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Baby back ribs Using Dr.BBQ's Big Time Champions
Darnoc
Posts: 2,661
It is hard to believe that I have never done Baby Backs before.St. Louis style has been my favorite for years and I got the urge to try the baby back cut.Ray is saying 275 indirect for the first three hours then foil for one hour then the final cook.I don't want to quote him as it is in his first book. But but will the baby backs get any where drying out.It does not seem like they will but if anyone has used his method for the St. Louis style on the baby backs let me hear how they turned out.
Comments
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I don't have his book handy but that sounds like the regular 3-1-1 routine. I use it, slightly modified, on babybacks all the time. The full 3-1-1 tends to get the meat barely able to cling to the bone which I find a bit overdone (still good, but overdone.) Accordingly I usually drop it to something like 3-1/2-1/2 or some similar variation. In any case, I've never had a dry rib unless I cook them direct.
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Thanks for the quick response.I would assume that after the first three hours when you cover them up in foil with some honey and apple juice things would stay on the moist side.But when you read Car Wash Mikes post his temperature guide is three hours at 225 then bump it up to 250.I was thinking that 275 would be a little high.But then you have JRSlot I do believe that he cooks at 375 for two hours.Live and learn.Thanks.
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Darnoc, Go to WessB's website. He has a very good explanation there. Here is the link for his 3/1/1 method
http://www.wessb.com/Cooks/foilribs/FoiledRibs.htmEveryday is Saturday and tomorrow is always Sunday. -
Shouldn't be a problem quoting him..his recipe is on the main BGE site..oh..and just in case you ran out..here are a buncha periods for you '..................................................................' ...lol..just kiddin..I got outta breath readin your post!! :laugh: :ohmy: :P :woohoo:
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Sorry..
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