Need advice on my ribs

Not a lot of admitted fans of the foil on this board, but being a reformed foiler, I will take a shot.
Full spares do take longer than baby backs, but I can't imagine it going a full seven hours. Ribs don't benefit as much from low and slow, I think because the fat is marbled and there isn't much collagen/connective tissue to break down.

My old method: put ribs in the smoker and set the temperature at 250 degrees. Open the door at three hours, take the ribs out, sauce and foil, return to the smoker (or oven, if it is more convenient at this point.) While I am handling them I make an educated guess as to whether I want to go one hour more or two. You really can't overcook them at this point as you are now steaming them, but mine were usually done within an hour. Straight out of the foil they are steamy wet and tender, fine to start eating right away. If you don't like the result, try the grill for ten minutes, not the smoker.

My current method is exactly the same, without the foil. Straight out of the smoker they are a little firmer and put up slightly more resistance when you tug on the meat. Nobody is going to complain about the foil method because a lot of commercial chains serve steamy, slide off the bone ribs, and people expect it. But given that you have the equipment and the desire, you can do better for yourself.

BTW, when I do my big cook for family, usually six slabs, I do the old foil method and drop the foil packs in a cooler packed with newspaper. They come out steamy and burn your fingers hot two to three hours later.

I assume you checked cooking temp at rack,with a tested,correct therm?

IF those things are correct,do like twofer suggested and set cooker at max.

Yes,follow RIBS 101.

Like twofer suggests,learn to cook product like the cooker is designed,and you will then know how to adjust anything.

If you fall back to worst,possible case to start with,and concede you are only able to braise product to make it edible,it is difficult to ever do it well.

I assume you are taking good notes,so you can adjust one thing at a time,and bracket in on your desired results?

I suggest you stay somewhere between Ribs101 and twofer and you won't be far off.

There is no perfect system,i.e. water boils at sea level at 212*.

BBQ is an art and the few tries are worth the effort.

Jusy my $0.02.

quote:

Originally posted by El:
Use Smokin' Okies' Pork Ribs 101 but do a foil step.

Sorry, if you're using foil, you're not using 101... LOL

You didn't really tell us what you didn't like the first two times. We can help you out, just need more details.

The KEY to becoming a Q expert is to understand your results and how to modify/adjust. Just adding foil may not be the answer.

If they weren't done, just cook them longer.

1. Keep good notes. BB may be done in 3 hours if the 1.5 lbs a slab and Spares may take 7 to 10 hours if they're 4.5 lb slabs, and it varies with the temp.

Work on temp first, if you're happy with that, keep one temp and start cooking.

For newbies the toothpick test is more foolproof than the bend test as it's hard to "teach" you what to look for in the bend (and I personally don't like cracked ribs after bending)

Foil as an element of guess, that's just me. You can't always go by the 3-2-1 method as it doesn't account for weight or temp or rib density. 3 hours in smoke, 2 in foil and 1 out of foil (they could end up TOO tender or still tough)

quote:

Originally posted by El:
My questions/need advice

1. Am I correct to assume that because these are significantly larger ribs than baby backs that it will take approximately 6 to 7 hrs?


2. When should I foil them? When I stick the slabs in foil should I spray with apple juice or should I add BBQ sauce or both?


3. How long do they cook in foil?


4. After I remove from foil are they done/ready to eat? Or will they be mushy and have to go back into smoker to create bark?



Thanks

El

1. yes

2. well, you can do them at the 3 hour point, but see my comments about the 3-2-1 method, note, every time you open the door, extend the cook time by 30 min

3. see above

4. that's the problem with foil, it will braise them so you have to take them out. My theory on foil is ribs have been cooked a long time without foil and they work just fine, foil just adds more complexity to your process, something I think needs to be simpler for newbies, not tougher

I may be off base here, but I'm getting a message. Foil is only for lining the smoker to ease clean-up. Not for the food. I love it when things get easier.

quote:

Originally posted by doogster:
I may be off base here, but I'm getting a message. Foil is only for lining the smoker to ease clean-up.

F#$@ is a crutch. It has it's uses, it will work for you, but it's a crutch. When all else fails, the f#$@ helps overcome some issues, so instead of dealing with the problems and fixing it, the f#$@ is a method for some.

The only time I prefer to f#$@ is when I hold.

But, for those that f#$@ and it's their preferred method, I'll say they should continue. BBQ is about fun and having success and if F#$@ is your method, keep it up.

Sorry I have to go wash my typing hands, I used a 4 letter word

Well, I am stumped, because I do my Costco babybacks the way you described in the original post--CS Rib Rub with a little shake of CS Spicy Chicken Rub, 5 hours at 250, hickory, no sauce, no apple juice, and certainly no foil--and they are now semi-famous. Have done 6 to 12 half slabs with rib hooks, always delicious. Don't know what to tell you other than keep notes and keep plugging.

quote:

Originally posted by a1sooner:
Well, I am stumped, because I do my Costco babybacks the way you described

Keep in mind his weren't babybacks, and in fact they are Spares. If so, they could take twice the time.

I think ,maybe,as we each become a little more proficient,we develop the desire to get better at what we do.

Now,are we happy that the neighbor/relative ,that eats our free food and drinks our free beer says that is the best bbq he has tried all year,and he has been to three places.

Are we working three jobs,have a new crockpot,and everything falls apart, and all I have to do is wash the pot?

But,is it a hobby,do we start to think of it as an art,does the spouse wonder if this $1,000 toy is better than THEIR crockpot.

Now,the gauntlet has been cast!

Am I a BBQ man/woman?

Is my product actually BBQ and do I stack up with other folks around the area.

I mean,now this ain't gettin' the gasser out, and knockin' out them weiners,the veggie burgers,and those chicken fillets.

What if SMOKIN'OKIE flew in for a business meeting, this weekend,and wanted to drop by for dinner?

Are we excited to show him our stuff,or are we suddenly going to be out of town?

Do we eat some famous place, on vacation,and everybody proclaims it "fantastic"

Do we quietly think"I can do better than that with my COOKSHACK"

Now,we race back to the forum,and ask my fellow

cooks how to make great BBQ.

That is why we are eventually here.

Just my $0.02