Just completed step #2, took the foil off and they're back in for one more hour. Fell apart when I picked them up with tongs!!
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Just completed step #2, took the foil off and they're back in for one more hour. Fell apart when I picked them up with tongs!!
If you're doing baby backs, after you remove the membrane, just rub some yellow mustard on them, then apply your rub and smoke them at 225 for 3 1/2 hrs. They're tender enough that they don't need to be wrapped. I use use the 3-2-1/2 method with spare ribs. I think the 1 hour unwrapped at the end is a little too long. I've seen where it tends to dry them out some. All of this is my own personal opinion of course.
I used the mustard last time, but I liked em better without it. I did apply my rub the first time without the mustard, but I wrapped em in foil with the rub on em in the frig over night. I put a 1/4 cup of Apple juice in the foil with the melted butter and brown sugar basted on em for the 2hr part. Gonna try the pineapple juice overnight next time.
I found a Sweet and Spicy rub that is really well balanced called Smackers. Those were the best ribs that I had. The sweet in this rub did not overpower the spices. I've only cooked ribs twice in the new smokers. I've tried 6 different rubs on a total of 9 slabs and the Smackers was best IMO.
5 .5 hours started at 205 for 4 hrs then went to 225 and put on barbecue sauce last 45 minutes never wrapped themAttachment 172335
I like em foiled and nothing but a dry rub on em, maybe spray em down with apple juice before wrapping. to each their own, you can take all the info here and get fat and happy!!!!!!
I get them on sale and do my prep (peel the membrane, and do my dry rub) then freeze them. When we're ready to fire up the smoker just thaw and throw em on. I spritz mine with apple juice about every 30 minutes while cooking.
Just curious....if you wrap them the whole time.....how does the smoke get to them ?Quote:
Originally Posted by Rees Guide
:banghead:banghead You aint paying attention, I was responding to Clfarms who said he doesn't wrap his at all. Didn't say I wrapped mine the whole time but do use the foil. Don't use smoke much either tho, fine with just the rub, did get some apple to try.Quote:
Originally Posted by "G"
3-2-1 is for spares, with babybacks you are going to overcook them (past the mushy stage and into the jerky stage:biggrin) JMO.
I like 275 till they weep, then wrap for about 30 minutes, then about 10 mins to set sauce. Total time under 3 hours. Also make sure your rub has no/low sugar.
I do 3-2- and a half for baby backs and loin backs in the Master Built....cooking low and slow at 225......they turn out perfect