thanks for all the good info in this thread. I wish my ribs looked like either one of those. I have been dealing with overly dry ribs lately so last run I tried to shorten the cook time and wrap in butcher paper rather than foil. Ended up with ribs that didn't pull cleanly off the bone. I hate that worse than FOTB actually, I tried the advice to cook to temp but honestly I get readings all over the place from different parts of the ribs. I always to the bend test, but have varied results even when they bend easily.You hit the nail squarely on the head.... try and become a good enough cook that you can please everyone every time.
Cooking by time is as inaccurate as using a thermometer to gauge doneness. Watching the color and probing are better indicators. The "number ribs" like I mentioned above is just a way that cooks can talk to other cooks, I don't think I've ever had ribs wrapped for 2 hours and I rarely return ribs to the pit for more than 10 minutes.
Competition rib cooks like the ones that cook at Reno, or at a peoples choice contest often do not wrap because they are cooking 20 racks or more. In fact some have open top grills because they are sort of bar-b-grilling the ribs. Some don't remove the membrane because they use it for protection against the heat. Barbecue restaurants don't usually wrap either, they just don't have the time.
Competition cooks (like KCBS competitions) that turn in all 4 barbecue meats almost always use a wrapped step, because the rules describe in detail what the judges look for when scoring. And frankly they don't shy too far away from what's expected from the judges. Some teams that are cooking very hot on drums are getting away from wrapping, or using a very short wrap time, and in the end they are all trying to give a judge one good bite. I'm a certified Judge, and I cook too, but I don't make full blown competition barbecue at home. In fact I rarely use sauce at home. I prefer a Memphis style dry rib, but I use a wrapped step and a boat step, here is what a typical backyard rack of mine look like.
View attachment 451780
For competition, I cook them almost the same, but the flavor profile is a little sweeter for judges, and of course I glaze the sauce since one score is for appearance.
View attachment 451781
Thanks for the kind words. Ribs are a good starting place for barbecue because somewheres between 3 and 5 hours is all they take, and you have options to explore. When I was taught how to barbecue, there were no pit thermometers, no meat thermometers, not too many rubs.... it was all about sight, sound, flavor and tenderness. Heck, the first smoker I bought that had a real thermometer was about 20 years ago, and then I jumped right in with cable probes, instant read, Gurus and all that. It made me a better cook. The previous 20 years was not bad by any means because no one else had technology on their side.thanks for all the good info in this thread. I wish my ribs looked like either one of those. I have been dealing with overly dry ribs lately so last run I tried to shorten the cook time and wrap in butcher paper rather than foil. Ended up with ribs that didn't pull cleanly off the bone. I hate that worse than FOTB actually, I tried the advice to cook to temp but honestly I get readings all over the place from different parts of the ribs. I always to the bend test, but have varied results even when they bend easily.
Dry ribs.... as in using mostly a rub, verses a glazed finish or a wet finish. The rib itself is cooked tender and is moist, they just have a pronounced barky texture So this style is popular in Memphis (and in my backyard), and you see more wet ribs in Kansas City. Both styles can be mopped or sprayed while cooking, but dry ribs might get less.Dry ribs is often under cooked. Are they chewy, too? That confirms under cooked.
I prefer fall off the bone (FOTB) to under cooked.
Reader's Digest version of noboundaries post, but best conclusion.I don't wrap, spritz, temp, or follow specific guidelines.
...
Ya gotta learn to speak rib.