Ribs

[Tinker]

What method do you use and why I have read about 321 and others then each set of ribs are different too so let me ask what about cook to 145 meat side up glaze wrap meat side down cook till 200 open meat side up sauce to set would that make since

[Pete Mazz]

I don't use a thermo for ribs. I wait to see the bones poking out the ends and the flex in the rack. I'm a 3-1-1 guy myself. Too much time in the foil and you have pulled pork!

[Clover Ridge Smokers]

Like Pete, I don't use a thermometer for ribs. I personally like the 2-1.5-.5 method when cooking at 235 degrees.
To be honest, you really need to find a variation of these methods that work for you and your cooker.

[SoloQue]

I cook until the slab starts to tear when I pick it up length wise with tongs then I slather on the glaze, open up all my intakes and let it sit for the 15 more minutes to let the glaze set in.

[The Czar]

I go 2-2-1....no therm....


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[Big Steve]

I smoked up 5 racks today. Went with a traditional 225 degree, 3-2-1 method. Results were 4 out of 5 racks were over done.. Bone fell out. Too much liquid (peach juice, butter, honey and rub) in the foil pouch? Too long? Definitely too long. Next time I think I'll go with 1 hour max in foil. More like 3-1-1?

[The Czar]

More than likely yes....


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[Pete Mazz]

That's why I went to 3-1-1.

[The Czar]

I do 2-2-1 usually


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[Rodcrafter]

If the bone falls out it is because of the foil for sure,even if there wasn't anything but ribs in it. It creates a steam environment, makes them tender but too much will release the bone. Meaty baby backs take more time than any other ribs, it is one of those try try and try again things until you get what your looking for. Keep notes and try little changes with the same sort of ribs until your getting it.

jm2cw

[Gizmo]

Try 2-1-30+ as needed and glaze at the end if you like …. works with all ribs. The "as needed" at the end is based on how limp the rack starts to get when picked up in the middle.
Just check to make sure the bones have started to stick out about a 1/4" before taking them out of the foil.

[Puff]

Maybe an odd question and not from ANY judges viewpoint but: I have had ribs that were tough and stringy and chewy. Not my thing. On the other hand, I have had the " Pulled Pork" style that dont stay on the bone as you pick one up.

They are so tender that even my almost aging teeth ( yes, so far they're all there ) enjoy a full rack. Anything wrong in making them like that for party style consumption or is this too cooked?

[Clover Ridge Smokers]

It really depends on a persons particular taste. I would go out on a limb and say most people prefer "fall off the bone" over ones that don't.

[SmokinFF]

I've noticed too, if you don't pull the membrane, they are tough and stringy.

[El Gato]

now i feel like makin some ribs!!

[Rodcrafter]

Me too

[Gizmo]

Puff the challenge is hitting that narrow zone between done and fall-off-the-bone. That's what the comp judges are looking for. THe method I recommended above will get you there every time with a little practice. NOT falling off the bone is sure handy for the usual walk-around tailgate parties. Course I have a neighbor that eats my ribs so fast that he's done before the meat CAN fall off….

[Big T]

I have 3 different brands of thermometers that read between 225 and 240 degrees and it takes 3 hours to cook ribs in my RF. I have cooked ribs 10 times in the last 3 1/2 months using several different methods (3-2-1, 2-2-1, 2-1-1, 2-1-30 and no foil) and if I go over 3 hours they fall of the bone when foiling or dry out when not foiling. At first I thought I was drinking too many beers (if that's possible) and losing track of time but after a few cooks I always had the same results. I have cooked 1 rack at a time and have cooked 10 racks at a time with the same out come. I have a store bought vertical cooker that works best at 225-250 degrees for 2-2-1 so I'm not sure why there's a difference in time but there is. We prefer no foil but 2-45-15+ turns out pretty nice.

[Puff]

I've come to the conclusion that I will try like heck for that sweet spot where they stay one the bone but are super tender. On the other hand if it turns into baby back pulled pork, I'm eatin with a big smile !

I've read several posts on time and temp ... I'm thinking my goal is taste and tender. Rest assured I'll notate every step and post. What makes NOT foiling desirable besides tenderizing?

[Gizmo]

The minute I started foiling they started coming out right on the money for tenderness. I don't know why ….

[Big T]

Puff, I think it's just personal preference. It seems to me that when I foil them that the meat is a little too juicy if that makes any sense. I really don't know how to describe them other than to say that the meat doesn't seem firm enough, almost seems mushy but doesn't fall off the bone. It's very possible that I've just never perfected the technique because every time that I try something different my family says why didn't you do them like normal and seeing that I don't comp cook I just make them like we like them. I will say this though, they always get wiped out, foil or no foil so they can't be too bad.

[Gizmo]

Big T I agree on the "too moist" almost dripping wet problem when they first come out of the foil.

That's part of what the last 30+ minutes is for. It dries the surface of the racks and you can glaze that last few minutes at that time. At least it works for me that way …..

[Big T]

I may give it another try the next time I cook ribs, it seems to work for a lot of people.

[coma44]

I use the 3-2-1 method running 225 to 240 degree. There are always a few racks under/over done. But if you are watching everything as they cook you can adjust or pull near done stuff early and let cooler rest (that is what we did this weekend)