Baby Back Kind of Weekend

I would do them at 225*.

Don't forget one of my main sugestions. Keep good notes.

Smokin'

Great idea Smokin, I think I've heard that before. But you're precisely right! If I had kept my notes I would be answering my own questions. Thanks for the reminder.

Try the 225, don't know if they'll be done in 4 hours depends on the weight.

when you do them, I highly recommend weighing the individual slabs. There is enough variance in rib slab weights, that even a 1/2 or 1/4 pound can make for a different length of time.

Smokin'

I'll do it. The purveyor said they are supposed to be 220z per rack...but I'm sure there will be a variance like you said. From the reading I've been doing on the forum and archives it seems like it should be somewhere between 4 and 6 hours. Remember, I like them almost fall off the bone. But I really like them moist as well. Thanks again

I finally got to put my ribs to work. I got two racks of danish baby backs 22oz@. I de-membraned them and rubbed them last nite, and then I put them on today at 12 noon. I used a handful of apple shavings and set the smokette to 225�. I just checked them out at 3:10 and they look good but a little dry. they are not done yet cause there is no "give" in the bones and they haven't shrunk back from the end of the bone either. I sauced them, turned them over with meat side up. and will check them again in 45 mins. does it sound like I'm on the right track? I sure hope they don't end up on the dry side.

Well, I finally took the ribs out at 5 pm. They ate real well, my guests said they were delicious. To me they were a little dry, but very tender. I just seemed to have a problem being able to tell when they were done. They never got real fall apart done to me, but when I twisted one it separated real easy from the rest of the rack. I used the toothpick test that I saw on the forum and it went through the meat easy. I guess next time I will just try to see if I can figure out a little sooner when they are actually done. But I would chalk this one up on the winner side for sure. There was just the right amount of smoke too.

popajack,
my recipe is simple. slow and long. i have an o08. i squeeze in 11 full racks of BBribs. i rub with whatever turns my fancy prior to putting in the CS.
I put them in at 11am...about 190-200. at 5pm I open the door for the first time...and drench them in BBQ sauce. I put them back in for one hour to let the sauce camelize. at 6 i serve. the meat falls off the bone! If guests haven't arrived....I'll put at 150 to hold temp/cooking for as long as 3 more hours if they're really late!
in the past year or two...i've made over 100 full racks and they've been perfect every time. I throw in 3 handfuls of hickory chips at startup.

any rub, any seasoning any sauce...its up to you. keep is...keep the door closed. it keeps the steam in.
good luck

jka How in the world do you get all those bbribs in the 008?

jka,

Sounds like you have ribs down.

Have a digital camera? Need time you do a full load, send me a photo and I'll post it.

Smokin'

I have no problems putting 30 plus pounds in my 50 and I think I could do more

I like your technique JKA, I personally diagnosed that the last time I cooked them at 225� it was too hot...thus the ribs dried out a little on me. I definitely like a juicy and fall off the bone kind of rib. Next time I will lower the temp and cook longer. I think that is the answer I've been looking for. Thanks for the info.

quote:

Originally posted by Popajack:
[qb] Well, I finally took the ribs out at 5 pm. They ate real well, my guests said they were delicious. To me they were a little dry, but very tender. I just seemed to have a problem being able to tell when they were done. They never got real fall apart done to me, but when I twisted one it separated real easy from the rest of the rack. I used the toothpick test that I saw on the forum and it went through the meat easy. I guess next time I will just try to see if I can figure out a little sooner when they are actually done. But I would chalk this one up on the winner side for sure. There was just the right amount of smoke too. [/qb]

Well, I did another 4 racks tonite. It was too late to follow JKA's formula but here is what I did. First I pulled the membrane. then I sprinkled them with CS Rib Rub. Then I put them in my 008 at 225� at 1 PM. At 4 PM I pulled them and sauced them heavily. I put them back in and at 5 PM I put them in foil and left them in at 170�. I pulled them out at 6:30 PM and ate them. Once again...great flavor but DRY! I guess I will follow JKA's formula next time, cause both times I've cooked them they have come out quite dry. Any suggestions would be greatly appreciated.

