Baby backs

[dannyboy]

about to attempt fist baby backs. Who can give me the basics on time and wood amounts. What should meat temp be when finished. Thanks for the help. Can't wait to try these.

 

[jcboxlot]

3 oz wood

Don't temp

5 hours at 235 and sauce if you like at 4 hours.


Use a juice pan ON the side of the wood box.

Thats the basic.........................as you do them you will find what you like the best with adjustments over time.

Ribs are very opinion oriented and made to taste also.

I'm sure someone will correct my recipe

 

[Grampy]

Dannyboy, follow John's advice and you will be good. Only, I use water instead of juice in my pan.

 

[BBQ4YO]

Dannyboy, using water or juice make no difference in the taste of the meat. Good luck and take some pictures we all like to see a job well done!

 

[jcboxlot]

Might not matter is taste per say, but when I fill a small foil pan with juice and its down to 1/4 after a 5 hour cook its doing something.  Prob less on the dry heat, keeping the meat juicy?   

 

[dannyboy]

Exactly what I needed.  Thanks guys.

 

[elkins20]

Hey Danny, Also I would pull the membrane off of the back bones. And make sure you smoke them with the bone side down.

 

[swthorpe]

All good advice here, Danny.  In addition, I suggest rubbing the ribs down the night before and giving them an overnight stay in the fridge wrapped in plastic wrap.  This gives the rub time to absorb into the meat.  Let us know how you make out, and post pics too!