PERFECT RIBS EVERY TIME! This really works!

[SmokinAl]

 
I have two racks in my UDS.  So the bottom rack, 8" below the top one, was 195.  The top rack was 185.  Quite a difference between the 2.  I had 2 racks of BB on bot racks.  I like what happened and look forward to more smokes.  Will pull @ 190 next time.

​Thanks for the tutorial.  Excellent.

Glad to hear it worked for you!

Enjoy your ribs!

Al

 

[desert fish]

How long can ribs rest? I'm doing St. Louis ribs and once they are done I'm going to my son's football game. I plan to eat after the game. Should I refrigerate or just wrap in foil and leave them out? Thanks!!

 

[browndownsmoke]

How long can ribs rest? I'm doing St. Louis ribs and once they are done I'm going to my son's football game. I plan to eat after the game. Should I refrigerate or just wrap in foil and leave them out? Thanks!!

I have a left them wrapped in foil in a cooler with a couple towels for three hours, and they were still almost too hot to touch

 

[SmokinAl]

You can wrap them in foil & put them in a 170 degree oven & they will be hot when you want to eat.

Personally for me, we just let them sit on the counter & eat when we are ready.

They are not hot but i like them that way.

We've gotten carried away drinking & left them on the counter for a few hours, and they were still just as good.

Or you can cut the ribs & nuke them for about 15 seconds to warm them up.

Al

 

[eberleb]

Great thread, Al! I'll have to try leaving the membrane on next time. I removed mine already today. Also I'm using the rib rack that goes in the smoke vault. Will absolutely use butter, sugar, and some rub in the foil after three hours of smoke. I've gotten really good at doing pulled pork but have yet to master ribs in the Camp Chef. Hoping today using your times and temp method that my result is better!

Edit: they turned out great! Just need to adjust some of the flavors. One of these days I'll find my perfect ribs, but thanks to your thread, I'll know how to get the desired tenderness and consistency! The butter in the foil step added a delicious kick! Maybe I'll even use sauce one of these days, although I'm a Memphis dry rub kind of guy. We'll see on that. [emoji]128521[/emoji]

 

[SmokinAl]

Great thread, Al! I'll have to try leaving the membrane on next time. I removed mine already today. Also I'm using the rib rack that goes in the smoke vault. Will absolutely use butter, sugar, and some rub in the foil after three hours of smoke. I've gotten really good at doing pulled pork but have yet to master ribs in the Camp Chef. Hoping today using your times and temp method that my result is better!

Edit: they turned out great! Just need to adjust some of the flavors. One of these days I'll find my perfect ribs, but thanks to your thread, I'll know how to get the desired tenderness and consistency! The butter in the foil step added a delicious kick! Maybe I'll even use sauce one of these days, although I'm a Memphis dry rub kind of guy. We'll see on that. [emoji]128521[/emoji]

Glad to hear my method worked for you!

Al

 

[roger47]

Thanks for that Al!!!   I like the idea of leaving the membrane on but will I be able to remove easily by hand without having to put it back on the heat?

roger

 

[roger47]

One other thing Al.  I sure would like to have your dry rub recipe. Thanks

roger

 

[SmokinAl]

 
Thanks for that Al!!!   I like the idea of leaving the membrane on but will I be able to remove easily by hand without having to put it back on the heat?

roger

Yes, after the ribs are done the membrane will peel off real easily. You don't have to heat the ribs up to get it off.

I sent you a PM with my rub recipe.

Al

 

[roger47]

Thanks again Al!

roger

 

[tallbm]

Well al I did my first rib smoke today going by IT and it came out awesome.  They were the best ribs I've made to date.  I took the spares to 198-199F across my probes and I took the baby backs to 200-203F across my probes. 

They were both bite off the bone where the baby backs (200-203F) were very super tender and were my favorite.  On the baby backs I could wiggle the bone free of the meat with one hand and a fork but I could not with the spares.  So I would say the 200-203F mark is the end of the bite off the bone spectrum where I would guess the 205F+ would start getting into the fall off the bone texture.

