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Rusty Kettle
03-17-2014, 12:23 PM
I just am getting ready to try new method new to me anyways i am doing 2 hours smoke 2 hours foil 1 hour no foil or smoke not to mention I swiped a good pie pan for a water pan foiled it all over so wife would not be the wiser about me using her good dishes.
Lake Dogs
03-17-2014, 12:37 PM
What temperature? I'm a baby back fan, cook them to just before falling off the bone (follow MBN definition of pull cleanly from the bone with only slight resistance). I cook between 260-275, I do 1.5 on smoke, then the remainder in foil to a total time of 4 to 4.25 hours. Total.
Beentown
03-17-2014, 12:50 PM
I do 250-275 for 2/2/1.5
Rusty Kettle
03-17-2014, 12:51 PM
I smoke on a kettle lol so probably between 225-250ish top vent half closed. It's more about feel. I just have been hung up with ribs so new method. I don't like my ribs but I am hoping to solve the tenderness issue that plagues my ribs. I got brisket pork shoulder and chicken right but not ribs at least I am not happy.
pjtexas1
03-17-2014, 01:02 PM
I cook them all the time but I go 300-325 over direct heat and they finish in about 2.5-3 hours. I foil wrap for about 15 minutes just to get the honey and brown sugar flavor on the ribs. Never had a problem with tenderness. Any longer in the foil and they completely fall off the bone. Must be the higher temps. I did some kansas city style spares over the weekend and they were done in a little over 3 hours.
Lake Dogs
03-17-2014, 01:08 PM
I smoke on a kettle lol so probably between 225-250ish top vent half closed. It's more about feel. I just have been hung up with ribs so new method. I don't like my ribs but I am hoping to solve the tenderness issue that plagues my ribs. I got brisket pork shoulder and chicken right but not ribs at least I am not happy.

Tenderness; ribs. Would you be referring to a leathery texture? If so, your problem is that cooking temperature. Bring it up to 270-300.
Big George's BBQ
03-17-2014, 01:18 PM
I like BB I cook mine at 235-250 and do it 2-1-1 Last time I did it they were great
Rusty Kettle
03-17-2014, 01:19 PM
Ok yeah I give it a try then
Rusty Kettle
03-17-2014, 01:21 PM
Cranked vent open to 3/4 open which should be enough to raise temp.
pjtexas1
03-18-2014, 10:22 PM
How did they turn out? What temp did you try?
Biloxidman
03-18-2014, 10:36 PM
I do BBs between 280 -300 and do 2 hours bare, 1 hour foiled with liquid of choice (usually Syrah or Zinfandel) the 1/2 hour for saucing. Always comes out fall off the bone tender.

http://i983.photobucket.com/albums/ae315/dwheeler2/Mobile%20Uploads/0B9F0BD5-F39B-44B5-A38E-745C993CEDEB_zps4xg7roln.jpg
Rusty Kettle
03-18-2014, 11:45 PM
They were a million times better than normal forgot take pics and just ate all but 3 that my wife ate
Lake Dogs
03-19-2014, 08:25 AM
I think your problem(s) with tenderness was more to do with cooking too low. Glad they're improving.
smoke-n-fire
03-19-2014, 11:33 AM
unless you're just dead set on knowing exactly how long its going to take i'd just cook them by feel. smoke until they are pretty, foil until tender, sauce until it sets up. I cook mine at 250 with cherry and hickory
Sevengoals
03-19-2014, 12:09 PM
I do BBs between 280 -300 and do 2 hours bare, 1 hour foiled with liquid of choice (usually Syrah or Zinfandel) the 1/2 hour for saucing. Always comes out fall off the bone tender.

http://i983.photobucket.com/albums/ae315/dwheeler2/Mobile%20Uploads/0B9F0BD5-F39B-44B5-A38E-745C993CEDEB_zps4xg7roln.jpg

They look great!
Are these "spare ribs" or "baby back"?