Smoking ribs

Belezabro

Belezabro

Elite
Southern boys, I know you all take serious pride in cooking meat. I'm from Iowa take that into account. I used to smoke baby back ribs using the 3-2-1 method until I came across this article: Barbecue FAQ 3-2-1 method. Now, I just put some rub on the ribs and smoke at 250 until they start breaking off when I pick up the ends. No timer or sprays; sometimes with sauce, sometimes without. One thing I learned is thicker, meatier ribs are not a good choice...thinner cooks more evenly and is better eating.

How do you guys cook ribs?
 
Don't wait until the meat starts breaking away/falling off the bone. That's too much. Pull them off the pit when the meat starts pulling back from the ends of the bone. You don't want the meat to "fall off the bones". That's a myth. You want some pull on the meat from the bone.

edit: 250 degrees isn't a bad cook temp, but 225 is better.
 
ttyh said:
Don't wait until the meat starts breaking away/falling off the bone. That's too much. Pull them off the pit when the meat starts pulling back from the ends of the bone. You don't want the meat to "fall off the bones". That's a myth. You want some pull on the meat from the bone.

edit: 250 degrees isn't a bad cook temp, but 225 is better.
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I'll try that. But, the batch I made for the SB were breaking away and were not dry. I liked the taste and texture.

Do you let them sit for a specific time after pulling them?
 
Belezabro said:
I'll try that. But, the batch I made for the SB were breaking away and were not dry. I liked the taste and texture.

Do you let them sit for a specific time after pulling them?
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I let mine rest anywhere from 30-60 minutes(typically 30, just depends on the party and hunger levels) after removal from the pit. I also never wrap mine either on the pit or after removal. Naked smoke from beginning to end. And only use a dry rub.
 
Belezabro said:
Southern boys, I know you all take serious pride in cooking meat. I'm from Iowa take that into account. I used to smoke baby back ribs using the 3-2-1 method until I came across this article: Barbecue FAQ 3-2-1 method. Now, I just put some rub on the ribs and smoke at 250 until they start breaking off when I pick up the ends. No timer or sprays; sometimes with sauce, sometimes without. One thing I learned is thicker, meatier ribs are not a good choice...thinner cooks more evenly and is better eating.

How do you guys cook ribs?
Click to expand...
I do the same. I made some last weekend. Try wrapping in foil amd throw a stick of butter and some sauce in there for the last hr. Best ribs I ever made
 
Rebarcock. said:
I do the same. I made some last weekend. Try wrapping in foil amd throw a stick of butter and some sauce in there for the last hr. Best ribs I ever made
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You should throw some cole slaw, Duke’s Mayo, mustard and vinegar in there next time to go with the sauce and butter.

Full disclose for OP: this is sarcasm and by no means a suggestion or recommendation. Just pointing out the absurdity of South Carolina bbq.
 
ttyh said:
You should throw some cole slaw, Duke’s Mayo, mustard and vinegar in there next time to go with the sauce and butter.

Full disclose for OP: this is sarcasm and by no means a suggestion or recommendation. Just pointing out the absurdity of South Carolina bbq.
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I never heard of trying it. Just something I can up w and it produced excellent ribs.
I personally believe BBQ can be good from anywhere.
 
My go to now for prepping the meat is to put molasses on the meat and let it soak in for a couple hours. Then I use the dry rub. The molasses makes the meat sweeter without using sauce and helps the dry rub stay on. I apply with a brush.

It really helps bring out that hickory taste too.
 
ttyh said:
I let mine rest anywhere from 30-60 minutes(typically 30, just depends on the party and hunger levels) after removal from the pit. I also never wrap mine either on the pit or after removal. Naked smoke from beginning to end. And only use a dry rub.
Click to expand...
Same. I've never seen the need to foil ribs. They cook relatively quickly enough even at low temperatures, and unlike brisket the window for quality is pretty big. So there's no need to put artificial controls in place. Just let the cooking environment do its thing.

Once I cooked spares with nothing but salt, pepper, and smoke as my seasonings. Not sure why I haven't done it again because they were awesome.
 
ttyh said:
I like what you're doing there. Try and get that mustard and rub coated all over the ends at the bottom of your before pic, too. I'd eat the shit out of those.
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That’s the hard core carnivore red seasoning…and good catch on the ends, they were bumped up to the ends of the cookie sheet I was using.
 
hmt5000 said:
My go to now for prepping the meat is to put molasses on the meat and let it soak in for a couple hours. Then I use the dry rub. The molasses makes the meat sweeter without using sauce and helps the dry rub stay on. I apply with a brush.

It really helps bring out that hickory taste too.
Click to expand...

Interesting. I would think you can probably get some sweet heat with a liberal application of black pepper on top of that.
 
Hoppo said:
Same. I've never seen the need to foil ribs. They cook relatively quickly enough even at low temperatures, and unlike brisket the window for quality is pretty big. So there's no need to put artificial controls in place. Just let the cooking environment do its thing.

Once I cooked spares with nothing but salt, pepper, and smoke as my seasonings. Not sure why I haven't done it again because they were awesome.
Click to expand...
This. I think I read a quote from a profession. Something like 1 part salt to 10 parts pepper. I use kosher salt and coarse ground pepper and it beats a lot of the other rubs I’ve tried.

I do like the molasses idea. I need to try that.

I laugh when people advertise their “fall off the bone ribs” as if it’s some sort of accomplishment. It means they’re overcooked.
 
I was taking it all in plus @ttyh is on the scene and taking care of it.

I only do St. Louis ribs at my places. I have use a rib rub and smoke at 230 for about 3.5 hrs. I do wrap my the last 1/2 hour. It helps keep from being over smoker and helps when I let them rest.

I’ll post some pics the next couple days of some ribs, brisket, pork butts, etc. I have rib, wing, brisket, and pork butt seasoning I could send to some if they every wanted to try.
 
ttyh said:
You should throw some cole slaw, Duke’s Mayo, mustard and vinegar in there next time to go with the sauce and butter.

Full disclose for OP: this is sarcasm and by no means a suggestion or recommendation. Just pointing out the absurdity of South Carolina bbq.
Click to expand...
I spend enough time on here, I picked up on it
 
My wife will get up and leave the dinner table when I put a chunk of fat that’s on my T-bone steak into my mouth. What’s my best choice of ribs with the least amount of fat
 
Agreed but I grab a handful of brown sugar for ea side and about 30 min later put in on the smoker
racernhra said:
This. I think I read a quote from a profession. Something like 1 part salt to 10 parts pepper. I use kosher salt and coarse ground pepper and it beats a lot of the other rubs I’ve tried.

I do like the molasses idea. I need to try that.

I laugh when people advertise their “fall off the bone ribs” as if it’s some sort of accomplishment. It means they’re overcooked.
Click to expand...
 
skramer100 said:
This, 3/2/1 is for spare ribs. Baby backs are 2/2/1. A lot of time you don't need the last 1. 2 hours open, 2 hours in foil. In the foil put molasses, butter and some rub. Then if they are still a bit tight another hour on the smoker.
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In foil I add butter, brown sugar, honey and apple juice. I’ll have to try the molasses sometime.
 

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