RIBS...Need Help

[keale]

I've done ribs before, they have come out good! Everyone loves them...and thats the main thing, but personally I feel I haven't done GREAT ribs! I usually do the 3-2-1 method, rub only and also basted for about 1/2 hour. I use the UDS mostly, (ok, only the UDS since I made it!)
Any ideas? Tips? I want to get over that hump!
these pic are ones I did last...

 

[FatDaddy]

what about them do u not like?

 

[Bentley]

what about them do u not like?

Yes...would love to help, more data please!

 

[keale]

what about them do u not like?

Hmmmm..... good question...Maybe I need to phrase it differently...its not that I don't like them, there good, and everyone enjoys them...I want to make them better... a different rub? a different sauce? a different cooking technique, other than 3-2-1...
One thing I would want is to have the rib a little fimer, the pull back on the bone could be better, but how do you do it without the meat falling off the bone?
I dunno, maybe I should be content that people like it, but thats me, I want to do things the best I can, and I feel I haven't yet...
I'm rambling now...I'll go to my room...

 

[Puppyboy]

They look fine to me. Make little changes. This time the rub and next time the sauce until you find that magical combination.

 

[beerguy]

Maybe try a different product. I know you are limited on the island, but if you have used enhanced (solution added) ribs, maybe try to find unenhanced for comparison.

 

[HeSmellsLikeSmoke]

I find that two hours in the foil is too long for firmer ribs. Try adding a bit of time to the smoke, deducting a bit of time on the foil time in 15 minute increments until you get it "just right".

Try different woods -- as they say, let the smoke do the talking.

It looks like just a few tweeks is all you need.

 

[FatDaddy]

agree with HSMLS cut back on foil time.. i normally go 1.5 hours in foil depending on the heat of my fire.. sometimes i dont bother foiling at all and they still turn out great. if u go no foil make sure u spritz or do as i do and just douse em with a little cold beer every now and then..

 

[backyardchef]

Maybe cook them a little hotter.....wait longer to spritz and also to foil. A little more sugar will help, I think, to make the bark have more 'character.' Less time in the foil is also good advice.

 

[kickassbbq]

Put on your favorite rub, crank the smoker to 250, put them on and leave them alone!!!!!
No foil!!!! At about 4 hours and when the meat starts pulling back from the bone a little, do the Bend Test on them for doneness.
If they are still bouncing like rubber, they ain't done.
If you want a nice Bark, spray them down every 15-20 minutes the last hour with a 50/50 mixture of Apple Juice and Jack.
When the meat starts to crack near your tongs when you do the Bend Test, they are done.
Smoke On!!!!!

 

[LMAJ]

I agree with the others here - cut down on the foil time - this will help you with the firmness and your bark. I've never sprayed my ribs but may have to give it a try.

 

[Ron_L]

I agree with Ed and the others. I don't foil ribs, and I spritz them during the last hour with Aj and jack or AJ and rum. What kind of wood are you using Keale? I really like fruit wood on ribs and the best fruit wood I have tried is guava from Greg Kemp. I'm guessing that you can probably some around there somewhere :roll:. I'm out of it now but it really gave the ribs a nice flavor. Different than the normal apple or cherry.

Oh... I have also used pineapple juice as a spritz and it adds a nice flavor.

 

[icemn62]

Cook a batch, pack them and ship them to SoCal. Our labs here will do a detailed analysis and send you a report as to what changes are needed.

Seriously, could it be that you are just not satisfied with your cooking, because you cooked it. I am that way, and finally my wife asked me "What do you cook that is perfect?" She told me like you, that the family and friends loves my Que, but I always believe that I could have done something different.

 

[bbqbull]

Keale, Im no expert here but ive cooked a chitload of ribs.
Ive never foiled them. I do sprits them with applejuice cut with just a bit of veggie oil. That seems to set the rub and give a nice little crunch as far as the bark goes.
When you foil the ribs it steams the rub. Thus turning it mushy IMHO.

 

[Bamabuzzard]

I'm no expert but here's some tips that might help.

1. Stop foiling the ribs. May take a bit longer to cook them but there's a reason the term "low and slow" is so popular.

2. Don't get too carried away with a rub, marinade or sauce. Pork has a great natural flavor. Let it do it's thang. "Season" the rib not baptize it.

3. If you use hickory wood and/or mesquite be careful not to over do it. A little goes a long way. Fruit bearers such as apple and pecan you can be a little more generous. But remember step two. Let the pork do it's thang. Don't kill it with smoke.

4. Smoke your ribs no lower than 225 degrees. I like smoking around 240-245. Anything below 225 and you run the risk of the meat not rendering it's natural juices to flavor and the meat turns out a bit tough.

5. Try different stuff and take notes.

6. Moderation is the best balance

 

[keale]

Maybe try a different product. I know you are limited on the island, but if you have used enhanced (solution added) ribs, maybe try to find unenhanced for comparison.

Actually, they were not enhanced ribs, thats the work of the UDS

ICEMN...you probably are right, about "not being satisfied"

Guys, thanks! I will try the no foil method, and a little hight temp. I appreciate all your input! I'll let you know how it comes out.
Heading out to the beach, see ya!

 

[Porky]

I find that two hours in the foil is too long for firmer ribs. Try adding a bit of time to the smoke, deducting a bit of time on the foil time in 15 minute increments until you get it "just right".

Try different woods -- as they say, let the smoke do the talking.

It looks like just a few tweeks is all you need.

I am with Mr. Smoke, I have the same exact concerns as you do and I will alter my times from the 3-2-1 a little to see if that makes that the way I want them. Good Luck.

 

[keale]

Ron-l

I agree with Ed and the others. I don't foil ribs, and I spritz them during the last hour with Aj and jack or AJ and rum. What kind of wood are you using Keale? I really like fruit wood on ribs and the best fruit wood I have tried is guava from Greg Kemp. I'm guessing that you can probably some around there somewhere :roll:. I'm out of it now but it really gave the ribs a nice flavor. Different than the normal apple or cherry.

Oh... I have also used pineapple juice as a spritz and it adds a nice flavor.

Ron_L, I'm..will be using "lychee" and "strawberry guava" on the UDS, never used Guava before, but lychee is a good mild smoke.
Thanks again everyone.