Ribs!

Former Member

I did my first cooking in my new Cookshack smokette. I did some baby back
ribs which I have never been good at (FYI I used the recipe and rib rub that came with the unit) and these came out fairly good but were not that tender. If I increased cook time would that help? Any other ideas?
My wife likes the fall off the bone type of sparerib....
Thanks
Mark

12/31/019:59 PM

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stuartMember

Mark,

Here are a couple of things you can try. Increasing the cook time and temperature will help in tenderizing the meat. However, with baby backs you have to be careful not to dry them out. What I recommend is putting them in foil for the last hour of cooking. That will make them fall right off the bone...

1/1/028:53 AM

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Former Member

Mark-
You don't say how long you cooked them. I like them the way your wife does and I've found that cooking them for about four hours at 225, then taking them off, painting them with sauce, double wrapping in foil and placing in a cooler for about an hour, has given me consistent, falling off the bone tender baby backs ever time. Good luck.

1/1/0210:52 AM

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Former Member

Hey everyone..

I'm trying my first batch in the smokette today, i'm going to shoot for 4 hrs, @ 225 like the 101's say, and after reading the archived posts, it seems like the best plan. I will post my results, as well as some pics if anyone wants to see them...

1/1/0211:00 AM

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Former Member

Baby backs are usaully what I cook in my smokette. I put my rub on cook at 225 for 3 hours. I then put on my finishing sauce and cook for another 45-60 minutes. I havent had a complaint yet! I think the sauce helps with baby backs. When I cook STL or spare ribs I dont use a finishing sauce. Hope this helps.

1/1/021:29 PM

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Former Member

I like to do my ribs for about 3-4 hours @ 225 depending on how easy they fall off the bone. Then throw them on the Weber gas grill and crisp 'em up. Works well at this stage to put BBQ sauce on or just plain.

1/1/023:28 PM

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Former Member

Stuart,
I tried the aluminum foil trick, worked great. I had some ribs lefover and put them in for 2 hours wrapped in foil and they were a lot more tender. Now I got a feel for next time and maybe I can do it in one cooking rather than 2!
Thanks Mark

quote:
Originally posted by Stuart:
[qb]Mark,

Here are a couple of things you can try. Increasing the cook time and temperature will help in tenderizing the meat. However, with baby backs you have to be careful not to dry them out. What I recommend is putting them in foil for the last hour of cooking. That will make them fall right off the bone...[/qb]

1/1/026:45 PM

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