Looking for some guidance on baby backs.

I generally buy in a 2 or three pack from HEB or Costco. I have noticed a trend that more loin is being left on than is years past. Not necessarily a bad thing, but it makes for an uneven cook. Are you guys leaving this on or cutting off pre cook?

I have started to do a lot of up front butchering after watching the Franklin masters series. Often times there are a lot of residual tendon on top side. Are you guys messing with this at all? Most of my up front butcher is:shaping, fat reduction, back membrane removal.

3-2-1 ... I have been doing a modified version with B backs and I'm really enjoying the results and feel it helps with consistency. I'm about 3 cooks into do this. Is anyone else? I'm doing about 2-1-1 or .5. Temp 250 for smoke, 300 wrapped and 300+ last phase which includes honey based glaze. I get better consistency but end product is a little dryer than had I not wrapped. Would really like to hear from
Anyone else that is doing a modified 3-2-1. Doing the full progression would over cook backs in my opinion.

I prefer st Louis style but good success with both on 321 method.

240 to 250f all the way through. Peel off membrane on back and use preferred rub before smoking. Sprinkle a little more run before wrapping. Put thin layer of sauce after unwrapping for last hour and rest for 15 minutes.

Had high praise from many friends for them.

Lesson learned was don't put liquid in when wrapping... It overcooks and the ribs turn to mush. The steam from the meat is all you need.

I've been using 2-2-1 @ 225 for years with back ribs. Never trim but remove back membrane. Smoke with olive oil and a dry rub. Franklins rub is pretty tasty and easy to make.

I find 2-2-1 makes a better bite off the bone texture with little to no risk of mushy meat.

I also do the 2-2-1 when I want glazed ribs. Most of the time I simply do a 2-2; saucing both sides when I wrap. Smoker at 275 for the entire cook.

Papa,

Do you glaze or sauce?

The 3-2-1 method has generally been disproven for baby backs because it's way too long, and you don't need to wrap baby backs. You can cook them fast or slow, and it really doesn't matter. They'll be fine.

Is it worth seeking these out fresh from a butcher? Some times I can get them unfrozen in cryovac, but mostly frozen.

St Louis style are my favorite.
2-210 min

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Here's our ribs video

I'll brush with sweet baby rays for the last hour unwrapped for a nice glaze.

Call me crazy but I'm a big fan of spare over baby backs.

2 hours at 250 +/- on the offset, 45 min at 300 on the gas grill, wrapped with butter and some tiger sauce, then back on the smoke for an hour with 2-3 coats of sauce.

Like candy.