User Panel
|
|
|
|
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. View Quote |
|
|
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. |
|
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. |
|
Quoted: Why would you cut the smoke? The braising in its on juice, foil part is what's making his ribs fall apart. View Quote |
|
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 |
|
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. View Quote 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 |
|
Quoted: Ribs are not supposed to fall off the bone. View Quote View All Quotes View All Quotes Quoted: 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. |
|
|
|
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
|
|
I know I’m late to the party here.
But the op is braising ribs , not smoking them. |
|
|
|
|
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. |
|
|
|
|
|
Quoted: These were a bit dry, but had good flavor. https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG View Quote Attached File |
|
|
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 View Quote Why does everyone think ribs are supposed to fall off the bone? They're not, and when they do, they are gross |
|
Quoted: 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. View Quote Well that is a spritz I never heard of before. |
|
|
|
Quoted: "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. View Quote View All Quotes View All Quotes Quoted: 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. |
|
Quoted: These were a bit dry, but had good flavor. https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG View Quote Jesus titty fucking Christ |
|
View Quote View All Quotes View All Quotes Quoted: 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 |
|
Best ribs are pressure cooked until tender, then barbequed or smoked for char and flavor.
|
|
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. View Quote |
|
|
Quoted: 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. View Quote View All Quotes View All Quotes Quoted: 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. |
|
|
Your first mistake was using pork ribs.
Beef ribs are best ribs. |
|
|
Quoted: These were a bit dry, but had good flavor. https://www.AR15.Com/media/mediaFiles/19799/burnt-ribs_jpg-1497180.JPG View Quote I see you used the "If you're lookin, they ain't cookin" method |
|
|
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. |
|
Quoted: 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. View Quote Very similar to what i do. And it makes really good ribs |
|
|
We did them mostly like OP’s way growing up. I grew up in PA and that’s what we called BBQ.
|
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.