Baby back ribs

At a temp of 225-235*, a 3# rack of loin backs, often referred to as baby backs, will take apprx. 4 hrs. +/-. At 3.5 hrs or so, run a toothpick through several portions of the thickest meat. If the toothpick slides through easily then the ribs are ready. If not, smoke for 30 more minutes and retest. If your baby backs weigh less, they will cook faster, so check earlier.

Check out this video from Smokin Okie.

When the small end(back a couple ribs) passes the toothpick test you can sauce them if you are wanting a wet rib. Should be close to done when the sauce sets.

We all know the 1st couple times are a little tricky, but if you keep good notes on the cook and weight of the ribs, you'll be an expert in no time.

Good luck and let us know how it comes out!

Wow, Pags thanks for posting the video from Smokin. Very informative stuff!

Who knew we had such a svelte moderator, and, okay, I know I am gonna get in trouble for this one, but you are mostly guys, so I would worry if you noticed, but he is easy on the eyes as well

I know this blasphemy but here goes. Apply rub to ribs(after removing membrane) and load into smoker with 3-4 oz of applewood. Smoke at 225* for 3 hours. Remove ribs, spray both sides with apple juice and wrap in aluminum foil(that's the blasphemy part). Smoke for 1 hour 45 mins more. Remove and eat the most succulent ribs you've ever had.
Welcome to the cookshack forum.

OMG Vicki. And we guys get into trouble for making those kind of statements. ie The anchor that got suspended for calling Danica Patrick sexy...on the air.

Did you pick up any cooking rib tips or were you totally distracted?

Thank is almost exactly what I did the last time i did bb's. but without the apple juice, i gotta try that. they were sooooo moist. yum!

I am zippin my lips, err, fingers. I said I would get in trouble, but yes, I watched the brisket oneand finally understand better how to cut the dang thing up.

quote:

Originally posted by JRH:
I know this blasphemy but here goes. Apply rub to ribs(after removing membrane) and load into smoker with 3-4 oz of applewood. Smoke at 225* for 3 hours. Remove ribs, spray both sides with apple juice and wrap in aluminum foil(that's the blasphemy part). Smoke for 1 hour 45 mins more. Remove and eat the most succulent ribs you've ever had.

Thats what I do but I also spread some brown sugar with "I can't believe its not butter" on top and put the meat side down and then do the same on the ribside and everyong who has ate them have said they are awesome. After unfoiling them I put them back on for a little while. I also sprinkle some more rub on before foiling as well. Either way you can't go wrong.

I watched the video......and seen that a ceramic kettle grill is used instead of an electric grill. Are ribs better out of these style cookers?

Sorry. Just funning. It is a very good rib video.

PAGS, I know that

Yes it is. Like I said, I enjoyed the brisket one too. I never new that was the burnt end portion and I liked how he showed all his tips on video, always easier when you can see it.

Hey Smokin, maybe there is a series of videos in the future colaborating with Cookshack and filmed on your new deck - all decked out with the CS equipment?????? That would certainly help all us newbies going forward

RazorbackSlacker: Here are my thoughts, and please take into consideration I have not been doing this that long. The kettle grill they are using is called a Big Green Egg. You will see them used in competitions alot in addition to their regular cookers. I think one reason Smokin used that was because its what they had at the restaurant he was filming/cooking at. He can chime in and tell you exactly why.

I always wanted a BGE, but they are very expensive, and at that point I was thinking grill not smoker. They are loved by many. But I am glad I held out and wound up with a cookshack. I love my cookshack because it is such a moist cooker and the ribs come out fabulous. Never had food off of the BGE. Also, and I don't know if this is true for the BGE, but I would imagine there may be more baby sitting with the BGE as far as the fire. I have watched competition tv shows were they had an overnight cook, like a brisket or a pork butt and there was wind and low temps and their fire was not maintained and their temps tanked and they were in trouble. The CS I have (an SM025) is set it an forget it. If I want anything grilled (crispy, etc.) I can just use my BBQ grill which is right next to my smoker and finish up the last few minutes of cooking on it.

Hopefully you will get more responses about this. If not and you want more info, I would start another thread toward the top of the forum I hope I answered your question. Vicki

quote:

Originally posted by RazorbackSlacker:
I watched the video......and seen that a ceramic kettle grill is used instead of an electric grill. Are ribs better out of these style cookers?

