Rib question

Discussion in 'Pork' started by newbsmoke, May 22, 2015.

  1. newbsmoke

    newbsmoke Fire Starter

    I have been doing 3.5-1.5-1 to try and get more bark because for me 3-2-1 leaves them too soft so to speak.

    I'm looking for some advice because I wanted to do 3-2-?. The question mark is because I wanted to finish on the BBQ for the last part for my bark but I don't know how long or what temp? Any thoughts?
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't do it because most around my place like a medium bark & fall off the bone pork, but check with some of these "No Foil" Guys. I think that might make you real happy!!!

  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Try no foil.

    Gives great bark and some bite to the ribs.

    Anyway maybe only 1 hour wrapped. I would keep the grill 250-275 and cook till probe tender.
    Last edited: May 22, 2015
  4. newbsmoke

    newbsmoke Fire Starter

    I think I'll try no foil first. Thanks guys.
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think you will like no foil.
  6. b-one

    b-one Smoking Guru OTBS Member

    These three racks were all no wrap. Great bark moist and flavorful. I hear once you go no wrap you won't go back!
  7. newbsmoke

    newbsmoke Fire Starter

    It all makes sense now. I never wrap my other meat so why wrap the meat I eat?
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I do 3 things , cook low - 225*F  , no wrap and no peek for 4.5 hrs. , then :

    Always good [​IMG]

    Have fun and . . .
  10. damon555

    damon555 Smoking Fanatic

    When done properly no foil ribs are every bit as good as ones using foil....and it's a much simpler operation as you don't even need to open the smoker until they are close to done....Patience is the key.....it takes a little longer but the results are well worth the (lack of) effort!

    For me it was a giant leap of faith to ditch the foil because it's what was first recommended to me......but I like to experiment so I gave it a go...the funny thing is now I don't foil anything during the smoke.....
    Last edited: May 23, 2015
  11. newbsmoke

    newbsmoke Fire Starter

    So you only smoke them for 4.5 hours? I thought you need to go 6?
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Actually , different lengths , mine happens to kick 'em out in 4.5 , now my little Smoker may take 5 to 5.5hrs. or more .

    One o the first things I urge a newbie to do is learn their Smokers inside out, all the quirks , losses , control , and leaking smoke holes .  What I mean is that

    you sit down a couple of days and play with it . Start a fire and see how long that last , then how much fuel you us in say an hour , or take it to a high temp. to

    see how fast it goes to you chosen temp. , then back it off and check that . . .

    The more you know our Smoker the more you can do with it ,  and the more you do the better you get . on and on and . . .  

    My big Smoker has a 20" FB and does better with 8"to 10" pieces [​IMG]  .  The little one is a reverse with a 16" round FB and takes the same size ...

    Charcoal ? Same game . . . learn the hows , whats , whens , wheres  , and Whys of the Smoker.

    Hope I didn't lose you , I get long winded , but then , I like to hear myself talk .[​IMG]

    Have fun and . . .
  13. newbsmoke

    newbsmoke Fire Starter

    Yea I need to do that. I've been smoking a little over a year now but just switched from electric to propane. I haven't used it yet but I already did some mods to it based on what I've read on here. Hopefully imma fire it up this weekend and do some ribs.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    We don't usually get that much out of Oldschool, but when we do, he's a Great Guy to listen to!!

    Thanks Stan!![​IMG]

  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Gas , I haven't tried a Gasser  , but I feel tt would be about them same as the others . . Did you change or add a

    'Needle Valve ' between the pressure regulator and the Smoker  [​IMG]

    I have   heard that gives a credible control of the heat from real low to really high . [​IMG]

    I hope you have fun with your toy , and be careful with that Propane , We don't want to see . . .

    "News Flash" , local Holiday BBQer blown away  in a firey Memorial Day feast [​IMG]  [​IMG]

    Have fun and . . .
    Last edited: May 24, 2015
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Thanks Bear , Kudos accepted [​IMG]  .

    Oh , you like long windedness , it's being bagged a we speak [​IMG]  .

    Later and       . . .
  17. schlotz

    schlotz Meat Mopper


    Foiling IMO is a preference and should never be considered a requirement.  The key to ribs is steady temp for a period of time and what oldschoolbbq has already said.  My best advise is to make sure you know what the true temp is at the grate level where your meat is sitting and that requires a separate GOOD calibrated thermometer with a probe clipped to the grate.  Once you know the difference between what your equipment says, vs it's temp setting and the actual at the grate, you can dial in the temp.  For me, my grate temp is approx 20° higher than what my MAK indicates. I set the MAK for 205° in order to get 225°.  After that, WAIT!  For pork ribs you are looking for the meat to pull back from the bone approx 1/4".  Besides, you need time to hydrate [​IMG]

    Personally, I quickly spray them with apple juice every 45 min starting at the 2 1/2 - 3 hour mark.  Then start looking for the pull back at the 4 1/2 hour mark checking every 20 min. Once I'm satisfied with the pull back I sauce and wait 15-20 min for it to set, then pull to eat. Mommy is always very happy [​IMG]

  18. newbsmoke

    newbsmoke Fire Starter

    Thanks for all the replies guys and I will use it all.

    Old school where do I get a needle valve?

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