Quick baby back rib question

johnvb

I'm cooking BBRs this afternoon, going to try for the first time, the 3 step procedure where they are slow cooked, then wrapped with foil, then finally cooked unwrap in the end.

I will be using a BGE v-rack. Also my wife likes them a little crunchy (burnt BBQ sauce) on the outside.

So my question is: can I go indirect, on the rack > indirect in foil, on the rack, > then direct out of the rack (and sauced)?

What would be the timing...2-1-1 ?

Thanks
John

gdenby

How are you using the V-Rack? The ribs should be laying flat, meat side down, when they are foiled.

I only use the rack to hold ribs upright when I am cooking more than I can lay down. You can foil several slab portions together, but they're better individually wrapped, so the meat contacts the braising fluid directly.

You can also raise the temp some during the last phase. Once the exterior gets nicely crisped, its time for the sauce. The crust sops up the sauce. Put the sauce on right at the end, so it doesn't burn.

Good luck, BBs are pretty easy.

SoCalWJS

Still 3-1-1

Have to agree about the v-rack - use it only if you have more ribs than fit flat on the grid.

AS far as the bark (crisp outside skin), that develops with the carmelization of the sauce at the end. You might want to let the temps go up a little bit more, or leave them on a little longer to get a better bark.

To me, the 3-1-1 breaks down this way.

The first stage gets the most smoke flavor.

The second phase determines tenderness/texture ("fall of the bone"). The longer in the foil, the closer they are to falling off.

The third is saucing and bark.

Adjust the times of each a bit (15-30 minutes) to suit your preferences.

johnvb

I started out with 2 rib sets, each around 24"(?) long. Cut them into thirds. The BGE rack holds 6 sections. The only advantage with the v-rack I can see is the ability to get away with a smaller drip pan. Marinating using the rack is a PITA.

I could forgo the v-rack, just need to come up with the proper size drip pan (which I guess I could make out of tin foil), for the first step.

Should the "foil" step be direct or indirect?

Egglicious

Dont fret to much, the Baby Backs will turn out great as long as you dont over cook them. I usually cook indirect until the end. Then I remove them from the Egg, take out the plate setter and turn up the heat to around 350. Then sauce the slabs and back on meat side down to carmalize them. Remeber if you ever try for competition ribs, fall off the bone is over cooked. The meat should only come clean from the bone where you take the bite.


js

Klag

johnvb wrote:

Also my wife likes them a little crunchy (burnt BBQ sauce) on the outside.

Slather in honey before you foil for the second phase. 3rd phase baste in BBQ sauce and do direct turning often, basting often. Still 3-1-1.