I did a whole post on it in detail (as usual lol) so if anyone cares you can get full details on the smoke here:

http://www.smokingmeatforums.com/t/267968/spares-and-baby-backs-smokin-als-way-with-qview

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

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• tallbm
• Sep 10, 2017

 

[roger47]

Thanks Tall.  I hope to do mine today if I find the time.  Al is the man!

roger 

 

[foamheart]

I have been meaning to try your recipe for awhile. As all probably know, never been a big fan on the crutch, but it does have a place in everyone's smoking repertoire. And I do so love ribs. So tonight having a couple of racks of spares in the reefer, I decided it was time to try Al's way. They had been in the reefer all rubbed up since Saturday, you know all dressed up and nowhere to go. I have been getting so crazy with sides I have not enjoyed the pit like I used to as of late. So tonight I went back to the good old days.

</insert George Thorogood's "One bourbon, one scotch, one beer">

I still did more than planned one desert and one side, Mac & Cheese and Bread Pudding w/ a Pineapple Rum sauce.

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• foamheart
• Sep 11, 2017

And when ready.......

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• foamheart
• Sep 11, 2017

No sense confusing the taste buds!

The ribs came out excellent. Foiled at 165, back in for 1 hour, when they came out they were really great, not quit tender enough for me (did I mention I now have store bought teeth?), But dang close and I could still do alot of damage to those bones..... LOL  I use some special spiced peach sauce & butter for the foiling sauce. Then after an hour I slathered on some of my homemade BBQ sauce I made last week on the other rack.

Sauced

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• foamheart
• Sep 12, 2017

No Sauce

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• foamheart
• Sep 12, 2017

Supper!

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• foamheart
• Sep 12, 2017

And desert Pineapple Rum sauce

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• foamheart
• Sep 12, 2017

Rum

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• foamheart
• Sep 12, 2017

Bread pudding with "Da Sauce!"

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• foamheart
• Sep 12, 2017

Thats it, I completely enjoyed Al's ribs. It even cut my normal time sizably!!

Thank Al.............

 

[remsr]

I have the top of the line instant read 3 sec temp pin and still can't get a reliable reading????

Randy,

 

[nunk]

I'm going to have to try this. I've always just done 321 method and left in the smoker until they were barked where I wanted them. I'm was finally happy with my ribs the first smoke in my Mes then the 2nd time I wasnt happy.

 

[drunkenmeatfist]

I have the top of the line instant read 3 sec temp pin and still can't get a reliable reading????

Randy,

I already had the Thermoworks needle probe and Thermopop that Al mentioned so that is what I used. Having a fairly narrow probe is beneficial. I had the same problem the first couple of times I tried this though. I was sticking the probe in at a 90 degree angle between the bones. I kept getting crazy variations and couldn't rely on what I was reading. What I do now is put the probe into the ribs as soon as I put them on. I have just been doing STL ribs. I put the probe in the thickest part of the rack at an angle almost parallel to the bones and shoot for the space between the bones. However, I don't stick the probe very far in. 

Every time I have done this I start doubting my probe placement because it will read about 43 degrees when I start. Then within an hour it rises nearly 100 degrees so I think I did it wrong and I will have cooked the thing in two hours. It always ends up taking 3.5-4 hours at around 275. 

 

[remsr]

Thanks! DrunkenMeatFist Those are my exact experiences, but I will keep tying until I get it right.

Randy,

 

[SmokinAl]

It takes a little practice to get the placement right, but once you figure it out it's very easy to do it every time.

I'm glad to see that you guys are at least giving this a try, once you figure it out, I promise you will do it every time.

Al

 

[roger47]

Thanks a bunch Al.  You're the man!

 

[SmokinAl]

 
Thanks a bunch Al.  You're the man!

Glad I could help!

Al