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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-26-2012, 09:07 PM   #1
thegizzard
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Default Baby Back Ribs... better.. but not quite there yet...

I followed a recipe I found online (btw.. is there a reason why I cannot search Q-talk?) Anyway... I had to search online and found some instructions.

Recipe called for 3.5 hours and maybe wrap the last hour. I went about 4.5 hours with the last 1.5 hours wrapped in foil. Everyone was pleased.. but it was not as fall off the bone tender as I would have liked...

A couple of things I think I did wrong...

1- I did not remove the membrane... I was having a lot of trouble.. then I figured it was not worth the effort... would it have made much of a difference?


2- I felt like I could have left it in there longer. I didn't bother with a meat thermometer... but the pit temp was steady at 225-235 the whole time. It wasnt burning or anything, I felt like I should have left it in longer.. but I was out of time. So... even tho the recipe said 3.5 hours, I went 4.5 hours and it still did not fall off the bone.

Any suggestions?

Here is what it looked like before I wrapped it.

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Unread 08-26-2012, 09:09 PM   #2
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Looks pretty good on the cooker .........
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Unread 08-26-2012, 09:29 PM   #3
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First, the built in forum search is enabled by the basic level subscription. There is a Google search near the bottom of the page that searches just this site that is available to everyone.

Second, you didn't mention the temp that you were cooking at. I do baby backs at 265 and they go for 2.5 hours no foil and 1.5 in foil and then finish out of the foil to set the glaze. I try to get racks that are close to 2.5 lbs.

Third, Removing the membrane will giving you a chance to get rub on the meat from both sides. You can take it off after cooking. If you didn't remove it at all that would make the ribs tough to get off of the bone.
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Unread 08-26-2012, 09:43 PM   #4
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Quote:
Originally Posted by Ron_L View Post
First, the built in forum search is enabled by the basic level subscription.
Cool. I didn't know that. I just subscribed.
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Unread 08-26-2012, 09:46 PM   #5
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Quote:
Originally Posted by Ron_L View Post
you didn't mention the temp that you were cooking at. I do baby backs at 265 and they go for 2.5 hours no foil and 1.5 in foil and then finish out of the foil to set the glaze. I try to get racks that are close to 2.5 lbs.
My target temperature was 225. If I can get'er done @ 265 in 4 hours then I'll go for that next time.
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Unread 08-26-2012, 09:55 PM   #6
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My personal preference is to remove the membrane. It takes no more than a minute for each rack of ribs. Use the back of a dinner spoon (rounded) to start the removal. Then grab that piece with a paper towel and slowly pull the rest off. I thought it was crazy the first time I did it, but the paper towel makes all the difference.
Did you add any type of liquid to your foil when you wrapped them? I try to add half a cup to a cup of apple juice during the foil stage which makes them very tender.
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Unread 08-26-2012, 10:01 PM   #7
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Your membrane might have been removed already. When you peel one off the first time you will know it. They generally come off pretty easy in one piece. Even after it is off it may look like there is still a membrane on their. When I buy baby backs at my butcher fresh the membrane is still on, if I buy them frozen from them at a better price they remove the membrane before freezing them. Not sure why but it took me a few times to figure that out.

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Unread 08-26-2012, 10:04 PM   #8
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Quote:
Originally Posted by Rpf41978 View Post
Did you add any type of liquid to your foil when you wrapped them?
The recipe called for spraying with a 1/4 Olive Oil, 3/4 Apple Cider vinegar every 30 minutes. Which I only did 2x because I was more worried about maintaining temperature in my cooker, which turned out not to be that big of a problem. I sprayed right before the wrap.

But I will try the apple juice in the wrap next time. My #1 goal is to have the ribs fall off the bone.
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Unread 08-26-2012, 10:05 PM   #9
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Quote:
Originally Posted by jason p View Post
Your membrane might have been removed already. When you peel one off the first time you will know it. They generally come off pretty easy in one piece. Even after it is off it may look like there is still a membrane on their. When I buy baby backs at my butcher fresh the membrane is still on, if I buy them frozen from them at a better price they remove the membrane before freezing them. Not sure why but it took me a few times to figure that out.

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The membrane was still there. It made cutting the ribs a bit difficult when they were done. But it was easy to remove after the ribs were done.
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Unread 08-26-2012, 10:06 PM   #10
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I am laughing because my profile now says I know what a fatty is... and I have no idea what a fatty is.. that's actually what I wanted to use the search function for. Ha!
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Unread 08-26-2012, 10:10 PM   #11
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http://www.bbq-brethren.com/forum/sh...d.php?t=140058
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Unread 08-26-2012, 10:17 PM   #12
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You beat me to it Ron. One search and 5 minutes later... Now, I know what a fatty is... now I have to make one.. I cannot un-know what a fatty is... my mouth is watering.
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Unread 08-26-2012, 10:29 PM   #13
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Quote:
Originally Posted by thegizzard View Post
I am laughing because my profile now says I know what a fatty is... and I have no idea what a fatty is.. that's actually what I wanted to use the search function for. Ha!
that's funny
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Unread 08-26-2012, 10:52 PM   #14
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If you cook them at higher temps around 260-300 the cook time will be a lot shorter. IMO cooking at 225 is too low for anything. Fat renders better at the higher temps, and your ribs will turn out more tender.

You are on the right track not wanting to spritz every 30 minutes, totally unnecessary. Just leave the cooker closed as much as possible and let 'em rip. If you want to spritz, do it when you are adding foil and removing foil if at all. I tossed my spritz bottle in the trash a long time ago and don't miss it at all.

Don't know if it'll make any difference, but you might try poking your thermometer through a small potato or something so it's not in direct contact with the grate. The time of your cook seems awfully long even at 225.

I don't use foil during cooks, but many people do when cooking ribs, maybe try 2 hours unfoiled, .5 to 1 hour foiled, then .5 to 1 hour out of foil to set glaze and finish at higher cooking temp. I can get baby backs to almost fall off the bone in 3 hours cooking at 300 with no foil.
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Unread 08-26-2012, 10:57 PM   #15
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Great ideas. I can't wait to try my next cook.
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