Dry 3-2-1

I keep it pretty simple with Baby Backs.
Remove filament off back side of ribs.
I apply my own rub (basically a "cowboy rub" of:

1/4 cup onion powder
1/4 cup garlic powder
2/3 cup paprika
1/2 cup finely fresh ground black pepper
1/4 cup finely ground coffee (espresso grind)
1/4 cup Hersheys cocoa powder
3 tbls corriander seeds ground fine
2 tbls cumin seeds ground fine
2 tbls red pepper flake ground fine
1/4 cup light brown sugar

Mix ingredients carefully in a large bowl. Place 3 parts rub in a bowl, add 1 part light brown sugar. Apply to ribs 10-15 minutes before smoking. Lay a layer of light brown sugar on the meat side.

Place ribs meat side down on middle shelf. Smoke with 2-3 oz maple or apple wood at 225 for 2 1/2 hours. Open smoker, apply your sauce to bone side, flip over and apply sauce to meat side. Close smoker and smoke meat side up 60-90 minutes. Do not open smoker any more than when you flip the ribs at 2 1/2 hours. Reapply a small amount of sauce 15 minutes before the 4 hour mark arrives.

That's it. You can foil them and wrap in towels to hold. I usually just leave them in my SM150 at holding temp (170). But with ribs I time it so they come out when company's ready to eat. I did a lot of ribs (not like as much as many folk here) but I find this works really well.

My sauce: 4 parts Sweet Baby Rays, 2 parts Yoshidas Marinade, 1 part brandy. Mix well, it makes a killer sauce/glaze.

Have you read the 101's? Also, Smokin Okie has some videos online that helped me as well. (use the forum search function if you haven't seen them.)

I get good results smoking at 250 for around 4 hours. Don't go by time though! Use the toothpick test--toothpick should be able to slide through the meat with little resistance in several places. When that is the case, I remove, add sauce, and back in smoker for around 30-45 minutes to set the sauce.

I prefer some bark on my ribs, therefore I never foil unless I am needing to hold them for a later dinner time. (This is personal preference only, not a commandment.)

Based on what you have written, my advice would be to go with a higher temp- say 250- and follow the toothpick test rather than following a formula.

Some of my ribs go 4 hours, some go 6. Its done when its done.

Best wishes. Don't give up. My first attempts were very average at best, lousy at worst. Count it as a learning experience and try again.

How were they awful? Mushy, Dry, ???
Try 275 X 3 hours, foil @ 275 X 1 hour then cooler 1-3 hours.

Joe M really had it right. What specifically was wrong with them for you ??
Apologies to you for me busting in with my technique which gives me ribs I LIKE...

Joe's approach is gonna help us get your problem solved faster than my recipe.
Do tell us, this is a great group

Thanks for all the input guys!!! These particular ribs were dry, probably cooked too long. I have tried the Ribs 101 with mixed results. Couple times really good couple times seemed dried out. Gonna try some of the recommendations. Thanks guys!!

quote:

Originally posted by Jjliver:

3.5 lb rack
Rubbed with Butcher & Packer BBQ rub
Put in cold smoker set to 225
3 oz Hickory
3 hours cook
2 hours in foil with apple Juice at 225
1 hour back in smoker at 225

Years ago I tested the 3-2-1 method on both St Louis Spares and Loin Backs. They both were overdone. I suspect that 2 hrs in foil was the culprit. The foil pouch tends to create steam and the steam forces moisture out of the meat. The last hour out of foil simply dried out the already overcooked ribs.

I would suggest you foil for only an hour. Keep the foil TIGHT to the meat...no air pockets. Toothpick for doneness after an hour. If done, let them steam off for 10 minutes...refoil and hold. If not done, finish them unfoiled and baste at the end with foil juices (combined with some Q sauce if you wish).

quote:

Originally posted by Jjliver:
These suckers were awful.

I was going to ask, but need a LITTLE more detail than awful. Awful taste? texture? tenderness? dry?

You can NOT cook with a set time for ribs. I know people like to say you can, but it's just not reliable. For every one person who says X X X works, there are 100 that say it didn't. that's why I've been teaching the toothpick method so you can learn easily to tell when they are done.

Here's the key.

1. Take notes and specifically note what each rack weighs. Weight matters. You could have 2.5lb spares or 3.5 spares and the finish time varies great based on weight.

2. Try you method BUT, when you pull them out of the foil, be ready, because most times they are finished at that time. The last period is when you need to adjust.

Keep weight and time/temp notes and you'll zero it in but every time, test the ribs when you pull out of foil to see if they are done or need more time. Most times, they are done.

But that's just me