321 pork ribs tomorrow.

[thirdeye]

Nope, is meat side down preferred method?
Will have a go at that way next time if it is.

Yes. Part of the final time (the 3rd number when cooking ribs 'by the number') is to reset the bark and/or to glaze a sauce if you use it. On this rack of BB ribs, I wrapped about an hour, then flipped them meat up, and just made a boat with the foil. This is maybe 20 minutes after the flip, and the bark has re-set. I'm not a sauce guy, but now would be a good time to add sauce and let it glaze for 5 or 10 minutes.

 

[Deezel13]

Yes. Part of the final time (the 3rd number when cooking ribs 'by the number') is to reset the bark and/or to glaze a sauce if you use it. On this rack of BB ribs, I wrapped about an hour, then flipped them meat up, and just made a boat with the foil. This is maybe 20 minutes after the flip, and the bark has re-set. I'm not a sauce guy, but now would be a good time to add sauce and let it glaze for 5 or 10 minutes.
View attachment 638360

Will keep that in mind for next time

 

[thirdeye]

Will keep that in mind for next time

You are sort of braising in the small amount of liquid that is in the foil.

 

[Deezel13]

Do you let rest after third step?

 

[txav8r]

I used to “ftc” (foil/towel/cooler) but now I rewrap in butchers paper, then foil, then towel and into the cooler for at least an hour but up to 4 hours or so if needed to hold until dinner.

 

[Deezel13]

So at end of time, but the IT is not even close to 160.. so longer hotter Temps?

 

[txav8r]

What are you using to check temps? What’s your total time and at what temp?

 

[thirdeye]

Do you let rest after third step?

You can.... but bear in mind that ribs cool down pretty fast, and once sliced even faster.

One tip on slicing, brush some sauce on your cutting board, then place the ribs meat down. Now you can see the bones easier and can adjust your knife angle to make more even slices.

 

[thirdeye]

So at end of time, but the IT is not even close to 160.. so longer hotter Temps?

Time is just a guesstimate at best. You want ribs to probe tender first, then worry about internal temp. I would say yes, a bump in the pit temp can't hurt.

 

[Deezel13]

Cool, they are tender just not reading internal temp.. will add some fuel.

Thank you all for the tips

 

[JLeonard]

Dang...You guys with the pics are making me crave some ribs! And I still got 5 12hr shifts before im off a day!
Jim

 

[SecondHandSmoker]

Deezel13
You're in good hands with thirdeye .
So just keep following what he recommends.

 

[txav8r]

If your at 160 after the first two hours, your close to wrapping. I wouldn’t pay as much attention to temp at that point as to what you see and feel. They won’t be close to done yet after two hours. But that’s the point to wrap if…your color is good, and some bark has developed. As far as done, I’m looking for some pull back on the bones, the ribs start to break somewhere in the middle when picked up with tongs from the end, and the collagens give under the finger test. That’s going to be around 200-203.

 

[tbern]

One tip on slicing, brush some sauce on your cutting board, then place the ribs meat down. Now you can see the bones easier and can adjust your knife angle to make more even slices.

nice idea!

 

[Deezel13]

Some finished photos.
Mixed feelings.. in a house of 7 so far 3 no like and 2 like..

Smokey flavour not for everyone I suppose..

 

[SecondHandSmoker]

Smokey flavour not for everyon

Well, smoke is an acquired taste.
Usually for guests that have never had smoked meat before, I'll go very light on the smoke.

 

[txav8r]

We’re they done?

 

[Deezel13]

Yup, they were done.. probably should pulled off sooner tbh.

 

[tbern]

looks like they turned out great, nice job!!

 

[thirdeye]

They look pretty good from here.