or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › since people are asking rib questions, I'll pose mine...
New Posts  All Forums:Forum Nav:

since people are asking rib questions, I'll pose mine...

post #1 of 36
Thread Starter 
My baby backs and st. louis pork ribs usually taste good, but they always seem to cook to the point of falling off the bone. Using the 3-2-1 or 2-2-1, they always emerge from the foil-braising falling to pieces. Should I modify to a, a 3-1-1, or is there an eyeball test that would clue me in to get them just right? Should I skip foiling altogether?
post #2 of 36
skip foiling imho. You will end up with a nice rib with some tug.
post #3 of 36
Yep. I'd try the next time with no foil. If it's not tender enough for ya then on the next one try them in the foil with no liquid for a half hour. From there you can start playing until you get them dialed in to your liking.
post #4 of 36
I've had some that fell apart when I took out of foil...HOWEVER. Once the ribs that didn't fall apart had some time to firm back up, they were perfect.

Don't let the texture right at unfoiling fool you
post #5 of 36
That's what I do. Just did some Saturday night that had some tug but were still nice and tender. I did foil after they were done though, then threw them into the cooler to rest for 30 minutes.
post #6 of 36
I have done ribs with and without foiling and myself I do foil.
Usually they come out good but the first time I smoked at 300 I left spares on for a 2-2-1 and found that at that temp it should have been more like a 2-1.5-.5, though they were tasty the excessive time in the foil made them fall off the bone which isn't how I like my ribs.
post #7 of 36
Thread Starter 
should the cooking time still be 5-6 hours -- equivalent to 3-2-1 total?
post #8 of 36
AHH!! One of the great misteries, Foil or No Foil!!! I generally foil because my wife and most of the neighbors prefer falling off the bone ribs. I guess if I'm honest, that is my favorite way also. However, when I want them firmer, I skip the foil until they are done and are going into the cooler. Either way you come out with great ribs to munch on.
post #9 of 36
It all depends on what your cooking for .... a backyard or a comp ? I use no foil on my ribs and they come out really good each time my way . But then I have been practicing for a long time
post #10 of 36
Ive gone back and forth on the foiling thing for ribs.

I started out not foiling, decided to try foiling doing 3-2-1, or 2-2-1, and then ammeneded it to 5-1 for spares, and 4-.5 for bb's at the end of the expirement(Ive prett much smoked ribs every weekend for the last 12 months straight perfecting my rub, and method to my taste on an offset, Weber kettle, GOSM gasser, and now the WSM), I am now back to no foil.

I just like the texture of the meat better if it isnt foiled while on the smoker. Just a personal preference I guess.
post #11 of 36
Yeah, if you're doing spares, still cook for 6 hrs, 5 for bb's. I left my bb's on smoke for 3 hours Sat. (kinda forgot about pulling the wood), but I was using apple, so it wasn't overkill, pretty good in fact. For my spares, I leave them on smoke for 3-3.5 hrs. I only threw them in the foil after I pulled them out of the smoker to let them rest so the juices could re-distribute.
post #12 of 36
I myself foil too. Now I have played with foil no foil and then cut the times and now I have it where I want it and that foil for a shorter time and then back on the smoker to firm up alittle. I run with the 3-1/14-45 and it works for us here.
post #13 of 36
I have never had mine fall off the bone after pulling them out of the foil. I don't know if it depends on the cut/style of rib, the temp at which you smoke it or how much juice you have in your foil but mine never seem to fall apart. I actually wouldn't mind having them a bit more tender. I don't want them to fall off the bone when I eat them but a step up from that would be fine with me.
post #14 of 36
I know from threads in years past, there is always a good debate between foil and no foil.

I like the extra tenderness of doing like a 3 - .5 - 1.5, or something similar. Basically, only 30-40 minutes in the foil - max.

However, as I've experimented more with ribs, I've decided that I prefer the texture and taste of ribs that have NOT been foiled, and have just a little tug left to them.

This Spring I'm trying something new. I'm going back to no foiling, but I'm going to line the bottom of my offset with water/drip pans.

I've never used water pans before, and I'm hoping it adds JUST enough moisture to the smoking environment - that I'll get a little more tenderness, but still with the texture I like of the "no foil" method. Guess I'll have to report back to you all with results!
post #15 of 36
I've got a water pan in my verticle that I normally use water in, but over the weekend, I used the AJ and water mixture that Myron uses. It added a little flavor, but also kept things nice and moist. Good luck w/ using it in your offset, I'm curious to see how that goes.
post #16 of 36
Bman water pans are used for a heat sink. After the water gets up to temp it will help your smoker get back to temp when you open it up and do what ya need to do to your meat. You can add sand and foil over it, use bricks, and even crumble up foil in put in your pan and get the same results. As for moisture being added is just like the foil or not to foil. There was poster in here how added all sorts of things to his water and finally he admitted he didn't taste any difference. He didn't want to admit it. I am not saying not to do it but go with what works for you.
Fire it up as for foiling change up your times and see what works for you. Get note pad and make notes as you go. reviewing past smokes has helped me to change things up or tweak what I do.
post #17 of 36
I use 3-1-1 method. But as was stated earlier, try different methods until you get it dialed into your liking.
post #18 of 36
I also have done allot of ribs both ways. I am partial to baby backs and have the most experience with them
after many smokes, my preferred way is no foil and no temps over 210*
I go 6 hours and they are gentle tug off the bone perfect.
I will however foil if I have a time constraint. and will use 2-1.5-1 on BBs with good results @ 250*-275* I usually do not sauce any of them and they are all equally juicy and delcious.
thats my 2 cents worth icon_mrgreen.gif
post #19 of 36
From a previous recent thread the subject was similar, my post..

If you pay attention to the pull back and how tender the ribs are before you foil, you will have an idea how long to leave them in the foil.

Sure you don't need to foil, in fact if you get the technique down of not foiling and still delivering really tender ribs that tear off the bone clean, but the meat isn't falling off the bone, then some would say your a superior cook. However most do foil because it is a easy technique to really get the meat tender.

Good luck and happy rib tearing....
post #20 of 36
I personally don't foil... I like my ribs to have some tug to them and not fall apart when you pick them up. I believe that everyone has their own preference as to how they like them, so i would recommend experimenting to see which way you like them best...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › since people are asking rib questions, I'll pose mine...