Doing Spares with 321, now my first baby backs.

JustusIV · March 11, 2010, 07:27:46 AM

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 :)

TTNuge · March 11, 2010, 07:38:47 AM

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.

MPTubbs · March 11, 2010, 07:51:00 AM

The last batch of BB I did was 3-2-1 and turned out very good.

JustusIV · March 11, 2010, 08:06:03 AM

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.

OU812 · March 11, 2010, 08:09:48 AM

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.

JustusIV · March 11, 2010, 08:19:00 AM

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?

JustusIV · 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?

Pachanga · March 11, 2010, 08:52:13 AM

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

OU812 · March 11, 2010, 08:56:36 AM

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.

JustusIV · March 11, 2010, 09:55:40 AM

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?

KevinG · March 11, 2010, 10:01:17 AM

I'm not sure if that picture worked for everyone else, but it didn't load correctly for me.

OU812 · March 11, 2010, 10:03:06 AM

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.

JustusIV · March 11, 2010, 10:07:29 AM

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!

FLBentRider · March 11, 2010, 10:13:03 AM

I use an upside-down spoon to get a start in the membrane.

I trim all the fat I can easily trim.

JustusIV · March 11, 2010, 10:43:45 AM

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