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Started By
Message
Need advice on ribs.
Posted on 3/18/21 at 3:52 pm
Posted on 3/18/21 at 3:52 pm
Hey I’m cooking ribs this weekend and wanted some advice. I’ve only cooked ribs 3-4 times. I have 2 racks of baby backs and 1 rack of spareribs. I was wanting to do a dry rub on one and sauce the other 2. Is one type of rib better for a certain technique?
This post was edited on 3/18/21 at 3:52 pm
7
Posted on 3/18/21 at 4:04 pm to OGtigerfan87
If you're using a smoker, google the 321 method, works pretty good. Wet or dry shouldn't matter whatever you like, but I'd bet the baby backs will finish before the spareribs if you do them all at once.
Posted on 3/18/21 at 4:07 pm to ThreeBonesCater
321 is too Long for BBs
Posted on 3/18/21 at 4:20 pm to t00f
If you're newer to ribs it should get you to a pretty good endpoint, OP's not asking how to win in Memphis.
Posted on 3/18/21 at 4:35 pm to OGtigerfan87
Ribs are relatively forgiving. The spares will take longer. I would say put them on, then 1 hour later put the baby backs on. Two hours later wrap all three (so 3-2-1 for the spares, 2-2-1 for the baby backs). Two hours after wrapping them take them out of the wrap and put them back on the grill. Baste them in sauce for the last 30 minutes. They should all get done at the same time.
2 hours before you start cooking any of them, pull them out and dry them well with paper towels, pull the membranes, and then salt them all well front and back. Right before putting them on the grill wash the salt off with water and dry them again with paper towels. Rub a super thin layer of yellow mustard front back and coat with your favorite rub.l, or just salt and pepper.
This is the way.
2 hours before you start cooking any of them, pull them out and dry them well with paper towels, pull the membranes, and then salt them all well front and back. Right before putting them on the grill wash the salt off with water and dry them again with paper towels. Rub a super thin layer of yellow mustard front back and coat with your favorite rub.l, or just salt and pepper.
This is the way.
Posted on 3/18/21 at 4:47 pm to OGtigerfan87
Posted on 3/18/21 at 4:49 pm to ThreeBonesCater
quote:
If you're newer to ribs it should get you to a pretty good endpoint, OP's not asking how to win in Memphis.
Still, 2-2-1 is a lot better for BB.
Posted on 3/18/21 at 5:07 pm to OGtigerfan87
Ribs are one thing where you're going to get many different opinions and none of them will be wrong (unless someone says to boil them 1st - that is just wrong). With that said, personally, I don't like wrapping ribs. It messes with the texture that I'm going for. To me, if ribs are "falling off the bone", they are overcooked. Some folks like it though so you have to go with what you prefer. You are the one eating them and if you like them it doesn't matter what other people say.
For spares/st.louis spares, I always go with a hotter/faster method - Set up grill for indirect cooking, get it 375 or so with wood of choice (I like hickory or oak), season ribs with salt and grill flipping every 5 minutes (I move them back and forth from indirect to direct so I can control the level of char that I'm getting). At 30 minutes, with each flip, I mop with a vinegar based mopping sauce. At 55 minutes, I add sauce if I'm going to - sometimes I do sometimes I don't. At 60 Minutes or so they're done - after I confirm with the bend test. These will have a bit of a bite/chew and will slice beautifully.
For spares/st.louis spares, I always go with a hotter/faster method - Set up grill for indirect cooking, get it 375 or so with wood of choice (I like hickory or oak), season ribs with salt and grill flipping every 5 minutes (I move them back and forth from indirect to direct so I can control the level of char that I'm getting). At 30 minutes, with each flip, I mop with a vinegar based mopping sauce. At 55 minutes, I add sauce if I'm going to - sometimes I do sometimes I don't. At 60 Minutes or so they're done - after I confirm with the bend test. These will have a bit of a bite/chew and will slice beautifully.
This post was edited on 3/18/21 at 5:09 pm
Posted on 3/18/21 at 5:12 pm to ThreeBonesCater
quote:
If you're newer to ribs it should get you to a pretty good endpoint, OP's not asking how to win in Memphis.
so shaving an hour off for BBs to not overcook them is a problem?
