Ribs

Have you tried foiling? About 1/2 way through the process, take them out and wrap them in foil. That will do it. I like mine w/o foiling...I like a little tug from the bone.

Have not tried foiling but I will do it. How long do you cook? Tks for response.

I agree foiling does it I have foil them after they are done to hold. Be careful they can go to far that you can't even pick them up.
One other thought is are you removing the membrane from the back of the ribs?

Ricky, I tried to remove membrane but seemed nothing wanted to come up so just assumed it had already been done . I am fairly new at this and as you can tell, know nothing. Thanks, will try harder next time.
Audrey

Audrey,

Check out my post:

Pork Ribs 101

It should help with a few questions.

Also, I moved your posts and combined them. We try to use the other forum for smoker "specific" questions, about how to operate it, etc.

Over her in this for is the "how to" area.

We'll help you out.

You can achieve "fall off the bone" without ordering out or without using foil. If they're not doing that, you're not cooking them long enough.

First, don't go with the instructions. They've been discussed here a number of times and they're actually an old way of doing things.

As far as getting fall off the bone, remember my motto:

It's Done when It's Done

What that means is, that you have to learn to let the ribs tell you when they're done. You can't go on a specific time, temp. Those are broad guides, you'll have to learn.

The best way, is to look at the bones. You'll see that the meat pulls away from the ends as the time increases.

Next, just grab a rib (it will be hot) and just give it a twist. does it pull out?

Also, you can take the ribs out and handle them. That's why I keep some good rubber insulated gloves handy.

Basically, learn to look and feel and pull them when they're ready, not based on the time.

There is such variation in size and type of ribs, the only times we can give you are general in nature.

I can put 6 racks of ribs in and pull them all out at different times because of many variations.

Hope that helps.

Smokin'

Thanks Smokin' Will definitely check out pork ribs 101.
Audrey

Audrey,

I find that when the internal meat temperature of the ribs (between the bones) reaches 180-185 F then you can take them out of the smoker and crisp them a bit on the grill (basteing with your favorite sauce). The ribs will then be perfect...

PrestonD

Audrey,
I have had great results with baby back ribs on my smokette and just wanted to let you know how I cook them.

Temp-225 degrees (always)
Time-6 hrs.

remove membrane from bottom (this may have already been done)....apply rub.....refrigerate overnight..place ribs in smoker...and set for 225degrees
smoke for 3 hrs... take out ribs , sprinkle with brown sugar, and spritz lightly with Apple Juice in a spray bottle..wrap tightly in foil..put em back in and leave in smoker for 2hrs & 40 min....remove from smoker again , brush with sauce, and return to smoker for the last 20 min uncovered to set the sauce..

P.S. before applying the rub, you may want to coat the ribs with mustard....dont worry you really cant taste it when they are through cooking, it helps keep the rub on

I believe this was an old recipe that I found from Smokin Okies archives....not sure if it is but I think you will like the results


Enjoy

Audrey,

Another suggestion. There is a entire archive devoted to Ribs. You might want to read through there for some good suggestions from others with rib issues.

Smokin'

Thanks so much Kevin and Smokin'. Sounds like I might do better next time. Actually having ribs for Thanksgiving and wanted them to be really good. Tks again for all your advice.
Audrey

Ah, Turkey day ribs, now there's a southern tradition from Broken Arrow OK

What kind of "flavor" are you going for?

Are you covering them with rub?

With sauce?

If you're wanting a little sweeter, just drizzle honey over them the last 30 min for a little extra sweetness.

Good luck, but I'd definitely practice again before then.

Here is my most common suggestion. Keep good notes. If you're smoking for Thanksgiving, try to get your slabs all to be the same size. You'll need a good scale so that you can find out the EXACT weight. Trim them down to be really, really close.

The reason, Baby Backs can really vary on cooking times and if they're all the same weight, you'll have a better chance of them being the way you want.

AND...

If you know the weights of ones you smoke... 2.0 or 2.25 or 2.5 then you can estimate the times closer. I've seen as much as 30 to 45 min for that extra 1/4 to 1/2 pound.

Smokin'

audrey,It looks like you are in good hands,but on the membrane what I use is a butter nife and paper towel. I carefuly run the nife under the back of the first rib just enough to grab it with a paper towel and pull.It takes some practice.I have found some of those babybacks that have been packed in a solution are hard to do so I don't buy those kind.

A neighbor brought over several slabs of Hormel's very injected ribs last week .I hear complaints about them tasting "hammy",but these weren't.

I cooked them like usual,same rub,same technique,same finish.They cooked up just like they ought to,bit cleanly off the bone,very moist and absolutely TASTELESS.

Hopefully IBP doesn't start that ,as well.

A neighbor brought over several slabs of Hormel's very injected ribs last week .I hear complaints about them tasting "hammy",but these weren't.

I cooked them like usual,same rub,same technique,same finish.They cooked up just like they ought to,bit cleanly off the bone,very moist and absolutely TASTELESS.

Hopefully IBP doesn't start that ,as well.

I just wanted to thank you Kevin M. I followed your directions to the "T" and my Thanksgiving ribs were PERFECT!! I thank you, my family thanks you and probably even Bob Dole thanks you! THANKS!
Audrey

Glad to hear it Audrey!

Not that you have that down, now the fun begins...making modifications as you need/want.

Smokin'

Sorry I left you out Smokin', I meant to thank you also for all your help and everyone else. I need all the help I can get.
Audrey