- Feb 5, 2009
- 152
- 10
Hey Gang,
Just completed my second rib smoke this weekend, much better than the first! I was overly worried about fussing with things the first time, and they were way over done...nuff said. This second time though, the ribs were really juicy and tasty. But, after almost 6 hours in the smoker, they were tender, but not falling off the bone.
Back in the dark days of my ignorance, I used to put raw ribs (yes, membrane still attached - ugh) into a roaster with a commercial bbq sauce and leave them for 5 or so hours in the oven. They came out really falling off the bone, and, funny enough, I got a lot of compliaments on them too! Anyway, with my MES (actually a Centro) and some decent prep, I've managed some decent ribs, and I personally am happier with the results.
My question of the day though, is there a way to make them that much more tender (pull them off the bone with your fingers) without wrapping them in foil? I can't imagine a bbq restaurant, responsible for hundreds of racks of ribs per day in some cases, taking the time to wrap them all in foil, but maybe I'm wrong. Some of you out there, like Ron P. for instance, are or were bbq 'professionals' or restauranteurs, or what have you, perhaps you could chime in on this. I know the 3-2-1, or 2-2-1 as the case may be, is tried and true, but if I can get away without that added bit of fuss I'd like to try it.
Thanks all, and happy smoking,
Mark
Just completed my second rib smoke this weekend, much better than the first! I was overly worried about fussing with things the first time, and they were way over done...nuff said. This second time though, the ribs were really juicy and tasty. But, after almost 6 hours in the smoker, they were tender, but not falling off the bone.
Back in the dark days of my ignorance, I used to put raw ribs (yes, membrane still attached - ugh) into a roaster with a commercial bbq sauce and leave them for 5 or so hours in the oven. They came out really falling off the bone, and, funny enough, I got a lot of compliaments on them too! Anyway, with my MES (actually a Centro) and some decent prep, I've managed some decent ribs, and I personally am happier with the results.
My question of the day though, is there a way to make them that much more tender (pull them off the bone with your fingers) without wrapping them in foil? I can't imagine a bbq restaurant, responsible for hundreds of racks of ribs per day in some cases, taking the time to wrap them all in foil, but maybe I'm wrong. Some of you out there, like Ron P. for instance, are or were bbq 'professionals' or restauranteurs, or what have you, perhaps you could chime in on this. I know the 3-2-1, or 2-2-1 as the case may be, is tried and true, but if I can get away without that added bit of fuss I'd like to try it.
Thanks all, and happy smoking,
Mark