I do wrap ribs after they have taken smoke and render fat, then unwrap them near the end to finish rendering fat and dry a bit. I like to run water I run water with ribs, keeps the heat near 225 without effort. How long they take depends on the ribs and what temp you.re running. Baby backs could be done as soon as three or fourhours, St. Louis style spares are usually around 5 hours.
The biggest problem I have had in the past with ribs is over smoking, much easier to do with ribs than a pork butt.
Ribs - back ribs or spare ribs?Just did my first boston butt. Now looking to do ribs. Do i treat them the same? Do i need to wrap ribs at some point? Water in the smoker or no water? What time range should i set aside for this cook 4-5 hrs, more or less?
How do you get them to fall off the bone, like you do in some restaurants. I had back loins, so i don't know if you can really get a a result like that with back loins. They were 4.5 lbs a piece too. They tasted great, but did not fall off like how i would want them to
What temp ranges you guys seeing with this happens? I know every cook differs, I'm just curious.
What temp ranges you guys seeing with this happens? I know every cook differs, I'm just curious.
How do you get them to fall off the bone, like you do in some restaurants. I had back loins, so i don't know if you can really get a a result like that with back loins. They were 4.5 lbs a piece too. They tasted great, but did not fall off like how i would want them to