Baby back tomorrow

[es1025]

Joe or Tony

I want to try your technique with x hours no peeking.

I have two racks of baby backs, can I assume 5 hours with a water pan?

Can you provide your approach.  The ribs are in the fridge.

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[DivotMaker]

Hey Ed, timing depends on the size of the racks.  I don't do baby backs much (I prefer spares), but I think the timing is pretty similar.  I find about 5 1/2 - 5 3/4 hours on spares.  Water pan in the bottom (aluminum mini-loaf pan fits well), 2.5 oz of wood, and let 'er rip.  I don't even peek until 5 hours.  Some put sauce and/or spritz with apple juice in the last hour or two, but I don't even do that - and the ribs are still killer. 

As far as timing, you might want to start doing the toothpick test at around 5 hours and see how they look!

[es1025]

Thanks Tony,

Soccer game runs right in the middle of the day.  No time to foil in order to have dinner around 4-5pm tomorrow.

I'll post some pictures. 

Do you add any sauce? or just rubbed rubs.

I am planning on using some apple juice in a small loaf pan.

[DivotMaker]

I like my ribs dry (just mustard and rub), adding sauce to finished ribs to taste.   Everyone's different on this, but I grew up with Memphis-style.  That way, if someone doesn't like the sauce, they can avoid it.   

[swthorpe]

I just did 4 racks of babybacks in my #2 on Friday.  I did 5.5 hours without foiling.  I did take them off at 4 hours and applied BBQ sauce and back in the smoker for the last 1.5 hours.    This method works well for me, so I have dropped the 2-2-1 method.

[DivotMaker]

Another convert!   

[es1025]

I can't believe how good these ribs are.  great bark. 5 1/4 hours on the #3 with a little water container. Added a little homemade bbq sauce and I am in rib heaven.  I am a convert!

2 racks of ribs with 3 oz of cherry wood
1 cup of water/apple juice
5 1/4 hours at 230.

Priceless!

Enjoy the photos.

[puddle jumper]

They look like they turned out great Ed
PJ

[Smokster]

Looks great.  I'm also a recent convert to the 'set it and forget it' approach of not foiling.  I find I get better results using this method.

[DivotMaker]

Way to go, Ed!  Those look incredible!  Welcome to the "Easy Button" club!

[BIG BOB]

great job.... I am gonna become converted too.... easy is good! how did the cherry work for the babybacks?

[MNGuy1959]

Those ribs look great, Ed.   I am like Tony and generally don't put sauce on, but looking at those ribs and that bark, I am going to try your method and coat with about 1.5 hours to go.  Very nice job indeed.  I am craving ribs. 

[es1025]

MN
I added the warm sauce after I took the ribs out of the smoker.  I did not want to let any smokey goodness out of the smoker.

I had the ribs tonight as leftovers and oh boy, they were better than yesterday.

[es1025]

All
I did try something a little different yesterday as well, I did not add any additional rub to the ribs, I added some orange peel (balance out the paprika) and thats it.  When I wrapped the ribs in plastic on saturday I lightly dusted the ribs. It definitely allowed a bark to form.  Next smoke I am going to lightly dust to get some good bark creation.

[DivotMaker]

Good tip, Ed!  Too much rub can certainly inhibit the bark on a short smoke (like loin or ribs).  I usually go pretty heavy on long smokes (butts & briskets) because it bakes-in nicely over 10+ hours.  But, the last brisket I did only got one coat before going in the fridge overnight (Baldridge Secret Seasoning), and no more added before going into the smoker.  It turned out great, so maybe now I'm the convert to minimal rub!  I think we're on to a whole new debate!!