John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
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For regular spares and St Louis, I just put ‘em over the smoke and check them every now and then until done, maybe spritz them a few times. But I think baby backs are so thick, mrichie1229 is right that they benefit from that wrap in the middle of the cook.
+2 on spares. I have wrapped baby backs the last 2 times I’ve smoked them. Some may see this as sad, but at least try it. I wrap mine as soon as I get good color for about 1.5 hours. At that point I pull the bones out, sauce them, glaze the sauce, and slice them across. They make the best rib sandwiches I’ve ever had. Far, far superior to a McRib.
1. Sous Viide for 36 hour at 112 degrees then flash chill
2. Boil for another 2 hours
3. Cut into individual ribs then braise in a crock pot overnight with liquid smoke and a jar of mustard.
Already have my cook planned for this weekend, so it'll be at least the following one before I get to this. Doing the BBs and using them to compare two rubs; I'll do the wrap vs. nekkid experiment on the SLCs
Harry Soo shared a 3-2-1 rib cook method, but had to kept the first 3 hour cook at 180 degrees then wrapped for 2 hours and bumped the heat up to 225 then unwrapped the ribs for the last hour and back down the heat to180 degrees. The final product looked juicy and tasty.
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