Rib question

Discussion in 'Pork' started by cromag, Feb 6, 2011.

  1. cromag

    cromag Smoking Fanatic

    My ribs always fall apart during the foil session, should I add less liquid to the foil to keep them from falling apart?
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that and less time in the foil
     
  3. hmcm

    hmcm Smoke Blower

    As RdknB said, they shouldn't need more than about 2 hours in the foil if you are at about 225 degrees. Also, if there is so much fluid that they are "being boiled" then you probably have too much fluid. Just enough to keep em moist!
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    What did you do before you foiled. If your making bb then just a couple hours
     
  5. smokinal

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

    3-2-1 and 2-2-1 are just estimates. Most of us modify the times to suit our own tastes, also if the ribs are very meaty or very lean the times need to be adjusted. Next time just cut the foil time down and see how that works.
     
  6. deannc

    deannc Master of the Pit

    As the others have already stated. Anymore I normally only go about 1 1/4 hours in foil. Just adjust your timing to find te sweet spot that you like.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Like most folks here said lessen the time in the foil.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Here's what I have been doing with great success, took quite a bit of ribs to get it down to the way we like e'm at home but never wasted any. Ribs are pretty forgiving and one of a few foods you can cook by time and not temp.

    I have also had better success with using a rack as opposed to laying them flat.

    ST. LOUIS STYLE PORK SPARE RIBS COOKED - 3 - 2 - 1


    (Smoked on GOSM)


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    Ribs are prepped by trimming up St. Louis style, removing membrane then coated heavily with rub the night before, no mustard, I have cut back on the black pepper in my Rib Rub because of how much rub I use on the ribs, it was a bit spicy for some of the family.

    St. Louis Style Video


    So far the best luck with the ribs have been a modified 3 - 2 - 1

    • -3- Smoking at 225° for a maximum of 3 hours uncovered in a rib rack.
    • -2- Place in a steamer pan, bone side down and foil for 1 hour 40 minutes.
    • -1- Then remove foil and smoke another 40-45 minutes.
    I was getting a bit annoyed at how much juice was lost after removing the foil, so I decided to leave the ribs in the pan for the final part of the cook and as you can see from the above photo, there's no loss of juices.
    I just mix the juices and barbecue sauce as its brushed on the ribs.
    Next Rib cook I will try glazing after step 2

    This gives me ribs that are easy to slice clean without tearing the meat and mangling the rib.
    The result is pull of the bone clean just where you bite into it without the whole piece of meat coming off in 1 shot and slapping you upside your chin.
    My previous Rib cooks, the ribs were good but slightly dry on the outside, making it hard to slice through cleanly and the meat all coming off in one shot, however, there are some that prefer it that way!


    The ribs are cut down, brushed thoroughly with BBQ Sauce and served in a steamer pan.
    The ribs will go a good part of the day wi
    thout drying out.

     
     
  9. smokinal

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

    Nice tutorial there SQWIB! Your ribs look fantastic!
     
  10. funk

    funk Smoke Blower

    I like the steaming pan idea.  I am going to try that next time.
     
  11. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I'm going against the grain here.. have you tried not foiling at all??? Typically the only time I foil anything is when it's done cooking and I want to rest it in a warm dry cooler.
     
  12. porked

    porked Smoking Fanatic

    Nice post Squib, great pics as well.
     

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