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Posted: 7/9/2020 8:48:26 PM EDT
[#1]
Quote HistoryQuoted: Its almost like taste and texture are individual preference or something. Weird. Who knew 
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Posted: 7/9/2020 8:50:14 PM EDT
[#2]
Quote HistoryQuoted: In this thread we discover closet commies By commies you mean those that say there is only one right way... |
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Posted: 7/9/2020 8:55:16 PM EDT
[#3]
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Posted: 7/9/2020 8:57:56 PM EDT
[#4]
Quote HistoryQuoted: OK let me put it this way: I've had TWO very frustrating smokes. Kept the kettle under 275 for 5+ hours; basically the 3-2-1 method with a wrap for the 2 hours. Came out dry despite mopping. Great smoke ring, great smoke flavor, but really not that gratifying. Give me some help and I'll try that again. For now my "wet" ribs are less smokey but way tenderer. |
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Posted: 7/9/2020 9:00:03 PM EDT
[#5]
Quote HistoryQuoted: Go to a 2-2-1, same steps Why would you cut the smoke? The braising in its on juice, foil part is what’s making his ribs fall apart. |
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Posted: 7/9/2020 9:00:42 PM EDT
[#6]
Because those are steamed ribs.
It doesn’t matter if you stem them in water, beer or chicken stock. You should have your man card revoked and your taste buds checked. 
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Posted: 7/9/2020 9:00:45 PM EDT
[#7]
Oh Lord.
Season with rub. Put on smoker at 175 for 2 hours, mist with apple cider vinegar every 30/45 as you check color/fire. At 2 hours sauce the top. Let sit 15 min. Place in foil, sauce both sides, check in 90 minutes. Let stand for 10 and cut/ serve. |
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Posted: 7/9/2020 9:03:34 PM EDT
[#8]
Quote HistoryQuoted: Why would you cut the smoke? The braising in its on juice, foil part is what's making his ribs fall apart. |
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Posted: 7/9/2020 9:10:02 PM EDT
[#9]
No videos yet?
Op, try these. This man runs one of the best, most successful bbq joints in TX. Franklin does ribs Part 1 https://youtu.be/0eSFdddaRnk Part 2 https://youtu.be/GMQ7g2EJMoM |
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Posted: 7/9/2020 9:20:19 PM EDT
[#10]
Quote HistoryQuoted: OK let me put it this way: I've had TWO very frustrating smokes. Kept the kettle under 275 for 5+ hours; basically the 3-2-1 method with a wrap for the 2 hours. Came out dry despite mopping. Great smoke ring, great smoke flavor, but really not that gratifying. Give me some help and I'll try that again. For now my "wet" ribs are less smokey but way tenderer. That’s way too hot and way too long for a Webber. Put your coals off to one side put youre ribs on the opposite side. Add wood to coals immediately. Cook for about an hour to a hour and a half. Done |
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Posted: 7/9/2020 9:20:43 PM EDT
[#11]
Quote HistoryQuoted: Ribs are not supposed to fall off the bone. Quote HistoryQuoted: Quoted: Man you guys would cringe if you saw me cook ribs... 36 hours in a sous vide with a dry rub at 145 and then seared. This gives me legit fall off the bone ribs while staying very moist. I’m sorry. -Mike Ribs are not supposed to fall off the bone. Above is correct. If you're going to make them fall off the bone, you may as well make a butt. |
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Posted: 7/9/2020 9:33:06 PM EDT
[#12]
Quote HistoryQuoted: Man you guys would cringe if you saw me cook ribs... 36 hours in a sous vide with a dry rub at 145 and then seared. This gives me legit fall off the bone ribs while staying very moist. I’m sorry. -Mike Good way to ruin ribs… 