Posted on 3/18/21 at 5:17 pm to t00f
quote:
321 is too Long for BBs
Agreed... did some a couple weekends back and did 3-1-.5 and they came out just about perfect
Posted on 3/18/21 at 5:48 pm to Glock17
quote:
Agreed... did some a couple weekends back and did 3-1-.5 and they came out just about perfect
I have always done 3-1 and like how they turn out. I've never really thought about putting them back on. May try that next time.
Posted on 3/18/21 at 6:11 pm to BallsEleven
quote:
have always done 3-1 and like how they turn out. I've never really thought about putting them back on. May try that next time.
I put a little sauce on them and put them back on long enough for it to caramelize a little
Posted on 3/18/21 at 10:53 pm to t00f
quote:
321 is too Long for BBs
Yep
Posted on 3/18/21 at 11:09 pm to RockyMtnTigerWDE
Thanks for all the advice! I’m gonna use it. Definitely starting the spareribs early and I wouldn’t have thought about that without y’all. Good people
Posted on 3/19/21 at 6:02 am to OGtigerfan87
The only reason to wrap meat is to power thru the stall. Every piece of meat is different and there is no set time to wrap. I never wrap ribs. I smoke at 225 until I reach around 205 meat temp. It takes 3-5 hours for babys and 5-8 hours for spares depending on thickness.
For a beginner I would recommend googling amazing ribs.
For a beginner I would recommend googling amazing ribs.
Posted on 3/19/21 at 6:19 am to FishingwithFredo
I'm with FishingwithFredo above. I don't wrap ribs at home, only in comps.
I do all of my ribs dry rubbed and if I sauce, I only do it during the last half hour of cooking.
As a general rule, I cook around 275 degrees. For full spares/ St. Louis cut , I plan on 5.5- 6 hours. Baby backs are much leaner with less connective tissue and collagen to render. I typically plan on 3.5 hours unwrapped for them.
The two "tells" that they are ready is when the meat starts to pull back from the bones and when you can insert a toothpick between the bones with little resistance.
I do all of my ribs dry rubbed and if I sauce, I only do it during the last half hour of cooking.
As a general rule, I cook around 275 degrees. For full spares/ St. Louis cut , I plan on 5.5- 6 hours. Baby backs are much leaner with less connective tissue and collagen to render. I typically plan on 3.5 hours unwrapped for them.
The two "tells" that they are ready is when the meat starts to pull back from the bones and when you can insert a toothpick between the bones with little resistance.
Posted on 3/19/21 at 6:25 am to Swine Spectator
quote:why do you wrap for comps but not at home? Just curious
I don't wrap ribs at home, only in comps.
Posted on 3/19/21 at 6:52 am to Neauxla
Time constraints. That and wrapping leads to "prettier" rib IMO. And comps usually judge on appearance as one of their categories.
Wrapped
Unwrapped Memphis Dry Rib
Wrapped
Unwrapped Memphis Dry Rib
This post was edited on 3/19/21 at 6:54 am
Posted on 3/19/21 at 7:02 am to GeauxTigers0107
Wrapping also allows you to add additional layers of flavor, honey , butter, spices, sauce.
I think it softens the bark tho
I think it softens the bark tho
Posted on 3/19/21 at 7:04 am to Neauxla
Backyard barbeque and competition barbeque are two different things.
In comp barbeque the judge is taking one bite. That is your only chance to get his attention. Depending on where the comp is, judges generally prefer super sweet, tender ribs that *do not* fall off the bone. Careful wrapping can get that extra tender meat to glaze with a syrupy sauce.
I prefer my ribs to be tender but still maintain a bit of chew. My homemade sauce is more savory and vinegary than sweet.
I would never serve comp barbeque in my own backyard, but at a comp I play to win..
In comp barbeque the judge is taking one bite. That is your only chance to get his attention. Depending on where the comp is, judges generally prefer super sweet, tender ribs that *do not* fall off the bone. Careful wrapping can get that extra tender meat to glaze with a syrupy sauce.
I prefer my ribs to be tender but still maintain a bit of chew. My homemade sauce is more savory and vinegary than sweet.
I would never serve comp barbeque in my own backyard, but at a comp I play to win..
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