Finally perfected my ribs

SM, tried something similar twice when using an offset. Wasn't pleased with my results so forgot about the idea until now.

You've peaked my interest. But, don't understand the "grill" part. Are you taking the individual ribs out of the CS and putting them on the grill? At what point do you take them out of the CS to put sauce on them?

A very interested Double Lazy wants to know.

Thanx.

DL, Sorry about the confusion. I was refering to the rack in the CS. Bring out the rack with the ribs on it so you can shut the CS door and hold your heat in.

I bring them out when they are in that done but toothsum stage or even ready to fall off the bone. Then do the sauce thing and put them back in the CS. The ribs don't seem to shrink back any more after that because the sauce keeps them moist.

SM

SM, thanks for the clarification. Should have figured that one out on my own.

Question... If the ribs are already done, and you give them another hour, what keeps them from literally falling off the bone? And, if you might prefer the finished product to be somewhat toothsome, at what point would you consider taking them out of the CS for their first bath?

Double Lazy

DL, I like my ribs falling off the bone so for me its no problem to decide when to put on the sauce. However I have never turned down a toothsome rib either. I would say do the bone check and when you say to yourself, "self these are almost ready", then that is when I would start to sauce. I would think that if you think they will be done in another 30 minutes or so that is a good time to start. I might suggest that if you start a little to early you can compensate by adding sauce more then twice to extend the cooking time. Also even though I sauced 30 minutes apart it could go 45 but I would not go more then that as you run the risk of drying them out. I was cooking on 250 so if you do it at 225 that would make a difference as well. Sorry I can't be of more help but it depends on so many factors it's hard to pin down. You will have to experiment for your self to see what works for you. BTY, I thought that the ribs would cook quicker being individual but it still took about the same time as doing a slab.

To parody an oft quoted phrase "They are ready when they are ready".

SM

SM, thanks. Your adding that the times were about the same for the cut singles, tells me what to try.

Double Lazy

Interesting idea, I'll have to try a batch. Always looking for alternatives. Even though I'm a "dry" rib kinda guy, I do like them wet also.

Thanks for the info! I'm always willing to learn.

And Hey, neat Phrase:
"They are ready when they are ready".

Think I've heard something like that before