Help - ribs

I’ll go against the crowd. If you can control your temps at around 250, let them ride start to finish unwrapped that way. No need to all that extraneous nonsense.

You don’t want pulled pork ribs. They should bend a little when picked up with tongs. Crack a bit. But stay intact.

321 ribs suck

I cook mine in a kettle usually. I like to build a fire to one side of the kettle so that I have part of the grate that is directly over the coals and part that isn't. I put a foil pan of water underneath the indirect side. You can just fold up aluminum foil to make one, you really don't need much water.

I then put the ribs on a rib rack on the indirect side. If doing multiple ribs, I rotate them during the cook so that each one spends some time more directly exposed to the coals. Sometimes, I place each slab directly over the coals for a while to get them charred a bit, then place them back on the indirect side of the grill.

Mine are usually ready in about two hours or less. I pull them when a fork easily sticks through the meat all the way across the rib.

My ribs are more like grilled than smoked, but they do have smoke flavors. I wrap with foil afterwards then wrap in a towel and put in in ice chest for about 45 minutes or so. The carryover cooking still cooks them a little more but it is more of a redistribution of the juices that happens that seems to make them better. You could skip wrapping and eat them after they stick real tender, they'll still be good.

I don't like cooking them while they are wrapped. Ribs cooked like that lose some flavor, but they do get to that fall off the bone state that some people love, especially if you sauce them (I don't). I think they seem more steamed than grilled when done that way.

Your mileage may vary. Start with what seems best and easiest to you and work your way from there. Good luck.

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You don’t want pulled pork ribs. They should bend a little when picked up with tongs. Crack a bit. But stay intact.

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I absolutely do. Fall off the bone ribs are delicious. This isn’t a rib competition

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bend test.

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And you can look for when the meat starts pulling in from the end of the bone.

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Bitch you can't even cook rice for jambalaya

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Wahhh internet meanie made fun of my team. Wahhhh.

It all depends what you're in the mood for.

Sometimes I want juicy ribs slathered in BBQ sauce falling off the bone. In this case I smoke for half the day at 230.

Sometimes I want firmer, crispier ribs. In this case I grill indirect for about 3 hours and then finish it off with a mild direct sear.

The type and thickness of rib matters too. The thicker/fattier the more time I keep it on to render the fat

Amazing Ribs

just put them in the croc pot.
Throw bbq on them.

Cook.

its so easy.

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So edgy.

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Sorry I offended your tastes lol