need to work on my ribs

[Boar]

so from time to timeni try ribs in the smoker, it seems that the simpler things are the more difficult it is for me and the more difficult things are the more i excell at it. i forgot to take the back skin off which su cked, bjt the flavor was good but not as moist as id like but very edable .

dang fone

dont hurt urselves contorting to see the pics.lol

[eyeguy 54]

lookingood

 

[bobberineyes]

If I use my gas smoker I'll smoke em for about an hour and a half at bout 200. Then foil em for another hour. Take em out to  check doneness , in the mean time I'll get the grill going to do the saucing and charing. ...been working and moist

Edited October 23, 2015 by bobberineyes

[Boar]

i should have foiled them, i smomed them at 170 for about 4 hours and the fi ished them in a roaster pan.  their good and the wife thinks ther great, but i like yea their ok

[bobberineyes]

They look great,  some people like to chew em off the bone, we like the fall off the bone...

[eyeguy 54]

we like them not quite falling off the bone.

[Boar]

i tell ya tho adding sirracha sauce ur bbq sause is awsome!

[LindellProStaf]

Good idea with the sirracha sauce.  Is that real hot?  As in hotter than tobasco?

[Boar]

it all depends on how much u add, I suggest just adding some till ya like it.

I add till I can feel it then a bit more

[reinhard1]

Those ribs look great  Boar!.  For baby backs there is a great method that's called 2-2-1.  Two hours  without foil, two hours with foil, and 1 hour again without foil for sauce or moping until done.  But that method only works with steady temps at 225.  Usually done in a smoker where you can do the low and slow.  But you can juggle the times at a higher temps and do a fine job as well when you cant control the temps as well.    I don't like my ribs fall off the bone.  Tender to the bite is for me.  Foiling during the ribs journey is a important part of the whole deal.  good luck.

[Boar]

Thanks reiny, I'll try again. My wife loved them, but I can do better. I forgot about the back side skin, maybey a little drie but tender to bite and good flavor. i'll try the foil method, ive gotten good at controlling temp, Thats what i love about smoking, always room for improvement and experimentation.

[DonBo]

Add some apple juice or cider inside the foil, that really steams and tenderizes them.

[bobberineyes]

Good call donbo. ..

[picksbigwagon]

I do the 3-2 method with spares: 3 hours at 225 bone down, flip them and go 2 hours at 200.   I start snooping on the ribs at 2.5 hours if the meat is pulling back from the tips, I shorten the cook time and flip them at 2.5 hours.  in fact, I rarely go the full 2 hours meat side down.  I never foil anymore, I used to and I didn't like the softness of the outside, I don't sauce my ribs either.  I offer sauce on the side for eating, but I love dry rubbed ribs and dry rubbed chicken wings too.............

[Boar]

i wasnt going to suace them but I always seem to add sauce to my chicken and burgers, pretty much anything on the grill i sauce from the begining, I added a light sauce to the ribs and let them sit for a day as a marrinade type, thats the only sauce I added.

[perchking]

boar, please tell me those are not your painted toenails in the last pic...  The answer will determine if I give this thread a thumbs up

[Boar]

LMAO, thats my wifes foot, she took a step back with her right foor so i could get in closer for a picture.

[smurfy]

LMAO, thats my wifes foot, she took a step back with her right foor so i could get in closer for a picture.

liar............you paint your toenails! don't be B.S.'ing us.!!!!!!!!!!!

besides having to add BBQ sauce to all that food is covering up your bad cooking!!!!!!!!!!!

[bobberineyes]

OMG. .....that's funny stuff..

[perchking]

fair enough, THUMBS UP!!!

 

 

[Boar]

LMAO! ok ok its BBQ sauce i dripped!! honest!