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Tired of Fall Off the Bone Ribs!!! Please Help!!!

post #1 of 11
Thread Starter 

 

Like most of you, I love ribs... In my earlier years, I used to think that if they aren't fall off the bone, they aren't for me... Since I am a little older, a little wiser and my tastes are changing, I've found that I'm enjoying ribs that offer a little more tug off the bone. I'm tired of ribs that literally fall off the bone and I need a change in a big way... I have a big camping trip this weekend and I would love to be able to produce some ribs that will keep together and offer that much sought after tug.

 

I'm doing a bunch of spares and baby backs on my homemade drum smoker (gas/wood combo). I usually follow the 3-2-1 and 2-2-1 method in the 225 - 245 range. If anyone has some input on this, it would be greatly appreciated. I promise some great Qview in return!!!

 

Cheers,

 

Johnny K.

post #2 of 11

Forget the foil and just cook until finished right on the grate. Foiling always made my ribs too soft for my tastes.
 

post #3 of 11

I agree with cricky. Forget the foil and use the bend test to determine when they are done.

 

http://www.smokingmeatforums.com/forum/thread/96629/help-with-ribs-please#post_520599

post #4 of 11

I do mine with no foil and keep the temp around 225* baby backs I do for 5 hours

spares for 6 hours I give them a  spritz of applejuice/captain morgan rum every hour after the first 2 hours

they come out juicy and tug off the bone ever so slightly.

I used to foil but dont anymore  unless I am pressed for time and need them done more  rapidly

post #5 of 11

I also do all my ribs without foil and try to stay in the 225° range as close as possible. I average between 5 - 6 hours for spares and less for baby backs. Just remember the time is just a guide and each smoke can be different due to many variables. The bend test is a pretty good way to tell if they are done. You just need to keep an eye on them and find out what works for you. Practice, practice, practice. Looking forward to the Q-View!

post #6 of 11

 No problem with still foiling the ribs if you want. All you have to adjust is the amount of time "in the foil" to get more bite to your ribs. I use a modified 3-1.5-1.5 for my taste. All you have to do is adjust the middle number. Whether you add time to the first or last number is your choice.

post #7 of 11

Most of the time I foil my ribs. Cut back on the amount of time spent in the foil and see what you think

post #8 of 11



 

Quote:
Originally Posted by cricky101 View Post

Forget the foil and just cook until finished right on the grate. Foiling always made my ribs too soft for my tastes.
 



What Cricky said, lose the foil. I never foil ribs and get the results I believe you are looking for.

post #9 of 11

What they all said... either no foil at all, or just cut the amount of foil time down to an hour.

post #10 of 11

As others have said, cut back your foil time.  I started out foiling for 1.5 hrs but it was still a little much for my liking so now I'm down to 1 1/4 hrs in foil and I've just about got them where I like them. Tweak the 3-2-1 to your liking. 

post #11 of 11
Thread Starter 

Thanks a whole bunch everyone, I really appreciate the help!!! I'll be sure to set up the Qview when i get back... With all this assistance, I'm sure it's going to be a huge success!!!

 

Cheers,

 

Johnny K. aka JohnnyBigSmoke

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