Dave Bradfute Posted February 27, 2020 Share Posted February 27, 2020 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. Quote Link to comment Share on other sites More sharing options...
Smokingdadbbq Posted February 27, 2020 Share Posted February 27, 2020 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 Dave Bradfute 1 Quote Link to comment Share on other sites More sharing options...
Dave Bradfute Posted February 27, 2020 Author Share Posted February 27, 2020 Smoking dad! Tell me about the mayo. I'm definitely curious about that. Quote Link to comment Share on other sites More sharing options...
Smokingdadbbq Posted February 27, 2020 Share Posted February 27, 2020 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 Dave Bradfute 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted February 27, 2020 Share Posted February 27, 2020 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. Dave Bradfute 1 Quote Link to comment Share on other sites More sharing options...
dman Posted February 28, 2020 Share Posted February 28, 2020 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. Dave Bradfute and Smokingdadbbq 2 Quote Link to comment Share on other sites More sharing options...
Dave Bradfute Posted February 28, 2020 Author Share Posted February 28, 2020 15 hours ago, dman said: I follow the same method, except when I foil I add 1/2 cup of red wine. Nice!! Quote Link to comment Share on other sites More sharing options...
JB58 Posted March 1, 2020 Share Posted March 1, 2020 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 Dave Bradfute 1 Quote Link to comment Share on other sites More sharing options...
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