My first rack of ribs


 
R

Rory

New member
I haven't cooked ribs before, despite doing a bunch of butts in the past. However I need to cater a big-ish party in a few weeks time and I thought ribs would be nice so I decided to test it out today. Now right off the bat I must say that it is difficult to get decent ribs down under (NZ) and the butchers like to cut very close (or even ON) the bone :( .. this is partly the reason I don't usually bother doing ribs. Oh well, I'll just roll with the punches I thought.

I cooked them on my Weber OTG, with a water pan, using the snake method. I used apple wood spiked with a little hickory. 2 hours smoke, then 2 hours in foil followed by 10 minutes out of the foil. Home made rub and sauced before foiling with a 50/50 mix of baby rays original + vinegar.

Results were great! Like I said, the meat is thin but it was still really good and bound to be enjoyed by all at the party. They were a TOUCH on the dry side of being perfect for me but nothing to worry about. Still moist and tender and delicious:

EDIT: I should add that I bought all the racks I need for the party this one here was the thinnest. My thinking was that if this one turns out ok then surely the others will only be better :)

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What T did you cook at?
Smoking time doesn't look too long, wrapping time could be, but every thing depends on T. This because they look falling off the bones.... All the bones! So they were overdone IMO
 
Dang... you are right Rory, those seem to be some super thin ribs.

From your 3rd picture, looks like they were delicious. I'd happily eat a plate of them. :)

You'll have a great party with the rest of the ribs... they'll love them!
 
I followed the BBQ with franklin ribs video so was shooting for 275°F. Was a little under this for the first 30 mins though.

I probably should have pulled them a little earlier right? And maybe next time I'll just leave them in foil when I pull them off to rest so they can reabsorb some of the juice. Instead of that extra 10 mins unwrapped.

Yeah, not perfect but delicious! :)
 
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They look just fine Rory, well done. Life is not a competition, cook them to the way you like the bite. Some prefer a slightly over cooked rib, not saying yours were but if so bear that in mind.
Also for me, the revelation came about twenty years ago or so when an older Gent was barbecuing for his family and I was there. He was an old master. I asked him what temp he pulled his ribs he said don't know. Reached in his pocket and pulled out a toothpick and said everything I need to know about ribs and butts this tells me.
Been doing like that ever since, never find me near my smoker w/o a toothpick in my pocket
 
Thanks for the encouragement guys :)

I always feel there is room for improvement and try to cook the best I can. But at the end of the day if the food tastes good and I have a good time with family and friends then it was a success! :D

I'll be carrying a tooth pick with me from now on too! Saw it in that Franklin video as well.
 
Looks great to me....And frankly i cant find mutch meatier bones around here. Doesent mean i wont cook em. My go to is 250-275f. 2h.......foil about 1h-1 1/2. Then 1 hour give or take unwrapped.(some takes even more) I pull em when they are tender to my liking.
 
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