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Why are my ribs not fall off the bone

post #1 of 13
1/27/12 at 10:51pm
Thread Starter 

I smoke about a 4lb rack  at about  225 degrees and the internal temp hits 165 within 2 hours instead of 4 hrs. They aren't that tender. Should I leave it in there for the full 4 hrs

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post #2 of 13
1/27/12 at 11:09pm

The way I do them is 2-2-1. 2 hours in the smoker wrap them in foil for 2 with a little apple juice then 1 hour un foiled. They come out nice and tender.

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post #3 of 13
1/27/12 at 11:21pm

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Apple Juice or Foiling Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

BTW...Go over to Roll Call and introduce yourself...Give some info on experience, equipment and your location...It will make helping you easier...

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post #4 of 13
1/28/12 at 3:01am

You have all the info you need from JJ!

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post #5 of 13
1/28/12 at 5:19am

Yup JJ nail it

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post #6 of 13
1/28/12 at 8:20am

JJ gave you the best - like he said, please go over to roll call and introduce yourself 

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post #7 of 13
1/28/12 at 8:31am

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Now Jimmy did give you some really good advice and I think that you should follow for the first time and see how you like the ribs. Then if you want to change the times (I did) you can adjust your times to fit your needs and likes.

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post #8 of 13
1/31/12 at 2:58pm

Have had perfect ribs every time using the 3-2-1 or 2-2-1. Will have me some ribs ready at about half time of the Super Bowl.

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post #9 of 13
1/31/12 at 3:17pm

Chef Jimmy J said it all.  Sounds like you were smoking baby backs?  If so, the 2-2-1 method would have been the best. 

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post #10 of 13
2/22/12 at 9:38pm
I had a question about foiling can I put the ribs in a foil pan and then put foil over the top? I think it would be quicker then pulling out and fooling around it. It should still steam in the foil pan.


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post #11 of 13
2/22/12 at 10:04pm


 

Quote:
Originally Posted by monoxide View Post

I had a question about foiling can I put the ribs in a foil pan and then put foil over the top? I think it would be quicker then pulling out and fooling around it. It should still steam in the foil pan.
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 Absolutely, that works just fine.  

 

 Chuck      

        

 

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post #12 of 13
2/22/12 at 10:04pm
Quote:
Originally Posted by monoxide View Post

I had a question about foiling can I put the ribs in a foil pan and then put foil over the top? I think it would be quicker then pulling out and fooling around it. It should still steam in the foil pan.
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Yes you can I do this all the time.

 

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post #13 of 13
2/22/12 at 10:09pm
Ok. I'll let this thread get back on track I didn't feel the need to ask a question when it was half discussed on here


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