Rib help

restless hog

Newbie

Original poster

Jul 28, 2014

14

10

Wilmore, KY

• Aug 10, 2014

• #1

Hello all, I just cooked a couple of racks of baby backs yesterday. They were absolutely delicious, and falling apart. I don't mind that for home. But, I have a comp in a few weeks for ribs only, my question is. How do I keep them from falling apart? No wrap, less time? I was using the 221 method. Any help is greatly appreciated.

Patrick

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Aug 10, 2014

• #2

Maybe try naked all the way. No foil. Check out this link. http://www.smokingmeatforums.com/forum/newestpost/167793

 

pighog

Fire Starter

Apr 22, 2014

65

13

Washington state

• Aug 10, 2014

• #3

Restless Hog said:

Hello all, I just cooked a couple of racks of baby backs yesterday. They were absolutely delicious, and falling apart. I don't mind that for home. But, I have a comp in a few weeks for ribs only, my question is. How do I keep them from falling apart? No wrap, less time? I was using the 221 method. Any help is greatly appreciated.

Patrick

Click to expand...

I would say less time would be your best bet. No foil!

 

restless hog

Newbie

Original poster

Thread starter

Jul 28, 2014

14

10

Wilmore, KY

• Aug 10, 2014

• #4

Thanks guys. I forgot to say I was between 225 and 250 temp wise

 

pighog

Fire Starter

Apr 22, 2014

65

13

Washington state

• Aug 10, 2014

• #5

Restless Hog said:

Thanks guys. I forgot to say I was between 225 and 250 temp wise

Click to expand...

I run mine at 225 for around 4-5hrs. I did ribs last night and they pulled off the bone.

 

mjeffcoat

Fire Starter

Jul 27, 2014

67

15

• Aug 10, 2014

• #6

What was the internal temp when you pulled them?

 

restless hog

Newbie

Original poster

Thread starter

Jul 28, 2014

14

10

Wilmore, KY

• Aug 10, 2014

• #7

Not sure. I've never checked IT of ribs before. What should they be for bite thru?

 

5oclocksomewher

Smoking Fanatic

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Aug 10, 2014

• #8

I do mine to 190. I got that from watching the TV show BBQ Pitmasters.

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• 5oclocksomewher
• Jul 11, 2014

 

Last edited: Aug 10, 2014