trouble with ribs

[len440]

Did some ribs in a new smoker and not 100 % satisfied. Had them in a GOSM 3045bgw at 225 for 5 hours they were cooked but not fall off the bone done. How long should ribs cook for?

 

[lilricky]

try this link for some great info

http://www.smoking-meat.com/august-25-2011-smoked-baby-back-ribs.html

 

[bruno994]

If you want fall off the bone, here you go....http://wyntk.us/3-2-1-rib-method   I cook mine at 250 degrees (temp at center grate level, not on door) meat side up for 3 hours, foil for 1 1/2 hours, then back on to glaze and firm up for about 30-45 minutes.  Everyone on here has modified the 3-2-1 method to fit their likings and pits. 

 

[dewetha]

Did some ribs in a new smoker and not 100 % satisfied. Had them in a GOSM 3045bgw at 225 for 5 hours they were cooked but not fall off the bone done. How long should ribs cook for?

spares or baby back? the esoteric answer is the best. they are done when they are done! I have seen people say as much as 7 hours and have baby backs done at 3. depends on the fat,how much meat is on the bone and that days running temps.

if you not foiling then they may not "fall off" but they should tug off cleanly and without much fuss.

 

[Dutch]

len440-

Welcome to SMF and when you have a minute, please swing by Roll Call and introduce yourself.

I too have a GOSM (Big Block).

Now to your question at hand, ribs not "falling off the bone". It's all a matter personel preference-to me "fall off the bone" means that the rib has been over-cooked; on the other hand, my neighbor likes them that way and he thinks that my "slight tug with a clean breakaway" is undercooked but that's the way I like 'em.

lilricky and bruno994 gave you some great info (both written by the forum owner Tulsa Jeff) and that's the way I used to cook my ribs until I got better control on the heat. I haven't used foil on my ribs and butts in a long time.

Enjoy the Smoke!

 

[len440]

THere baby back ribs i've done them before on my charcoal grill and it was some what hotter. I know i will have a learning curve to get it right. This is what i did had ribs at room temp pre heated smoker to 235 added boiling water to the water tray placed ribs on second tray from the top, used a digital thermom. to monitor temp stayed between 230 and 245. Nice tbs from the wood chunks. started ribs at noon took off at 5pm( boss was hungry) ribs were juicy and done but i was expeting a little more done after 5 hrs. old charcoal grill took 3 hours. I know the grill was hotter but don't know how much hot. HAd the thermometor on the same shelf but in front by the door. It has a single vent on top center back