I like a bit of a bite, but the wife wants fall off the bone. Actually I can eat either.
Edited by Flash - 10/14/11 at 6:24am
Bigfish,I am on the 'Bit o' Tug soapbox.Now, I do not use the 3-2-1 method and get nice Ribs.I use only Spares and I leave them in my smoke chamber for at least 5 hrs.(at 225*f) with no peeking at them,they're not going anywhere,so why look.They are in an envionment of TBS,Pressure and Moisture that I refuse to disturb until my check time.
That's just my way and it works for me :
I do not wrap them in foil(witch is basically Broiling them), and do the bend test then,if satisfied, I wrap loosely so they won't steam , and rest in a Pizza delivery pouch(warmed over the smoke chamber , it works great) , then after a nice 30min. to an hour rest, they are devoured.
Stan aka oldschool
have fun and..........
I normally like my meat, whether it's steaks or ribs, with a little tug or firmness to them. But when I smoked my first FOTB ribs, oh my!..I think my opinion has changed some when it comes to ribs.
And welcome by the way.
Could be that when you tug at the meat you are getting just meat and the texture is more meat like, if that makes sense.
If you have fall off the bone ribs, then you are getting everything but the bone.
I hate eating ribs that are"Q'ed" fall off the bone and are trimmed poorly.
3-2-1 method is where you put the ribs in your smoker for 3 hours. After 3 hrs you take them out and put them in a double layer of foil with a little apple juice. After 2 hours in the smoker foiled you take them out of the foil and if desired, you put your favorite sauce on them. Then the ribs go back in the smoker for another hour out of the foil. At the end of this process you'll have fall off the bone ribs.
You can adjust the times if you want to have ribs that still have a little tug but come off the bone clean.
Personally I like ribs both ways, fall off the bone and those that still have a little tug. As long as they have that good smoke flavor I'm easy to please.