Rib question

[newbsmoke]

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?

 

[Bearcarver]

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?

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!!!

Bear

 

[pc farmer]

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.

 

[newbsmoke]

I think I'll try no foil first. Thanks guys.

 

[pc farmer]

I think you will like no foil.

 

[b-one]

image.jpg

• b-one
• May 17, 2015

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

 

[newbsmoke]

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

 

[Bearcarver]

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

 

[oldschoolbbq]

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

50x50px-ZC-575d4a3b_IMG_0009[1] (50x50) (3) (100x1

• oldschoolbbq
• May 14, 2015

200x200px-ZC-cc5b71db_bbqshots001[1] (200x200) (2)

• oldschoolbbq
• May 14, 2015

Always good

Have fun and . . .

 

[damon555]

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.....

 

[newbsmoke]

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

50x50px-ZC-575d4a3b_IMG_0009[1] (50x50) (3) (100x1

• oldschoolbbq
• May 14, 2015

200x200px-ZC-cc5b71db_bbqshots001[1] (200x200) (2)

• oldschoolbbq
• May 14, 2015

Always good :biggrin:

Have fun and . . .

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

 

[oldschoolbbq]

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

 .  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 .

Have fun and . . .

 

[newbsmoke]

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.

 

[Bearcarver]

 
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

 .  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 .

Have fun and . . .

Wow!!!

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

Thanks Stan!!

Bear

 

[oldschoolbbq]

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 

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

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

 

Have fun and . . .

 

[oldschoolbbq]

Thanks Bear , Kudos accepted

 .

Oh , you like long windedness , it's being bagged a we speak

 .

Later and       . . .

 

[schlotz]

NewbSmoke,

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 

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 

Matt

 

[newbsmoke]

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

Old school where do I get a needle valve?