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Message
re: I got 3 racks of baby rack ribs
Posted on 9/1/11 at 1:56 pm to Athanatos
Posted on 9/1/11 at 1:56 pm to Athanatos
quote:
Please dont wrap your ribs in foil... you might as well bake them if you're gonna do that.
Disagree. They catch smoke before the foil wrap, and the foil wrap saves you a little time.
i do baby back ribs on my WSM all the time...never takes more than 3-4 hours on the rack at about 250. so, there is no way this:
quote:
Crutch: 3 hours on rack, 2 hours wrapped in foil with mix of apple juice/cider, 1 hour on grill with sauce.
is saving anyone any time. i know lots of people wrap in foil on the grill but i've never really seen the point.
0
Posted on 9/1/11 at 2:34 pm to Athanatos
Wrapping in foil is akin to boiling them because they essentially braise in their own juices at that point. It's not that you aren't getting smoke on them first, it's the texture of the meat that results. Despite what those who eat at Chili's think, ribs are not supposed to be "falling off the bone" tender. There should be a very slight "pull" when you bite into them.
Not saying your recipe isn't enjoyable and flavorful, but it's not traditional BBQ.
Not saying your recipe isn't enjoyable and flavorful, but it's not traditional BBQ.
Posted on 9/1/11 at 2:41 pm to dpd901
The two traditional methods are "low and slow" for 6 hours at 212-225 degrees, or "hot and fast" at 300-350 degrees for 2.5-3.5 hours. I much prefer hot and fast after trying both.
I also find that charcoal produces a better result than heavy smoking with wood. Smoke can overpower the ribs and almost give the meat a ham like "cured" texture. If you want some smoke, I would reccomend just a few wood chips towards the end of cooking.
I also find that charcoal produces a better result than heavy smoking with wood. Smoke can overpower the ribs and almost give the meat a ham like "cured" texture. If you want some smoke, I would reccomend just a few wood chips towards the end of cooking.
Posted on 9/1/11 at 3:00 pm to duchuntintiger
quote:
how long to smoke them
About six hours between 200 and 220 degrees.
Posted on 9/1/11 at 3:03 pm to dpd901
quote:
Despite what those who eat at Chili's think, ribs are not supposed to be "falling off the bone" tender
Posted on 9/1/11 at 3:20 pm to dpd901
I have cooked mediocre ribs in a variety of different ways. I prefer the level of mediocrity I get with a foil wrap.
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