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Saturday Ribs


 
NeilH

NeilH

TVWBB Emerald Member
I did some baby backs today. Two hours at 275 then about one and a half hour in foil with maple syrup and parkay. I applied a rub initially. The meat turned out pretty good but the bark was tough. Did I not leave them long enough in the foil? I still didnt get the clean cut through due to the tough bark.

Before:

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After:

image-1_zps77fe500f.jpg



(Also, are these pics to big? I'm posting with my phone and they look ok on here but may be too big on the computer. Thanks)
 
Personally I like to simply spray mine with apple juice before wrapping ....provides great steam and helps "tenderize" the rack(s). Parkay and all that other stuff seems a little much and may not give you the moisture you need....no offense. But an hour and a half should be close to enough time in the foil ....should'nt have tough bark when wrapped. Smoke on !
 
No answer for tough bark, but maybe needs a touch more liquid in foil, something to "steam" up........bet they were still good though.................d
 
Ribs look great Neil! I also agree with more liquid in the foil. Looking at your picture of them
in the foil, there doesn't seem to be any juice there. Did you check the tenderness with your probe or toothpick?
 
Mike Coffman said:
Ribs look great Neil! I also agree with more liquid in the foil. Looking at your picture of them
in the foil, there doesn't seem to be any juice there. Did you check the tenderness with your probe or toothpick?
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I did check with a toothpick and they were good to me as far as tenderness. I didnt use any liquid to create any steam. I think that was it. I'm looking to slice them between the bone without tearing for once. I had planned to use honey but I think it was old so I poured maple syrup over the top. I'm definitely learning new things as I go. Thanks for the help.
 
Tim McCann said:
That single rack seems so lonely all by itself? Look good though.
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I agree Tim. Also a waste of fuel just cooking that small amount. I had planned to throw some chicken quarters on but the store I went to was out. I did throw a head of cabbage on for good measure.
 
Pictures size is ok for me... I use my Iphone to take pictures. Ribs look good!! Don't be too hard on yourself..
 
Hey we learn by trying different methods, makes your successful smokes that much better. I use apple juice mixed with a tablespoon of rub, meat side down in the foil. Then go 10 or 15 minutes unwrapped, then glaze, works like a charm.
 
Eric Michaud said:
Hey we learn by trying different methods, makes your successful smokes that much better. I use apple juice mixed with a tablespoon of rub, meat side down in the foil. Then go 10 or 15 minutes unwrapped, then glaze, works like a charm.
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Eric and I share the same bbq philosophy, and that's also pretty much my favorite backrib method, just different stuff in the foil.

Regarding bark control, if 250* for back ribs is good enough for Myron Mixon and Chris Lilly, (both big MBN competitors where babybacks win), it's good enough for me. No spritzing, no water in the pan, and after 2:15 to 2:30 hrs of smoke, meat down in the foil with MUCH more liquid than you'd ever use for st. Louey's. Last rib cook, I was hesitant about using 1/2 cup of foiling liquid per the Chris Lilly Pineapple sweet rib recipe, but I won't change a thing next time other than to make sure my minced garlic is better emulsified in the liquid.
 
Common man " Also a waste of fuel" - Cant call anything a waste when you have a rack of that infront of you! Looks great! I could go for a few bones right about now!
 
Dave Russell said:
Eric and I share the same bbq philosophy, and that's also pretty much my favorite backrib method, just different stuff in the foil.

Regarding bark control, if 250* for back ribs is good enough for Myron Mixon and Chris Lilly, (both big MBN competitors where babybacks win), it's good enough for me. No spritzing, no water in the pan, and after 2:15 to 2:30 hrs of smoke, meat down in the foil with MUCH more liquid than you'd ever use for st. Louey's. Last rib cook, I was hesitant about using 1/2 cup of foiling liquid per the Chris Lilly Pineapple sweet rib recipe, but I won't change a thing next time other than to make sure my minced garlic is better emulsified in the liquid.
Click to expand...
Dave, so this would be 2 hrs unfoiled boneside down on the grate to start with?
 
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