popajack........
try starting at a lower temp! and, lose the foil. whatya need foil for? I remember one time last summer...I put them in at 9am to be ready at 3pm. They were...but half the guests didn't eat till 6 or so. That's enough to frazzle any cook. I simply put the 008 on 150...closed the door....and the ribs at 6pm were as good as they were at 3. 150 holds temp and doesn't cook or dry out.
As to how I get so many baby backs in....they're crammed in. It doesn't matter if there's overlap. the KEY is LOW temp and time and don't peek. start em at 195 and leave em there for 6 hours....after 5 hrs..drench in sauce. you won't be disappointed.

I don't know what "membrane" you're talking about Popa but try leaving it on to hold in moisture!!!!!! I don't take anything off my BB's.
jka

Well, for me, a couple of thoughts.

Ribs are great, when you can find great ribs -- not tumbled, not injected, some with plenty of fat.

As for the lower temps. There's not a huge difference in 200 and 225. The drying out effect for me is a cause of the reduced fat in the ribs. Less fat, more chance of drying out.

The thinner parts of the rib will dry out before the thicker parts, that's why the ends dry out before the middle as the don't have as much meat/fat to absorb the heat.

jka,

the papery substance on the underneat side when you're eating is the cooked membrane. You don't have to take it off but I do. Partially, because in presenting/eating, it's just annoying. I've always taken it off, not to retain moisutre, but to allow the smoke flavor and rub to penetrate. Nothing can penetrate that membrane on the underside. but whatever works for you is fine by me

Smokin'

Thanks for the pointers. These Ribs are danish and do look prety lean. Maybe that is part of the problem...but I think I will try the lower and slower method next time and see what happens. I'm really at a loss about the dryness, cuz when I cook up my butts, they come out as moist and tender as you can imagine, but there again, there is no shortage of fat on those rascals. I'm determined to get it right though, so I will keep experimenting til they are the way I like them.

thanks for the update on the membrane. I know what you're talking about now. I wouldn't mess with it. I've had no issue with the BB ribs membrane. In my neck of the woods I've NEVER heard anyone take them off...or complain. BB's are very lean Popa...try that low setting!! Start at 180-190 for three to four hours. You won't go wrong!! I'm pretty certian your higher temps are drying them out! I guess I've been pretty lucky. I started doing it this way and never varied...and never had a bad batch. They are juciy, moist and nearly falling off the bone.
Good luck
john

Well JKA, here I go again. I'm nothing if not hard headed. I am going to follow your formula to the "T" this time. I have 4 racks of baby backs and I'm determined to make them come out moist and juicy and tender. No more dried out ribs for me. I will put them in at 190� and leave them for 5 hours then open up and slather them with sauce and close back up for one more hour. Wish me luck!

Well, the ribs are in the smoker. 4 racks of baby backs, lightly dusted with seasoning, and in at 12 noon at 190�, with a handful of apple wood shavings for flavor.. I will take a look see at 5 pm per JKA's instructions. Will keep you posted.

Well, I took a look see at 5 pm and they look juicy, but they don't look like the meat has come back off the ends of the bones much. Still, I Sauced them and put them back in for another hour. My mouth is watering.

Well, I pulled them at 6 pm. I must say they were better than before, but STILL TOO WELL DONE. Maybe I can try cooking them an hour less. At this point I'm really at a loss. I just can't figure out why I can't get juicy tender ribs like I can get at Texas Roadhouse for example. Any suggestions?

If you're still cooking Danish baby backs, I would tend to think they would be done after about 3 hours at 200-225*. You really might just be over cooking them.

Thanks Todd, That's what I am thinking as well. I think I will try another batch next weekend and cut the time back to 3 hours.