who cook spares, I presume you are talking the true spare rack and not trimmed St Louis cut with the flap meat removed??
Another near-term audible is to switch to beef back ribs.  Takes the pork out of the picture. 

i see them mostly trimmed but its 50/50 for the flap to be removed. paying top dollar for that piece

PigBeanUs

RRP said:

Like fish said try spares. Also I have never understood the advantage of not cutting a rack in half - in fact I think it is a disadvantage leaving them whole! Two halves are easier to arrange and cook more uniformly! 

This. Cut the slab into four-rib individual racks. Doesn’t speed the cooking, but makes managing them during the cook, and serving, easier

Botch

EzraBrooks said:

I've been struggling with getting my baby back ribs to come out as I want them. I used to do a modified version of the 3-2-1 method where I went 3-0:45-1 at about 275 which worked for me for a while, but I don't know if my tastes have changed or if my results are just worse but now doing them that way just seems to make things falling off the bone and overcooked.

So yesterday I experimented with a straight-forward low and slow at 250 and no foil. After about 5 hours I tried the toothpick test, and I thought they all passed, taking several tests from each rack. However upon eating it felt like the thinner pieces of the rib were overcooked and fall off the bone, but the thicker side was not tender enough.  I would think that would mean that the thicker part still needed to be cooked longer...but that would just overcook the other side of the same slab more. And by other side I mean the ends of each individual rib bone.

Any hints on getting consistent doneness? I didn't move the ribs at all, no flipping or repositioning.  Should I?

The wife hates spares so if I want to keep eating pork ribs I need to figure this out.

Frustrating, ain't it, Ezra?  

FATC1TY

Loin ribs usually suck. Not enough fat, and like an unlevel chicken breast, it cooks bad. Gotta beat the meat. 

Stick to spares, and if the wife doesn’t like them, then see the chicken above. 😂

4TheGrillOfIt

Memphis is a baby back town.  Generally, pit master here cook them at 275 for around 3 1/2 to 4 hours and mop often throughout the cook once the bark sets.  Mops are usually just ACV and AJ.  

WeberWho

The "3-2-1" method you mention is used for spares. Baby backs typical are the "2-2-1" method. That's also too long. It's probably closer to "2-1-.5" with baby backs. Give or take. 

carl292

Dont over think it!  First off make sure your dome thermometer is accurate. 
For me its 250 dome temp for 3 hrs. Do not peek or open for those 3 hrs. When 3 hrs is up open and rotate quickly and look at them in another 1 hr. Mine take 4.5 to 5 hrs and they are perfect for us.