Ribs to fall off bone???


 
J

Joel Oliva

TVWBB Member
Hi BBQ'erz! I'm planning on making some ribs for this Sunday's superbowl and i've had some requests for some spare or back ribs and to have them fall off the bone.

What's the best way to cook using the WSM in order for the meat to fall off the bone? I've read that tenting the meat with foil nice and tight would be the trick. Any votes?

My second question would be how long to cook in the WSM and how long to tent it for? Say i have 3 slabs of spare ribs in an 18.5 WSM. How long would I cook it before tenting and how long more when tented in foil?
 
There is a method known as "3-2-1" that can produce FOTB ribs.

3 hours directly on the grate (basic cook and smoking), 2 hours wrapped in foil on the grate (steaming), 1 hour unwrapped and back on the grate (firming up the bark).

But, like most things, those times can be 'adjusted' for personal preference.

IMO, I believe your guests will be impressed with 'Almost FOTB'.
 
Joel, #1 above. That is why I don't use 3-2-1, who wants meat to FOTB? I know ,you do and if you follow the 3-2-1 you just might get your wish and make your friends all happy. My only other suggestion is to cook some not FOTB and they may be suprised that they like that texture ever betta.

Go Green Bay!

Mark
 
I use the 3-2-1 method as adjusted based on my own experience. The method Dave K points to is basically the same, but 2 1/2 hours in foil could be a bit much -- you have to learn based on the thickness, weight and number of racks what is the time you want (which is what Bill Hays said).

My ideal is fall off the bone, but I don't want mushy (which is often what you get in chain restaurants). I want texture, but I don't want to have to gnaw on the bones to get it. 3-2-1 is a good start and learn how to make it work best for you. When the bone will pull out a la pork butts, you have it right.

Rich

Rich
 
I learned to adjust the foiled time down. I don't like mushy ribs and FOTB ribs are extremely difficult to cut (and keep together) for a competition box. I've been doing a 4-1-1 and have gotten some truly tender ribs without mushiness.

The big trick I've found is what to put into the foil with the ribs during that hour is the key. Drizzle some honey on the foil, about a tablespoon (or two) of apple juice, a tiny pinch of secret spice or two. Place the ribs meat side down (so it contacts the honey/juice), wrap it up, place them in the cooker meat side down, and you're good to go!

Russ
 
For spares and baby backs I'd go 2-?-? at highs 200s (275ish+-).

Start with 2 hrs then foil for at least 1. At foiling can baste some with mixture of apple juice, rub, butter, bbq sauce (or whatever you prefer). Meat side down in foil.

But at the end of 2nd step (foiling), if they are not tender enough for you leave them in foil longer and check occassionally until done to your preference.

3rs step enough time to firm up some maybe 1/2 hr to 1 hr or not at all if they want them real tender.

John
 
Baby backs will take 1-2 hours less time than spares. I cook at around 250 and find that 3-1-1 for spares and 2-1-1 for backs is ideal when I foil. I verify with the toothpick test or bend test before taking them off.

I prefer the meat to pull cleanly off the bone rather than fall off. Your guests will love them either way.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew:
Baby backs will take 1-2 hours less time than spares. I cook at around 250 and find that 3-1-1 for spares and 2-1-1 for backs is ideal when I foil. I verify with the toothpick test or bend test before taking them off.

I prefer the meat to pull cleanly off the bone rather than fall off. Your guests will love them either way. </div></BLOCKQUOTE>

Excellent description, Lew! I've always said "fall off the bone" but more like pulling the bone out as in a pulled pork butt. Thank you.

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RichPB (richlife):
...
My ideal is fall off the bone, but I don't want mushy (which is often what you get in chain restaurants). I want texture, but I don't want to have to gnaw on the bones to get it. 3-2-1 is a good start and learn how to make it work best for you. When the bone will pull out a la pork butts, you have it right.

Rich

Rich </div></BLOCKQUOTE>

In another thread (which I lost now), I saw this perfect description of what I mean.

"I prefer the meat to pull cleanly off the bone rather than fall off."

Rich
 
Coolio! What would happen if i take the ribs out of the foil and its to a point where its falling off the bone and I need to still let it sit on the cooker for 1 more hour and I would need to use the rib rack for them to all fit in the cooker?

should I lay them on top of each other in the cooker in order for them to fit?? or try and see if they won't fall off the bone if I stack them on the rib rack? What should I do to get it to cook for 1 last hour out from the foil?
 
I must be missing something! If the meat is falling off the bone after foil, why would you need to cook 1 more hour? I have never had meat fall off any bone that was not cooked plenty if not too much.

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
I must be missing something! If the meat is falling off the bone after foil, why would you need to cook 1 more hour? I have never had meat fall off any bone that was not cooked plenty if not too much.

Mark </div></BLOCKQUOTE>

I generally don't sauce my ribs until after they come out of the foil. While you may not need a full hour to set the sauce, it does need some additional time to 'cook' onto the meat.
 
Agreed. An actual glaze (not a sauce) will set in seconds at high heat, a couple minutes or three at moderate temps, a few more at low/slow temps. A sauce needs more time but should set in < 5 minutes at high heat, 7-10 at moderate temps, up to 20 at low/slow temps. It depends on the water content of the sauce and its ratio of solids.
 
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