BigTSmoker
Knows what a fatty is.
I cooked a rack of baby backs on my stumps today and they were dry. I cooked 3-2-1 and put some apple juice, butter, honey in my wrap. The bite was good so they were not over cooked. Whet can I do to improve?
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Baby backs
- Thread starter BigTSmoker
- Start date
Serious Hog
Knows what a fatty is.
6 hours seems like a long time for baby backs, what temp were you cooking at? Also, did you rest them at all after taking off the smoker? Resting can make them juicier.
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3-2-1 was developed for full slab spares at 225 degrees.
I cook baby backs at 270-ish and if I foil I will do 2.5-1-til done.
I cook baby backs at 270-ish and if I foil I will do 2.5-1-til done.
I do 2-1-1 at 225-235
