Nick Prochilo
Chef Extraordinaire
When you wrap in foil, add a little apple juice then wrap them. Also, try to keep them a little longer in the foil, maybe 1 hour to 1 1/2 hours.
Greg Rempe said:...btw, me and Steve are on a first name basis! 8)
Bruce B said:I do baby backs between 225 and 235 and the longest they have ever taken is 4 1/2 hours and that's without foil.
Greg Rempe said:Oh well, guess I'll keep doing them worng!
brian j said:have you checked to see if they ribs you're cooking are enhanced? that'll change the flavor and texture.
Burnt Food Dude said:gator said:I have often used the "Minion Method" (check spelling) or the 3-2-1 cooking method; 3 hours on the smoker, unwrapped, follwed by 2 hours wrapped in foil then back unwrapped for 1 hour.
It might be work for you too.
Gator
Jim can correct me but I believe that the "Minion Method" is just a way of starting and getting a long burn from your charcoal. I use a WSM and its a great way for a long consistant burn.
That's correct!
The 3-2-1 method is for spare ribs. Spares take a longer time because (IMO) they have more meat and bigger bones. Could it be that you guys that are cooking a longer time are actually cooking spares and not baby back / loin back ribs. Some stores sell trimmed spares (St Louis cut) and they could look like meaty BBs.
That's a good point BFD! The average consumer more than likely couldn't tell the difference between a rack of Loin Back Ribs (aka Baby Backs) or a St Louis cut rack of spare ribs. One very easy way to tell LB's from Spares other than just the size and weight is the LB's have a "curve" to them and the Spares lay flat.
I don't usually do spares but when I do I get the untrimmed spare. Yes they are a bit more work but you have what I call "nibblers". I cut the tips into smaller pieces and prepare them as the ribs. I put them in the smoker when I cook the ribs. The pieces are done in half the time (usually) and make excellent snacks while waiting for the ribs to get done. Then again you could use them as others have suggested in beans, ABTs, (see my post in the country ribs thread) etc.
AMEN!! The trimmings make great "riblets" to munch on during the cook or to vacuum seal and reheat later and serve as hors dourves.
EDIT: Then again if you know a butcher he could cut you meatier BBs and they could take a little longer.
kickassbbq said:I use that 3-2-1 method for slide out bones Baby Backs.
PARTY!!!!!!!!!!!
Smoke On!!!!
http://www.kickassbbq.com/ribs.html