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Ribs?


 
I do pork ribs at 275F.
Spares 2 1/2 hours unfoiled, then about 1 1/2 hours foiled, until toothpick tender.
Baby backs 2 hours unfoiled, then about 1 hour foiled, until toothpick tender.
I serve them dry.

Good luck.

Bob
 
I`ve got 4 racks on the smoker now. I usually do 3-2-1 on the spares and baby backs much less time or they overcook. I like Bob above usually serve dry but am going to mop them a bit for the last hr this time and see how they come out.
I`m going to do the 3 hrs on heat, 2 hrs with a small bit of apple juice, agave and sprinkles of brown sugar wrapped in foil for 2 and then lightly mop them and open cook for 30-40 minutes more till tender and dried up a small tad. Never done them this way but will see what happens.
 
I did my this weekend the same as above. They came out great but my problem was that I put in too much apple juice when I foiled them. They became too tender. Not sure that's a problem but I almost lost them into the sink when I picked them up due to the fact they were about to fall apart. Maybe someone else can recommend the right amount of apple juice. Good luck.
 
Don W (Houston) said:
I did my this weekend the same as above. They came out great but my problem was that I put in too much apple juice when I foiled them. They became too tender. Not sure that's a problem but I almost lost them into the sink when I picked them up due to the fact they were about to fall apart. Maybe someone else can recommend the right amount of apple juice. Good luck.
Click to expand...

Yeah , you just need a splash of juice in with the ribs....maybe just a tbsp or two.....I never measured , but , like , a small swig. And maybe cut back a smidgen on the cooking time too.
 
Frank H said:
Yeah , you just need a splash of juice in with the ribs....maybe just a tbsp or two.....I never measured , but , like , a small swig. And maybe cut back a smidgen on the cooking time too.
Click to expand...

I was thinking the same thing. I used about 2 tbsp to the mix in mine when doing them. It was just enough to add some liquid but not enough that it was pouring out either. If they are that mushy try cutting back the times to maybe 1 1/2 wrapped and see how firm they are and then dry cook the last bit.
Baby back ribs will also cook a lot faster than the plain " larger size" pork ribs so that is a factor in cook time. The ones I did 3-2-1 this weekend were larger ribs but were soft but not mushy or falling apart. I could bend the racks and they would split apart with light to mild pressure.

Bob Mann above uses less time at 275 and has great results also.

You start to learn what they should feel like during the phases of the 3-2-1 and can adjust times accordingly. I know I had a few mushy ones to start but they were still edible. Higher heat can also cook them faster too than a 260-275 temp at the grate...
 
Personally, I like them to fall off the bone, but not so much that they fall apart when picked up. It all depends on the size an weight of the ribs, and certainly type. St. Louis cut I will go for the full 3-2-1. Babies, which I dont do often, at least an hour or more less, less time in the foil as one can always leave them on longer at the end. I did a rack a few weeks ago that literally fell apart on me too where I put in too much juice an think I set my maverick wrong, which had me overcooking.................they were still "good eats"...........................d
 
Frank H said:
Yeah , you just need a splash of juice in with the ribs....maybe just a tbsp or two.....I never measured , but , like , a small swig. And maybe cut back a smidgen on the cooking time too.
Click to expand...

I measured, 3 tablespoons. They were tender, definitely, but not too tender for sure.
 
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