Baby Backs (Dry)

Started by DBWCigar, September 22, 2012, 05:08:58 PM

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DBWCigar

September 22, 2012, 05:08:58 PM
Did some Baby Back using the 3-2-1 scenerio and they came out a little dry.. I had them sit a day in the fridge with some dry rub.. Once the Smoker was at 220 and the smoke was pouring I put the ribs in (they sat to room temp) and spritzed them every hour with a good IPA. Onve the (3) was completed I wrapped them with apple juice and let them complete the (2) phase.. Then finally, I unwrapped them and put on some sauce for the last hour.. Once I pulled them I let them sit in a pan lightly covered in foill for about 30 mins..

Where's I go wrong?

dave

GusRobin

#1
September 22, 2012, 06:19:08 PM
I do spare ribs with a 3-2-1. When I do baby backs they end up more of a 2.5 - 1.5 - .5 to 1 (I do a "tender" check)
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mikecorn.1

#2
September 22, 2012, 07:45:15 PM
I like 2-2-.5 with BB. OR 2-1.5-.5


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Mike

muebe

#3
September 22, 2012, 08:36:41 PM
Remember that the 3-2-1 method is just a guide. Ambient temps, wind, type of ribs, ect. can play a role in outcome. It is best to learn the look of the ribs to tell when  they are done do you don't over cook them.

As what others stated I like to use 2-2-1 or 2-1-1 with baby backs. Also if you apply a rub with a lot of salt and let them rest in the fridge for an entire day the salt can pull out moisture from the ribs. If I am using a high salt content rub I will apply right before I put them in the smoker.
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DBWCigar

#4
September 23, 2012, 06:49:50 PM
Thanks guys...

- I read somewhere that the 3-2-1 method you can take the ribs for the (2) protin and FTC them.. then place them on the grill to firm them up some with the sauce..

- I can't even remember if the rub I used had salt... but you can bet your sweet pork I will the next time..

and finally, the darn things where awesome today...

Dave

zueth

#5
October 19, 2012, 01:17:16 PM
I do 3-2-1 with baby backs and have never had a problem with them being dry.  make sure you have a really good seal with the foil when you boat them.

tskeeter

#6
October 22, 2012, 04:31:03 PM
DBW, like others who have posted, I do baby back ribs for 4 - 4 1/2 hours.  And I try to pick a package of ribs that shows more fat running through the meat.  It's the fat that keeps ribs from getting dry.
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