Baby Backs Again (question)

[CMTiger]

So what's your goto? 3-2-1 method or more like 275 throughout wrapping halfway or so? Just curious. Want to cook them again soon and am just trying to decide what I might want to do.

*I don't currently have anything to sprtiz them with*

 

[Dcgunman]

My 2nd time grilling on the 620 I did 4 baby backs (2beef/2pork). I did the 3-2-1 method. Used 2 different seasoning rub. Kosher salt/pepper & homemade seasoning. Aluminum wrap (1 with ipa beer and the other with water), brown sugar & honey. The pork with salt/pepper with ipa won. Both beef and pork the meat came right off the bones when eating them. But the pork was the most tender and juiciest.
I’ll be doing St Louis ribs this Sunday. I think I’ll do the 3-2-1 method again. Having friends and family over so I don’t (hope) want to mess up the ribs. I’m also doing for the first time a combo grill on the 885. Ribs, chicken and pork belly burnt ends. Wife will be doing her famous barbacoa. Beers included.

 

[Murphy's Law]

My 2nd time grilling on the 620 I did 4 baby backs (2beef/2pork). I did the 3-2-1 method. Used 2 different seasoning rub. Kosher salt/pepper & homemade seasoning. Aluminum wrap (1 with ipa beer and the other with water), brown sugar & honey. The pork with salt/pepper with ipa won. Both beef and pork the meat came right off the bones when eating them. But the pork was the most tender and juiciest.
I’ll be doing St Louis ribs this Sunday. I think I’ll do the 3-2-1 method again. Having friends and family over so I don’t (hope) want to mess up the ribs. I’m also doing for the first time a combo grill on the 885. Ribs, chicken and pork belly burnt ends. Wife will be doing her famous barbacoa. Beers included.

What time should we all show up?!

 

[TheGrumpyGriller]

With BB, i usually do closer to 2-2-1 only because they are a bit more tender and typically not as thick as other variations. I use and modify each time, a great Dr. Pepper based recipe from HeyGrillHey.

Dr. Pepper Smoked Ribs - Hey Grill, Hey

These Dr. Pepper Ribs are seasoned, smoked, and sauced with layers of delicious Dr. Pepper flavor. The flavors of smoked pork and Dr. Pepper are a match made in heaven, so I figured out the best possible way to make it happen.

heygrillhey.com

I tend to use SuperSmoke and keep the pit temp between 200-225, monitored of course with a non-Traeger probe

 

[davwhite]

The Bearded Butchers have just posted how they do their baby ribs. Sets his Traeger at 185 for 3 hours then turns it up to 225. In his example he wrapped one at the start with butchers paper and left the other unwrapped. After another hour you check the internal of the unwrapped ribs, looking for 200, off and let rest for at least 30 mins. Leave the wrapped ribs to smoke for another hour before checking temp and removing.
His first version (wrapped) was Honey, 1 cup of brown sugar and one of their rubs, heating slightly will help then he brushed the mixture all over the ribs before wrapping.
His second lot was a mixture of BBQ sauce and a different rub. Leave cooking until you hit about 200, remove and rest.

That is a different approach and I think worth trying. I gave up on the 3-2-1 method years ago.
I will let you know when I have tried this.
Here is the link https://beardedbutchers.com/blogs/n...311&utm_medium=email&utm_source=shopify_email

 

[GrillMeister]

I do 3 at 200 with super smoke and my small smoke tube, then 2 at 250 wrapped in foil with apple juice, brown sugar and honey, and then 30 at 250 to firm up and sauce if I do sauce. Turns out awesome each time.

 

[Data_Dan]

I used to do the 3-2-1 method and have tried various ways with butcher paper but my last two cooks were the best using the Competition Style BBQ Pork Ribs recipe in the app. I used back ribs instead of St.Louis style. I used PitBoss Competition blend pellets. I used M.C. Honey Bacon rub on the bone side and M.C. Honey Hog Hot on the meat side. I didn't need to sauce them when they were done!