Expert Advice needed

from what i read & hear- fall off the bone is not a disqualification but is considered overdone.now as far as just "pure smoking" ribs...go light on anything sugary as far as rubs,sprits or sauceuntil the last hour or so(in my opinion-depending on the heat). go low heat- 225-250 & maybe spin or turn(flip ends-not sides) often. like anything else.. it just takes practice.

gsg.....he was asking for a EXPERTS opinion.........

d88de RUNS>..........................

j/k


d88de

pssst......thats what you get for not taking my appointment for that lite oil massage

Hi there:

I've never done ribs with foil on the pit. Not because I think foiling is bad, but because I tend to try and simplify things in my life.

I've only smoked spares, because I like them better than BBs. My process is as follows:
- Remove membrane.
- Rub with yellow mustard and dust with rub. I do this just before I fire-up the pit. I (IMO) haven't found much benefit in rubbing the night before. My preferred rub is Magic Dust. The recipe is listed in Peace, Love and Barbecue. It rocks!
- I put the cold racks on the cold pit--rather than letting them come to room temp or waiting for the pit to hit temps first. I read a post by (I believe) Jim Minion in another forum, and (again, if my memory is correct) he recommended putting the meat on cold and taking your time letting the pit come up to temp. Apparently, this facilitates a good smoke ring.
- Then I pretty much leave it alone; except to make sure that the pit doesn't exceed 275ºF (although I prefer 250ºF).
- After about four or four and a half hours, I start peeking. When the meat starts pulling back from the end of the rib bones and/or I can pull two ribs apart with just a bit of resistance, I know that I'm finished. Usually between five and six hours of total pit time.
- I typically sauce when I pull the ribs off the pit. I may try saucing for the last thirty minutes some time, just to experiment.

I should mention that I do, typically, foil the ribs after I take them off the pit and put them in a towel-lined cooler for 30-60 minutes of rest. But I don't consider this mandatory. Taste some before; taste some after--and decide which is best.

Hope that helps. This is just one man's opinion/experience. Others' will likely differ, and theirs will be just as valid.

Smoke on,
Sal

I do about the same as Dutch. I buy the loin back ribs from sam's club because they have a lot more meat on them. First thing is to pull the membrane off then I soak them in apple juice around 3-4 hrs. Put a light coat of mustard on them and then coat with Jeff's rib rub. I usually run the smoker between 230-250* and smoke unfoiled the whole time. After the first 2 hrs I will spray them with apple juice about every 45 min.

Yeah, you don't get disqualified for fall off the bone, but you sure won't score well.

Pretty much like everyone else said..........keep the temp under control and don't burn them up, when they "flop" they are done. You need to control the amount of smoke also since they are not getting the couple hours of protection in the foil they are easier to oversmoke..........keep it thin and blue the best you can and you will be fine.

Here is a pic of the flop test.........probably have seen it or already know of it, but here you go if not.

I don't foil anymore either. I have also found I get better pull back at 250 degrees then at 225. I also have found that the 2-2-1 for baby back ribs is much longer then it needs, unless you want the meat falling off the bones.

When I apply sauce it is during the last 10 minutes.

The general rule is the smaller the better with the line of thinking being that the smaller ribs come from smaller pigs........smaller pigs are younger pigs.........younger pigs have more tender meat.

BBs, try to stay under 1 1/4 lbs if you are wanting "true" babybacks. For untrimmed spares, I try to stay under 4lbs.

i have to agree to ron50 ..no foil needed ..a slightly higher temp ..and no way 2/2/1..maybe 3 1/2 to 4 hours tops....if your using sauce ..give it time to glaze...mike