PERFECT RIBS EVERY TIME! This really works!

Discussion in 'Pork' started by smokinal, Jan 15, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think you have the answer, forget putting them back on after the foil.

    The reason for putting them on a hot grill is to burn off the membrane & caramelize the sauce a little.

    They really don't cook much more.

    Al
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They will be fine.

    The membrane holds the juices in, but the important thing is cooking them to IT. 195 is tender & juicy, 200 is fall off the bone.

    Good luck!

    Al
     
  3. matchew

    matchew Smoke Blower

    I can't wait to try this. My wife likes "Fall off the bone" ribs, I don't but, she wears the pants in the family( the pants I want to get into) so that's how I make them.

    The next time I cook I will smoke two racks. One her way and one this way to see the difference.

    I noticed you sharing your rub recipe, Al. I didn't notice the recipe for your Famous sauce, however.

    Am I missing something?

    Thanks for all the info, Al!
     
  4. nwolfe88

    nwolfe88 Fire Starter

    I will be trying this this weekend. Question though - what about the racks that have a thicker side? Technically, the left side of the rack would probably be a different internal temp than the thinner side.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The sauce I use is a variation of Jeff's sauce. I just added some extra brown sugar & molasses to sweeten it up. I suggest you purchase his recipe & tweak it to your own taste. Or just use your favorite BBQ sauce.

    The thread is more about the finish temp of the ribs than it is about the sauce or rub.

    Al
    I try to put the thermapen in the thickest part of the ribs, and check it in several places. 

    Al
     
    Last edited: May 4, 2016
  6. williamclay

    williamclay Newbie

    Putting them meat side down when placing into foil is an awesome tip. Seems so obvious when you point it out. Will definitely try this next weekend when I've got the family over for sunday lunch. 
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's great William, please let me know how they turn out.

    Al
     
  8. augie1991

    augie1991 Newbie

    My first post on the boards! I'm going to try this method tomorrow! Thanks for great thread! :grilling_smilie:
     
  9. augie1991

    augie1991 Newbie

    Here's my schedule from today......

    Put 3 racks on at 11:11 225 degrees
    Smoked racks for 3 hours until 2:11
    Foiled ribs at 2:15 checked internal temp got 175 degrees

    Looks like they will be around the target in about an hour? What is best way to keep them warm till dinner time at 4:30ish?!?!
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sorry I didn't see this sooner.

    I usually just leave them on the cutting board for a while before I slice them up.

    But then I like my ribs room temp, actually I like them the best the next day cold.

    I think the best way to warm them back up after they cool down is to cut them up & nuke them 2 or 3 at a time for about 15 seconds.

    How did they turn out?

    Al
     
    Last edited: May 11, 2016
  11. augie1991

    augie1991 Newbie

    They turned out excellent!  Thanks again Al!!
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's great.

    Glad to hear it!

    Al
     
  13. augie1991

    augie1991 Newbie


    Since dinner was later than my finish point I left them foiled for 2 hours.  They were very juicy and tender and the kids and family raved over them!!!  I had never wrapped ribs before or used the mustard for a rub base.  Will be making again...eating some now for breakfast :)
     
    Last edited: May 11, 2016
  14. [​IMG]Way to go Augie!
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome job Augie!

    The ribs look delicious!

    Al
     
  16. dert

    dert Master of the Pit

    Looks good, I'll have to try this!
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let me know how they turn out.

    Al
     
  18. mr parx

    mr parx Fire Starter

    Just a quick note while these things cool.  Al, you're absolutely right.  These ribs took MUCH longer than the usual 6 hours (I have the ECB and ADD, so I have to set my phone alarm to keep reminding me to check the coals), but I finally got them into the 190s, and the juiciness and flavor, without any sauce or grill-finishing, is just out of this world. They're absolutely FOTB, and were tied in circles, so they're in a bit of a pile in the pic.

    Thanks again for 'splaining it so well.

    Best,

    Parx.

     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious Parx!

    Great job!!

    Al
     
  20. mostro

    mostro Newbie

    Fareway had BBs on sale so I picked up a few racks and plan to try this well tested method shortly.

    Unfortunately the racks were cut down into halves/thirds. At the price I didn't complain, but am wondering how this could affect cook time and possibly lead to dried-out ribbage. Any suggestions for how to adjust, or just go for it and watch that IT?

    My five year old cheapo MF smoker is now DOA so I will make do on a Weber Spirit gas grill using indirect heat. New Smoke Vault 24 coming soon but meanwhile need to get my rib thing on so the Weber will have to do. It will hold 250 w/ one burner and works OK though obviously the smoke is a bit diminished. Anyways, that's a whole other thread...

    Thanks for the excellent walkthrough!
     

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