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Baby back ribs questions


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I'm gonna do some baby backs this weekend and would like to hear some opinions. 

 

1. Temp. I'm thinking low and slow at about 225 to 250

2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?

 

I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.

 

Let me hear your methods and why.

 

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1 hour ago, Dave Bradfute said:

I'm gonna do some baby backs this weekend and would like to hear some opinions. 

 

1. Temp. I'm thinking low and slow at about 225 to 250

2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?

 

I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.

 

Let me hear your methods and why.

 

 

This method works just as well as for the St. Louis cut ribs I did below (sharing video for the details on the tips).  I've found hot and fast to be the best on a Kamado style grill.  270 for two hours, wrap in foil for an hour and then sauce for about 15min.  

 

https://www.youtube.com/watch?v=sGu9PdZWi1g

 

 

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6 minutes ago, Dave Bradfute said:

Smoking dad! Tell me about the mayo. I'm definitely curious about that.

 

Helps do the same thing as butter but easier to apply lol.  Lately I've been going a little less than 270 and a little less than an hour in foil as I like to still have a little stability vs. pure fall off the bone.

 

The mayo goes on the bone side which are facing up while in the foil so that it melts down in the ribs.  The bottom after two hours of smoke is a little dried out at this point 

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5 hours ago, Smokingdadbbq said:

 

This method works just as well as for the St. Louis cut ribs I did below (sharing video for the details on the tips).  I've found hot and fast to be the best on a Kamado style grill.  270 for two hours, wrap in foil for an hour and then sauce for about 15min.  

 

https://www.youtube.com/watch?v=sGu9PdZWi1g

 

 

I follow the same method, except when I foil I add 1/2 cup of red wine. 

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On 2/27/2020 at 5:20 PM, John Setzler said:

My baby backs usually take 4 to 4.5 hours start to finish on the grill.  I like to give them 2 hours or so in the smoke, 1 hour or so in the foil, and another hour to get them to a perfect level of tenderness... all at about 250°F.  

^^^^^^

This

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