So my ribs came out decent

[cbcigar]

Good morning everyone,

Brand new smoker here. I've posted a few posts on the electric smoker forum but wanted to share my experience with my new years day ribs.

I have a new 30" MES my wife got me for Christmas. My very first smoking project was some venison and beef jerky. Came out great. I was thrilled. So I decided to try some Ribs for new year day. I got 2 full baby back racks 3.5 lbs a piece. I used a standard Stubs rub and and Stubs BBQ sauce mesquite. As I learn, I will start making my own rubs and sauces but figured will just try some commercial store bought stuff to start. I applied the rub, wrapped them and let it sit in the fridge overnight. Started my ribs at noon. In the smoker I used mesquite wood chips, set the smoker at 245 degrees and started smoking. For the first hour I just let it smoke, after the first hour I baste the ribs with BBQ sauce every hour on the hour. As I did that I added wood as most of you know the MES needs chips every 45 minutes. At hour 4 I checked the temperature of the ribs they were still 170 degrees. At hour 5.5 they reached 190 internal temp so I took them off. I used a digital and analog prob. Both right on the money. They sure did look tasty.

The family sat down and everyone started eating. Everyone was quite so I figured they must have liked them. Personally, while I enjoyed them and they were some really good ribs, I just felt they could have been better. The meat came off the bone pretty easy but did have to pull it off, I've had ribs in the pas where the meat practically fell off the bone just by picking it up. Was hoping for more of that result. Perhaps I over cooked them? I did remove the membrane on the bottom of the ribs but am wondering If I should have trimmed the fat off the top. Can't say I've ever had ribs with that tick layer or strip of fat on the top of the ribs. Should I have trimmed this off?

Like I said overall, I was happy and they sure were tasty. We enjoyed our New Years dinner. Any advice or opinions on something to try different the next time are welcome. I'm already trying to plan something for this weekend coming up! This sure is a fun hobby and its really satisfying when your family enjoys the food.

 

[ab canuck]

I have found that fall off the bone temp is 200-205 area. I started doing the 3-2-1 method after reading through posts in here and it has never failed to be fall off the bone. I do 2-2-1 as well for just a little more pull to it like you are discussing. Check out this link from smokinal.
https://www.smokingmeatforums.com/threads/3-2-1-ribs-modified-version.108560/

 

[schlotz]

Some will say that FOTB is over cooked from a flavor perspective but I think they can still be great if the ribs don't get dried out first. Personally, I attempt to get them so there's a clean bite that doesn't require any tugging. Here are two recipes to get you started. They've delighted all I've served them to:

BBQ Sauce #2 - Rum Sweet Heat
BBQ Sauce #3 - Bourbon Orange

 

[jbfromtennessee]

maybe it is just i have been in the deep south my whole life but we always like our ribs when you had to apply a tug getting them off the bone.. the very few fall apart baby backs i have had seemed almost soggy to me. but, taste of any food is in the eyes of the beholder and should be prepared to the users likes. smoke on peeps....

 

[SmokinAl]

You just didn't cook the ribs long enough.
FOTB ribs are achieved at an IT of 200-205.
Al

 

[ksblazer]

As mentioned 200 to 205 seems to be the sweet spot for temp.

You may also want to try a different wood next time. While I like mesquite. I prefer it on beef and sometimes on chicken as a change of pace. For pork I prefer a hickory/cherry 2:1 mix.

 

[Beanhall]

I use the 3-2-1 method without fail.

 

[gmc2003]

Probing ribs can also be difficult. There isn't allot of space between the bones. Maybe next time try the bend test. Just slide one tong under the rib and the other over. Pick it up and the unsupported side should bend down easily. Personally I like almost FOTB ribs.

Chris.