Somethings not right.I tried doing st Louis ribs in the past and they came out dry and tough( did the 3-2-1 method). I'm looking to get tips on how to get fell of the bone st Louis ribs.
I had some from a bbq joint in Florida and they were amazing.
Thanks
This is almost exactly what I do. I use foil over BP but I'll bet it about the same.I realize that this will fly in the face for the 3-2-1 crowd, but 6 hours for ribs is just too long for me. While I prefer more of a bite than fall-off-the-bone, you can achieve either in roughly 3 hours total cook time. Cook at 300° for 1.5 hours, wrap and cook for another 1.5 hours. You can control tenderness with a liquid in the wrap, which will braise the meat and give you the fall-off-the-bone texture that you’re looking for, without overcooking. That liquid can be anything you want - apple juice, beer, butter pads (which will melt), broth, etc. It doesn’t take much - just a shallow layer at the bottom of your wrap with the ribs meat side down. The less liquid, the less braise effect you’ll get.
I personally like a layer of hot honey, a sprinkling of brown sugar or rub, and pats of butter. Lay the ribs on top of that, wrap ‘em up and enjoy when done! If you’re using an actual liquid, I suspect foil would work better than butcher paper.
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These are baby backs, which are ready in about 90 minutes to 2 hours. St. Louis, being a thicker cut, take longer.
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I agree, I prefer more bite in my ribs. If they fall off the bone, it is a sign that they are overcooked. You might as well be fixing pulled pork! Many restaurants advertise that their ribs are fallen off the bone. I stay away from them. I'm a Kansas City BBQ judge and that's one of their rules, that the meat "doesn't fall off the bone".I realize that this will fly in the face for the 3-2-1 crowd, but 6 hours for ribs is just too long for me. While I prefer more of a bite than fall-off-the-bone, you can achieve either in roughly 3 hours total cook time. Cook at 300° for 1.5 hours, wrap and cook for another 1.5 hours. You can control tenderness with a liquid in the wrap, which will braise the meat and give you the fall-off-the-bone texture that you’re looking for, without overcooking. That liquid can be anything you want - apple juice, beer, butter pads (which will melt), broth, etc. It doesn’t take much - just a shallow layer at the bottom of your wrap with the ribs meat side down. The less liquid, the less braise effect you’ll get.
I personally like a layer of hot honey, a sprinkling of brown sugar or rub, and pats of butter. Lay the ribs on top of that, wrap ‘em up and enjoy when done! If you’re using an actual liquid, I suspect foil would work better than butcher paper.
View attachment 668212
These are baby backs, which are ready in about 90 minutes to 2 hours. St. Louis, being a thicker cut, take longer.
View attachment 668214
I heard you do this to keep the meat moist so it's not dry? You don't spray any moreRibs usually take me 4 hours at 225-250 without wrapping. When I first started bbqing I sprayed the meat with apple juice every 30-45 minutes and that just cooled the meat down and made the ribs take forever to cook seemed like
One of the hardest things to do is NOT PEEK, trust your temp gauges. Every time you open the lid, you lose a lot of heat which will add to the cooking time. Dryness can be the result of cooking too long with too high of a temp. One sure way to avoid dry ribs is to wrap them after about 2-3 hours, especially if you want fall-off-the-bone, FOTB, ribs. Me, I like ribs with some texture and tug in the bite so I usually don't wrap unless I get in a time crunch. Unwrap after an hour and apply sauce, if using any, then let them go for maybe another 30 minutes to an hour...I heard you do this to keep the meat moist so it's not dry? You don't spray any more