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babyback question
Chef Boyaree
Posts: 150
I have been doing a ton of ribs w/ great results, though I've found that the various types require different cooking times. I don;t want to do the babybacks for too long because they dry out a bit. If I have them at 250ish what do people think is the right amount of time?
Comments
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I don't get good results trying to cook to time. It seems my cooking time is shorter than other folks report.
Mine are done sometime between 3 and 4.5 hours.
CWM has a great method and detailed on Thrideye's site. Thirdeye also has the EZBB method. Click on thrideye's Recipe Page and scroll down to pork.
GG -
I agree with the cook time issue and have found that babybacks take much less time than other rib cuts. Also have found that if I go very long w/ other cuts it's no big deal but the babybacks can dry out... I think due to their size. Hoping for the 3 hour and change range...
also for some reason my pork butts come out sooner than people say to expect... and no... they are not injected... -
Personaly I would start at a lower temp and finish at a higher temp. To answer your question, my quess would be 4 hours for 1 slab.
Mike -
I have 2 slabs on there all cut in half... I have found that regardless of the amount of slabs, the dome temp dictates the length of cooking time...
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I have the same results with pork butts. No idea why.
I see Mike just jumped in. I'll mouse on down and see what the expert has to say.
Kent -
Then you are good to go. I was trying to give a guessitmate on time which is what you asked for.
Mike -
Just put mine on at 225* grid temp
Ross -
don;t take the response the wrong way... I appreciate the advice and take all I hear into consideration... that's what I love about this site...
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very nice looking. I have yet to use yellow mustard and I tend to cut the slabs in half so I can maximize space and I find it a bit easier to manuever... but yours looks better..
When I do ribs (and pulled pork for that matter) I just use a rub of equal parts brown sugar, paprika, kosher salt, black pepper, chili powder, and a few sprinkles of cumin... I also never baste w/ sauce -
very nice looking. I have yet to use yellow mustard and I tend to cut the slabs in half so I can maximize space and I find it a bit easier to manuever... but yours looks better..
When I do ribs (and pulled pork for that matter) I just use a rub of equal parts brown sugar, paprika, kosher salt, black pepper, chili powder, and a few sprinkles of cumin... I also never baste w/ sauce -
Ross isn't your pit probe clipped to the dome? If so wouldn't that be 225° dome and grid would be lower?
Just wondering.
Kent -
I didn't take it wrong was just trying to help.
Mike -
I have John Henery's Pecan Rub on these and well Sauce with Blues Hog at 5hrs.
Ross -
I also didn't see your credentials!
wow... you win an egg contest based on your rib skills and I would never disagree...
Nice work!! Very impressive. -
I moved it down Kent
Ross -
Thanks,
I can't figure out how you are getting these to cook for 5 hours. When I do that at 225° grid the ribs are over done. My cooking time is shorter but I would think at this altitude the cook should take a little longer.
Kent -
I did a babyback cook last weekend and kept them on for a bit over 5 hours... they were overdone but once they cooled a bit they held together well.
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Do you raise the temp to 250* at 3-hrs,I do not
Ross -
No, I kept the the temperature the same throughout.
Kent -
Hi Chefboyaree
I have had my egg for 9 months and love it. also not
the rib expert like others with more experience.
I do know that when cooking, time is not that important.
as you know its a matter of doneness. I learned that when you put a toothpick thru ribs and it goes in relatively easy there tender and done. simple, dont make
it complicated with time. Also most books I read, most
pros foil ribs after 2 to 3 hrs to tenderize for a
little bit, take out and finish off. plus won't dry out.
Anyway good luck, BullyC
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