Smoking babyback ribs

[snow2]

Smoked with combination of pecan and cherry wood for 3 hours at 225 then into the wrap.

Damn,looks great,like the pile brown sugar, good tip

 

[FightingSioux]

Anyone know how to get a good bark with a 3-2-1 method? Don’t want them chewy either and prefer fall off the bone. Baby backs. I don’t mind them on the drier side if that is the risk

 

[Prairie Doggin']

Anyone know how to get a good bark with a 3-2-1 method? Don’t want them chewy either and prefer fall off the bone. Baby backs. I don’t mind them on the drier side if that is the risk

If I go about 250° instead of 225°, add butter or the squeeze bottle of Parkay when wrapping (always see that blue bottle on BBQ shows), then brush lightly with BBQ sauce 3 or 4 times the last hour unwrapped, I get a decent bark and definitely fall off bone. Usually have to cut racks in half when you unwrap because they'll break in half when you try to move the whole rack.

I do this when I plan on pulling bones out and making rib sandwiches. Get a decent bark during first 3 hrs unwrapped. Bark softens during wrapped period, but ribs get to "fall of the bone" status. Reestablish bark/carmelization during last hour unwrapped. Usually drop temperature back to 225° during last hour so sugars in BBQ sauce don't burn.

 

[7mmMag]

Anyone know how to get a good bark with a 3-2-1 method? Don’t want them chewy either and prefer fall off the bone. Baby backs. I don’t mind them on the drier side if that is the risk

Wrap them in butchers paper.

 

[Iwhackwheat]

My method, and it’s not always consistent: prep the day before (remove membrane and rub). Usually do three racks. Store in 2 or 2.5 gal ziplock. First 3 hours at 195°. Then into a tinfoil pan with the liquid of your choice and covered with tinfoil, 2 hours at 225°. Back on the smoker and add sauce for the last hour at 225°.

Always bone side down. I’ve been playing with cutting some of these times as they usually end up fall off the bone.

 

[Wall-eyes]

If you like more smoke flavor my Weber has enhanced slow smoke mode I do at end of cooking. I kinda play around with different cooking times and heat from what I find online kinda fun. Never bad rack of ribs to eat.