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Posted: 7/9/2020 9:48:27 PM EDT
[#13]
So, you boiled ribs? Odd
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Posted: 7/9/2020 9:53:21 PM EDT
[#14]
Quote HistoryQuoted: Ribs are not supposed to fall off the bone. This. I like the meat to just barely stick to the bone. |
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Posted: 7/9/2020 9:57:02 PM EDT
[#15]
Quote HistoryQuoted: My baby back ribs 1. peel the membrane off the back 2. dry rub with McCormick Jamaican Jerk 3. wrap in a single layer of foil 4. place on cookie sheet 5. bake at 225 for 2.5 hours (until the house smells really good) 6. remove from oven, (optional) turn on broiler 7. baste with Sweet Baby Rays sauce 8. return to broiler, 2-3 minutes until the SBR is carmelized 9. eat furiously Alternatively to the broiler, you can transfer them to the grill for a few minutes. But the rack tends to fall apart during the transfer. Quote HistoryQuoted: My baby back ribs 1. peel the membrane off the back 2. dry rub with McCormick Jamaican Jerk 3. wrap in a single layer of foil 4. place on cookie sheet 5. bake at 225 for 2.5 hours (until the house smells really good) 6. remove from oven, (optional) turn on broiler 7. baste with Sweet Baby Rays sauce 8. return to broiler, 2-3 minutes until the SBR is carmelized 9. eat furiously Alternatively to the broiler, you can transfer them to the grill for a few minutes. But the rack tends to fall apart during the transfer.  Quoted: OK let me put it this way: I've had TWO very frustrating smokes. Kept the kettle under 275 for 5+ hours; basically the 3-2-1 method with a wrap for the 2 hours. Came out dry despite mopping. Great smoke ring, great smoke flavor, but really not that gratifying. Give me some help and I'll try that again. For now my "wet" ribs are less smokey but way tenderer. Target grill temp should be around 225* for the 3/2/1 rule to work. You were about 50* to high, that's why they were dry (overcooked). I rarely wrap, foil is for fags. Grill at 225*, cook until 201* internal, eat with SOS (sauce on side). |
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Posted: 7/9/2020 10:04:26 PM EDT
[#16]
I don’t have all day. So I smoke for 1 hour at 250-275, wrap in foil and run the smoker up to 350-375 for another hour. Then I sauce it with my home made sauce and throw it on my 500 degree grill for some carmelization
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Posted: 7/9/2020 10:09:30 PM EDT
[#17]
I know I’m late to the party here.
But the op is braising ribs , not smoking them. |
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Posted: 7/9/2020 10:16:29 PM EDT
[#18]
Quote HistoryQuoted: I know I’m late to the party here. But the op is FIFY |
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Posted: 7/9/2020 10:27:16 PM EDT
[#19]
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Posted: 7/9/2020 10:34:53 PM EDT
[#20]
Your smoke flavor isn’t absorbed later on. Only early before 135F meat temp.
I don’t know why you’d “sear” first. Searing gives a good crunchy flavor on steaks. It doesn’t lock in any flavor or juices. That’s why the “reverse sear”(sear last) is the preferred method now so you get a hot crunchy skin not soggy. My recipe. Clean skin off. Dry Brine it over night. Pepper it good before throwing on pellet smoker at 250F. Cook 5 hour(1 rack) add an hour for another rack. Then prod with toothpick occasionally till it slides through. It’s done. Now coat with bbq sauce. And give it some map torch loves on each side till you just boil the bbq sauce real quick. Finished. |
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Posted: 7/9/2020 10:46:12 PM EDT
[#21]
Sounds good. It’s not BBQ, but it’ll still taste great.
