how do you get fall off the bone spares?

LT72884 · 07-13-2010, 10:56 PM

Just picked up 5 lbs of spares and im not gonna trim them. This is just for eats. Gonna rub em down with some sweet hot mustard and then some rub. Im going to do 3-2-1 and use brown sugar, honey and apple juice in the foil. then pull em out and cook another hour or so.But i would like them to be really tender to the point of mostly falling off the bone but not soggy ribs..

thanx

Bbq Bubba · 07-13-2010, 10:57 PM

Yup, you got it.

MilitantSquatter · 07-13-2010, 10:57 PM

overcook them....seriously.

you didn't mention you're cooking temp..

BBQ Grail · 07-13-2010, 10:58 PM

Is it possible to get fall off the bone and it NOT be soggy/mushy. IMHO it's not.

Bamabuzzard · 07-13-2010, 11:15 PM

As mentioned, just over cook them and you should get exactly what you want.

LT72884 · 07-13-2010, 11:16 PM

Quote:

Originally Posted by militantsquatter

overcook them....seriously.

You didn't mention you're cooking temp..

250 - 275

LT72884 · 07-13-2010, 11:17 PM

Quote:

Originally Posted by Bamabuzzard

As mentioned, just over cook them and you should get exactly what you want.

Sounds good. Ill cook an extra half hour so like 3-2-1.5 OR 3-2.5-1

landarc · 07-13-2010, 11:17 PM

that temp range and 3-2-1 should do it fine.

LT72884 · 07-13-2010, 11:36 PM

Quote:

Originally Posted by landarc

that temp range and 3-2-1 should do it fine.

Ok cool. whats the point of spritzing the ribs with just apple juice? i know alot do it but whats the effect on the ribs?

thanx

Norcoredneck · 07-14-2010, 02:21 AM

321 in a UDS and you will not have to worry about the bones. 2 hours in foil in a UDS at 275= mush.

Crash · 07-14-2010, 02:29 AM

Everyone that posted is 100% correct. Overcook them and they will easily fall off the bone.

Captain Dave · 07-14-2010, 02:42 AM

3-2-1? It doesn't work for me. Last time I did 2hrs in foil I had to spoon them out. Mush! Eat em with a straw. And thats at 225.

NRA4Life · 07-14-2010, 05:37 AM

I never foil my ribs, but if cook them for around 4.5 hours at 250 in my smoker, they will be fall of the bone.

cdoink · 07-14-2010, 05:54 AM

Quote:

Originally Posted by NRA4Life

I never foil my ribs, but if cook them for around 4.5 hours at 250 in my smoker, they will be fall of the bone.

Yup, and that's just it. From my experience(and I should caution that I don't have much..lol) it seems that it will vary based on your smoker/grill and the meat itself. I just finished building a UDS and cooked up some spares a few weekends back. I went to check on them after about 4.5 hours and they seemed to be done...meat had pulled back to show the bones, it was bending well and almost breaking apart when I tried to pick them up. Long story short...I should have pulled them then and let them rest but since all I had read was 5 or 6 hours I left them on for another hour and they were slightly overcooked(IMO) as a result.

Now that doesn't mean the other people who cook theirs longer were wrong, just that it may take longer in their cooker or perhaps they just like their ribs done differently than I do. Who knows? I just think that you have to use trial and error to figure out what works best for you and your setup.

There was actually a great thread on this a few days back with a lot of debate on the matter that I recommend reading.

RobKC · 07-14-2010, 08:11 AM

Quote:

Originally Posted by Norcoredneck

321 in a UDS and you will not have to worry about the bones. 2 hours in foil in a UDS at 275= mush.

3-2-1 at 275 and you'll be able to eat the bone.

07-13-2010, 10:56 PM	#1
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	how do you get fall off the bone spares? Just picked up 5 lbs of spares and im not gonna trim them. This is just for eats. Gonna rub em down with some sweet hot mustard and then some rub. Im going to do 3-2-1 and use brown sugar, honey and apple juice in the foil. then pull em out and cook another hour or so.But i would like them to be really tender to the point of mostly falling off the bone but not soggy ribs.. thanx __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

07-13-2010, 10:57 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Yup, you got it. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

07-13-2010, 10:57 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	overcook them....seriously. you didn't mention you're cooking temp.. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

07-13-2010, 10:58 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Is it possible to get fall off the bone and it NOT be soggy/mushy. IMHO it's not. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

07-13-2010, 11:15 PM	#5
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	As mentioned, just over cook them and you should get exactly what you want. __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

07-13-2010, 11:17 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	that temp range and 3-2-1 should do it fine. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-14-2010, 02:21 AM	#10
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	321 in a UDS and you will not have to worry about the bones. 2 hours in foil in a UDS at 275= mush. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-14-2010, 02:29 AM	#11
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	Everyone that posted is 100% correct. Overcook them and they will easily fall off the bone. __________________ Crash - HIBarbeque.com

07-14-2010, 02:42 AM	#12
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	3-2-1? It doesn't work for me. Last time I did 2hrs in foil I had to spoon them out. Mush! Eat em with a straw. And thats at 225. __________________ Thanks for noticing

07-14-2010, 05:37 AM	#13
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	I never foil my ribs, but if cook them for around 4.5 hours at 250 in my smoker, they will be fall of the bone. __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

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