So i didnt think it through or do any research and picked up baby backs this time around. Will i still be doing the 321 method or do i need to switch it up?
I am not looking to win a competition here, just looking for best odds for a good dinner :)
3-1-1 or some combination like that is better with Baby Backs. It can be pretty easy to overcook them so you want to be careful. I'm at work so I don't have my notes but I'm pretty sure I've done 3-1-1 the last several times with excellent results.
EDIT: Just looked at my post and I was closer to 3-2-1 on the last batch but I was also doing 6 racks so take that into consideration.
The last batch of BB I did was 3-2-1 and turned out very good.
Thx for the heads up.
I know they are done when the meat pulls back from the bone, but anything i should be looking for temp wise?
I always felt the 321 should get me close to my mark so i have just winged the IT.
The last batch of BBR I did were the meatest BBR I have ever gotten and the
3 - 2 - 1 worked fine for me.
I have never used an IT for ribbs, just go by sight and feel.
Sounds good, thx for the tips guys.
I might take pictures this go round :)
Also last thing beside a bit of apple juice in with the foil portion, i never spritz them with anything, i read somewhere that a apple juice vinegar and the rub mix is good about once every hour.
What do you guys think?
Actually different question,
How do i go about cooking some baby backs without using the 321 method? i have read there are ways to forgo the tinfoil.
Tips?
Quote from: JustusIV on March 11, 2010, 08:45:14 AM
Actually different question,
How do i go about cooking some baby backs without using the 321 method? i have read there are ways to forgo the tinfoil.
Tips?
Read this thread.
http://forum.bradleysmoker.com/index.php?topic=14858.0
Good luck and slow smoking,
Pachanga
I have done BBR with out the foil by usein a mop.
Smoke for three hr after the smoke applie the mop every hr or so till they are done. It will take a little longer cause you have to keep openin the door to mop. Keep the mop warm, I put the mop in the smoker to keep it warm.
I like this.
BARBECUE MOP SAUCE
1 c. vinegar (can use apple cider or wine vinegar)
1/2 c. cooking oil
1/4 c. water
1/4 c. lemon juice
1 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. chili powder
1 1/2 tsp. paprika
1 1/2 tsp. hot pepper sauce
1/3 c. Worcestershire sauce
1/2 tsp. ground bay leaf
Combine all ingredients in saucepan and bring to boil. Keep warm while using.
EEK!
Last question for the day
It doesnt appear that these baby backs have the membrane on them or atleast i cant see it but it also appears that the is some major fat on one side, do i leave that alone? Do you think the packager removed the membrane?
(http://i270.photobucket.com/albums/jj105/JustusIV/IMAG0048.jpg)
I'm not sure if that picture worked for everyone else, but it didn't load correctly for me.
The membrane is thinner than the plastic your ribs are on. Tough to see.
Have you tried a butter knife and slide it between the bones and the membrane?
As for the fat I try to remove the big chunks but leave the small thin stuff, it will melt away.
The host for the picture is photobucket.
http://i270.photobucket.com/albums/jj105/JustusIV/IMAG0048.jpg is the direct link
ARGH!!!! the membrane is the sole reason i get frustrated cooking ribs!
I use an upside-down spoon to get a start in the membrane.
I trim all the fat I can easily trim.
Ugh, Something was up. i mean i have cooked maybe 6 racks so far and these membranes were different, i couldnt pull anything without it ripping with no pressure what so ever and even when i would slide something under spoon butter knife whatever, it was so thin that it was just not even fully intact if that makes since. :/
Decided to do two racks instead of the 4 that i have just incase i screw something up.
I will keep taking pictures and posting.
Thx everyone I love this community. And i know its not really giving back to you guys, but i am giving back, i have yet to smoke where half the meat wasn't given away to hungry soles :)
Sorry using camera phone :/
http://i270.photobucket.com/albums/jj105/JustusIV/IMAG00491.jpg
(http://i270.photobucket.com/albums/jj105/JustusIV/IMAG00491.jpg)
Those ribs have a membrane from what I can ascertain in the photo. I have smoked many a rib and never saw one with the membrane removed by the butcher. Maybe Texas has lazy butchers.
I pull the membrane similar to others.
Slip a pointed knife flat against the exposed bone with the sharp edge tilted slightly toward the bone. Do this about on third of the way from the end. Run the tip of the knife along the bone as far as you can without cutting the membrane but the length of a finger is long enough.
Rotate the knife so the dull side is up, perpendicular to the bone, and the sharp edge is touching the bone. Remove the knife.
You should have a tunnel in which to insert a finger. Pull up slowly and gently to release the rest of the membrane.
If some membrane will not release, score it in two directions with the tip of the sharp knife. This will allow rub seasonings and slathers to penetrate the membrane.
A slather along with a large water source will help tremendously when smoking ribs without foiling.
TenPoint had an excellent pictorial on removing the membrane in his recipe as I recall.
Good luck and slow smoking,
Pachanga
I find using a paper towel helps tremendously with removing the membrane. Get it started on one side and then use a paper towel to grab it. The paper towel allows you to grip the membrane. From there, you just slowly pull it off. I heard this tip before my last batch and using the paper towel method I got the membrane off in one pull. It took about 5 minutes. It greatly reduced my rib making frustrations.
Just giving everyone the update.
Ribs still rocking in the bradley. I stopped the smoke after about 3 hrs or so and have since started applying the mop sauce given to me earlier in the thread
(http://i270.photobucket.com/albums/jj105/JustusIV/IMAG0051.jpg)
(http://i270.photobucket.com/albums/jj105/JustusIV/IMAG0052.jpg)
Now thats a mop! ;D
When you mop just dab it on dont wipe or you will wipe off your rub.
Keep us posted.
Got it boss!
I saw them doing it on tv, so i just copied that :)
Side note, my brand new maverick food prob is reading like 100F off, what the hell, is the probe ruined?
Sitting outside my box right now reading 160F
Grrrrr
Also how long do you think these are going to take with a staight cook of 225?
Did you get the cable wet?
They dont like it when the cable next to the probe gets wet.
I would say they will take 5 to 6 hr to cook but go by the bone twist or when the meat pulls back from the bone 1/4" to 1/2"
Keep your mop warm, so your not coolin off your ribs when you mop. I put it on a rack and put it in the smoker.
Yeah i got it wet, didn't know i wasn't supposed to, how the hell do you clean it LOL
I have been keeping the mop sauce and mop on the stove on low, so its not cold, seems to be working. No bone showing yet though :/ and i am getting right at the 5 hour mark.
Once again, thx for all your info and guidance during this very nerve racking time.
Sounds like your on the home stretch now.
All you need to clean is the probe.
Added bbq suace and am going to let it setup on about 30 minutes in the bradley, i will post pics as soon as i get them into the kitchen.
How big of a deal is it when i open the bradley, i was applying mop every 30 min for the last 3 hours and my temps would dip, I know the saying if your looking you aint cooking.
My bradley seems to get hit hard when the door opens, i even through a brick in the bottom to help.
All done eating the first rack :)
Once again crappy camara phone taking these pictures.
They were over cooked in a few areas but there flavor was great. Extremely bold but great none the less.
(http://i270.photobucket.com/albums/jj105/JustusIV/IMAG0053.jpg)
(http://i270.photobucket.com/albums/jj105/JustusIV/IMAG0054.jpg)
Sweet.
Cant tell much from the first pict but the second pict they sure look good, nice and moist too.
Did you take notes? They will help you next time.
Some times the thinner half of the rack will get done before the thicker part. Thats when the FTC works. Pull out the thinner part, TFC till the thicker ones are done.
Great job.