First time making baby back ribs. Went no wrap at 250 for 4 hours. Any other tips? They came out good but want to make them better
First time making baby back ribs. Went no wrap at 250 for 4 hours. Any other tips? They came out good but want to make them better
by spitfireramrum
8 Comments
tonytroz
We did 3-2-1 ribs last week and they were great. 3 hours at 200 to get the bark and a nice smoke ring, 2 hours in foil with butter and brown sugar at 250, then 1 hour glazed with BBQ sauce at 275.
tnrts345
Usually lather mine in mustard then my dry rub just to get a heavy coat on there. Spritz every 30 minutes with AC vinegar. Smoker is on 225 throughout the cook. Once I hit 165-170 I wrap in the butcher paper with butter and brown sugar. Stays wrapped until 205 internal(we like fall off the bone and tender). I rest it in the wrap with a slight vent then start cutting after an hour or so of rest.
Have had tons of compliments on my ribs with this method, has been fool proof and no sauce needed
brodey420
3-2-1 ribs come out perfect each time!
StevenG2757
It could use more seasoning.
Shuckin_n_Jivin
What was the internal temperature of the meat when you took them off? I ask because there is very little bone exposure, indicating that they may be undercooked. Only you would know how tender they were though.
Baby backs are a bit of a tightrope. Underdone and they are tough, slightly overcooked and they can get dry.
WeirdTalentStack
225 for 5-ish. Wrap at 165.
a_nice_warm_lager
I love a no wrap rib. Generally 3-4 hours at 250 is my go-to.
There’s also no right way- do what tastes best. If you like fall off the bone, do 3-2-1. If you don’t, stick with no wrap. Or try something else entirely!
sdouble
How could they have been better? More seasoning? More smoke? More tender?
Depends on what you thought was missing. Specific times and specific temps do not matter. Why do you say they were only good but could have been better?
8 Comments
We did 3-2-1 ribs last week and they were great. 3 hours at 200 to get the bark and a nice smoke ring, 2 hours in foil with butter and brown sugar at 250, then 1 hour glazed with BBQ sauce at 275.
Usually lather mine in mustard then my dry rub just to get a heavy coat on there. Spritz every 30 minutes with AC vinegar. Smoker is on 225 throughout the cook. Once I hit 165-170 I wrap in the butcher paper with butter and brown sugar. Stays wrapped until 205 internal(we like fall off the bone and tender). I rest it in the wrap with a slight vent then start cutting after an hour or so of rest.
Have had tons of compliments on my ribs with this method, has been fool proof and no sauce needed
3-2-1 ribs come out perfect each time!
It could use more seasoning.
What was the internal temperature of the meat when you took them off? I ask because there is very little bone exposure, indicating that they may be undercooked. Only you would know how tender they were though.
Baby backs are a bit of a tightrope. Underdone and they are tough, slightly overcooked and they can get dry.
225 for 5-ish. Wrap at 165.
I love a no wrap rib. Generally 3-4 hours at 250 is my go-to.
There’s also no right way- do what tastes best. If you like fall off the bone, do 3-2-1. If you don’t, stick with no wrap. Or try something else entirely!
How could they have been better? More seasoning? More smoke? More tender?
Depends on what you thought was missing. Specific times and specific temps do not matter. Why do you say they were only good but could have been better?