slow smoke for baby backs

Unknown

I want to slow smoke some baby backs. At what temp do you recomend and what flavor chip do you recomend. I would like to smoke for about 5 hours. Can you advise me on this?
Thanx
Blair

RRP

Blair Shelburne,
something magic about "smoking" for 5 hours? You can try the popular 3/1/1.5 method which can be found at Gfw's web site. Otherwise I have become a convert to the 3 hr indirect with apple juice in the pan, no peek, at 300, wrap then in foil for 15 min, unwrap for 10 min, snuff for 20. Key is the temp between the bones s/b 185 to 190. I use apple chips some times, other times hickory, then others pecan. Variety is wonderful!

Unknown

RRP,[p]I like oak and apple but I recommend that you use a little smaller than fist sized chunks. Either 2 and 2, oak and apple or 3 and 1 to start. That is the first cook. You can add more the next time if you want more smoke flavor. Use lump or charcoal for heat.[p]Jeff

Tim M

RRP,[p]Is that the 3-.25-.16-.33 method? Never heard of that one before.[p]Tim

RRP

Tim M,
LOL - but actually it came from a posting by Char Woody over at your other "home". It just made sense to me that all that flipping kept altering the cooking temps. I'm a believer now for well over 12 months in this no peek method.

Prof Dan

Blair Shelburne,[p]A few heretics have begun doing the ribs direct [not over a drip pan] for four hours at 210, no peeking, no flipping. I almost tried it last week but chickened out and did it with foil, etc. A lot of work, but it is perfect every time.[p]Next time, I will have courage to try it the easy way: cruise control, here I come!

YB

Blair Shelburne,
Here is a picture of some baby backs I cooked direct on a raised grill.Cooked at 350° for three hours flipping every 45 minutes.I now use my Thermapen and take the ribs off when the meat between the bones reaches 190° no matter how long they have been cooking.
Larry
[ul][li]Baby Back Ribs[/ul]

stike

Blair Shelburne,
i wanted to try the simplest method i could think of for some baby-backs, and to keep somewhat close to the 'smoking' tradition for BBQ.[p]Last week, i built a fire in the egg, laid sizable split chunks of wood (oak and/or hickory) on the coals, and put the cooking grid on at the normal level. I then put some firebricks over the grill and set my grill extender (a weber 18 inch grill on 6" high bolt-fabricated legs)over it.[p]I placed my ribs standing in a rib rack on the higher grill, which was way up in the dome.[p]Now, you'll here alot of folks say that the dome temp is higher than the temp you get at the level of the grill (without an extender). Meaning, if you want 225 degrees at the grill (indirect), you need 250 in the dome.[p]Well, i wanted to do it indirect at 200 (so it's the smoke cooking the ribs, not direct radiant heat), so i put the ribs up in the dome, and set the vents for 200 degrees. Simple.[p]around 5 hours i slipped the polder in, because i wanted to test this method a bit and pull right at 195 or so internal.[p]i think it was about 6 hours.
the best ribs i had ever done, frankly.[p]to recap.
200 degrees indirect on an elevated grill (up in the dome). I figure if I'm UP in the dome, and it says 200, i'm at 200. Went for 5.5 to 6 hours. no need for basting, no wrapping in foil, nothing. Only opened the grill to stick in the polder.[p]If i want to go direct, i figure i could use the gasser. No way.