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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 07-13-2010, 10:56 PM   #1
LT72884
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Default 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..

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Unread 07-13-2010, 10:57 PM   #2
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Yup, you got it.
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Unread 07-13-2010, 10:57 PM   #3
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overcook them....seriously.

you didn't mention you're cooking temp..
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Unread 07-13-2010, 10:58 PM   #4
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Is it possible to get fall off the bone and it NOT be soggy/mushy. IMHO it's not.
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Unread 07-13-2010, 11:15 PM   #5
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As mentioned, just over cook them and you should get exactly what you want.
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Unread 07-13-2010, 11:16 PM   #6
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Quote:
Originally Posted by militantsquatter View Post
overcook them....seriously.

You didn't mention you're cooking temp..
250 - 275
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Unread 07-13-2010, 11:17 PM   #7
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Quote:
Originally Posted by Bamabuzzard View Post
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
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Unread 07-13-2010, 11:17 PM   #8
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that temp range and 3-2-1 should do it fine.
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Unread 07-13-2010, 11:36 PM   #9
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Quote:
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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?

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Unread 07-14-2010, 02:21 AM   #10
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321 in a UDS and you will not have to worry about the bones. 2 hours in foil in a UDS at 275= mush.
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Unread 07-14-2010, 02:29 AM   #11
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Everyone that posted is 100% correct. Overcook them and they will easily fall off the bone.
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Unread 07-14-2010, 02:42 AM   #12
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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.
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Unread 07-14-2010, 05:37 AM   #13
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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.
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Unread 07-14-2010, 05:54 AM   #14
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Quote:
Originally Posted by NRA4Life View Post
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.
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Unread 07-14-2010, 08:11 AM   #15
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Quote:
Originally Posted by Norcoredneck View Post
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.
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