what is a good method for doing they baby back ribs some say they 3-2-1 and some say other i like to get some good input and when i do this method on my master build 40" smoker when do u add water to the pan when i first put the ribs on or what and what is a good temp to smoke ribs to get a good juicy & tender
Personally, I would refer this one to Bear, as he cooks a lot on a 40" MES.... I had a 30" & liked to do BB ribs @ 250* for 2 hours with smoke, then 2 hours in foil with some liquid & 1 hour back in the smoker with glaze/bbq sauce to set up (firm up a bit) ...... 2-2-1 is a general guide for BB's..... Your cooker, temps, wood, observation, personal taste & probing the ribs with a toothpick after taking them out of the foil will really tell you more than anyone on here can
I mean no disrespect by that last comment to anyone on here, but everyone likes them a little different in all aspects..... Personally, I like them nearly fall off the bone, a bit dry & sweet, a bit salty & a little heat.... Just me
There is no "perfect" way to do anything IMO, butt I would suggest cooking your ribs @ 250*+ if you don't like "greasy" ribs... Just me
2-2-1 @ 250-275 sounds about right. or even 2-1.5-.5 it depends on the rack.
when using a water pan I find it best to add the water when lighting the fire.
adding the water when you add the meat may make for a long pit temp recovery time. if you have to re-add water preheat it so it will lessen the recovery time. I usually keep a metal pan w/ water on top of my pit for this purpose.
brink vertical charcoal(the carp)
brink 2 door vertical(the tudor)
18" old smokey charcoal grill/smoker
stainless fridge smoker in progress(Gigantor)
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Like Fish said, every one does them a little different. Sounds like you are just starting out or you wouldn't be asking, right?!
The X-X-X method is a good one to help YOU figure out how YOU like YOUR ribs. I think the prep and your rub are the most important. Get the membrane off of them, use a good o'l yellow mustard slather, then apply a good rub. Try the X-X-X method and then go from there.
I stopped foiling my ribs altogether, and it's about 50/50 on butts. Bones down, and let'er rip at 250-275 for 2.5 to 3 hours, then I spritz every 30 to 45 minutes until the meat between the bones starts to crack when you pick them up length ways with a good set of tongs. That gives you a good, tender, bite the meat off the bone rib. If I wanted fall off the bone, I would do pulled pork.
I don't use the water pan in my MES anymore. I just put an alum drip pan under the meat & try to keep it from drying out totally by adding a little water if the juices dry up, so I can use the juices later. In the MES I like to use the AMAZn pellet smoker and I run the temps at 240* for 2 hours for 2 racks or less. If I have more racks in it I go to 2 1/2 hours & then foil 'em for 1 - 1 1/2 hours and then I unfoil them & sauce for the last 1 - 1 1/2 hour. I try to go by doneness rather than just time.
A-Maze-N pellet smoker
Weber 22" kettle
Weber Smokey Joe
Here is what I did starting out. I did the 2-2-1 method and then tweaked it to my taste. I don't like fall off the bone so I shortened the foil time which shortens the firm time.After a few tries I found out that 2-1.5-.75 is what I like. Good thing is starting out at 2-2-1 will still result in a good tasty rib. How much gooder you can make it will depend on what you consider gooder to be.
Yep, I said gooder.
Weber Smoky Joe
22.5" Weber Gold
22.5" Weber Silver
UDS (in progress)
El Cheapo Brinkman bullet with...
Not El Cheapo AfterBurner V burner attachment.
Maverick ET 73
Maverick ET 732
The link (below) is to a Step by Step I did of Baby Backs in my MES 40.
Many would say they were too well done, but we like them fall off the bone, and since they weren't dry at all, I think they were just right.
Like others, I never put water in my pan any more (but you must leave the pan in position), and I never use my MES chip burner---Only use my AMNS or AMNPS (usually Hickory).
If you want, just follow my step by step. Then adjust according to your & your family's tastes.