Help for the perfect Rib

kevin pitzer

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Original poster

Dec 3, 2015

70

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Michigan

• Jul 6, 2017

• #1

Hello All -

I have been smoking for about 5 yrs and with much help here as well as elsewhere I have perfected about everything.  All but the Backs.  For some reason I get them very good or just ok and cannot understand why.  

I am using a WSM 18.5 with a Guru.  I smoke about 3 hrs with light smoke at 250, foil for another 1-2 hrs and then sauce them for about 1 hr.  The issue I have is they are usually too tough.  When I take them out of the foil the bones are pulled back about 1/4 in, however they do not fall off the bone or in fact are hard to get off the bone - especially the thicker side.  

Any ideas and tips would be greatly appreciated.

 

cksteele

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Aug 11, 2016

342

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Hamiltion Ontario

• Jul 6, 2017

• #2

well the time is whats off if you're smoking  baby back ribs at 250 for a total of 5-6  hours  no wonder  they are tough   you've way overcooked  them. babyback ribs   at 250 are prob done in  the 3- 4  hour range depending on how meaty they are 

 

Last edited: Jul 6, 2017

chef jimmyj

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• Jul 7, 2017

• #3

How many attempts? Your plan should get the job done as BBR's get near FOB with 2-2-1 at 225. With a higher temp and longer cook time they should require a fork to eat them. I would be more suspect of the smoker temp or pork source...JJ

 

SmokinAl

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• Jul 7, 2017

• #4

Try taking the IT of the ribs.

If you want fall off the bone ribs then the IT needs to be 200-205.

It doesn't matter what method you use to get there.

Al

 

sauced

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Aug 9, 2015

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New Jersey - Exit 9

• Jul 7, 2017

• #5

SmokinAl said:

 
Try taking the IT of the ribs.

If you want fall off the bone ribs then the IT needs to be 200-205.

It doesn't matter what method you use to get there.

Al

Click to expand...

That's the easy way

 

browneyesvictim

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• Jul 7, 2017

• #6

I would start with an ice water calibration test of the Guru probe to make sure it is accurate.

I too suspect they are still undercooked. You can probe them with whatever you want, but they are done when they are done.

I am a huge fan of the braising period for ribs. I find they cook better, more consistent, better fat/collagen rendering and juices and spice distribution.. the list goes on. Leave those suckers in the foil until they are done. I find the final1 hour finishing is too long, and only needed to caramelize any sauce you may finish with.  

 

kevin pitzer

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Dec 3, 2015

70

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Michigan

• Jul 7, 2017

• #7

Thank you all for your help

Where is the best spot to probe the IT and when do you typically probe?

 

chef jimmyj

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• Jul 7, 2017

• #8

Kevin Pitzer said:

 
Thank you all for your help

Where is the best spot to probe the IT and when do you typically probe?

Click to expand...

At 250 temp, start testing 4 hours in. Probe a couple spots in the thickest meat and between bones. You will get a feel where and when after some practice...JJ

 

phatbac

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Jun 11, 2013

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Monroe, NC USA

• Jul 8, 2017

• #9

I'm surprised no one has asked this, and i know there is differing opinions on it too, but have you removed the membrane off the back of the rack? I am a proponent if I'm going to cook 250 or below the membrane has to come off before i do anything else with that rack. at that temp for BB i will go about 2:15 then wrap for 1:30 and then sauce for 30-40. i wont hit fall apart tender but i will get darn close...bite through clean...how i like them! Take it 1:45 in wrap and then should be FOB.

Since this like most threads are useless without pics...

About like this...

IMG_20170617_144706.jpg

• phatbac
• Jun 19, 2017

Happy Smoking,

phatbac (Aaron)

 

cksteele

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Aug 11, 2016

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Hamiltion Ontario

• Jul 8, 2017

• #10

Kevin Pitzer said:

 
Thank you all for your help

Where is the best spot to probe the IT and when do you typically probe?

Click to expand...

you can probe in the places mentioned above also you can  do the pull test after 4 hours  if you tug on the bones and they  separate  cleanly from the rib meat  they are done if they dont just keep cooking them checking every  like half hour till they  do