Baby back ribs

Mark38090 · May 6, 2023

So for my second cook I tried baby back ribs. I ran them at 250 and spritzed with water every hour. After about 3.5 hours I started saucing them for another hour. I pulled them off at 195ish degrees and they were pretty but dry. The bottom of the ribs were charred more than I like too. Maybe next time I run them at 225.

starplee · May 7, 2023

I have a Pit Boss Pro Series 1100 and I put mine on Smoke (P4) for the first 30 minutes, turn it up to 225 (and leave it there) for another 30 minutes, spritz them with an apple juice/apple cider vinegar mixture (4:1), let it go for another hour, spritz again, then go for 30 minutes. At the end of that 30 minutes, either wrap them in aluminum foil, or put them in a catering pan (coverd with aluminum foil) and let go for another hour. After that hour, unwrap and sauce them. Put them back on (unwrapped) for 30 minutes. They will be tender and juicy!

Mark38090 · May 8, 2023

starplee said:
I have a Pit Boss Pro Series 1100 and I put mine on Smoke (P4) for the first 30 minutes, turn it up to 225 (and leave it there) for another 30 minutes, spritz them with an apple juice/apple cider vinegar mixture (4:1), let it go for another hour, spritz again, then go for 30 minutes. At the end of that 30 minutes, either wrap them in aluminum foil, or put them in a catering pan (coverd with aluminum foil) and let go for another hour. After that hour, unwrap and sauce them. Put them back on (unwrapped) for 30 minutes. They will be tender and juicy!

Thanks for that. I use the apple juice/ cider vinegar mix when I do full slabs but I also add honey to it. I do large cooks of ribs a bunch but never the baby back.