Need rib ideas!!!

andrewv · Dec 31, 2016

So I need to work on my ribs. I am happy with my pulled pork, chickens, and turkeys but need to desperately get my ribs up to par.

I've tried the 3-2-1 method and other variations of that as well as going no foiling, etc. my wife loves ribs but isn't crazy about how mine are coming out.

She isn't a big FOTB fan and neither am I. We prefer a decent bite.

I have a mini WSM that I made as well as a 22.5in Weber kettle. I got a rib rack for Christmas that i would like to break in with a few different racks done different ways.

Thanks!

chef jimmyj · Dec 31, 2016

275 for 4 +/- hours or until the bend test passes, has given my consistant bite thru ribs...JJ

SmokinAl · Dec 31, 2016

I like my ribs just like you do.

The difference is I cook mine to temp, not by time.

The perfect temp for ribs that are tender & juicy, but not FOTB is 195 IT.

Here is a thread I did to describe my method.

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

Hope maybe something in there will help you.

Al

myownidaho · Dec 31, 2016

One method I've used is four hours of smoke at 250 and then finish with sauce on the grill.

downtownbrown · Dec 31, 2016

My favorite method so far has been 3 hours full smoke at 200. Then foil with some squeeze butter and do an hour at 275. Then I finish them up on the grill for about 5-10 min to tighten them back up (bbq sauce optional at this time).

andrewv · Jan 2, 2017

Update: here is some ribs I did today on the 22 in kettle. 4 hours around 225-240 with apple wood and kingsford briquettes. Mopped occasionally with a homemade eastern North Carolina vinegar sauce

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andrewv
Jan 2, 2017

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andrewv
Jan 2, 2017

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andrewv
Jan 2, 2017

myownidaho · Jan 2, 2017

Looks like you nailed it. What do you think?

andrewv · Jan 2, 2017

MyOwnIdaho said:
Looks like you nailed it. What do you think?

Was very pleased! Didn't foil or anything but would like to start working on creating my own rub as to not rely on store bought ones. Have another rack in the freezer for another experiment next time!

SmokinAl · Jan 3, 2017

I think your ribs look fantastic!

Well done!

Al

txusafguy · Jan 3, 2017

andrewV said:
Update: here is some ribs I did today on the 22 in kettle. 4 hours around 225-240 with apple wood and kingsford briquettes. Mopped occasionally with a homemade eastern North Carolina vinegar sauce

IMG_1177.JPG

andrewv

Jan 2, 2017

IMG_1178.JPG

andrewv

Jan 2, 2017

IMG_1180.JPG

andrewv

Jan 2, 2017

I like the FOTB style but that looks really good

b-one · Jan 3, 2017

Tasty looking ribs! If you haven't tried Jeff's rub it's tasty and a great base to work with to build your own rub as well,the money also helps fund this site.

cal1956 · Jan 3, 2017

i have been cooking ribs both commercially and privately for more years than i like to admit and have found that most people

don't like the meat falling off the bone , most will say that the meat is to mushy ( of course there are those that for some reason don't want

to bother chewing their food ) but for the rest of us tender but with a slight tug on the bone is what we like

also most don't like ribs smoked to the point of looking like you just took them out of the smoldering ruins of a house fire

so with that in mind this is how i have done it for many many years

1st get rid of the membrane , sprinkle a little water on the ribs, then using a good dry rub sprinkle the rub on a bit on the heavy side and bub

it into the meat, next place the ribs in the smoker and get a good heavy smoke going

( but only for the 1st 30 minutes of cooking time)

bring the smokers temp. up to 225 degrees and hold it there for 31/2 to 4 hours or until the meat has pulled back exposing the rib ends by about 3/8 -1/2 inch

i never add sauce to my ribs while cooking i just have it on the table as many people will like these ribs as is (no sauce )

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cal1956
Jan 3, 2017

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cal1956
May 19, 2015

hoity toit · Jan 3, 2017

I can say that I am 100% with SmokinAl on the IT. Get 'Er Done. And Yes i did just step out of a phone booth as Super Smoker Man....just aseeing if you paying attention.

HT

chef jimmyj · Jan 3, 2017

FOTB is what restaurants like Chili's and Outback have trained people to expect. They have to cook dozens of racks ahead and hold them or reheat. Both lead to overcooking. Smart advertising...Convince people your mushy ribs are what they are supposed to like...JJ

andrewv · Jan 3, 2017

Thanks for the response and ideas. Will for sure try it out. I think my wife is coming along to the idea of not saucing but am still working on her!!!

cal1956 · Jan 3, 2017

Chef Jimmy said:
FOTB is what restaurants like Chili's and Outback have trained people to expect. They have to cook dozens of racks ahead and hold them or reheat. Both lead to overcooking. Smart advertising...Convince people your mushy ribs are what they are supposed to like...JJ

so they don't give people what like, they give them what they TELL them that they like.... ha ha , but then what does that say about their customers ?..... just gull able ? stupid ? very easy to please ?

less discerning maybe ? .......or just maybe they just think anything that looks like a rib MUST be good ?

Andrew : in my last post i forgot to mention that i ALWAYS let my ribs rest at least an hour in a steam table or an over set at 140 degrees in order to let the juices redistribute before serving

andrewv · Jan 3, 2017

Good to know regarding resting. I actually sliced these guys and then tinfoiled them as we were taking them to the park for a picnic with the little ones. My 3 year old must have put down at least 3 of these ribs while my son (1.5 yrs) was in hog heaven holding that rib!!

cal1956 · Jan 4, 2017

if you want to make really good ribs , forget the tinfoil unless your storing them in the fridg. overnight !!!

Need rib ideas!!!

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