Originally Posted by SmokinAl
Many of you who knew me in the past know that I have been tinkering with my rib recipe for years. This comes from the fact that everybody around here likes fall off the bone ribs except me. I like tender juicy ribs, but what I don't like is taking a bite & having the bone slip out & a big chunk of meat hanging down on my chin. So my task was to find a rib that would satisfy the fall off the bone group & me too. I achieved that a few times, but could never do it 2 times in a row, that is until now. I now smoke the ribs by TEMP, not time. For the ribs that satisfy all of us the finish IT needs to be 195. Now if you try this recipe I would shoot for that same IT the first time. Then you may want to adjust for your particular taste. Maybe 200 or 205, or even 185, but the thing is they will be the same every time you smoke them. It doesn't matter if your a foil or non foil guy, whatever way you cook the ribs your focus should be on the finish temp. Personally I like to put the ribs in foil for 45 minutes to an hour, but I determine that time by the IT at 3 hours. Rub, foiling liquid, smoker temp, sauce. These have an effect on the final taste, but the thing that determines the final texture of the ribs is the IT. You will need a good therm like a thermapen, it has a real thin tip & will go between the bones real easy.
Next you need to start out with a good piece of meat. I stopped buying the cryovac 3 packs at Sam's because you really can't see what your getting. The one sandwiched in the center is usually not a rack I would buy if I was only buying 1 rack. So I get my ribs a our local grocery Publix. They have a good meat Dept. & will get you the rack your looking for. Second I DON'T TAKE OFF THE MEMBRANE. Why, because I think it holds the moisture in. I always finish the ribs on a screaming hot gas grill for a couple of minutes and that turns the membrane to dust. So now that you know the secret to perfect ribs everytime. Lets get the show going. Here's the rack that I'm starting with. Thick, meaty, with good marbelling.
This is why I don't take the membrane off. You can see all the juice accumulated under the membrane.
It's actually so full of juice that it's bulging out.
Now just a little water on the bones.
Next into a really hot grill for just a couple of minutes. You have to watch these real close so as not to burn them. I like to see the BBQ sauce bubbling on top before I take the ribs out.
I hope some of you will try this. I know it goes against everything we have been taught, but I'm always looking to reinvent the wheel.
Thank-you for looking and happy smoking!