ribs w/o foil

pull_my_butt · 03-12-2013, 10:01 AM

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.

4uweque · 03-12-2013, 10:04 AM

I have found my ribs are way more juicy when my temps are closer to 300.

gtr · 03-12-2013, 10:05 AM

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.

deguerre · 03-12-2013, 10:06 AM

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.

deguerre · 03-12-2013, 10:07 AM

Three replies to the OP in five minutes. Good job guys!

dwfisk · 03-12-2013, 10:14 AM

^^^ +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.

luke duke · 03-12-2013, 10:16 AM

Like everyone else said, raise your temps. I shoot for 275-325 on my offset.

HeSmellsLikeSmoke · 03-12-2013, 10:20 AM

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.

Untraceable · 03-12-2013, 10:47 AM

sounds undercooked.

Loinbacks 4-4.5 hrs @ 250
STL cut 5-5.5hrs @ 250

nucornhusker · 03-12-2013, 11:00 AM

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.

Vision · 03-12-2013, 11:07 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

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?

Bludawg · 03-12-2013, 11:14 AM

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

HeSmellsLikeSmoke · 03-12-2013, 11:25 AM

Quote:

Originally Posted by Vision

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.

Yendor · 03-12-2013, 11:38 AM

I don't wrap and I cook at 225º for about 5 hours until it passes the bend test.

Vision · 03-12-2013, 11:50 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

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?

03-12-2013, 10:01 AM	#1
pull_my_butt Knows what a fatty is. Join Date: 09-01-12 Location: Taylorsville, NC Downloads: 0 Uploads: 0	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. __________________ Cheers!

03-12-2013, 10:04 AM	#2
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn. Downloads: 0 Uploads: 0	I have found my ribs are way more juicy when my temps are closer to 300. __________________ 3 UDS's / Orion cooker / gas cabinet converted to charcoal / Weber kettle / Cowboy grill

03-12-2013, 10:05 AM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-12-2013, 10:06 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-12-2013, 10:07 AM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Three replies to the OP in five minutes. Good job guys! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-12-2013, 10:14 AM	#6
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	^^^ +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. __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-12-2013, 10:16 AM	#7
luke duke is one Smokin' Farker Join Date: 01-16-10 Location: Dallas, TX Downloads: 0 Uploads: 0	Like everyone else said, raise your temps. I shoot for 275-325 on my offset.

03-12-2013, 10:20 AM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-12-2013, 10:47 AM	#9
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	sounds undercooked. Loinbacks 4-4.5 hrs @ 250 STL cut 5-5.5hrs @ 250

03-12-2013, 11:00 AM	#10
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	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. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

03-12-2013, 11:14 AM	#12
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	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 __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-12-2013, 11:38 AM	#14
Yendor On the road to being a farker Join Date: 09-27-12 Location: Mayer, MN Downloads: 0 Uploads: 0	I don't wrap and I cook at 225º for about 5 hours until it passes the bend test. __________________ 22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater