J-Rod
is Blowin Smoke!
I agree with the higher temp advice as well. Spritzing with apple juice every so often also helps keep em moist as well as adds some extra flavor.
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ribs w/o foil
- Thread starter pull_my_butt
- Start date
QDoc
is one Smokin' Farker
At that temp I would have guessed it should have taken about 8 hours to get them tender done.
EJHOFFY
Is lookin for wood to cook with.
Hey HeSmellsLikeSmoke
Jim, I think your method with wrapping ribs and holding at 170 is a good idea and logical. How many times have you done it this way and for how long ? I have a G2 Party and was thinking about putting ribs on very bottom rack in a covered pan with a little AJ just to hold them. I think the temp could be close to that 170 but I have to experiment Thanks
Jim, I think your method with wrapping ribs and holding at 170 is a good idea and logical. How many times have you done it this way and for how long ? I have a G2 Party and was thinking about putting ribs on very bottom rack in a covered pan with a little AJ just to hold them. I think the temp could be close to that 170 but I have to experiment Thanks
AustinKnight
is Blowin Smoke!
If people would look at there smokers as a oven the world of bbq would be a better place.
Sent from my SGH-T999
Sent from my SGH-T999
charrederhead
Babbling Farker
I usually cook ribs 275-300. Yesterday I cooked a St Louis rack at 225/230, because that's where the temp dropped to and held when I closed the bottom vents after I put the rack on at 270 (dome). I decided to see how long it would hold and to cook the ribs that low for the first time. (Sorry, no pics).
After 5 hrs I boosted the temp to 260 (dome) and they finished (bend test) 1hr 45 mins later.
They were juicy w/ nice bark and chew. No foil or spritzing. All I did was rub them w/ Mrs. Dash Garlic and Herb seasoning and refrigerate for 24 hrs. I had my own BBQ sauce on the side.
I probably won't do em that low again, for time purposes, but it's nice to know it works.
After 5 hrs I boosted the temp to 260 (dome) and they finished (bend test) 1hr 45 mins later.
They were juicy w/ nice bark and chew. No foil or spritzing. All I did was rub them w/ Mrs. Dash Garlic and Herb seasoning and refrigerate for 24 hrs. I had my own BBQ sauce on the side.
I probably won't do em that low again, for time purposes, but it's nice to know it works.
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Carbon
is Blowin Smoke!
Good thread. I almost always don't use foil but I learned a few new tricks today to try out.
MI Smoke
Full Fledged Farker
Bbq Bubba
somebody shut me the fark up.
Great rib cooking thread!
275 for 3.5-4 hrs seems to be the magic number! Look for that pig honey and your close!
275 for 3.5-4 hrs seems to be the magic number! Look for that pig honey and your close!
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HeSmellsLikeSmoke
somebody shut me the fark up.
Here is Gig'em99's thread on brisket secrets which convinced me to try the concept on my last two rib cooks, both of which were spot on. The ribs whose picture I posted above were held for two hours, the last ones were held for three. I am going to try the same concept on a couple of butts this Friday.
http://www.bbq-brethren.com/forum/showthread.php?t=154329
Big M1ke
is one Smokin' Farker
I want ribs now :grin:
pull_my_butt
Knows what a fatty is.
Here I go again showcasing how new I am to bbq......Now, at the higher temps. that ya'll are suggesting, are you not scared the meat will burn or be dry? At 220, my ribs are already kind of dry and I hate to see what will happen if I crank it up. I guess I just need to do it and see.
4uweque
Full Fledged Farker
The reason your ribs were dry was that the fat and connective tissue hadn't broken down yet. The higher temps just do this quicker. Like others have stated, overlooked ribs are too soft, sorta mushy.
speers90
is Blowin Smoke!
You've been corrupted by the "low and slow" mantra. I was there once too, these guys will set you on a path to see the light. Except bacon, I haven't barbecued anything in several years under 275, just gave a brisket the 325 treatment this weekend and it was outstanding.
luke duke
is Blowin Smoke!
pull_my_butt
Knows what a fatty is.
Yleekyoti
Full Fledged Farker
Crank up the heat!! A little butter and apple juice spritz doesnt hurt either
JD McGee
somebody shut me the fark up.
I do not wrap and always smoke them @ 250 degrees...they turn out ok...
Sounds like yours were undercooked a bit. I cook mine until a toothpick slides into the meat between the bones with little resistance...then I glaze for 15-20 minutes.
Sounds like yours were undercooked a bit. I cook mine until a toothpick slides into the meat between the bones with little resistance...then I glaze for 15-20 minutes.
buttburnersbbq
Full Fledged Farker
I don't foil. I cook ribs at 225-250 for four hours - spray with apple juice at hour 2 and 3. Sauce them at hour 4 and hold temp at 250-275 for 2 hours. Total of 6 hour cook time. They come out perfect ever time. Not fall of bone but tender, juicy and bite test perfect for comp .
