ribs w/o foil - Page 3

Big M1ke · 03-12-2013, 03:40 PM

I want ribs now

pull_my_butt · 03-12-2013, 05:04 PM

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 · 03-12-2013, 05:22 PM

Quote:

Originally Posted by pull_my_butt

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.

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 · 03-12-2013, 06:00 PM

Quote:

Originally Posted by pull_my_butt

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.

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 · 03-12-2013, 06:10 PM

Quote:

Originally Posted by pull_my_butt

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.

What are you cooking on?

pull_my_butt · 03-12-2013, 06:18 PM

Quote:

Originally Posted by luke duke

What are you cooking on?

I cooked it on a cheap upright barrel smoker.

Yleekyoti · 03-12-2013, 06:20 PM

Crank up the heat!! A little butter and apple juice spritz doesnt hurt either

JD McGee · 03-12-2013, 06:47 PM

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.

buttburnersbbq · 03-12-2013, 07:36 PM

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 .

03-12-2013, 03:40 PM	#31
Big M1ke Full Fledged Farker Join Date: 02-05-13 Location: Philadelphia PA Downloads: 0 Uploads: 0	I want ribs now __________________ 22.5 OTG "when i read about the evils of drinking, i gave up reading"

03-12-2013, 05:04 PM	#32
pull_my_butt Knows what a fatty is. Join Date: 09-01-12 Location: Taylorsville, NC Downloads: 0 Uploads: 0	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. __________________ Cheers!

03-12-2013, 06:20 PM	#37
Yleekyoti Full Fledged Farker Join Date: 02-22-10 Location: salisbury md. Downloads: 0 Uploads: 0	Crank up the heat!! A little butter and apple juice spritz doesnt hurt either __________________ 4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ

03-12-2013, 06:47 PM	#38
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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. __________________ Wine Country "Q" Competition BBQ

03-12-2013, 07:36 PM	#39
buttburnersbbq Knows what a fatty is. Join Date: 03-19-12 Location: waxhaw,nc Downloads: 0 Uploads: 0	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 . __________________ 2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow