Fall Off The Bone Results Input

[jzadski]

I know this is a very controversial topic with many strong points of view but, this is not about liking or not. I typically do some sort of 3-2-1 and can easily get fall off the bone ribs. All of my family and friends enjoy fall off the bone so this is why the question is being posed.
For all the nonwrappers are you able to get fall off the bone?

 

[BuffettFan]

I'm curious to see where this goes.
This is an area of contention in Casa de Buffett.
My wife wants her ribs to absolutely fall off the bone, to the extent of falling apart.
I prefer a bit of bite left in them.

Since I am the man of the house, chief breadwinner and executive chef, I cook them the way she tells me to.
I ain't dumb!

I can get fall apart either wrapped or not, by using lower temp and longer cooking times.
Much easier to get fall apart by wrapping, imo.

I'll typically go 1-3-0.5
Gets her fall apart and my smoke and char.

Hope I don't get banned from the forum, but a lot of the time, I'll do the 3 hours wrapped in the oven.
Like today, we're having ribs, it's 50* and raining.
I don't want to tend a fire for several hours in the rain.

 

[creek bottom]

I have never wrapped ribs (or anything for that matter). As long as I keep temps at 250-275 and steady, and I leave them in the pit a little too long, I can get fall off the bone. Not usually what I'm looking for, as I like to "bite" mine off the bone, but it's happened...

 

[JeffinNE]

Since I am the man of the house, chief breadwinner and executive chef, I cook them the way she tells me to.
I ain't dumb!

You're wise beyond your years, Terry!

 

[Smokey Lonesome]

Yes Sir.

You can be right, or you can be happy!

 

[PnkPanther]

i don't intentionally go for fall of the bone unwrapped, but have achieved it!


When I cook for extended family or in-laws, I tend to get closer to fall of the bone if not fall off the bone, it was they prefer it.



while I prefer a little bite, I'm not going to complain if they're fall off bone tender

 

[Inthewoods]

If it's a good rib...fall off the bone is just a bigger bite. I like both. The thing I like the most about a bite through rib, is its ability ta serve as a utensil....such as shoveling twice baked potatoes inta my face...little rib with it...it's disposable...grab another.

-D

 

[Whumpa]

I generally don’t wrap, and I can get them to be fall off the bone, but at the expense of being a bit to dry. I also prefer a bit of a bite to my ribs. But today I am going to wrap my ribs and cook till fall off the bone. Because that is the way The War Department likes ‘em

 

[Titch]

I'm curious to see where this goes.
This is an area of contention in Casa de Buffett.
My wife wants her ribs to absolutely fall off the bone, to the extent of falling apart.
I prefer a bit of bite left in them.

Since I am the man of the house, chief breadwinner and executive chef, I cook them the way she tells me to.
I ain't dumb!

I can get fall apart either wrapped or not, by using lower temp and longer cooking times.
Much easier to get fall apart by wrapping, imo.

I'll typically go 1-3-0.5
Gets her fall apart and my smoke and char.

Hope I don't get banned from the forum, but a lot of the time, I'll do the 3 hours wrapped in the oven.
Like today, we're having ribs, it's 50* and raining.
I don't want to tend a fire for several hours in the rain.

Smart man:thumb:

 

[WilliamKY]

I started out using a 3-2-1 wrap but don't anymore unless I'm really crunched for time. I dont mind fall off the bone ribs but prefer a little bit of tug. I dont wrap but I suspect if I took them to the point of falling off the bone the outside would be very dark, possibly burnt unless I tented them. I've never shot for fall off the bone unwrapped.

 

[thirdeye]

I don't have a 'my way or the highway' philosophy on anything we cook. I sort of look at ribs like I do a steak or eggs at breakfast.... no two people are the same. So I prefer to make ribs as close as I can to the way people like them. It makes me a better cook, and at the same time lets me show off. It's a win-win situation. And sometimes they find out they like ribs differently than they thought they did. :thumb:

 

[LYU370]

For all the nonwrappers are you able to get fall off the bone?

Yep, just overcook them. usually an extra half hour will do it. Have a few friends that actually request them that way. Pains me to do it, but I cook for my guests, not for myself.

 

[thirdeye]

Yep, just overcook them. usually an extra half hour will do it. Have a few friends that actually request them that way. Pains me to do it, but I cook for my guests, not for myself.

But then, out of your earshot a month later... the same guests tell other people something to the effect of "Have you ever had Andy's ribs? They are just the way I like them".

 

[LYU370]

Yep, years ago I refused to sauce ribs, "sauce on the side, nothing to hide" as they say, but everyone would take a bite or two, say how good they were and immediately put sauce on the rest of them. So I just started cooking more to my guests liking. Most people like bbq sauce on overcooked ribs. But I always have at least one rack of properly cooked ribs on hand and it's usually sauced as well. :roll:

 

[jzadski]

I generally don’t wrap, and I can get them to be fall off the bone, but at the expense of being a bit to dry. I also prefer a bit of a bite to my ribs. But today I am going to wrap my ribs and cook till fall off the bone. Because that is the way The War Department likes ‘em

Yup, that is what I was worried about too. Being too dry not wrapping.

 

[Hamdrew]

Most people I cook for like them as soft as possible. I'm talking 3:2:1 at 250-275*F FOTB. i usually lose a little end bone on the grates; thankfully, i have a 14" flat grill spatula, as tongs will destroy any integrity left in the rack.


Sometimes I enjoy them like that, myself. The rest of the time, I'll section off 3-6 bones for me.

 

[Gimmethecash]

My wife likes some bite to them, and so do I. I never wrap ribs.

I’ve been cooking them over live fire/coals lately, and I can now get them about the same texture as when I smoke low & slow, and every bit as juicy (maybe even more so) in much less time - about an hour. I’ve been firing them up after work on weekdays, with plenty of time.

 

[SmokinAussie]

Definitely prefer "bite through" and not fall off the bone. If I want "fall off the bone" I could use a pressure cooker. Prefer not to sauce at all and only have a hot sauce or a chutney on the side.

Ribs are for biting into.

Cheers!

Bill

 

[jzadski]

Most people I cook for like them as soft as possible. I'm talking 3:2:1 at 250-275*F FOTB. i usually lose a little end bone on the grates; thankfully, i have a 14" flat grill spatula, as tongs will destroy any integrity left in the rack.


Sometimes I enjoy them like that, myself. The rest of the time, I'll section off 3-6 bones for me.

I just put on my cotton gloves with the nertile over top to grab them out of the foil. Works really well

 

[Lahawk1]

If you are in a competition with "Peoples Choice" judging you better make them fall off the bone if you want any chance of placing. If you have real judges, then "Bite Through" with a slight tug is what they look for.