That "grill" was for show for the video (you know, movie trick) I did them in my FE for the class.

quote:

Originally posted by Tom Woodfin:
Is there an approximate time and temp per pound of baby back ribs to go by when smoking them?

You didn't give us the right info, so to help us help you, #1 tip for Ribs.

Know Thy Weight. You can get BB from 1.5 lbs (and smaller) per rack to 3+ pounds (we call Loin Backs because they have loin meat attached, the loin is just above the BB).

So, to answer the question, and when I teach in class, the #1 thing to know is how much do they weigh.

Good advice above, for me, I only cook Loin Backs (more meat).

The duration with the ribs will vary with not just the weight of the rack, but your smoke and how well it holds temp, if it's a CS are you opening the door, if you wrap them in foil (blasphemy indeed, but that's me, you can use foil if you HAVE to).

Lots of info here, I moved your thread to the rib forum. So between the video and the 101 and some posts, we'll probably overwhelm you with info.

quote:

Originally posted by Vicki B:
Hey Smokin, maybe there is a series of videos in the future colaborating with Cookshack and filmed on your new deck - all decked out with the CS equipment?????? That would certainly help all us newbies going forward

I've been doing some thinking about that, maybe going Video on my 101's to back up the text ones. They actually shot that with a Digital Camera. The same Canon D7 that I have (just a $2000 lense). So I'm thinking about it.

I watched the rib video, and found the brisket video. There was another one called "The Art Of Barbecue" in which Russ introduced what he was going to be doing in the video (moinks and burnt ends), but then it cut away to the next segment. Is this an ad for a more complete video that's for sale somewhere? I'd buy it if that was the case.

I'm no rib expert ,but I do cook with several.

As far as the BGE is concerned,drbbq,a long time CS cook,instructor for them,and comp cook with Fast Eddy's-before they were FECs is also the Executive chef and national spokesman for the BGE company.

I don't think he would agree with the analysis of the video,would comment there are many top comp cooks using BGEs with great ease,and that it is the cook and not the cooker that controls the quality of the product.

drbbq

Yes,our small traditional CS cookers are somewhat set and forget,but practiced cooks still seem to produce superior products.

Smokin's 101 s are an outstanding guide to learning to cook ribs correctly.

Just a couple thoughts.

quote:

Originally posted by JRH:
I know this blasphemy but here goes. Apply rub to ribs(after removing membrane) and load into smoker with 3-4 oz of applewood. Smoke at 225* for 3 hours. Remove ribs, spray both sides with apple juice and wrap in aluminum foil(that's the blasphemy part). Smoke for 1 hour 45 mins more. Remove and eat the most succulent ribs you've ever had.
Welcome to the cookshack forum.

Not don't scare the new guy off. I'm the stickler about foil.

This info is as much for Tom as everyone. Welcome Tom, we'll help you out.

My issue with foil is it's a crutch of sorts. Does it work? Yes. But for newbies, the issue is that if you've never had ribs done with no foil and cooked that way, you don't know what you're missing.

Now, WHY use foil?

One method is okay. You're adding layers of flavor, like honey, sauce, etc. That's fine by me.

One method isn't my choice. Wrapping the ribs in foil to braise them. My issue with that (for me) is that it affects the bark and makes it soft as well as it tends to wash off some rub.

If you use the foil method, then you have to figure out time. The 3-2-1 and 2-2-1 methods are too vague. Trying to cook BBQ by recipe is just a little vague for success. Time and again I see people (not on this forum only) that it works. Then someone uses it and people say their ribs are overcooked.

PLEASE if you post the 3-2-1 or 2-2-1 addd one step. How much the ribs weigh? That will help people to know. For 15++ years in forums people rarely talk about rib weight. It's my person mission in my posts to tell people to weigh their ribs

IS it a good method. Sure. It helps a lot of ribs to taste great.

quote:

Originally posted by Bob Barrows:
I watched the rib video, and found the brisket video. There was another one called "The Art Of Barbecue" in which Russ introduced what he was going to be doing in the video (moinks and burnt ends), but then it cut away to the next segment. Is this an ad for a more complete video that's for sale somewhere? I'd buy it if that was the case.

