Fall Off The Bone Results Input

[BillN]

I have never wrapped pork ribs during the cook, however once probe tender I do wrap in foil and let sit a hour or two or three in a cooler packed with towels, this IMO leads to fall off the bone tenderness and moisture without getting mushy. If cooking rib tips I will cook them in a hotel pan for several hours to get smoke then I cover with foil to ensure the unevenness of the tips don't dry out.

 

[halfcocked]

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

Agree.

 

[halfcocked]

There's no way I take out of the wrap and not grill for bark and taste. My latest (yesterday) pretty much fell apart and could not be cut. Everybody loved them. I prefer on the bone but well done.

 

[Jwhitt]

Stupid question but can the 6 hour 3-2-1 cook be sped up? Can you smoke them for 2 hours at 275 and then wrap them in foil and bump to 350 or so and be done sooner? Just curious

 

[4ever3]

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.

This^

 

[Grain Belt]

Many places sell “enhanced” ribs which means they have some type of sodium injection/solution. There are many previous posts about this. My point to add, in my experience, these “enhanced” ribs have a tendency to get “fall off the bone” tender at a quicker rate than non enhanced. Both foiled and unfoiled.

 

[gsobbq]

Sometimes I wrap and sometimes I don't but my ribs pretty much still comes out the same, with a bite while also being tender and moist. I have left them on 30 minutes to an hour and have achieved fall off the bone. Just my two cents. Everyone be safe and have a good one.

 

[Jwhitt]

OK....Here is what happened to me and I will try to give full details:

Yoder 640 grill 275 preheat

2 racks of baby back ribs, dry seasoned 30 minutes prior to grill

Placed them on upper expanded steel plate, bone side down unwrapped for 2 hours

Spritzed with 1/4 apple cider vinegar and 3 parts water at the 1 hour and again at the 90 minute mark.

At the 2 hour mark, cook looked good so I wrapped in 2 layers foil tightly with some butter and honey a bit more dry rub. Removed the upper expanded steel grate and placed foiled ribs on low rack to the right of fire box.

2 hours later I checked and the bones were already separating......In the kitchen I placed one rack on a plate "dry" and the other rack I placed on a plate and poured a little Kinders mild BBQ sauce over the meat to make them a little "muddy".

Kids and wife devoured both

 

[ChrisBarb]

Did that the other day with some St. Loius style bones. Ran at 275 and went about a half hour too long. They weren't too dry. Except for being too soft for my taste, they came out pretty good.

 

[halfcocked]

Stupid question but can the 6 hour 3-2-1 cook be sped up? Can you smoke them for 2 hours at 275 and then wrap them in foil and bump to 350 or so and be done sooner? Just curious

I call it 3-2-1 but never do it. I find that 2 hrs. off direct heat followed by 2 hrs.
wrapped (both at 225-250) followed by a short rest gets them pretty much fall off the bone, so much so that I can just about brown them for 15 to 30 min. open and direct heat before I need to remove and eat.

 

[jzadski]

Stupid question but can the 6 hour 3-2-1 cook be sped up? Can you smoke them for 2 hours at 275 and then wrap them in foil and bump to 350 or so and be done sooner? Just curious

I have tried to do hot and fast ribs several times but, never had much luck with getting them how we like. So I gave up. I just plan for 6ish hours anymore

 

[Hamdrew]

How is that (your liking)??



And yes, full slabs at 275*F for two hours, 1.5hr wrapped, and an unwrapped last half hour will yield pretty close to 3:2:1. STL's with a little tooth to them take about 4hrs at 250*F, not wrapping. Full without wrapping is a lot harder to gauge with how much they can vary.

 

[jzadski]

I will give your 275 recommendation a whirl. To our liking, it's been so long ago I just remember they were never that good.

 

[BBQEsquire]

FOTB is simply OVERCOOKED. Wrapping is a waste of good BP and foil.