Failed rib attempt

paul72 · May 14, 2017

Did some baby backs with the 2-2-1 method did the foil wrap all that stuff when I went to take them out of the foil one wrack completely fell apart all over the ground the second rack i babied out of the foil and back in the smoker but they were crazy fall off the bone then I did the last hour and they came out over done I did the method at 240-250 where did I go wrong?

lancep · May 14, 2017

Hey Paul, that's pretty normal. Even at 225 I learned real quick to set my foil packs to I could gingerly roll them out. Now I smoke for 3 hrs, foil for about one and then a quick sear just long enough to sauce. They don't literally fall off the bone this way but they're really thinking about it.

old sarge · May 14, 2017

Wrapped in foil, the moisture in your ribs sort of steamed them. I do ribs at 225, no foil. I check them at 4 to 41/2 hours and pull when done, anywhere from 4 1/2 hours to 6 hours. The only time I will wrap ribs is to keep them warm in the shut down smoker. You might want to try a lower temperature.

paul72 · May 14, 2017

Thanks guys that helps

chef jimmyj · May 14, 2017

Paul72 said:
Did some baby backs with the 2-2-1 method did the foil wrap all that stuff when I went to take them out of the foil one wrack completely fell apart all over the ground the second rack i babied out of the foil and back in the smoker but they were crazy fall off the bone then I did the last hour and they came out over done I did the method at 240-250 where did I go wrong?

Too hot! 2-2-1 is meant to work for tender ribs at 225+/- 5°...JJ

noxwaste · May 15, 2017

I hate steamed ribs. I hardly ever foil any of my meat, unless it's something that is prone to drying out badly. I've never run into a rack of ribs that were so prone to drying out that they needed to be foiled. Foiling gives me the mouth taste/feel of boiling them, so in my mind, foiling = boiling, and I hate that. Try a lower temperature next time, without foiling them. Just don't put them in direct path of the heat and you won't need to foil them.

noboundaries · May 15, 2017

noxwaste said:
I hate steamed ribs. I hardly ever foil any of my meat, unless it's something that is prone to drying out badly. I've never run into a rack of ribs that were so prone to drying out that they needed to be foiled. Foiling gives me the mouth taste/feel of boiling them, so in my mind, foiling = boiling, and I hate that. Try a lower temperature next time, without foiling them. Just don't put them in direct path of the heat and you won't need to foil them.

I too foiled ribs when I first started smoking. I didn't care for the end result so tried without foil. Loved them! Been doing them no foil ever since. Even my wife, who preferred her ribs FOTB, has come around to my way of thinking.

No foil: less hassle and no big issue with temp variations. All that changes is the time depending on your temp.

SmokinAl · May 15, 2017

There are so many ways to smoke ribs & everybody has their own method.

With some practice you will have your own method too!

Al

tshirtmeister · May 15, 2017

Im doing the 3-2-1 at 210-220 and they be Yummy. Almost fallen off the bone. Check the temp close maybe your thermometer is off. I do three racks at a time which is 4 meals. So I remove all but 1 pack after 2 hours in the foil. I open 1 pack for another 45 minutes. Reheat those saved at 350 for 1 hr in the oven. Smothered in Sauce. PK

joe black · May 15, 2017

I'm like Ray. I don't foil ribs. I smoke mine at 250-275* naked and get a really good bend at 3 hours. Then, I sauce/glaze them twice for 15 minutes each time. They turn out really well with a slight tug. IMHO, I think that FOTB is over cooked.

Adjust your time for your temp. My smoker likes to settle in at 250-275* and I have adjusted my cooking times to that. However at 2-2-1, that's 5 hours total and I think that's really too much.

Give this a try, Joe. :grilling_smilie:

paul72 · May 15, 2017

Thank you everyone for your input I very much appreciate your help

remsr · May 18, 2017

Al's way is fool proof, even if your smoker is cooking hotter than the temp gage says which is a definite possibility you can't go wrong if you cook them to desired inturnal temp. 195 for a bit of bite or 200 for fall off the bone.

Randy,

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Failed rib attempt

paul72

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lancep

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old sarge

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paul72

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chef jimmyj

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noxwaste

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noboundaries

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SmokinAl

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