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How do you like your ribs?
Posted on 5/24/21 at 7:51 pm
Posted on 5/24/21 at 7:51 pm
I left them in the foil too long yesterday on my BGE and when I transferred them, literally 1/3 broke off. They truly fell off the bone. My wife (no pics) loves them that way. I prefer a bit more of a pull needed to get the meat from the bone.
Also, baby back or St. Louis? I always do BB but want to try StL
Also, baby back or St. Louis? I always do BB but want to try StL
19
Posted on 5/24/21 at 7:54 pm to Count deMonet
If you're cooking on an egg, there's no need to wrap them. I cook mine around 275-300 for 2.5 to 3 hours. It's not that hard.
Posted on 5/24/21 at 8:13 pm to Count deMonet
I prefer a little bit of a bite but I’ll eat them falling off too
Posted on 5/24/21 at 8:15 pm to Count deMonet
i prefer babybacks, lean, tasty and don't take as long. No wrap any pork.
Posted on 5/24/21 at 8:40 pm to t00f
I don’t wrap either but I sure as hell always seem to over cook them.
Posted on 5/24/21 at 8:41 pm to Count deMonet
They protect my organs. Never broke any of them.
Posted on 5/24/21 at 8:43 pm to Count deMonet
I like Bb because it’s less trimming. St. Louis requires more prep But the meat is good or maybe better due to a bit more fat content
Posted on 5/24/21 at 8:45 pm to Martini
what kind of ribs? When I feel it's close, 4 hours on baby , 6 on Stl I start doing a bend test and probe tender and temp .. usually use 250 temp
Posted on 5/24/21 at 9:27 pm to Count deMonet
Baby’s for me and I like grilling them with some added smoke. I like the texture better and still have some tenderness. I like the bark the briquette make.
I can eat them just fine smoked the whole way and in fact all I did for two years. Then I remembered how I started cooking ribs by grilling and went back to the grill and loved them. My wife prefers the smoker so I do both now. Haha
I can eat them just fine smoked the whole way and in fact all I did for two years. Then I remembered how I started cooking ribs by grilling and went back to the grill and loved them. My wife prefers the smoker so I do both now. Haha
Posted on 5/24/21 at 9:31 pm to t00f
quote:
When I feel it's close, 4 hours on baby , 6 on Stl I start doing a bend test and probe tender and temp ..
I don't cook to temp with pork ribs. The bend test works for me.
Posted on 5/24/21 at 11:15 pm to Count deMonet
So for me, it’s not fall off the bone, but bite off the bone if that makes sense.
Want it to be very tender, but still want to be eating ribs at the end of the day. Biting off bone.
St. Louis is way better than baby back, imo.
Want it to be very tender, but still want to be eating ribs at the end of the day. Biting off bone.
St. Louis is way better than baby back, imo.
This post was edited on 5/24/21 at 11:16 pm
Posted on 5/25/21 at 12:20 am to Count deMonet
If they fall off the bone, make pulled pork. I want some pull and bite. I’ve never understood fall off the bone ribs.
Posted on 5/25/21 at 8:18 am to drake20
quote:
drake20
Well said.
Posted on 5/25/21 at 8:41 am to Count deMonet
I usually do baby back ribs and do them fall off the bone because that is what the wife and kids prefer. I prefer them with a little bite.
Wife does not like St Louis ribs. She says there’s too much fat in them. So i rarely cook them. Honestly, I’m not real crazy about them either, but will eat them.
Wife does not like St Louis ribs. She says there’s too much fat in them. So i rarely cook them. Honestly, I’m not real crazy about them either, but will eat them.
Posted on 5/25/21 at 8:45 am to Gris Gris
quote:
fall off the bone ribs.
are overcooked.
Posted on 5/25/21 at 8:46 am to Count deMonet
one hour on the grill without foil. wrap with foil and grill for 45 min. done.
same for oven.
same for oven.
Posted on 5/25/21 at 8:51 am to Count deMonet
I like to do them two ways:
Indirect heat on a charcoal grill with wood chunks. Babyback ribs. Takes about 1.5 hour for tender, delicious ribs.
Other way is on my pellet grill, which I am still playing around. I do spare ribs with the 3-2-1 method, but I think I am going to remove an hour from the foil wrap as every time my ribs are a little too tender. I still like them to have a little resistance.
Indirect heat on a charcoal grill with wood chunks. Babyback ribs. Takes about 1.5 hour for tender, delicious ribs.
Other way is on my pellet grill, which I am still playing around. I do spare ribs with the 3-2-1 method, but I think I am going to remove an hour from the foil wrap as every time my ribs are a little too tender. I still like them to have a little resistance.
Posted on 5/25/21 at 8:54 am to Count deMonet
I know how I DON'T like my ribs, and that's overcooked (way too tender/"falling off the bone") with globs of sauce. As much as I love bbq sauce and pork separately, mushy pork in a bbq sauce soup is not good.
I like to smoke them, no foil, until they're cracking a bit on the bend test. Then they get a light coating of sauce and go under the broiler in the oven for about a minute until the sauce is bubbling. This caramelizes the sauce and makes it sticky, not runny. It's easier to just use the oven broiler instead of adding more coals and waiting another 30 mins to get the smoker to 500 degrees just for a quick sear.
I like to smoke them, no foil, until they're cracking a bit on the bend test. Then they get a light coating of sauce and go under the broiler in the oven for about a minute until the sauce is bubbling. This caramelizes the sauce and makes it sticky, not runny. It's easier to just use the oven broiler instead of adding more coals and waiting another 30 mins to get the smoker to 500 degrees just for a quick sear.
Posted on 5/25/21 at 9:20 am to Count deMonet
quote:
St. Louis
Gimme these
Vertical hang in the drum smoker. Rub of choice. Cherry and Pecan wood chunks. Generally cook them for 4-5 hrs. I don't cook them completely fall off the bone. One thing I would like to add is a finishing glaze. The glaze is the next step for me.
Posted on 5/25/21 at 9:25 am to Count deMonet
There was a BBQ place in Meridian that advertised:
"You don't need no teeth to eat our meat."
I did not care for their ribs. I like then tender, but I want to be able to bite the rib meat off the bone.
SL or BB have different texture , but I like both.
There is/was a restaurant (Gale Street Inn) on Diamond Lake, in Mundelein, northwest of Chicago that served the best I have ever encountered. Photo link
"You don't need no teeth to eat our meat."
I did not care for their ribs. I like then tender, but I want to be able to bite the rib meat off the bone.
SL or BB have different texture , but I like both.
There is/was a restaurant (Gale Street Inn) on Diamond Lake, in Mundelein, northwest of Chicago that served the best I have ever encountered. Photo link
This post was edited on 5/25/21 at 9:26 am
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