1st time Baby back rib cook--oh i need some edumacation

[oldfart]

OK so, so far I've cooked burgers, some sausages,
I bought a package of baby back ribs yesterday,

Ive been playing with my Premium 22 inch 5 burns so far,,, with the weber baskets ,,one basket full of kingsford and lighting one end,
tinfoil on the lower grate and a tub of hot water, tinfoil folded and blocking(like fire bricks)
messing with the lower vent i can get 240 1 inch above the cooking grate,top vent closed 1/2 (using my heat sensor on my electronic hand held meter) but hey it works until i get a maverick

how does one cook ribs? whats the 321 method? what is the IT to be for safe to eat?
I have mccormick pork rub, and honey bbq sause

how many minutes and at what times do i do what? I'm confused,

thanks my porks waiting

[Travis]

Depending on the weight of the bb's, you really don't need to do a 321 method, imo.

3 - hours smoked unwrapped
2 - hours wrapped
1 - unwrapped and sauced

Personal preference, I cook them about 2 hours or until little bone pull back and have achieved the color I want, then wrap them usually for 2 hours, but check after one hour or so as to not over cook. I like pull off the bone, not fall apart off the bone. How I tell if they're done is by using a toothpick or an equivalent and poking the meat [emoji15] I like it like butta. Also, pick up the ribs in the middle and do a "bend test". If the meat starts to separate, they are pretty close.

After I take them out of the foil, I sauce them long enough to let it set. 30 minutes or so.

I'm no expert, just a backyard guy, but there are some comp. guys here, they can lend some good advice. Hope they turn out good brother!


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[oldfart]

thank you,
what do you use for your smoke?

[Travis]

I like fruit woods. Personal preference. Good color to the ribs.

Some people also insist on taking the membrane off the back of the ribs. Others don't. Some people just score it. If you have a couple of racks to do, I would try both and see what you like.

[oldfart]

thank you travis

[Travis]

your very welcome. hope it helps. Big thing is to make how YOU like them.

[WNC]

Here you go @oldfart here's a post of ribs I did awhile back
http://weberkettleclub.com/forums/bbq-food-pics/ribs!/msg153218/#msg153218

I like to run around 275 for ribs. I've given up on wrapping for the sake of better bark and frankly it's a lot easier and less steps.

I go by the toothpick test too, once a toothpick goes in easily their done.

I've also stopped saucing them while they're on the grill. I like to sauce while I eat, I feel like it preserves the bark, and I get better flavor that way too.

The important thing is to play around and make they way you and yours like 'em. It takes some practice, but that's the fun part.