The Art of Barbecue was the actual event. They didn't film that, it was more me teaching about 40 people along with 3 chefs. The Food Editor of the paper does those each month during the summer. Somehow, I think I'll be invited back this year.

How I roll? I like it out there for free. I'm all about teaching. If I start doing videos, I'd probably put them on You Tube for Free. Could I make $$$$. Sure. Wish I sold packets of spices and called them brine mix, but you get the recipes for here free

quote:

Originally posted by Bob Barrows:
I watched the rib video,

There are two sets of Videos:

At the top of Ribs there is a Ribs 101 updated thread

At the top of Brisket there is a Brisket 101 video added thread.

Those are all the videos they did.

Oh you svelte moderator, you....MMMMWHAAaaa!

Oh PorkPie, you let the cat out of the bag! I don't even know if he read that or not. Then again, being the moderator, he sees, I mean reads, all!!!!

Being a newbie, the reason I bought the cookshack is the ease of set it and forget it for the most part. It is definitely what a lot of home cooks want, especially if you work full time, or are a mother of three with a lot of other things to do. I don't argue the fact that it is the cook not the cooker. I can make things taste good on a camp stove in the wilderness. But at home, it is just one more thing that helps me make a great meal. Also, I love being able to smoke overnight in the snow/rain and the wind off my deck and sleep without worrying. Just the reason why I bought it.

Also, isn't it illegal to use an electric smoker in competition? I wonder how many competitors would love to have a cookshack in their arsenal for comps?

Not arguing at all, just wondering. Like I said I am no expert, this is just thinking out loud.

quote:

Originally posted by Vicki B:
Being a newbie, the reason I bought the cookshack is the ease of set it and forget it for the most part. It is definitely what a lot of home cooks want, especially if you work full time, or are a mother of three with a lot of other things to do. I don't argue the fact that it is the cook not the cooker. I can make things taste good on a camp stove in the wilderness. But at home, it is just one more thing that helps me make a great meal. Also, I love being able to smoke overnight in the snow/rain and the wind off my deck and sleep without worrying. Just the reason why I bought it.

Also, isn't it illegal to use an electric smoker in competition? I wonder how many competitors would love to have a cookshack in their arsenal for comps?

Not arguing at all, just wondering. Like I said I am no expert, this is just thinking out loud.

AHHHH Vicki you are correct, sometimes it's the Indian and not the arrow.

He saw. He's just cool.

quote:

Originally posted by Vicki B:

Also, isn't it illegal to use an electric smoker in competition? I wonder how many competitors would love to have a cookshack in their arsenal for comps?

Yes Vicki the electrics are illegal but the FEC100 pellet smoker is not and they have the same benefits as the CS electrics. Always have to put in my plug for the awesome pellet smokers that CS makes. And they are all AMERICAN made!

quote:

Originally posted by Vicki B:
..., I mean reads, all!!!!

true dat

2nd Hand, thats also what I loved about CS, American Made! Customer Service is wonderful also. I would love to own any of the CS products. Just cant justify anything else for the near future If you check out my new post, you will see that I just got through spending a bunch of $$$$

A couple points of interest .

Electrics and gassers can be not allowed in several sanctioning bodies,but not all.
Smokin',drbbq,and even our president ,Stuart have cooked comps using the traditional CS electrics.

Yes,given a preference,I'd take my CS 160 to comps for some categories,as well as the BGE,the weber kettle charcoal grill,the Weber Smokey Mountain,several of our different FECs for different uses on different categories.

I have to cut my costco BB racks in half to fit in my smoker would this effect cook time?

No. Not much heat coming into the rack from the sides.

quote:

Originally posted by Rockrash:
I have to cut my costco BB racks in half to fit in my smoker would this effect cook time?

Depends. After you cut them, look at the overall size.

You can NEVER cook ribs successfully on a set time method.

By looking at them, not if one slab is a little thicker than the other. This will be the case the higher up in weight you go. When you start getting above 2.5 lbs, you get more loin meat on them and it's usually more concentrated to that end.

So, it means that the thick end will take longer than the thin end.

So it would be best to cut and leave thicker set of ribs in a little longer. I would just cut last set of four ribs that are thicker and put on the same rack? I usually cut them in half.

That's a good idea when you cut them before cooking. If you're doing them whole, then part will cook more than the other if the slabs are uneven. I prefer the loin backs to the baby backs.