2 2 1 method issues

[vayank5150]

When smoking ribs at 225 degf, my ribs are falling apart at the 4 hour mark. Based on what I have seen on TV, ribs should NOT fall off the bone, but rather have a slight tug to them. What might I be doing wrong?

 

[Bearcarver]

When smoking ribs at 225 degf, my ribs are falling apart at the 4 hour mark. Based on what I have seen on TV, ribs should NOT fall off the bone, but rather have a slight tug to them. What might I be doing wrong?

A lot depends on how much meat is on the ribs.

At about 225°:

I have found an untrimmed set of Spares takes about 5 1/2 to 6 hours total.

St Louis cut Spares or meaty Baby Backs 4 1/2 to 5 hours total.

Baby Backs (not to meaty) 4 to 4 1/2 hours total.

Bear

 

[slipaway]

Since you title your thread "2 2 1" I presume you are foiling. (That would be the middle "2").

Try not foiling at all and check after 4 hours; 4 1/2 hours, etc. etc.. Try just foiling for 1 hour and then put back on the smoke until it is "tugging".

Also, see Bears words above - not all ribs are built the same.

After several tries with different cuts of meat and different methods (3-2-1, 2-2-1, etc.) you will find the one you like the best.

Then it's just - have fun!!!

 

[lamar]

By being done in that short time, are you sure about the temp of your CC? If going by the factory thermometer, it is usually off quiet a bit.

Good luck

Lamar

 

[vayank5150]

Thank you all for the responses.  I am using a digital thermometer on my smoker, so I assume the temp is correct.  These were St.Louis style ribs bought at Costco, so I may just try 1.5-1.5-1 next time?

 

[joe black]

Along with a lot of other folks, I don't foil ribs. I mostly cook baby loin back ribs. They are baby backs with a portion of the loin left on. I also buy them at Costco and as an additional feature, the membrane is already removed. I smoke them at 260-275* naked for about 3 to 3-1/2 hours and have a good bend. Then, I will sauce/glaze them for 30 minutes and they turn out great great with a slight tug. Try this sometime, I hope you like it.

Wrapping ribs in foil will usually result in a FOTB and mushy rib, no matter how long it is done. The foil will hold too much moisture in.

Good luck and keep on smokin', Joe

 

[Bearcarver]

 
Thank you all for the responses.  I am using a digital thermometer on my smoker, so I assume the temp is correct.  These were St.Louis style ribs bought at Costco, so I may just try 1.5-1.5-1 next time?

That would be a good chance plan.

Or you can go the way Joe suggested.

I personally have often had to add time to my second step (In Foil) to get Fall off the bone.

Bear

 

[SmokinAl]

If you have a instant read therm like a thermapen, use it between the ribs before you foil. Then judge your foil time from that temp. You want a finish IT of 195 between the bones.

It's close to fall off the bone tender, but you still get a little pull. Hope this helps.

Al

 

[dirtsailor2003]

Keep in mind that the times are just guilines. That said the braising (foil step) will break the ribs down more ham most think. I prefer to run my ribs naked, no foil. Baby backs take anywhere (250 pit temp) from 4-5 1/2 hours. Spares and beef ribs take 5-6.

When looking for doneness I look for pull back on the bones and most importantly the bend test. Pick up the rack about a third of the way through with tongs and lift. If the rack bends 90 degrees or almost 90 degrees you are done. I'll start checking around hour 4, then every 15-20 minutes after that.

 

[westby]

What kind of digital thermometer are you using?  It isn't a digital readout on the smoker is it?