Pork Ribs

[TadOsie]

Looking for some help. I have bee smoking for a few years now and everytime I smoke Ribs, they do not turn out how I would like them to.

I usually go with the 3-2-1 method at 225, but for some reason I can never get get them to come out right. They don't fall off the bone as they should.

Does anyone have any tips, suggestions, ideas, etc on now I can prove on my smoked ribs?

Thank you I'm advance.

 

[Up_In_Smoke]

Offhand it sounds like your temperature is low.

How and where are you measuring this 225 number??

Also, what kind of ribs?
Baby back or St. Louis?

 

[smokerjim]

If you want fall off the bone maybe just cook them longer.

 

[Smokin Okie]

Ditch the 3-2-1 method and cook at a higher temp.

Smoke them until you get the color you want, then wrap and add a small amount of a liquid, to braize them to the tenderness you're looking for.

 

[millerbuilds]

I have struggled with St. Louis vs. Baby Backs. For both, I now cook at 275. I run them for 3-4 hours, wrap for an hour and unwrap when they are just getting probe tender, drop my temp to 230 and finish them to probe tender.

I also started dry brining my ribs a couple years ago, I think it really helps, but you have to use your own rub (salt free).

Here is my process (still working to improve)
Day 1- Trim, remove membrane, coat with an light layer of kosher salt, I try and keep the salt off of the fat. Place on rack in fridge, allowing air to circulate
Day 2- Rub with yellow mustard and rub, place back fridge overnight
Day 3- Get smoke rolling TBS at 275 (Blend of Cherry and Apple Wood)
- Hang Ribs (I use a barrel) and cook for 3-4 hours until the color is where I want it
- Wrap Ribs in butch paper, add 50/50 Apple Cider Vinegar and Apple juice to the wrap, remove from wrap when starting to get probe tender (usually about 1 hour)
- Drop temp to 225
- Lightly coat with my finishing Mop (Pecan BBQ sauce cut down with water and a bit of apple juice
- Remove when probe tender, lay in foil pan, cover and let rest for 30-45 minutes

If you want fall off the bone, I would bump up the wrap to 90 minutes

Works for me....most of the time...

- Jason

 

[Smokin Okie]

I have struggled with St. Louis vs. Baby Backs. For both, I now cook at 275. I run them for 3-4 hours, wrap for an hour and unwrap when they are just getting probe tender, drop my temp to 230 and finish them to probe tender.

I also started dry brining my ribs a couple years ago, I think it really helps, but you have to use your own rub (salt free).

Here is my process (still working to improve)
Day 1- Trim, remove membrane, coat with an light layer of kosher salt, I try and keep the salt off of the fat. Place on rack in fridge, allowing air to circulate
Day 2- Rub with yellow mustard and rub, place back fridge overnight
Day 3- Get smoke rolling TBS at 275 (Blend of Cherry and Apple Wood)
- Hang Ribs (I use a barrel) and cook for 3-4 hours until the color is where I want it
- Wrap Ribs in butch paper, add 50/50 Apple Cider Vinegar and Apple juice to the wrap, remove from wrap when starting to get probe tender (usually about 1 hour)
- Drop temp to 225
- Lightly coat with my finishing Mop (Pecan BBQ sauce cut down with water and a bit of apple juice
- Remove when probe tender, lay in foil pan, cover and let rest for 30-45 minutes

If you want fall off the bone, I would bump up the wrap to 90 minutes

Works for me....most of the time...

- Jason

On your PBC, when you wrap, do you put the cooking grate into your PBC and finish them there or take them to the kitchen oven ?

 

[mneeley490]

I tried a method yesterday for St. Louis spares that I saw on YouTube. Instead of 3-2-1 at 225°, this guy recommended 4.5-.5-.5. Did not work for me. They were edible, but far from my best effort. No pull back on the ribs, and they were pretty chewy.

 

[Parshooter]

I used the 3-2-1 method for St Louis ribs a few weeks ago. Turned out great. Three hours at 200, two hours at 225, then one hour at 225. So simple I thought I must have missed something. Nope.

 

[Up_In_Smoke]

I used the 3-2-1 method for St Louis ribs a few weeks ago. Turned out great. Three hours at 200, two hours at 225, then one hour at 225. So simple I thought I must have missed something. Nope.

Do you wrap??

 

[Parshooter]

Yes, wrapped in foil for the two hour session. Unwrapped and sauced for the final hour.