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spares


 
Corey Elks

Corey Elks

TVWBB All-Star
did some st louis spares for the first time today. wsm held steady at 250. did the 3-2-1 method. Ribs were very tender but seemed a little mushy to me. Do you think they came out mushy because of the foiling? Or is 2 hours just to long to foil for ribs? Total cook was 6 hours. Thanks for the help.
 
How much Apple juice did you put in the foil?

I've never had the 3-2-1 method work for me, but from what I've read, got mushy maybe because I used too much AJ. The only foiling that worked for me was when I cooked hi heat and foiled after a couple of hours until tender, a spritz or two of juice in the foil at the most.
 
might have been too long in the foil. I had some turn out mushy a while back and I suspected the same reason. Usually I use more of a 3 - 1- .75 timing and had good results. When I foil I add about 3 caps-full of cider vinegar.
 
Personally, I don't foil my ribs, baby-back or spares. Next time try without, especially with the St. Louis which have more fat than the baby-back/loin backs. Good luck!
 
Corey sounds like the ribs were over cooked, 2 hrs in foil is a long time, ribs usually 1/2-1 hr max in the foil, and actually if u cook ribs low & slow there is no need to foil, 6 hrs total is a long time for ribs imo. Better luck next time bud.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew:
I've never cooked ribs for 6 hours, foil or no foil. </div></BLOCKQUOTE>

To Lew and anyone else:

Just for the fun of it, try low-n-slow ribs once, especially if you like them really tender, on the outside, too. (My son told me he didn't really like "bark" on the outside of ribs.
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) I don't cook like this all the time, as I'm still experimenting with different temps and foil. However, my two best St. Louis rib cooks were on a UDS (indirect/dry pan) like this:

Spritz with AJ (and maybe a little oil) at least every half hour after the rub sets, cooking 210-225. Give yourself seven hours, just in case.

The only ribs I've cooked that were as moist were enhanced with phospates and were nasty, although I have had good results with the 2-1-10min at higher heat, just not the best results. Maybe more predictable, though?
 
Boy do I feel silly. I know that you guys have probably gone over this a thousand times but could you explain the 3-2-1 method? Just for all those other guys who don't know what that is?
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Allen:
Boy do I feel silly. I know that you guys have probably gone over this a thousand times but could you explain the 3-2-1 method? Just for all those other guys who don't know what that is?
icon_confused.gif
</div></BLOCKQUOTE>
Steve - the 3-2-1 method is simply 3 hours on the smoker (or low-n-slow grill), 2 hours foiled, and 1 hour out of the foil. You can also find more info here:

http://tvwbb.com/eve/forums/a/...&cdra=Y&m=8680069725

And here: http://www.virtualweberbullet.com/rib1.html

Hope this helps!

Barret
 
Thanks Barret, and all for the different opinions, Something to ponder as one watches the smoke drift out of the WSM. I think that I speak for at least one guy that this is going to be very helpful.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Allen:
Thanks Barret, and all for the different opinions...something to ponder as one watches the smoke drift out of the WSM... </div></BLOCKQUOTE>
Steve - you're welcome! I like helping out others on here, and I like it when others help me....it's good Qarma. (Did you get that? It's "Karma" spelled with a "Q" to stand for BBQ! HA! Oh, I AM a nerd.
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)

Also, one of my favorite things to do is sit with a good beer and ponder all kinds of thoughts while I watch the smoke drift out of my grill. That is, ONLY if my wife is home so she can referee the kids while I enjoy a peaceful hour or two on the patio....

Barret
 
I agree 100% Russell if u cook low & slow 210-230 range no need for foil, i use to cook low & slow all the time till i learned about HH here on this site. I spritz my ribs all the time with AJ,Beer & some canola oil mixed together, i do not like a tough bark.

I cook HH 90% of the time now, so i foil just to get some tenderness. U can get the same results cooking HH just takes trial & error to dial in the results.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
I agree 100% Russell if u cook low & slow 210-230 range no need for foil, i use to cook low & slow all the time till i learned about HH here on this site. I spritz my ribs all the time with AJ,Beer & some canola oil mixed together, i do not like a tough bark.

I cook HH 90% of the time now, so i foil just to get some tenderness. U can get the same results cooking HH just takes trial & error to dial in the results. </div></BLOCKQUOTE>

I'll have to try that spritz, Noe. Thanks.

I think the HH/foil method is great with one or two slabs, but since it's so critical when you pull out of the foil, maybe not the best method if doing several slabs.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew:
I've never cooked ribs for 6 hours, foil or no foil. </div></BLOCKQUOTE>

To Lew and anyone else:

Just for the fun of it, try low-n-slow ribs once, especially if you like them really tender, on the outside, too. (My son told me he didn't really like "bark" on the outside of ribs.
icon_redface.gif
) I don't cook like this all the time, as I'm still experimenting with different temps and foil. However, my two best St. Louis rib cooks were on a UDS (indirect/dry pan) like this:

Spritz with AJ (and maybe a little oil) at least every half hour after the rub sets, cooking 210-225. Give yourself seven hours, just in case.

The only ribs I've cooked that were as moist were enhanced with phospates and were nasty, although I have had good results with the 2-1-10min at higher heat, just not the best results. Maybe more predictable, though? </div></BLOCKQUOTE>I usually cook ribs at around 250-275 and I love good bark. I'll try lower one of these days.
 
Ray Lampe, (aka Dr. bbq) says that when cooking ribs at lower temps (225) that the ribs will be done before the bark is. I like bark, but want it tender, still, and don't really think about it when my ribs are nice and moist. What's frustrating is when ribs start drying out before tender, but I've had it happen at all temps, and even when wrapping in foil.
 
Russell any meat that starts drying out is over cooked tender or not period.
All meat is cooked before u get bark or tenderness. Any one can throw meat on the wsm and get it to the 160-170 range where the meat is cooked. But not anyone can get tender meat with texture, get a gd bark without drying out the meat etc, there is where one's bbq skills come it to play.
 
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