Indirect charcoal spare ribs

[the squirrel]

Ok is it possible to have the ribs fall off the bone using just the indirect method with or without or a combo of tin foil?? I do have a brinkmann with a smoker box..

[reinhard1]

yes, in a short and simple answer it's all about temp. and a source of moisture in the grill/smoker and mcgurk had an excelent idea with spraying apple juice periodicly to keep from getting dry. but i dont do it at all simply because i'm too stuborn to change. i use my rub and wrap in foil in indirect heat and the last process would be take ribs out of the foil put on grill indirect heat and then i slop on my sauce. so it can be done and the temp is low and slow. good luck.

[McGurk]

Is it possible to get fall-off-the-bone meat on a rack of ribs? Yes, but here are some questions to help narrow an answer down:

Baby backs or Spare (or St Louis) ribs? Baby backs need less time, but some say they have less flavor compared to correctly cooked spares.

Yes or no to Tin Foil? It is an easy way to get more tender meat, but you run the risk of getting mushy meat. You also limit the smoke flavor and "bark" by using it. I use it sparingly, but I do use it.

How much time do you want to devote to the cook? Baby backs need around 4 hours at 225 deg, and spares need around 6 hours at 225. Less time with more heat, but you aren't able to break down the fat as well (tough and fatty ribs). I'd stay lower than 275 deg.

[Redlantern]

I use indirect heat on my grill for spareribs and have no problem getting the ribs to "fall off the bone". Use low heat and be prepared to take a long time barbecueing them. Try to hurry it up and it doesn't turn out as well. I don't use tinfoil until I've pulled the ribs off the grill and am letting them rest. Then I cover them. This is just the way I do it.

[the squirrel]

Thanks for the info guys, I will also have a turkey breast going as well and will be using apple wood chips in the process. Sounds like I start with a bloodymary in the morning and end with a few beers by mid afternoon when the meat is done.