Rib Cooking

[goat]

So let me state this first...i am from the midwest....we dont smoke our meets.....let me root in the deepest hollows of bbq hell.

ok....we are having a huge get together tom, and the next door neighbor has procured 12 racks of baby back ribs and we want to try some different techniques to see what way we can get the best results....

My family always has a big rib cooking deal with our neighbors in plano and the guys have come to the conclusion that the season, double wrap with tin foil, high, then low slow cook gives us the best results....I concur and this is one technique we will use....

want to try some others....boil then grill? oven, etc....

 

[Jellydonuts]

With baby backs I grill them meat side down for a few minutes over direct heat and then let them sit for about an 1.5 hours over non direct heat bone side down. Baby backs are already tender, so boiling them doesn't do you any good. You can cook them in the oven, but you won't get the good sear on the meat and obviously no smoke flavor.

 

[Brisketexan]

This thread makes baby Jesus cry.

Do you not have access to a smoker? Please, please, do Hornian's 3-2-1 method. You will be berry berry happy. Trust me. Trust us. All of us.

 

[SA_Town_Horn]

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[alden]

You should try something like hornian's 3-2-1 method, but I think 6 hours is too much for baby back ribs (it's meant for spare ribs). Take about 1/3 off of those times. I'm also not a big fan of mustard on the ribs. I just do dry rub (kosher salt, black pepper, paprika, maybe a bit of turbinado or brown sugar).

 

[LosIllini]

What Alden said. I've used 2-1-1 before at 225F, but even that can overcook. Have to keep your eye on them.

 

[NCAAFBALLROX]

The only thing "boiled" that should ever go on the smoker is peanuts.

 

[Luke Duke]

Season ribs w/ Tony C's and coarse black pepper. Cook in smoker until the meat peels back about 3/8" from the end of the bones. Wrap in foil, add a little beer, and cook for another 30 minutes. Enjoy.