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Rib issue

S

smoker jayson

Knows what a fatty is.
Joined
Jan 3, 2012
Location
york,pa
So I had a frozen st.louis style rack in the freezer Saturday so I took them out and thawed them over night. I lit the grill , prepped the ribs and put them on at 12:00 on the dot. I usually do the 3-2-1 method so three hrs in I pull them put some apple jelly on them and wrap them in the foil. Temp is steady at 270 the entire cook. At 5 I go to pull them so I can sauce them up for the final hour....... And when I go to lift them they just fall apart tender as a babies butt. I didn't do anything different besides the ribs were frozen and the apple jelly. Can someone shed some light to as what I might have done wrong
 
They could have been smaller ribs. Also are you doing 321 @270-275, if so that's way too much foil time. Are you taking readings from the grate or dome temp? Cooking In that temp range, 4 hrs is the max you need. 30-45 min max in foil
 
Wish i could help Smoker J, fact is i can't imagine cooking st.louis ribs
for 5-6 hour's @ 270 the entire cook..sound's like it's worked for you though.

As alway's just my
2iitphh.gif
 
I'm thinking you just over cooked them. I did a St. Louis style rack yesterday on the uds. I do the bend test, so I don't pay much attention to time. But it was a good 4-4.5 hrs. with no foiling. In my opinion, 5 hrs, 2 of that being foiled, is too much. :)
 
"PatioDaddio" nailed it.
BBQ is an art, I get touchy feely with my meat (another Wood Pile straight line).
For ribs, a toothpick is a good thing.

Bob
 
smoker jayson said:
So I had a frozen st.louis style rack in the freezer Saturday so I took them out and thawed them over night. I lit the grill , prepped the ribs and put them on at 12:00 on the dot. I usually do the 3-2-1 method so three hrs in I pull them put some apple jelly on them and wrap them in the foil. Temp is steady at 270 the entire cook. At 5 I go to pull them so I can sauce them up for the final hour....... And when I go to lift them they just fall apart tender as a babies butt. I didn't do anything different besides the ribs were frozen and the apple jelly. Can someone shed some light to as what I might have done wrong
Click to expand...
i love my ribs to fall apart at home but not in the comps, the longer you foil , the more they are gonna fall apart. i normally cook mine 3 to 4 hours unrapped, then wrap them the final hour. cooking at 250. never thought about apple jelly, thats sounds like a good idea!
 
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