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Unread 03-12-2013, 10:01 AM   #1
pull_my_butt
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Default ribs w/o foil

Those of ya'll that can get moist, tender ribs w/o foiling, please share how. I've given up.

I threw some on the smoker yesterday and it just wouldn't do. I used a water pan and temp. at 200-220 throughout entire smoke. I took them off about 3.5 hours later. Too dry already.

Thanks.
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Unread 03-12-2013, 10:04 AM   #2
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I have found my ribs are way more juicy when my temps are closer to 300.
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Unread 03-12-2013, 10:05 AM   #3
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I would raise the temps. Try 270 - 300, and begin checking at 3 hours - try the bend test or the toothpick test. IMO 200-220 is not an effective cooking temp.
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Unread 03-12-2013, 10:06 AM   #4
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I cook mine in the 275 degree range with no problems. If you took those off after only 3.5 hours with a pit temp of 200~220, they weren't done yet and the fat hadn't started rendering out yet most likely.
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Unread 03-12-2013, 10:07 AM   #5
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Three replies to the OP in five minutes. Good job guys!
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Unread 03-12-2013, 10:14 AM   #6
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^^^ +1 on what these brothers are sayin!

On my last cook, did 6 racks and wrapped in BP at 3-1/2 hours to limit the smoke and keep them from getting too dark, they were done an hour later and the moisture was great. Doing 9 racks the same way this weekend (along with 3 briskets and 30 chicken halves) for a little family party.
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Unread 03-12-2013, 10:16 AM   #7
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Like everyone else said, raise your temps. I shoot for 275-325 on my offset.
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Unread 03-12-2013, 10:20 AM   #8
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It sounds like you are using time to determine when to take them up to rest. I use the bend test, others the toothpick test. Here is my method.

For spare ribs, I wait until there is little less than 1/2 inch of pullback from the end of the bones before doing the bend test. There is only about a 15-20 minute window between sagging and actually giving it up and going limp. I thinly glaze them the last 15 minutes

I then take them up, wrap in butcher paper and hold at 170 degrees, usually in my oven, for at least an hour, but it can be for a couple of hours. (Thanks to Brother Gig'em99 for the inspiration for this holding technique.)

These were fairly thin and cooked hot and fast in just over two hours before passing the bend test, wrapping and popping in the 170 degree oven.

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Unread 03-12-2013, 10:47 AM   #9
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sounds undercooked.

Loinbacks 4-4.5 hrs @ 250
STL cut 5-5.5hrs @ 250
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Unread 03-12-2013, 11:00 AM   #10
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Yep, cooked too short and too low. Raise temp to 275 and cook spares for about 4 hours, loinbacks about 3 hours. Check for tenderness with the toothpick test or bend test.

If you want to cook at 225 spares take about 6 hours, loinbacks about 4.5-5.
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Unread 03-12-2013, 11:07 AM   #11
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I then take them up, wrap in butcher paper and hold at 170 degrees, usually in my oven, for at least an hour, but it can be for a couple of hours. (Thanks to Brother Gig'em99 for the inspiration for this holding technique.)
Why are you doing this? You're holding finished ribs in b paper?
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Unread 03-12-2013, 11:14 AM   #12
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I don't foil never have never will I can tell you from the git go your cooking to low for not foiling. I cook mine at 275+ St Louie go about 4 hrs until they pass the bend test Back Bones 3-3.5




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Unread 03-12-2013, 11:25 AM   #13
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Quote:
Originally Posted by Vision View Post
Why are you doing this? You're holding finished ribs in b paper?
The butcher paper is porous and in my opinion produces a better bark than foil, which isn't.

My take on holding ribs at 170 degrees is that 170 is the right temperature for bite-off-the-bone ribs. Holding at that temperature for at least an hour makes sure that all parts of the rack get done to that temperature and not any higher.

Gig'em99 uses this holding technique for brisket at around 185 degrees for a minimum of 3 hours. I deduced that it would work with ribs too, but at a lower temperature and shorter time.
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Unread 03-12-2013, 11:38 AM   #14
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I don't wrap and I cook at 225º for about 5 hours until it passes the bend test.
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Unread 03-12-2013, 11:50 AM   #15
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
The butcher paper is porous and in my opinion produces a better bark than foil, which isn't.

My take on holding ribs at 170 degrees is that 170 is the right temperature for bite-off-the-bone ribs. Holding at that temperature for at least an hour makes sure that all parts of the rack get done to that temperature and not any higher.

Gig'em99 uses this holding technique for brisket at around 185 degrees for a minimum of 3 hours. I deduced that it would work with ribs too, but at a lower temperature and shorter time.

But the ribs have already passed the bend test, right? So the hold period it to ensure or inch them that extra amount up to the perfect temp?
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