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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 07-21-2013, 01:08 PM   #16
jemezspring
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Quote:
Originally Posted by gmag View Post
Do they get too dark when you don't wrap?
Mine do if I'm at the higher temps for 4-5 hours. I use mostly dark brown sugar but even when I use commercial rubs with 'raw' sugar it turns out very dark if I go too long. And yes my thermo is accurate at least according to the ice and boiling test.
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Unread 07-21-2013, 02:11 PM   #17
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Sugar is for crappy coffee, kids breakfast cereal & mint julips. Put the sugar in your glaze not the rub If your a glazer.
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Unread 07-21-2013, 02:25 PM   #18
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I always thought this meant "foiled"... again.

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Unread 07-21-2013, 03:09 PM   #19
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The last spares I did were cooked ar 250 deg. 3 hrs in smoke, 45 min. in foil, then back on open for 30 min. They turned out perfect, nice n moist and bite clean to the bone.

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Unread 07-21-2013, 03:09 PM   #20
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Quote:
Originally Posted by Longhorn01 View Post
Usually smoke St Louis style ribs 250-275 with a 2-1-1. Spray down with either apple juice or Dr. Pepper before foiling.

Works every time...
THIS! 250-270..
Then I wrap and I throw two rows of PARKAY on each side and a Lil spray of AJ with a little extra rub.
1 hour later after they are usually good to go.
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Unread 07-21-2013, 03:37 PM   #21
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The last spares I did were cooked ar 250 deg. 3 hrs in smoke, 45 min. in foil, then back on open for 30 min. They turned out perfect, nice n moist and bite clean to the bone.

Dem sum purdy ribz!
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Unread 07-21-2013, 04:29 PM   #22
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250 for 5 hours sounds like a winner. Are these the readings from the gauge or an oven thermo at the rack level. For ribs to come out like that it is a temp problem. It is undercooked or it is so over cooked it dried out and went tough.
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Unread 07-23-2013, 11:12 PM   #23
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What is the 3-2-1 method??? And what is the bend test???

I like to wrap for the last hr, atleast with baby backs, not with st Louis ribs, I did the same thing as the baby backs and they were tough, had to realy bite to get meat off.
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Unread 07-24-2013, 07:29 AM   #24
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I actually don't like "fall off the bone" ribs. I like a little tug when pulling the meat from the bone. The meat is still tender and still has some body to it if you know what I mean.
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Unread 07-24-2013, 03:07 PM   #25
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Quote:
Originally Posted by firefighter4634 View Post
The last spares I did were cooked ar 250 deg. 3 hrs in smoke, 45 min. in foil, then back on open for 30 min. They turned out perfect, nice n moist and bite clean to the bone.

Very nice looking ribs!!
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Unread 07-24-2013, 03:20 PM   #26
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@papitman, re: the 3-2-1 method, there's lots written up on it, but in a nutshell, it's 3 hours of smoking directly on the rack, then two hours inside a foil wrap (with 1/4 c of beer or apple juice inside with it) then another hour directly on the rack with the sauce on it (optional).
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Unread 07-24-2013, 08:42 PM   #27
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Hey Fire Fighter........How do you do your baby backs????, anyone can chime in here. Im doing baby backs tomorrow and want some advice. How long to smoke, wrap, and what temp????????

I do a rub, but whenever I do rubs you cant realy taste them. Like my brisket, came out perfect by the way everyone, thanks for the advise. But even with rub the actual meat could have had some flavor
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