Rib issue

smoker jayson · 12-02-2012, 04:30 PM

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

jmoney7269 · 12-02-2012, 04:38 PM

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

Smokeoholic · 12-02-2012, 04:45 PM

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

jrn · 12-02-2012, 05:02 PM

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 · 12-02-2012, 05:44 PM

And, sadly, herein lies the folly of using time for anything other than a rough guideline.

Sorry,
John

BobM · 12-02-2012, 08:41 PM

"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

Bludawg · 12-02-2012, 08:44 PM

270 for 5 hrs = over cooked without wrapping they would have been perfect between 3-4 hrs

HOG WILD BBQ · 12-03-2012, 05:44 AM

Quote:

Originally Posted by smoker jayson

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

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!

Skidder · 12-03-2012, 06:22 AM

I'm thinking the jelly turned to liquid and you steamed the ribs for two hours at a pretty high temp of 270.

RAZORBACK JIM · 12-03-2012, 06:26 AM

Agree...6hrs at 270 is much longer than I would cook them!!!

IamMadMan · 12-03-2012, 06:27 AM

Quote:

Originally Posted by PatioDaddio

And, sadly, herein lies the folly of using time for anything other than a rough guideline.

Sorry,
John

Well said ......
But we all have learned from our mistakes, we just try to educate others not to make the same errors as they hone their BBQ skills.

12-02-2012, 04:30 PM	#1
smoker jayson On the road to being a farker Join Date: 01-03-12 Location: york,pa	Rib issue 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 __________________ Oinkin All Night Long BBQ

12-02-2012, 05:02 PM	#4
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	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. :) __________________ UDS, mini wsm, 22.5" weber kettle

12-02-2012, 08:41 PM	#6
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	"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 __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

12-02-2012, 08:44 PM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	270 for 5 hrs = over cooked without wrapping they would have been perfect between 3-4 hrs __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-03-2012, 06:26 AM	#10
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	Agree...6hrs at 270 is much longer than I would cook them!!! __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

12-02-2012, 04:38 PM	#2
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	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

12-02-2012, 04:45 PM	#3
Smokeoholic Full Fledged Farker Join Date: 08-22-11 Location: Spokane Washington	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

12-02-2012, 05:44 PM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	And, sadly, herein lies the folly of using time for anything other than a rough guideline. Sorry, John

12-03-2012, 06:22 AM	#9
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	I'm thinking the jelly turned to liquid and you steamed the ribs for two hours at a pretty high temp of 270.