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Posted: 7/9/2020 10:51:29 PM EDT
[#22]
Quote HistoryQuoted: Sounds like some yankee bullshit to me dip in yellow egg yolk, cover with corn meal, deep fry..... |
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Posted: 7/9/2020 10:54:24 PM EDT
[#23]
Quote HistoryQuoted: I hear this all of the time, but fuck that my family and I (and most people I know) like them that way. Usually the folks that spew this never can get them to fall off the bone. |
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Posted: 7/9/2020 11:04:25 PM EDT
[#24]
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Posted: 7/9/2020 11:07:06 PM EDT
[#25]
Quote HistoryQuoted: These were a bit dry, but had good flavor.  https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG  Attached File |
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Posted: 7/9/2020 11:13:58 PM EDT
[#26]
Had a handful of poor attempts but think I got it right this time with my el cheapo offset
From Sunday using 3 2 1  |
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Posted: 7/9/2020 11:17:48 PM EDT
[#27]
Only Yankees boil ribs.
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Posted: 7/9/2020 11:26:57 PM EDT
[#28]
Quote HistoryQuoted: Man you guys would cringe if you saw me cook ribs... 36 hours in a sous vide with a dry rub at 145 and then seared. This gives me legit fall off the bone ribs while staying very moist. I’m sorry. -Mike Why does everyone think ribs are supposed to fall off the bone? They're not, and when they do, they are gross |
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Posted: 7/9/2020 11:34:56 PM EDT
[#29]
Quote HistoryQuoted: Fiesta fajita seasoning Dusting of brown sugar Little more fajita seasoning Smoker at 250 Spritz with red gatorade every 30-40 minute as needed. About 2.5 hours in the smoker, pull and wrap in foil, go another 30 min. Remove. Delicious. Well that is a spritz I never heard of before. |
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Posted: 7/9/2020 11:36:34 PM EDT
[#30]
So many spot on posts, yet so much derp in this thread. If you don't have room on your patio for a smoker then get a bigger patio or find another spot for the smoker. Friends don't let friends cook ribs in liquid.
And for those saying 3-2-1 or 2-1-1: No. 
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Posted: 7/9/2020 11:37:00 PM EDT
[#31]
Wat. Not even going past OP for this thread.
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Posted: 7/9/2020 11:37:36 PM EDT
[#32]
Quote HistoryQuoted: But you don't get that smoke flavor. I'm not against Sous Vide as a matter of fact I sous vide brisket for 40 hours cool in ice water bath then smoke to 160 degrees. Just seems like a lot of trouble for ribs |
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Posted: 7/9/2020 11:42:02 PM EDT
[#33]
Quote HistoryQuoted: "Fall off the bone" ribs are over cooked ribs. I love me some sous vide, but pork back or spare ribs is not the application for that style of cooking IMO. Quote HistoryQuoted: Quoted: Man you guys would cringe if you saw me cook ribs... 36 hours in a sous vide with a dry rub at 145 and then seared. This gives me legit fall off the bone ribs while staying very moist. I'm sorry. -Mike I've done ribs in sous vide, but they were still smoked first. It was for a rib sandwich. Smoked ribs for about 4 hours, pull, cut into 3-4 bone portions, vac pack ribs and finish in the sous vide. Cook until you can remove the bones while leaving the meat intact, make rib sandwich. |
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Posted: 7/10/2020 12:05:41 AM EDT
[#34]
Quote HistoryQuoted: These were a bit dry, but had good flavor. https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG Jesus titty fucking Christ 
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Posted: 7/10/2020 12:11:16 AM EDT
[#35]
Quote HistoryQuote HistoryQuoted: Quoted: These were a bit dry, but had good flavor. https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG Jesus titty fucking Christ http://media3.giphy.com/media/djTw5269awMtW/giphy.gif  |
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Posted: 7/10/2020 12:12:28 AM EDT
[#36]
Best ribs are pressure cooked until tender, then barbequed or smoked for char and flavor.
