Another attempt at babies

Gdfein · June 2016

Trying my hand at baby backs again. They have always been too tough/chewy but this time I'm going to try the 3-1-1 as precisely as I can. Bought 3 slab pack from Costco. Slathered in yellow and gave a heavy dusting with JH Sugar Maple Rub and Butt Rub. Rested them for 2hr in the rub. Got my XL set with the cyberQ at 230 and put the slabs on at 11:15a CT.

First pic pic is just as they went on, the second is 1hr in where I peaked and gave another dusting.

Jstroke · June 2016

Well it looks like a solid start. Good luck. Let us know the results. Just remember to either bend them or poke them. Usually tough and chews is underdone.

Biggreenpharmacist · June 2016

Good start. Thread title would make a great friday thread.

theyolksonyou · June 2016

I gave up on trying babies 9 yrs ago. 2 is enough.

Gdfein · June 2016

I thought the title might provide for some entertaining responses. My wife and I were only blessed with one (11y Daddy's Girl), but I keep telling my wife we should never stop "practicing".

Gdfein · June 2016

And...it just started raining. Letting the Smokeware hat do its job.

SmokeyPitt · June 2016

Ribs are looking good so far. I agree the 3-1-1 is just a guide. Cook them until they are finished. If at 3 hours they don't seem close consider bumping the temp up during the foil stage.

Hans61 · June 2016

Do you use the bend test? its my favorite for rib doneness. With tongs pick up a slab near the middle. I don't take them off the grill until the meat slowing starts to break under its own weight. Then rest 20min and slice. Gets bites that pull easy from the bone without taking the whole rib off. If you want more of a tug on your bite remove them sooner.

clifkincaid · June 2016

After you try your method, try 250 5 hrs no foil!

Gdfein · June 2016

Well just past 3h and the bend test showed that things were still plenty firm. Just foiled up and I'll let them go an hour or so.

Note that that a single strip of standard HD foil was too small for these monsters. Had to double wrap them.

Not eating till 5p so plenty of time. Wife's making salad and Mac n Cheese.

Ladeback69 · June 2016

I have not had problems with BB's, but prefer spares, because they have more meat most of the time. I like cooking at 250 for ribs and if you had a little apple juice in the foil it helps as well.

Gdfein · June 2016

Yep. Some apple juice in the foil.

gotta decide if I go direct or indirect when they come out of foil. I always hate moving the hot PS, so thinking I'll stay indirect.

tarheelmatt · June 2016

When trying to execute babies, don't wrap it, or pull early.

stompbox · June 2016

Making babies is the best part.

Ozzie_Isaac · June 2016

Poking is how you start ... or is that finish?

Ozzie_Isaac · June 2016

tarheelmatt said:

When trying to execute babies, don't wrap it, or pull early.

Executing babies is illegal in these parts.

Biggreenpharmacist · June 2016

tarheelmatt said:

When trying to execute babies, don't wrap it, or pull early.

But should try the bend test then the poke test, in that order.

tarheelmatt · June 2016

Ozzie_Isaac said:

tarheelmatt said:

When trying to execute babies, don't wrap it, or pull early.

Executing babies is illegal in these parts.

Poor choice of words.

westernbbq · June 2016

tom from CGS has an excellent video on youtube displaying adj rig and two levels of baby backs. I dont know exact link but they have their videos on their websit. Google ceramic grill store a

Image: https://us.v-cdn.net/5017260/uploads/editor/tn/5ly3tycbd74j.jpg

d youll find it

My method that has never failed is this:

Dry rub with rendezvous or corkys the nite before. Get bge with multi grids up to 210 with sweet beer in drip pan. 6 to 7 hrs later, perfection. Unlike bbq competition judges, i DO prefer fall off the bone ribs. Not mushy but very tender. And while i have all the respect in the world for myron mixon, the next time he says he wants bbq with some chew to it i want to send him a bag of rawhide bones from my dog's supply shelf. BBQ Pitmasters has ceased to be entertaining....

Apply sauce for the last hr of the cook. Its always works. When the meat pulls back from the edge of the bones, youre in the money on taste, tenderness and appearance.

ThrasherIII · July 2016

westernbbq those ribs look absolutely effin amazing!! did you use any wood for smoke flavoring? if so did you use the large chunks or the chips? did you soak the wood ( chips). I am new to the egg use and seeking guidance. I am sold on the drip pan with some type of moisture other than water to aid in moisture and seasoning. The ribs are plump and moist looking, and you said fall off the bone. I'm sold.

Eggcelsior · July 2016

theyolksonyou said:

I gave up on trying babies 9 yrs ago. 2 is enough.

No doubt. Having to move to zone defense is not something I would want to do.

clifkincaid · July 2016

ThrasherIII said:

westernbbq those ribs look absolutely effin amazing!! did you use any wood for smoke flavoring? if so did you use the large chunks or the chips? did you soak the wood ( chips). I am new to the egg use and seeking guidance. I am sold on the drip pan with some type of moisture other than water to aid in moisture and seasoning. The ribs are plump and moist looking, and you said fall off the bone. I'm sold.

You don't need liquid in a pan for BB's! 2-2-1 or your own variance of those numbers. Me, I love nekkid. Use chunks....I put 3 chunks in, bury with lump, light lump over those chunks. After going decent I'll add chunks above the lit area...let the egg settle in. Meat on and let it ride.

Tony_T · July 2016

I also do 250° for ribs (with a fews chunks for smoke).
Sometimes I forgo the 3-2-1 and just cook for 5 hrs.

Another attempt at babies

Comments

Categories