Cooking two full racks of baby back ribs today. Anyone have any pointers? I like more of a bark so I was thinking of doing the 4-5hr no peak method and using an apricot jam / a chipotle BBQ style. As for smoking using cherry chips is it worth me getting a rib rack to vertically smoke? They run $20 at a local BBQ store or does laying them flat work just as well. Any other suggestions would be great!
Babyback tips?
- Thread starter Jhoussock
- Start date
Walt
New member
Most of us lay them flat. I have a rack but have never used it. Just make sure there is enough room around each rack for good smoke coverage. If it ever becomes a factor of not having enough room, then i will use it. Your game plan looks good. It will probably take you 5.5 hrs useing 225. I open it up 30 min to 1 hr early to apply a quick light sauceing. I also like to use a pan with juice for added moisture. I'm sure you will be very happy with the outcome. Dont use too much wood. 2 to 3 ounces should be plenty.
Walt
New member
I guess i put about a 1/2 cup to 1 cup. Usually use apple juice & sometimes a shot of whiskey but water works too. Most put it on the floor next to wood box useing a disposable mini loaf pan but some use old soup cans. Chips work fine but since you dont have the insert, wrap them in HD aluminum foil & poke abunch of holes in the foil for air.
DivotMaker
New member
Sorry I'm a little late today...work got in the way of Q (hate it when that happens). Ribs in the smoker yet?
They aren't in yet divot but soon! Any last suggestions? I did buy a rib rack to stand them on end only problem is the racks don't fit front to back in my #2 should I just put them on seperate trays diagonally or use the rack and cut the extra so they fit or even cut them into half racks is there any advantage to keeping them whole racks vs half racks while cooking?
DivotMaker
New member
Cut them in half racks and lay them flat, bone side down. Two questions: Did you remove the silver skin, and what kind of rub are you using?
DivotMaker
New member
If the rack doesn't fit, I'd take it back. SI has a rib rack made for each model. The only advantage to a rack is that you can do a lot more ribs. I never make more than 3 racks, so laying them flat works great. I like that the meat is on top, so it retains the moisture better.
Use yellow mustard as a binder for your rub. Works great, and doesn't affect the taste at all. I don't sauce ribs until they're done, but that's just my family's preference. If you want to sauce while smoking, wait until the last hour.
You didn't mention the silver skin, so I assume you removed it. It's the tough clear membrane on the bone side of the ribs. If you need a good tip for removing it, let me know.
Use yellow mustard as a binder for your rub. Works great, and doesn't affect the taste at all. I don't sauce ribs until they're done, but that's just my family's preference. If you want to sauce while smoking, wait until the last hour.
You didn't mention the silver skin, so I assume you removed it. It's the tough clear membrane on the bone side of the ribs. If you need a good tip for removing it, let me know.
DivotMaker
New member
Oh, and water pan is a definite for no-peekie ribs! I use a disposable aluminum mini-loaf pan, 1/2 full of apple juice, tucked up against the smoke box (not on a shelf). If you don't open the door, you retain all that great moisture!
DivotMaker
New member
Post some pics of the turnout! Good luck! ;D
DivotMaker
New member
With 2 racks, I would open up to check at 5 1/2 hours from the time you put the meat in. You can't accurately get a temp reading off of ribs, so the easiest way to check is with a wooden toothpick. Stick it in the ribs next to a bone. You'll feel if it's tender going in. Then, give a little sideways pull, away from the bone. If the toothpick doesn't break, and the meat pulls away from the bone, they're done! If it doesn't pull away, give them another 20 minutes and check again.
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