Hi,
I have taken control of a cookshack sm160 and am having trouble getting nice falling off the bone ribs. Can anyone shed some light on how to achieve this please?
Many thanks
Nick
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Welcome to the forum.
There's great information on ribs and other meat to be found in Smolinokie's 101 series, found HERE thread.
"Falling off the bone" is a function of heat and lenght of cooking time. Many of the forum members rely on the toothpick test to determine doneness. Placed through the meat, between the bones, when a toothpick slides through with ease, the ribs are considered to be done. This is usually indicative of a "KCBS" bite thru, which competition judges look for.
Prolonging the smoke process once the toothpick/tender test is achieved will further soften the texture of the meat and in doing so, the meat will release from the bone easier.
Simply stated, smoke the ribs until one of the end bones tugs away cleanly. The time will depend on the weight of the ribs and temp of your smoker. A word of caution, if the ribs are lean to begin with, you may wind up with dried out falling off the bone doneness. One workaround is to foil the ribs (with or without sauce) one they hit toothpick tender. This will not only quicken the remaining time need to further tenderize, it will help prevent moisture loss.
There is a LOT of information regarding pouched ribs in THIS thread. Hope this helps.
There's great information on ribs and other meat to be found in Smolinokie's 101 series, found HERE thread.
"Falling off the bone" is a function of heat and lenght of cooking time. Many of the forum members rely on the toothpick test to determine doneness. Placed through the meat, between the bones, when a toothpick slides through with ease, the ribs are considered to be done. This is usually indicative of a "KCBS" bite thru, which competition judges look for.
Prolonging the smoke process once the toothpick/tender test is achieved will further soften the texture of the meat and in doing so, the meat will release from the bone easier.
Simply stated, smoke the ribs until one of the end bones tugs away cleanly. The time will depend on the weight of the ribs and temp of your smoker. A word of caution, if the ribs are lean to begin with, you may wind up with dried out falling off the bone doneness. One workaround is to foil the ribs (with or without sauce) one they hit toothpick tender. This will not only quicken the remaining time need to further tenderize, it will help prevent moisture loss.
There is a LOT of information regarding pouched ribs in THIS thread. Hope this helps.
Read Smokin's 101s on ribs.
There's so much experience speaking in MaxQ's post, especially his mention of how lean or fatty your ribs are. It'll take maybe 1 or 2 shots and you'll be a Zen Rib Master. But in the meantime those you do serve will be MUCH better than anything you or your family or friends have eaten. YOU MADE THEM.
I have a SM150, essentially the 160 but with black painted sides. Here's what I do.
Remove the membrane from the back of the ribs.
Apply a rub to the backside of the ribs, then the top. Let rest with the rub on for 1 hour. Apply a mixture of light brown sugar and more rub and layer on the meat side.
Set Temp for 225, set time for 4 hours.
Insert about 2-3 ounces of apple wood in the wood box (or hickory or maple).
Place ribs on middle rack of smoker. Close smoker,
Hit start button on smoker. Let smoke meat side up 90 minutes. Open smoker and flip, smoke meat side down 90 minutes. Open smoker and place meat side up, after 20 minutes apply your sauce all over underside and top of ribs. Cook 20 minutes, apply one more coat of sauce on top, let finish in smoker until smoker goes into hold temperature.
Remove very carefully as they should be falling off tender. Cover with foil 20 minutes and then serve.
There's so much experience speaking in MaxQ's post, especially his mention of how lean or fatty your ribs are. It'll take maybe 1 or 2 shots and you'll be a Zen Rib Master. But in the meantime those you do serve will be MUCH better than anything you or your family or friends have eaten. YOU MADE THEM.
I have a SM150, essentially the 160 but with black painted sides. Here's what I do.
Remove the membrane from the back of the ribs.
Apply a rub to the backside of the ribs, then the top. Let rest with the rub on for 1 hour. Apply a mixture of light brown sugar and more rub and layer on the meat side.
Set Temp for 225, set time for 4 hours.
Insert about 2-3 ounces of apple wood in the wood box (or hickory or maple).
Place ribs on middle rack of smoker. Close smoker,
Hit start button on smoker. Let smoke meat side up 90 minutes. Open smoker and flip, smoke meat side down 90 minutes. Open smoker and place meat side up, after 20 minutes apply your sauce all over underside and top of ribs. Cook 20 minutes, apply one more coat of sauce on top, let finish in smoker until smoker goes into hold temperature.
Remove very carefully as they should be falling off tender. Cover with foil 20 minutes and then serve.
Thank you so much for both your replies I really appreciate you help :-)
When I try them out I will let you know my progress :-)
Nick
When I try them out I will let you know my progress :-)
Nick