Back to basics on ribs

Discussion in 'Pork' started by delarosa74868, Nov 20, 2011.

  1. Actually not back to basics, more like first time basic ribs.  I always cook my ribs comp style and its starting to be a pain for more than a few slabs.  Im going to do some BASIC ribs in the morning. Out of the out of the package, rinse, slight rub and in the smoker. Any tips from you non foilers?
     
  2. dewetha

    dewetha Smoking Fanatic

    good luck! I am a newbie at ribs and only just tried non foil once. they seamed good to me taste wise just different from foil in tenderness/moisture, it's just people like fall off the bone more around me than tug but I would like to move away from foil myself. 

    just seams anti-smoker :)
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    If BBR's, 2-2-1 method; if spares, 3-2-1 method -- which includes foiling (2 hours in the middle of the smoke).  Turns out great every time!
     
  4. raymo76

    raymo76 Smoking Fanatic

    I would say throw them in, leave the door shut and let the smoker do its thing. Last week I maintained a temp of +/- 5*F from 250 and the ribs were super moist and falling off the bone. Cooked for 5 hours, actually a few mins over because I was waiting for the sauce on the rack I sauced to get a nice glaze look, couldn't have been any longer than 15 mins.
     
  5. raymo76

    raymo76 Smoking Fanatic

    I would say throw them in, leave the door shut and let the smoker do its thing. Last week I maintained a temp of +/- 5*F from 250 and the ribs were super moist and falling off the bone. Cooked for 5 hours, actually a few mins over because I was waiting for the sauce on the rack I sauced to get a nice glaze look, couldn't have been any longer than 15 mins.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    For our taste some foiling is always involved. 
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    If you don't foil, spritz every ½hr or so to keep them from drying out.

                    [​IMG]
     
  8. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    When I cook ribs I go no foil - just let them go till I see some nice pullback on the bone and the pass the bend test.
     
  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    When I don't foil I go by color.  I take them off when the color is what I like usually around 3 1/2 to 4 hours
     
  10. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I got to the same place you are. Finally had to get back to the basics and frankly I think my food got better. Was over complicating things always opening the door and doing this or that. The best ones I cook are the ones that I don't open the door and check until the last half hour or so.   Also I started cooking my ribs at 240. 
     
  11.   Well, here we go.  Lightly rubbed and the smoker riding steady at 230. 

    [​IMG]
     
    Last edited: Nov 20, 2011
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Delarosa, I do mine un-foiled all the time,by leaving the lid to the smoker shut, 4hrs30min. or so,you maintain a better environment for the Ribs. Opening too much releases moisture and heat.

    Leave the top shut and when you check them , you will see some sweat on them and at that time you can do the Bend test and Glaze them giveng you an estimate of time left to cook.

    Frankly,when I see the sweat and the bend shows easy bending with or with cracking, I glaze for those that want a wet Rib and leave them in for another 45mi.[​IMG]. They are easily sliceable and have a nice tug,wrapping to me is Basting(i.e.,boiling in the foil/juices).

    My color is nice and the smoke flavor is good and :

    [​IMG]

    they have that naked smoker flavor I like, I use Hickory as I don't heve Cherry now,the Cherry is the best to me...[​IMG]

    Have fun and...
     
  13. ugaboz

    ugaboz Smoking Fanatic

    look great i always foil after about 2 hrs at 245, foil for an hour, then foil with bbq sauce for an 1hr
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Your off to a good start, we'll be watching 

                            [​IMG]
     
  15. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Nice start - can't wait to see how they turn out.
     
  16. Been seven hours so far.  Started at 230 degrees cause I was afraid of drying the ribs out. The fat that was on the top hasn't rendered down quite yet although it is starting to firm up like it is fixing to.   Should have been up 250-275 like I usually do.  Lesson learned I guess.  I just kicked the smoker up to 275 to hurry the process up since everyone is getting hungry,lol.

    [​IMG]
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Yeah ..................that's some nice looking ribs.

    Lets slice those bad-boys up [​IMG]
     
  18. raymo76

    raymo76 Smoking Fanatic

    I hope all turned out well for you, looking forward to the pics and impressions of your cook. [​IMG]
     
    Last edited: Nov 20, 2011
  19. Well, I should have stuck with the 230 degrees after all. They were a bit over cooked for my taste.  Not enough tug, they weren't fall off the bone though.  Didn't pass the bend test either, the slab broke over and exposed the bone.  Im happy with my first non foil attempt though.

    [​IMG]
     
  20. dewetha

    dewetha Smoking Fanatic

    looks good! I made some ribs today but foiled them. they were looking so moist that I was tempted to try no foil. I wasn't brave enough but your look real good. I may have to do another trail run this week :)
     

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