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I need help with my first baby back ribs.

T truckdrivertomFEC100 Weber Summit 670 Weber One Touch Kamadojoe and LOVE it!
I'm going to throw on some baby backs tomorrow morning and need to know if the 7 hr setting is correct for b. backs on the fec100? I rubbed in some cookshack rib rub tonight and put them in a sip loc. Also does it matter, top self or botttom?
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E ezgoinMember
I condider myself a newbie, butI wouldn't base any smoke just on time. It all depends on the meat. I've had briskets of comparable weigth that would vary in cooking time by two to four hours, cooked in the same smoker at the same time.

I usually cook at least a case of Sam's baby backs at a time, which is 18 slabs. I look for how the meat pulls away from the bone, how the slab breaks when you pick it up in the middle, and how easy it is to poke through the meat.

As Okie says, "It's done when it's done."
FM Former Member
Trimmed St. Louis take 4 hours at 275.

There is a BIG difference in times of ribs. The actual weight of the rack can vary in back ribs from 1.75 up to over 3.00 for loin backs.

To get good and consistent, find out how much they weigh each.

2 lb baby backs can be done as soon as 3 hours, depending on temp.

Put them in at 225 and check them at 3 hours, and then each hour after that.

LOTS of variations, but that will get you started.

For me, I don't rub ribs overnight and the CS RR is too spicey for my gang. Overnight, with a rub with salt in it can actually create a hammy taste.
T truckdrivertomFEC100 Weber Summit 670 Weber One Touch Kamadojoe and LOVE it!
quote:
Originally posted by SmokinOkie:
Trimmed St. Louis take 4 hours at 275.

There is a BIG difference in times of ribs. The actual weight of the rack can vary in back ribs from 1.75 up to over 3.00 for loin backs.

To get good and consistent, find out how much they weigh each.

2 lb baby backs can be done as soon as 3 hours, depending on temp.

Put them in at 225 and check them at 3 hours, and then each hour after that.

LOTS of variations, but that will get you started.

For me, I don't rub ribs overnight and the CS RR is too spicey for my gang. Overnight, with a rub with salt in it can actually create a hammy taste.


Wow you were right about the hammy taste. I wish I would have talked to you last night. I'm wondering about when to add the sauce? Do you add it at the end? Right now we have to eat so I'm going to fire up my char griller with cherry wood and go direct heat with the sauce for a couple of minutes. I would like to know the way it's done on the fec100.
T truckdrivertomFEC100 Weber Summit 670 Weber One Touch Kamadojoe and LOVE it!
quote:
Originally posted by Fast Freddie/Love Shack BBQ:
Hey Tom. You should come to the bbq cookof this Saturday and Sunday in San Jose. There will be some pellet cookers there that can answer your questions.
www.shakerattleandsmoke.com


I'd like to but I'm catering a party on Sunday. I want to use my fec100 but I'm not used to it yet. I'm going to do Turkey pulled pork and ribs.
FM Former Member
Hey Tom,
You will see alot of ays of doing ribs and a wide range of times. I rub my ribs the night before, I use a different rub that is not very salty. But I put mine on for 3 hours at 225, and then pull them and wrap them in foil with a few things to give a sweet flavor. And put them back on for about 2 hours depending on how thick the ribs are to start with. Then unwrap them and put them back on for another hour or so, till they are finished . I put sauce on for the last 30 minutes or so.
Did 18 racks about 7 weeks ago and everyone loved them. I did them on my FEC500, but I have used the same method and times and temp on my FEC100 with 3 racks at a time with the same results.
I do like the results I have had with spare ribs better than baby backs.
T truckdrivertomFEC100 Weber Summit 670 Weber One Touch Kamadojoe and LOVE it!
quote:
Originally posted by RandyE:
Hey thanks I'm going to play with my 100 and eventually I'll come up with some good Q.

Hey Tom,
You will see alot of ays of doing ribs and a wide range of times. I rub my ribs the night before, I use a different rub that is not very salty. But I put mine on for 3 hours at 225, and then pull them and wrap them in foil with a few things to give a sweet flavor. And put them back on for about 2 hours depending on how thick the ribs are to start with. Then unwrap them and put them back on for another hour or so, till they are finished . I put sauce on for the last 30 minutes or so.
Did 18 racks about 7 weeks ago and everyone loved them. I did them on my FEC500, but I have used the same method and times and temp on my FEC100 with 3 racks at a time with the same results.
I do like the results I have had with spare ribs better than baby backs.
FM Former Member
Hey Tom,
You've got a great cooker. And like any cooker they need what they need, and everyone is a little different. It will take a little time to learn, but not much.
I love my 500, but for a few ribs or butts or briskets it's too much. But the 100, man just give a little excuse and it's fired up and cooking.
But you talk about a mean tag team, the two together is impossible to beat.

Good Luck

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