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PERFECT RIBS EVERY TIME! This really works!

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SmokinAl said:
Those are some seriously awesome looking ribs, my friend.
Very, very nice!!!

Al

No it is basically disintegrated. No one will know it was ever there.

Al


I look for good marbeling & nice thick ribs. I like the thin end to be as thick as I can find. Ribs in cryovac are fine if there is only 1 rack in there. 
What I don't like is the 3 pack that you can't see the middle rack at all.

Al
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Thanks Al. Appreciate it. I have a new meat grinder and some casings. Might have to try that next.
 
Gonna do your method here on some spares today Al ! I've been wanting to try this for a while now & today is the day ! Thumbs Up
 
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WaterinHoleBrew said:
Gonna do your method here on some sprares today Al ! I've been wanting to try this for a while now & today is the day !
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Awesome, Justin!

Let me know what you think.

Al
 
SmokinAl said:
 
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. 

1-14-16 24.JPG

1-14-16 24.JPG


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.

1-14-16 22.JPG

1-14-16 22.JPG

  
1-14-16 23.JPG

1-14-16 23.JPG


Now just a little water on the bones.

1-14-16 25.JPG

1-14-16 25.JPG


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!

Al
Click to expand...
Al,

Awesome post. Do you think your method would work with Beef Ribs? Especially the not taking the membrane off? I am going to try some beef ribs Saturday and trying to get ideas...

Thank you in advance!

Eric
 
Naka said:
 
Al,

Awesome post. Do you think your method would work with Beef Ribs? Especially the not taking the membrane off? I am going to try some beef ribs Saturday and trying to get ideas...

Thank you in advance!

Eric
Click to expand...
I have not tried it with beef ribs, the membrane on beef ribs is a little tougher.

If you try it let me know how it works out.

Al
 
This is how I do mine. I love finishing them off on the grill because it gives it a nice char and caramelizes the Bbq sauce.

I've actually never finished ribs in the smoker because the first time I had ribs when I was a kid they were cooked this way
 
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Great post Al.  Will try this on my next batch.  

How long is your cook time using this method?

The only advantage I see doing the 3:2:1 method is knowing precisely when supper will be ready...and my wife and kids love them this way...but I am with you and prefer more texture.
 
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Uncle Eddie said:
 
Great post Al.  Will try this on my next batch.  

How long is your cook time using this method?

The only advantage I see doing the 3:2:1 method is knowing precisely when supper will be ready...and my wife and kids love them this way...but I am with you and prefer more texture.
Click to expand...
They take about the same amount of time to cook. If your ribs are taking 6 hours to get done, then it will be the same with my method. The only difference will be if you don't cook them as long as before so that you get a little more bite. Figure maybe 5 1/2 hours or so. If you sear the membrane off on a hot grill, that takes the place of the last hour. So you would cut another hour off the cook time, bringing it down to 4 1/2 hours. This is just an approximate time, remember your cooking to IT now. Good luck!

Let me know how they turn out.

Al
 
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I followed these instructions a few weeks ago (sorry, forgot to take pics).  I had some really meaty baby backs.  The smaller pieces came out perfect, but the larger ribs with a lot of meat on them were a bit tougher than I would have liked.  Should I have smoked them for longer to get a higher IT on the larger pieces even though it would have put the smaller pieces higher?  I did 4 racks and 2 of them were significantly heavier on the meat than the other two.  Trying to figure out how to make those meaty bones more like the smaller ones next time.
 
linedpaper said:
 
I followed these instructions a few weeks ago (sorry, forgot to take pics).  I had some really meaty baby backs.  The smaller pieces came out perfect, but the larger ribs with a lot of meat on them were a bit tougher than I would have liked.  Should I have smoked them for longer to get a higher IT on the larger pieces even though it would have put the smaller pieces higher?  I did 4 racks and 2 of them were significantly heavier on the meat than the other two.  Trying to figure out how to make those meaty bones more like the smaller ones next time.
Click to expand...
Just like you would with any other piece of meat you take your temp measurements at the thickest parts.

When the thick ribs are done the thin ones might be a little bit over done, but most times I never even notice the difference.

You can always cut the racks in half at the point where they start to get thicker, and take the thinner ones off first if you want.

Also if your smoker has a hotter side then you can put the thicker ribs toward the heat & the thinner ones away from the heat.

Al
 
This is awesome! I've had on again, off again perfect ribs and usually the IT was in the 190 range. I never really paid attention to that and just figured I had managed to keep an even temp during my chosen cook time. Nice to have a more exacting goal to shoot for, thanks!
 
Dragonsensei said:
This is awesome! I've had on again, off again perfect ribs and usually the IT was in the 190 range. I never really paid attention to that and just figured I had managed to keep an even temp during my chosen cook time. Nice to have a more exacting goal to shoot for, thanks!
Click to expand...
linedpaper said:
 
Thanks!  That makes sense, will have to give them another try soon!
Click to expand...
Thanks fellas!

Let me know how they turn out!

Al
 
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