re: Smoking Ribs Tips

Look, cook them at 250 for couple of hours, wrap in foil for one more hour, and then turn it down to about 200 and let them dry and add the sauce if you want it.
Turn the bones until they break free easily.
Works 100% of the time

I always go for baby backs. I don’t care about the presentation of the spares. I like the extra meat on the baby backs. Especially those couple ribs right at the small thick end.

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How well does it taste with the plastic wrap on it. ??

Someone is going to not remove it unless you say it.

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This is the OB not the OT. I have faith (now that EF Buttons no longer post) that the posters here are on top of their game in this regard.

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butter

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gross. Poke ribs are plenty greasy.

Trimming is a very important step that most people don't bother with, but makes a difference. Trim as much visible external fat you can, with a good fillet knife. The globs don't render, it just makes for some extra greasy ribs.

Removing the membrane also helps fat from the bottom side to render and drip out.

I also dont do a butter bath but I'm not trying to win Memphis in May where the judge only takes three bites, I don't think a judge could eat a half rack of ribs the way some of these award winning cooks make them for the competition. I'll put in a little apple juice so they steam a little in the foil to break down the fat and collagen a little more.

I didn't intend for this post to be this long, so I'll stop typing now.


If you ask 100 people how the do their ribs, you'll get 101 slightly different answers. None will be identical.

10-4, I do mine dry and don’t wrap, etc. I’m not a huge fan of ribs anyway. I rub on Grub Rub a day or so in advance, mainly because it had the lowest sodium content I could find, and manage fire as needed on my Weber 4 hrs or so. I didn’t know the butter thing on ribs was a thing.

I see a lot of people commenting doing 3-2-1 method at 225. That method is fool proof. If you like fall off the bone ribs, then do that. I like mine with a little bit of a bite. I don't want everything falling apart when I am holding it. I do a modified version of that method. I do 3 hr unwrapped, 1 hr wrapped in butcher paper, and 0.5 hr unwrapped with BBQ sauce on the ribs. I run the grill at 250-275 F.

Couple tips: 1) use butcher paper instead of foil. Butcher paper will preserve the bark better. 2) I mix a little apple cider vinegar and the dry rub seasoning with the BBQ sauce of choice. Brush this mix on the ribs when you start the last 0.5 of the cook. The sauce will glaze over and make the ribs sticky without just being covered in sauce.

Don't cook by time. Cook by temp.

Learn your grills Hotspots.

Get some temp probes that you can monitor the actual temp on the grill grates.

LINK

Tried this method this weekend, I liked it. Able to do yard work, and let them smoke low and slow without all the wrapping ect. Will do again.

I think fall off the bone is overcooked. I do 3,2,1 at 200-225 degrees. I'll 3 hours with bone down, spray them with apple juice regularly after the first 2 hours of smoke. 2 hours wrapped meat down. I add apple juice and honey to the ribs when wrapped. Last hour unwrapped bone down. Add bbq sauce toward the end or leave alone. I like texture when eating them.