PERFECT RIBS EVERY TIME! This really works!

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Fareway had BBs on sale so I picked up a few racks and plan to try this well tested method shortly.

Unfortunately the racks were cut down into halves/thirds. At the price I didn't complain, but am wondering how this could affect cook time and possibly lead to dried-out ribbage. Any suggestions for how to adjust, or just go for it and watch that IT?

My five year old cheapo MF smoker is now DOA so I will make do on a Weber Spirit gas grill using indirect heat. New Smoke Vault 24 coming soon but meanwhile need to get my rib thing on so the Weber will have to do. It will hold 250 w/ one burner and works OK though obviously the smoke is a bit diminished. Anyways, that's a whole other thread...

Thanks for the excellent walkthrough!
Cutting the racks in half shouldn't dry them out. just go by IT.

Al
 
Don't know how I missed this one, Al!
I don't have a Thermapen but I have one with a small tip, so I'll give it a try next time. I'm also not a big believer in pulling the membrane...
Great post with lots of pics.
:points:
Dan
 
People with 30" Masterbuilt smokers generally cut their rib racks in half to fit them in the smoker and they come out just fine, my next door neighbor has smoked in a Masterbuilt 30" for the past 4 years. He cuts his ribs in half to make them fit then does the 3-2-1 or 2-3-1 foil technique and thy come out great.
 
Don't know how I missed this one, Al!
I don't have a Thermapen but I have one with a small tip, so I'll give it a try next time. I'm also not a big believer in pulling the membrane...
Great post with lots of pics.
points.gif

Dan
Thanks Dan!

Appreciate the point too!

Al
 
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I've always been stubborn in my methods of how I smoke my ribs, but I'm not going to lie after seeing your post I am definitely going to give these a try this weekend! They look fantastic great job!
 
i will have to give this a try. i haven't thought to leave the membrane on and sear it off with the gasser... and i also like the idea of cooking to 195 IT but never done that either... thanks for the post i will definitely give this a try... do you think it will work on spares the same as it did on your BBs
 
 
i will have to give this a try. i haven't thought to leave the membrane on and sear it off with the gasser... and i also like the idea of cooking to 195 IT but never done that either... thanks for the post i will definitely give this a try... do you think it will work on spares the same as it did on your BBs
Yes it should work the same on spares, just be sure you have a temp probe with a thin tip that measures the temp at the tip. 

Good luck,

Al
 
I made these this past Sunday. The only difference was I pulled the membrane, sorry old habits, after I pulled I remembered I was going to leave it on, opps! Regardless the rack turned out amazing. This was the first rack that gave me the bite off the bone that I have been looking for! Thanks for sharing Al.

Dave
 
 
I made these this past Sunday. The only difference was I pulled the membrane, sorry old habits, after I pulled I remembered I was going to leave it on, opps! Regardless the rack turned out amazing. This was the first rack that gave me the bite off the bone that I have been looking for! Thanks for sharing Al.

Dave
That's great Dave! I'm real happy to hear they turned out the way you like them.

Now you know how to do it that way every time.

Al
 
Wow, great instructions Al!  Thanks for sharing!  
points.gif
Thank you Sir!

And thank you for the point!

If you try this, please let me know how it works for you.

Al
 
I made these recently as well. I followed the recipe quite closely but smoked @ 250 F. Sorry, no Q-View, will make amends for that next time!

By far the best ribs ever produced at our house, and on a gas grill no less! Can't wait to do more on the new Smoke Vault when it comes in.

For those who are curious about leaving the membrane on, I agree completely that it seems to hold in quite a bit of moisture. Smoke flavor was in no way diminished, IMO. And the hot grill finish literally incinerates the membrane anyway, so I won't be bothered with it again.

I also think that a key part of Al's technique here is foiling meat side down  so that these juices now have the opportunity to return to the meat and/or help braise during the one hour foil.  I used butter and brown sugar for the foil, no other liquids, and for me having less liquid resulted in less steaming and rib meat that wasn't quite falling off the bone but separated with little effort. Monitoring IT is something I will do with all ribs from now on and for the first time I really feel like I have the tools I need for awesome babybacks or spares every time.

Thanks again Al!!!
 
 
I made these recently as well. I followed the recipe quite closely but smoked @ 250 F. Sorry, no Q-View, will make amends for that next time!

By far the best ribs ever produced at our house, and on a gas grill no less! Can't wait to do more on the new Smoke Vault when it comes in.

For those who are curious about leaving the membrane on, I agree completely that it seems to hold in quite a bit of moisture. Smoke flavor was in no way diminished, IMO. And the hot grill finish literally incinerates the membrane anyway, so I won't be bothered with it again.

I also think that a key part of Al's technique here is foiling meat side down  so that these juices now have the opportunity to return to the meat and/or help braise during the one hour foil.  I used butter and brown sugar for the foil, no other liquids, and for me having less liquid resulted in less steaming and rib meat that wasn't quite falling off the bone but separated with little effort. Monitoring IT is something I will do with all ribs from now on and for the first time I really feel like I have the tools I need for awesome babybacks or spares every time.

Thanks again Al!!!
Thank you my friend, I'm very happy that you were successful using this approach.

And as you said you now have the tools for perfect ribs every time.

Al
 
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