Baby Back Rib Timing

It seems to me that 5-6 hours is a bit long for baby backs. I think you should be looking at something around 3 to 4. But as Smokin' would say: they're done when they're done.

Backs won't take 6 hours. If you cook them that long, they'll probably be dry.

Those are very small back ribs, not a lot of meat on them, so they'll cook/dry out fast.

I'd set the oven a little lower, say 200. Check them at 2 hours, you might flip them over.

You'll know there done by looking at the meat pulling back from the edge of the bone. You'll start seeing that, then keep an eye on them.

When you pick them up, wearing gloves, try to learn to get a feel for them and whether they are tender as you want, or dry.

You can also try to twist a bone.

and DON'T add too much wood. For your first time, I wouldn't go more than 2oz.

Smokin

Thanks for the input. I'll go with 2 hours and allow myself a little more time if needed. If they're done in 2 then I'll wrap and put in a cooler until dinner. If needed, I'll briefly warm and crisp on a gas grill.

Don't think they'll be done in 2, but I'd still check. Could be done, more likely closer to 3.

But 6 would...crisp them up REAL nice

Also depends whether you open the door and lose heat. I do, so it takes a bit longer. Here is what I go by. You'll need to tweak this for your own circumstances of course.

Tug off the bone:
"3-1-1"
3 hours at 220, spray with apple juice and a little vinegar, in for an hour, spray again and then out an hour later.

Fall off the bone:
"3-2-1"
3 hours at 220, spray with apple juice and a little vinegar, in for 2 hours, spray again and then out an hour later.

The 3-2-1 method seems to work fine for spares, but for backs, it's more like a 2-1-1.

If you're using them for backs and it works for you, that's great. But considering the small weight dls mentioned I'm not sure.

But as I've always said, what's missing in these "simple" methods is a definition of the size of the rib.

If you use these methods and weigh your ribs you'll get more consistency.

Smokin'

Smokin' as usual you're right.

When I do BBs or LBs (Loin Backs) I load that smoker up 'cause there's never enough. I'll cut the racks in 1/2 and slightly overlay them to get 2 full racks per shelf for a total of 10 racks in my 55.

For just a couple racks my method would be overkill.

well maybe its just me but baby back ribs are one of my favorites and I cook them at least twice a week. I have tried a few differnet times and amounts of smoke and rub and 6 hours is perfect for me and or the meat I buy. From the same package of ribs I did 1/2 of each slab for 4 hours and 6 hours. What I found was that the meat on the 4 hour ribs was still really connected to the bones....didnt want to fall off at all. the next day the 6 hour ribs were done and they were super moist and the bones slid right out of the rack.

like i said maybe thats just me but hey it works....

did 12 racks for xmas and man were they good!!!!

p.s. the ones i ususally buy are 4 lbs per pack with 2 slabs in each pack

I use the 3-2-1 method that Robbie suggests on 2# back ribs. I have yet to have a poor result. My only problem was that I had to get more shelves for my Smokette so that I could cook more!

I do think that my cooker tends to go a little on the long side (time wise) compared to what I read on this forum. It doesn't really matter to me how long it takes, when the end result is good eatin'.

It just gives me more time to develop an appetite.

See, that's why this isn't a recipe. If I do my back ribs the 3-2-1 they're mush. But DrB in another post tried the 2-1-1 and it worked for him.

There is SUCH variation with ribs, producers and what we all want the results to be.

So it's good to have a forum for all the different methods, but I'm sure the newbies are so confused.

When I cook baby backs (which is often) they go in for 1 1/2 hours at 225, open up to put in some beef ribs on the bottom shelf, then cook for 4 1/2 hours more. Foil, towel, cooler, and they pull easily off the bone. I've never had need to spray with anything as they are never dry. If I'm not adding beef bones, the cook is cut to 5 1/2 hours and I never open the cooker till done, truly set & forget. I know that the repeatability of my recipe is due to always buying product at the same place (Sams).