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Tipsy - I just did some country ribs using the oven method (no smoker anymore ...) and I have always loved them. Very meaty but still with the bone in. Do you really think that they are a part of the "garbage"?
Tks! Those things are cheap and meaty - we have grabbing them on sale for less than $2/lb. Very little bone (relatively) - and really tender. Crazy - almost half as much as ground meat.
Get some heavy duty aluminum foil. Soak some wood chips in water for a few hours, then put them in the foil and wrap the foil up in a long cylindrical fashion.
Thx. do you keep all 4 burners lit? I do have a top rack. Did you use 3-2-1 method, flip every 30 minutes, something new and cool I don't even know about, etc?
I only did this once, and it's been years ago. I normally use my smoker, so this was at my brothers house before I shamed him into buying a real smoker.
If you are cooking BBs for 5 to 5.5 hours I hope your temps are 200 or lower, especially if you are foiling for an hour
I did them one time. I made pouches of chips. My grill had four burners, so I turned them all on to get to temp, then the middle two off. I took the grates off the outside burners and that's where I'd put my chip pouches. When one was done, I'd throw another on. I did that for about an hour and a half...then wrapped them in foil and cooked them the rest of the way in foil. Didn't do 3-2-1. Found that I didn't gain much from that last hour being out of the foil.
My friend asked the same question...hard to pin point it, but here's what I told him:
Keep them out of foil if you want more char. If they aren't moist enough, you cooked them too long. As I said before, I find it hard to do 6 hours of cooking for baby backs. Have you ever tried no foil at all?My friend asked the same question...hard to pin point it, but here's what I told him:
If I had to score them, I would give it a 5/10. The rub didn't "char" and create the bark like I wanted...I wouldn't say they were tough, but they weren't as moist as I wanted. I followed the instructions to a T, so
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No, I haven't. Will take a shot this weekendKeep them out of foil if you want more char. If they aren't moist enough, you cooked them too long. As I said before, I find it hard to do 6 hours of cooking for baby backs. Have you ever tried no foil at all?My friend asked the same question...hard to pin point it, but here's what I told him:
If I had to score them, I would give it a 5/10. The rub didn't "char" and create the bark like I wanted...I wouldn't say they were tough, but they weren't as moist as I wanted. I followed the instructions to a T, so
The other option is to cook them low and slow, then throw them on the grill to "firm" them up. I've done that before and had success.No, I haven't. Will take a shot this weekendKeep them out of foil if you want more char. If they aren't moist enough, you cooked them too long. As I said before, I find it hard to do 6 hours of cooking for baby backs. Have you ever tried no foil at all?My friend asked the same question...hard to pin point it, but here's what I told him:
If I had to score them, I would give it a 5/10. The rub didn't "char" and create the bark like I wanted...I wouldn't say they were tough, but they weren't as moist as I wanted. I followed the instructions to a T, so
Are you looking for a thick bark or are you looking for carmelization/char (searing on a steak)? Also if you are cooking BBs then 3-2-1 is way too long, that method is for spares and full spares at that.My friend asked the same question...hard to pin point it, but here's what I told him:
If I had to score them, I would give it a 5/10. The rub didn't "char" and create the bark like I wanted...I wouldn't say they were tough, but they weren't as moist as I wanted. I followed the instructions to a T, so
Nope. Usually 225-250. Come out perfect every time. But I'm using a traditional smoker, not a gas grill.
if by perfect you mean pulled pork, I can't even imagine being able to get the ribs off the smoker after 5 hours, they are simple mush and fall apart at the first contact.
Then you're doing it wrong. Been smoking them this way forever, and the meat is tender yet stays on the bone. Perfection.
OK, I and the rest of the world are doing them wrong, gotcha, let me know when you find one atricle, one publication or any other resource that says to cook BBs at 225-250 for 5 hours.
I do it this way also. I peel the skin off the back side first. Perfect ribs every time and it doesn't take all day. You can rub them and wrap them a day ahead and let them sit in the fridge.
Well, I use 2 stats. The one that's on the smoker, and a digital one I place on the rack next to the ribs as my back-up. For the most part, they tend to stay within the same temperature parameters, so I know my temp is correct.
If you did 3-2-1 on a gas I'm guessing you need to do indirect, with some of the burners off. Did you?
i did, just didn't turn out like i wanted. Tried again yesterday using Alton Brown's oven recipe and then finished them on the grill on high heat for 2 minutes each side and came out great
