Fall Off The Bone Ribs - No Foiling

Discussion in 'Pork' started by yotzee, Aug 25, 2014.

  1. yotzee

    yotzee Smoking Fanatic

    Like the title says.  Fall off the bone ribs.  No foiling, no spritzing, no brining.  I don't like my ribs to fall off the bone but I was making these to share with our next-door neighbors for a Sunday cookout and I knew that this is what they would be expecting the first time out.  Not mushy but still a bit further done than I prefer.  Delicious none the less.

    Rubbed with my rub right before going on the smoke.  5.5 hours of hickory at about 250 degrees.  Sauced with my sauce about 30 mins before pulling out.  Sorry, didn't get any money shots, they went through them before I could.

    Last edited: Aug 25, 2014
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looking Good I would eat them.

    yotzee likes this.
  3. Good lookin Ribs!!!   Great job

    yotzee likes this.
  4. dish

    dish Meat Mopper Group Lead

    Looks great!  I don't like mushy ribs either.  I have always foiled and still haven't mastered mine yet.  Still a bit tough but tasty.  I'll try without foil next time. 
    yotzee likes this.
  5. yotzee

    yotzee Smoking Fanatic

    Thanks.  Unfortunately, people not in the know of real BBQ are used to FOTB ribs because that's what most restaurants sell.  When my neighbor is talking about liking the ribs at Chile's I know what I need to expect.  After the meal I did start to tell them that FOTB isn't the best rib, setting the table for my next smoke for them. I'll convert them.
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Great Ribs

    Now I need you to convince my Family!
  7. swoodze

    swoodze Fire Starter

    They look great. I want to do ribs on my smoker but still nervous thinking I'm going to screw them up. And yes I know there is tons of good info on this site about how to cook them but for some reason still nervous, same thing about brisket. I don't want to make that tough or taste like crap so nervous on both items.

  8. dish

    dish Meat Mopper Group Lead

    Just dive in and try them.  Practice makes perfect.  Trust me I was nervous when I first started too.  I learned a lot from this site.  Also take notes when you do a smoke to help refresh your memory for the next time.  I did my first flat brisket 2 weeks ago and it took way longer then I thought it would.  Came out great.  Wrapped it for 1 hour then sliced and put into crock pot with 1 cup of beef broth.  Made sammies the next day and WOW!  Good luck smoking
    yotzee likes this.
  9. yotzee

    yotzee Smoking Fanatic

    Took me sometime too.  I did all the tricks but when they finally tried a rib that had the consistency of a nice pork chop, they noticed the difference and prefer them.
    Tons of practice.  We eat ribs almost every week.  The key is simple, learning to know when they are done.  Bend, poke with a toothpick and bone pull
    Last edited: Aug 25, 2014
  10. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I've fed my wife and family plenty of ribs that had a beautiful bite. I love them that way. Then two weeks ago I asked my wife what she wanted me to smoke for her birthday. She wanted BB's and she wanted FOTB. Then she says "I know you like them like we see on TV, but every time I bite into them I miss how you used to do them." (Ouch). I decided from now on I'll do one or two racks my way and the same number her way. We'll both be happy.
    yotzee likes this.
  11. yotzee

    yotzee Smoking Fanatic

    Compromise!  The key to any marriage.
  12. grillmonkey

    grillmonkey Smoking Fanatic

    I was going to do ribs this past weekend, but I picked up a summer cold. If I would have made them, I wouldn't have known if they were good or not (I can't taste a thing I'm so stuffed up).

    If I'm back to normal by next weekend, I'm going to work on them. My ribs need some work and I'm going over some of the methods that have been discussed here lately, trying to decide what to do.
  13. jbills5

    jbills5 Meat Mopper

    When you foil, I am guessing you are doing 3-2-1 method, after about 1.5 hours or so, open up one of the foiled ribs and give a bone a tug outwards and up, but not too hard.  If the bone feels like it could easily pull out, your foiling is done.  Unwrap them and put them back on the smoker for the last 1 portion.  Also, depending on your temps, you may have to go longer or shorter.  I usually follow about a 3-2-1 at 225, but any hotter would be something like 2.5 - 1.5 - then 30 minutes to 45 minutes.
    dish likes this.
  14. yotzee

    yotzee Smoking Fanatic

    Don't start confusing yourself and don't expect any form of perfection.  As I'm sure you've been told before, take notes but keep in mind that its like anything else, its a learned skill and there is no such thing as correct.

    Keep it simple.  I didn't even touch these ribs, didn't even look at them for 4 hours.
  15. dish

    dish Meat Mopper Group Lead

    I use the 3-2-1 method at 225*-250*.  Never checked them while in foil.  Good advice on the bone tug though.  I'll try it out.  Just think I need to keep em wrapped a bit longer.
  16. swoodze

    swoodze Fire Starter

    In almost every post I always see to take notes, so a few smokes ago that's what I started to do to help correct my screw ups or to make sure I can replicate what I did before. Thanks for all of the optimism, help and good advice guys.

    Sean Woods
  17. tonybel

    tonybel Smoking Fanatic

    Nice job.
    yotzee likes this.
  18. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , and a good 'Bark' too [​IMG]

    Have fun and . . .

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