Back to basics on ribs

[delarosa74868]

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?

 

[dewetha]

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 :)

 

[adiochiro3]

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!

 

[raymo76]

Any tips from you non foilers?

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.

 

[raymo76]

Any tips from you non foilers?

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.

 

[SmokinAl]

For our taste some foiling is always involved. 

 

[raptor700]

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

                

 

[ellymae]

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.

 

[ecto1]

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

 

[carpetride]

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. 

 

[delarosa74868]

  Well, here we go.  Lightly rubbed and the smoker riding steady at 230. 

 

[oldschoolbbq]

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.

. 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 :

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...

Have fun and...

 

[ugaboz]

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

 

[raptor700]

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

                        

 

[ellymae]

Nice start - can't wait to see how they turn out.

 

[delarosa74868]

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.

 

[raptor700]

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

Lets slice those bad-boys up 

 

[raymo76]

I hope all turned out well for you, looking forward to the pics and impressions of your cook. 

 

[delarosa74868]

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.

 

[dewetha]

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 :)