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Baby back ribs going slowly

SmokinJazz
SmokinJazz Posts: 14
in EggHead Forum
I did some baby back ribs a few weeks ago following Car Wash Mike’s procedure, and they came out awesome. Doing some more today, and after 5 hours the ribs are measuring 150 ish in spots with my thermo pen.  Seems like they’re going way slow.  Any thoughts on this?  One portion of them is pretty thick….  I just don’t want to over do them. Plus, I’m hungry :-)
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Comments

  • ColbyLang
    ColbyLang Posts: 3,869
    They’re done. I use a modified 3-2-1 method. Three hours at 250, about 45 minutes wrapped and then an hour-ish unwrapped and sauced. Never taken an IT on babybacks
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  • alaskanassasin
    alaskanassasin Posts: 8,248
    I need to pick up some ribs.
    South of Columbus, Ohio.


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  • SmokinJazz
    SmokinJazz Posts: 14
    They were done.  I was doing chicken earlier and had 165 IT stuck in my head.  Sauced them, put them back on for a few, and they were pretty good. 

    I haven't tried the 3-2-1 method yet, I probably should for a comparison point.

    How do you guys reheat your ribs?  I wrapped them in foil and heated them in my toaster oven last time.  They were OK that way, but not great.  I know some people sous vide them, but at what temp and for how long?  I did the toaster oven because it was quick.
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  • Botch
    Botch Posts: 16,284
    SmokinJazz said:
    How do you guys reheat your ribs?  I wrapped them in foil and heated them in my toaster oven last time.  They were OK that way, but not great.  I know some people sous vide them, but at what temp and for how long?  I did the toaster oven because it was quick.
    I wrap mine in foil and steam them in the steamer basket of my stockpot for about 15 minutes.  It's a gentle heat and doesn't go over 212º.  They're not great either, but better than foil/toaster oven (I've burned the outside before the centers were even warm) and much better than microwaving.  FWIW.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • Legume
    Legume Posts: 15,257
    Sous vide if they were vacuum sealed and frozen leftovers. Otherwise I just add a little moisture to the foil and slowly heat them on the upper rack of my gas grill.  I've done the same over a campfire, just off to the side.
    Love you bro!
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  • lousubcap
    lousubcap Posts: 34,073
    Toothpick test for the win independent of any temperature reading.  FWIW-
    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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  • Dawgtired
    Dawgtired Posts: 651
    Reheat at 155-165 for 45 minutes or so in sous vide. 

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • YukonRon
    YukonRon Posts: 17,095
    lousubcap said:
    Toothpick test for the win independent of any temperature reading.  FWIW-
    Doing anything else is anti success. Totally agreed. One of my most important and tremendously overstocked cooking utensils I maintain are tooth picks I utilize to test almost everything I typically cook. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SmokinJazz
    SmokinJazz Posts: 14
    I think I need to pickup some toothpicks. What’s the test, if it pokes easily it’s done?  Do I look for cake batter? :-D
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  • shtgunal3
    shtgunal3 Posts: 5,873
    @SmokinJazz you want the toothpick to go in like it was going in hot butter. No resistance at all.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Mickey
    Mickey Posts: 19,698
    This also works 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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