I feel like that in order to be a TRUE barbecue guru, I should enjoy all forms of barbecue. I have been quite successful at my smoking skills when it comes to the larger cuts of meat (e.g., Boston butts and beef brisket). However, for some strange reason, I have never seemed to be a huge fan of pork ribs. It's not that I don't like them, it's just that they have never been something that has excited me like butts and brisket do.
I think that perhaps the primary reason for my lack of interest in ribs is that I'm not a big fan of working hard when I eat. I don't mind the hard work in preparing my food, but when it's time to eat, it's time to eat. That being said, I'm not sure I have ever had ribs that "fall off the bone". Every rib that I have ever eaten seems to require more work than I am willing to put forth, and thus I believe that is probably the primary reason for my lack of interest in ribs.
I am planning to smoke 2 slabs of ribs tomorrow in order to MAKE myself get excited about them. In the past, I have been able to smoke ribs that others rave over, but they just didn't impress me. I usually remove the membrane from St. Louis style cut spare ribs, apply a rub the day before, and smoke the ribs using the 3-2-1 method at about 225-250F. I have yet to produce any ribs that are "falling off the bone". So, I would like to inquire about any tips that you experts can provide for me. I know that for "competition" ribs, they are not supposed to fall off the bone (i.e., I know they should have a little tug to them), but I'm not looking for competition ribs -- I'm wanting ribs that make me want to come back for more.
So, I am putting the ball in the court of the experts.
Thanks in advance,