adjustment to my standard 2/1/1 babyback recipe....

[BARDSLJR]

Hey all, through an accident- I was stuck on the phone with Directv's so-called "technical assistance" group during the "wrapped" hour and ...mirable dictu- they actually turned out BETTER. So here's the story: 

Here is how I do it. It is a variation on the classic 2 hours in the open, 1 hour wrapped, 1 hour to finish recipe. *(This is for bablybacks. For St. Louis style ribs, it is 3/2/1.)  I start the ribs out by bringing them to room temperature and sprinkling a heavy dusting of Dizzy Pig's* ( https://dizzypigbbq.com/?srsltid=AfmBOoppgD8X3mtmkuOC3NaN79iW5Y4Ntwk2r-eGpBscy4HDy2ZRqFkA) Dizzy  Dust on the ribs, and spritz them down with a little water spray to help the rub sink into the meat. I put them in the smoker at 225 for 2 hours. For the wrap, I use aluminum foil, place a couple of bats of butter in each foil package, with brown sugar and again a heavy spiritizing of water or apple juice. They go meat side down in the foil- I find this helps them stay more moist and tender. Then back in the smoker for 1 1/2 hours. Then unwrapped, and finished in the smoker for 30-45 minutes. We prefer to serve our barbecue sauce on the side. BTW, I know there are as many barbecue sauce recipes out there as there televangelists in Texas, but I included mine and some side notes for your reading pleasure.  I usually use applewood for smoking pork, sometimes mixed fruitwood, and post oak or hickory or a combination for beef.

 

Since I increased the wrapped time from 60 to 90 minutes, and decreased the finishing time, my ribs are coming out much more juicy, and tender, but still very much done. Of course, I am here in Denver, at 5600 Ft, and our altitude, our humidity, etc, can make a difference.

[tony b]

Nice to see you posting again. Nice looking ribs. 

[BARDSLJR]

Yup, I had been meaning to do this for a while, but I didn't have much to say....

[Paul]

Those are the fatest ribs I've ever seen!!  Must have been the cut right next to the shoulder?! 

[Syzygies]

On 5/7/2025 at 4:09 PM, Paul said:

Those are the fatest ribs I've ever seen!!  Must have been the cut right next to the shoulder?! 

One can butcher or request "country-style ribs". They are indeed cut from the blade end of the pork loin, near the shoulder, often with generous meat.

I used to cut these myself, trial and error after buying bone-in pork loin roasts. I'd always put the bones back in, and eventually it dawned on me...