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Posted: 7/10/2020 12:14:12 AM EDT
[#37]
Quote HistoryQuoted: OK let me put it this way: I've had TWO very frustrating smokes. Kept the kettle under 275 for 5+ hours; basically the 3-2-1 method with a wrap for the 2 hours. Came out dry despite mopping. Great smoke ring, great smoke flavor, but really not that gratifying. Give me some help and I'll try that again. For now my "wet" ribs are less smokey but way tenderer. |
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Posted: 7/10/2020 12:18:45 AM EDT
[#38]
Quote HistoryQuoted: Good ribs from a smoker are far superior to simmered wet ribs with no bark. My hickory smoked spare ribs were delicious on the fourth of July. |
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Posted: 7/10/2020 12:22:03 AM EDT
[#39]
Quote HistoryQuoted: I've done the snake. I have a Slow n Sear. Both cool. My results are a bit dry either way. Even 3-2-1. Maybe true smoked ribs are dryer than I like them. Grew up with German style, simmered in Sauerkraut. Maybe that's the problem. Quote HistoryQuoted: Quoted: Look up the snake method of setting up your charcoal. That is what I used until I got my slow and sear for my kettle. I've done the snake. I have a Slow n Sear. Both cool. My results are a bit dry either way. Even 3-2-1. Maybe true smoked ribs are dryer than I like them. Grew up with German style, simmered in Sauerkraut. Maybe that's the problem. |
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Posted: 7/10/2020 12:48:48 AM EDT
[#40]
Quote HistoryQuoted: Best ribs are pressure cooked until tender, then barbequed or smoked for char and flavor. Everyone has taste, but sometimes its in your ass. |
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Posted: 7/10/2020 12:52:34 AM EDT
[#41]
Your first mistake was using pork ribs.
Beef ribs are best ribs. |
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Posted: 7/10/2020 12:53:46 AM EDT
[#42]
Quote HistoryQuoted: Your first mistake was using pork ribs. Beef ribs are best ribs. 60-day dry aged prime beef ribs on the smoker are heavenly. |
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Posted: 7/10/2020 1:29:23 AM EDT
[#43]
Quote HistoryQuoted: These were a bit dry, but had good flavor. https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG I see you used the "If you're lookin, they ain't cookin" method
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Posted: 7/10/2020 1:35:44 AM EDT
[#44]
Quote HistoryQuoted: 3-2-1 method makes the meat fall off the bone when I do this. Traeger grill at 225. Falling off the bone is not correct. How can I modify this method to correct this? 2-2-1 if you must wrap. I don't wrap anymore. Low and slow with a spritz every hour or so. |
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Posted: 7/10/2020 3:00:06 AM EDT
[#45]
Boil them in a pot of water.
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Posted: 7/10/2020 3:33:47 AM EDT
[#46]
Start with quality meat.
I once thought "ribs is ribs". That's until the first time we butchered our own hog. The difference was... profound. Go see a butcher, or better yet a local farmer/processor. |
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Posted: 7/10/2020 6:18:31 AM EDT
[#47]
Quote HistoryQuoted: My baby back ribs 1. peel the membrane off the back 2. dry rub with McCormick Jamaican Jerk 3. wrap in a single layer of foil 4. place on cookie sheet 5. bake at 225 for 2.5 hours (until the house smells really good) 6. remove from oven, (optional) turn on broiler 7. baste with Sweet Baby Rays sauce 8. return to broiler, 2-3 minutes until the SBR is carmelized 9. eat furiously Alternatively to the broiler, you can transfer them to the grill for a few minutes. But the rack tends to fall apart during the transfer. Very similar to what i do. And it makes really good ribs |
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Posted: 7/10/2020 6:25:05 AM EDT
[#48]
Quote HistoryQuoted: I like Filipinas. No room on the patio for dedicated smoker. Got a great 22in Weber Kettle. Tell me how to get a result that isn't dry. Slow n sear |
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Posted: 7/10/2020 6:33:58 AM EDT
[#49]
Says cook ribs my way...provides no visual proof
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Posted: 7/10/2020 6:36:11 AM EDT
[#50]
We did them mostly like OP’s way growing up. I grew up in PA and that’s what we called BBQ.
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