When dealing with your Baby Back Ribs, or even a Boston Butt, is "Mopping" during the cook needed? Also any recommendation on what to use? I'm not sure if it is the same as a Marinade.
Plus, what is a good cooking time for Baby Backs. From your video on here, to others I've seen online I've seen 3-8 hours. It's a bit broad.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
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Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
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Anova Sous Vide Immersion Circulator - 1st generation
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
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Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
Mopping is not necessary. If you are going to mop, there are almost as many answers for what to use as there are pitmasters. Some popular ones are cola or apple juice, with or without some rub mixed in. As for timing of baby backs, 4-5 hours at 225 in average weather conditions - maybe longer if rainy, cold or windy. Start doing the bend test at about 4 hours or even a bit before (3:45). Their done when they crack on the bend test. Welcome and good luck.
well that 4-5 hours is likely an average. mine take 8 hours without wrapping at 225. don't panic if it takes way longer than you expect (or a bit less, not everyone has the same experience)
mopping isn't necessary. as meathead has stated in his articles: get the basics down first and just follow the recipes, then feel free to get fancy and experiment (not a quote)
8 hours for baby backs? Wow. That's crazy. I did some SLC's on my propane water smoker about a month ago and they took a good 6 1/2 but I was having all sorts of temp control issues that day. 8 hours for bbr's seems way long.
i think i had to super thick baby backs though. maybe they considered something else when they are that thick. either way, yeah, i was not expecting them to take that long and my wife was getting very annoyed with me.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I usually run 8 hrs with thick bbs, I've even done 12...and my average for stl ribs is 7 every time. I have never had ribs done in 3. I attribute it to rib racks at 3lbs or greater being so much thicker that 3 or 4 hrs is just not possible unless you're using a PBC.
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