I've got them at 225ish with some nice chunks of cherry in for the flavor today.
2 questions this round:
How is cherry for ribs?
Thinking about trying no foil - any suggestions?
Just on the smoke...
I love smoking ribs on cherry! Try a mix of pecan and cherry which is great too.
As for foiling, it is a matter of taste and preference.
The 3-2-1 method gives fall off the bone pork that some people love.
Going without foil gives you the opportunity to cook and leave some chew.
Both are great and I do both methods depending on who I cook for. I do more unfoiled now as She Who Must Be Obeyed likes some chew but I foil for company as my friends seem to prefer it.
Try both as both are great!
It really depends on the thickness of your ribs and the temperature you smoke at. I get pretty thin back ribs and they have been done in as little as four hours at 230 F but a reasonable rack usually takes 5 hours. If you want bite off the bone, push a toothpick in. If it goes in with resistance, it is bite off. If it goes in easily, it is fall of the bone.
5:30 sounds like a great time to start testing. Another test is the bend test. If you bend it and the meat starts to splinter a bit is used by some. Foiling is always an option. As I say, I love both.
I live on an acreage on a mountain in the Canadian Rockies. Not a lot of smoke travelling between yards but I do have friends who "subtly" hint for invites. Does that make me "that guy"?
Open a beer for me.
We had temperatures in the 90's here for a couple of weeks. I'm glad that's over.
I guess you will have to drink my beer. Sorry about that.
There is nothing wrong with foiling and yes the bend test works with 1/2 rack of ribs.
Jerk chicken! Terrific. Please post.
Terrific looking ribs!