Baby Backs Taking Too Long...

[HookEm]

Looking for what I might be doing wrong with my baby backs. I smoked two racks of ribs last weekend, starting with cherry and ending with apple. I followed the 2-1-1 approach and they weren't even close to done. I watched the fire like a hawk and it held really steady around 250 the entire time. After about six hours they were finally done, but still not falling off of the bone tender.

A second question that may or may not be related to this is what do you all recommend in terms of trimming up baby backs before putting them on in the smoker? I stripped off the membrane, but didn't do anything else. One end of the ribs were definitely a lot thicker than the other.

Thanks in advance.

[Paul Taylor]

Hey Hook em. Next time, you may wanna try the 3-2-1 method & see what happens there. Just an idea.

Paul Taylor

[HookEm]

Thanks for the response. I should have actually clarified. I ended up doing a 3-1.5-1.5 approach when I saw that they weren't getting done quickly enough.

It just doesn't seem like I should have to smoke baby backs that long.

[rstcso]

Where was the 250* measured? The best way to know the actual temp is to place a thermometer next to the meat.

[HookEm]

It was measuring 250 on a thermometer in the lid. I will put one right next to the meat next time so I get a more accurate read.

[Mac]

HookEm,

Per your comment, check the accuracy of your thermometer. I suspect you may find the reason. Oh yes, welcome to the forum! :D

[TexLaw]

Definately check your thermometer. Also, what were you cooking on? Finally, how often were you opening the lid?

You are right that baby backs should only take about four hours or so, maybe five, to finish at 250F.

As far as trimming them, all I do for baby backs or loin backs is to pull off the membrane.


TL

[txpgapro]

I usually don't wrap my ribs, but many do here. You might try leaving then foiled a little longer.

[Mac]

I agree with TEXLAW. Strip that nasty membrane off and fight the temptation to open the lid and peek. Every time you open that door you are losing what you need to produce what you want! :wink:

[HookEm]

I'm cooking on a pretty basic Char-broil smoker with a grill and offset firebox. I generally don't open the lid on the meat side but once every hour or so to rotate the meat around. I tend my fire about every half hour.

[Mac]

If that's the case then it is sounding more and more like an inaccurate thermometer. Would you say that your pit is fairly tight?

[txpgapro]

Would you say that your pit is fairly tight?

You lookin' for a loan, or to get in her firebox? :lol: :lol: :lol: :lol:

[Mac]

:? :? :P :P

[JimBobTex]

Hook Em, you need to check your temp gauge. I cook loin backs all the time and they never take longer than 5hrs. 4 most of the time. I don't foil my ribs either.

Just rub em up good with Texas BBQ rub on both sides and put em on the cooker with it running between 225-250.

Always remove the thin layer of skin on the back side of the ribs.

[TAR RIVER RAT]

Hook Em, you need to check your temp gauge. I cook loin backs all the time and they never take longer than 5hrs. 4 most of the time. I don't foil my ribs either.

Just rub em up good with Texas BBQ rub on both sides and put em on the cooker with it running between 225-250.

Always remove the thin layer of skin on the back side of the ribs.


Same here exactly.
TARRIB

[burnt food dude]

More often than not I use the 3-2-1 method with BBs. However, I smoke them at 220 - 225 degreees (top grate level on my WSM).

After removing the membrane sometimes I trim off an end bone or two. This is just to even up and square off the rack. My wife saves the trimmings and puts them in the freezer. When we have enough she uses them for ribs & sourkraut. She loves it when I do spares, lots of trimmings.

Also, I don't know if it makes more tender but, when I use rubs (usually TBBQR) I do it the night before. The people here reccomend using wors sauce to hold on TBBQR the day you cook. I usually don't. After trimming I actually rub in the rub and wrap them in plastic wrap and put them in the fridge over night. After I fire up the ol' WSM I pull the ribs out, unwrap and sprinkle more rub on. After 20 to 30 minutes I put the ribs on the smoker.

This is just how I do mine.

Hope this helps.

[HookEm]

Sorry for the delay in getting back over here. Thanks a lot for the responses. I'm definitely going to throw a thermometer in that bad boy next time to ensure I'm cooking at the temp I think I am. I will say that I am totally sold on the rub and pineapple / habenero TPJ. That combo rules.

[Uncle Al]

I have had very consitant results doing 4 hours in smoke. Flipped and rotated after 2 hours. Then into some foil with pineapple juice and back into my smoker for 1 hour. Then out of the foil, glazed with some sauce and back into the smoker for 30 mins.

I usually put the rub on 1hour before starting the cook. Cook temp is 220° to 225°

Al