OK, I have read how long you should cook baby back ribs, but I want to know how long YOU cook your baby backs. The reason I ask is because, even though what I have read says 3 to 4 hours at 225, I find myself having to cook them closer to 5 or 6 hours before I get them up to temp (around mid 190s). I use two thermometers when I cook, so I know I am very close to 225, but it sure seems like I have to cook them longer than I would expect.
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How long do you normally cook you baby backs?
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Club Member
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Traeger BBQ124
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I don't check temps on BB ribs. I cook usually 4, 5 at MOST. Did some STLs this last week a little over 5, wrapped for about an hour and a half, then put them back on to firm up unwrapped for an hour. Too long, if you ask me. I think I'll do 2/1.5/1 or so next time.
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Although I've been accused of cooking trimmed spare ribs, not BBR's, I'll still chime in and say it depends on the cooker and the weather, and the moisture content of the meat. So there is no real good answer, other than getting to know your smoker well and accepting how it performs, then try controlled tweaks.
Sometimes it gets hot here, sometimes really hot, and sometimes it's scorching. I'll get back to this during the NFL playoffs.
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Club Member
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Mine usually go 4-5 cooking at 250 or so. When the color is good, I lay one rack on top of the other and put a temperature probe between the two racks. When it reaches 195-200, I call it good and it pretty much always is.
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Troutman's Ribs - Step By Step Primer
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Eric
What Jerod says is right .... you are mostly buying back ribs at the store, not baby backs. They are often cut with a lot of loin meat on them. I find that if the slab of ribs is over 3 lbs, they take me about 5 hours at 240'ish on my Hasty-Bake or my WSM. 3 lbs, or a bit under, then it's more like 4 hours.
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I am usually at 4-6 for baby backs.
Jus curious.....have you tried smoking some St. Louis Style ribs? They are much more uniform and I think they smoke up better. Just a thought.
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Charter Member
- Dec 2014
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- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
On my BGE at 225 they take about 5 hours and St Louis ribs take about 6. If I bump the temp up to 275 it cuts about an hour off. Spinaker put me on to 275 and I like it better than 225. I have done them at 325 which Steve Raichlen recommends and they are still good - not fall off the bone and not tough - just tender with a little chew. At 325 your time will be cut again. Some folks direct grill them at 300. They are good but much more chewy. There is more that one way to cook ribs. The cook time and finished product are your choice.
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