just smoked ribs for 4 hours at 225. They were only ok. I'm looking for fall off the bone ribs. I put them in another hour and still the same. Help
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Wrap in foil after 3 - 4 hours & keep at 225 for another hour or so, then put back on smoker for an hour to brown & crisp. 3 - 2 -1
Your post reads like it's a set time and a set temp, but you just can't smoke that way. You have to check at the end of your time and determine if they're done. If they're not, cook them longer.
As I often say
It's done when it's done
That just means you need to determine when they're done, it's never on a specific time.
You didn't say if they were spares or BB's?
Fall off the bone is actually overcooking. Not a bad thing, just means you need to cook them longer than a lot of suggested times (unless they tell you that it's for fall off the bone).
When I do my competition ribs, 275 for 4 hours, they're not fall off the bone (SPARES) they're "tug off the bone" so when you bite into them, the meat comes off.
I have trying to cut fall off the bone, they're too tender (but I know how to cut them -- with a Super Sharp knife)
Use the new forum search feature and read about ribs, there are a LOT of tips. Try the rib archive or the "best of" archive.
As I often say
It's done when it's done
That just means you need to determine when they're done, it's never on a specific time.
You didn't say if they were spares or BB's?
Fall off the bone is actually overcooking. Not a bad thing, just means you need to cook them longer than a lot of suggested times (unless they tell you that it's for fall off the bone).
When I do my competition ribs, 275 for 4 hours, they're not fall off the bone (SPARES) they're "tug off the bone" so when you bite into them, the meat comes off.
I have trying to cut fall off the bone, they're too tender (but I know how to cut them -- with a Super Sharp knife)
Use the new forum search feature and read about ribs, there are a LOT of tips. Try the rib archive or the "best of" archive.
Thanks guy's I guess I can't be impatient. I will try longer and keep the beer to a minimum.
4-1-1. 4 hrs at 225, 1 hr in foil with a little fruit juice to help with the steaming, another hour out of the foil back on the pit.
Don't be in such a rush to keep the beer to a minimum, It might throw you off.
Don't be in such a rush to keep the beer to a minimum, It might throw you off.
The beer might help you forget about the clock...