Smoking baby Back Ribs

[TCLGirls]

Anyone here smoke ribs? Are you able to get it to the point where you can very easily pull the meat off the bones, or simply pull a rib off the rack with almost no effort?

I have been able to smoke them to the point where I can pull a rib off the rack with my hands, and the meat is very soft. But I have not gotten to the point where really I want to be...which is having the meat almost fall off the rib. Here's what I have done the past few times:

6 pounds of baby back ribs
smoke for 4 hours at 200 F

I have been thinking about going 5 hours or more, but I don;t want to dry out the meat.

[poncabare]

You using any moisture in the process of smoke?

[TCLGirls]

Originally Posted by poncabare

You using any moisture in the process of smoke?

Yes I have a water pan on top of the heat source

[Mr Pheer]

First, take your ribs out of the fridge and let them sit on the counter for an hour or so to let them come up to room temperature. Apply olive oil and your favorite rub and let it sit for a bit... No sauce.

I use a weber smokey mountain smoker. I set it for 225 degrees. I use a pitmaster IQ to control the temperature.

I dont use any water in the pan. 3 chunks of hickory on the coals. 2 hours like this, then I put the racks of ribs in foil and make sure its sealed pretty good, then back on the smoker for 2 more hours.

Then remove the foil (be careful, the liquid in it is fucking hot) and put the ribs back on the smoker for maybe another hour, or two. When the meat is pulled back on the ribs and when you lift them in the middle and the "bark" cracks open, they are done.

Ok now turn on your broiler in the oven. Put the ribs on a large cooking sheet. Brush on your favorite sauce. I make my own, using lots of pepper, molasses, honey, some vinegar, and some other ingredients. Use whatever you like.

Put the ribs under the broiler and keep your eye on it... this part can fuck up all your work.

When the sauce starts to carmelize, take the ribs out. Really keep your eye on it, because it goes from carmelized (delicious) to carbonized (throw it in the trash) really fast. The sauce will have thousands of tiny bubbles going on but the second it starts to turn black and smoke a little, you've almost went too far. After a few times you'll know when it's perfect.

I can take my ribs, give the bone a little twist and slide the bone out of the meat. Nobody here has ever complained.

Good luck with it

[EddyTheDog]

Originally Posted by Mr Pheer

First, take your ribs out of the fridge and let them sit on the counter for an hour or so to let them come up to room temperature. Apply olive oil and your favorite rub and let it sit for a bit... No sauce.

I use a weber smokey mountain smoker. I set it for 225 degrees. I use a pitmaster IQ to control the temperature.

I dont use any water in the pan. 3 chunks of hickory on the coals. 2 hours like this, then I put the racks of ribs in foil and make sure its sealed pretty good, then back on the smoker for 2 more hours.

Then remove the foil (be careful, the liquid in it is fucking hot) and put the ribs back on the smoker for maybe another hour, or two. When the meat is pulled back on the ribs and when you lift them in the middle and the "bark" cracks open, they are done.

Ok now turn on your broiler in the oven. Put the ribs on a large cooking sheet. Brush on your favorite sauce. I make my own, using lots of pepper, molasses, honey, some vinegar, and some other ingredients. Use whatever you like.

Put the ribs under the broiler and keep your eye on it... this part can fuck up all your work.

When the sauce starts to carmelize, take the ribs out. Really keep your eye on it, because it goes from carmelized (delicious) to carbonized (throw it in the trash) really fast. The sauce will have thousands of tiny bubbles going on but the second it starts to turn black and smoke a little, you've almost went too far. After a few times you'll know when it's perfect.

I can take my ribs, give the bone a little twist and slide the bone out of the meat. Nobody here has ever complained.

Good luck with it

I think I lost your address - Where did you say you lived again?..

[keysync]

That's some pretty solid advice.
I smoke them without rub. I use just season salt on them. No oil either. The rub hides the flavor of the smoke and meat to me. If you find you like rub, use it. I just don't care for it.
Smoke them at 225 ish for 2 hours wrap them very well with foil sealing them.
And I let them go for 2 to 3 hours depending on their size.
Some will tell you to add a little apple juice or water to help them along.
I don't. The fat from the meat renders down into quite a bit of liquid and that's enough to tenderize the meat.
At that point I remove the foil and apply sauce then smoke for another 30 min to 1 hour.
Just long enough to caramelize the sauce. The sauce dries out some what and becomes tacky.
That's where you're golden.
Pull them and serve them at that point. It is fucking MONEY!

[AllAboutCams]

Originally Posted by Mr Pheer

First, take your ribs out of the fridge and let them sit on the counter for an hour or so to let them come up to room temperature. Apply olive oil and your favorite rub and let it sit for a bit... No sauce.

I use a weber smokey mountain smoker. I set it for 225 degrees. I use a pitmaster IQ to control the temperature.

I dont use any water in the pan. 3 chunks of hickory on the coals. 2 hours like this, then I put the racks of ribs in foil and make sure its sealed pretty good, then back on the smoker for 2 more hours.

Then remove the foil (be careful, the liquid in it is fucking hot) and put the ribs back on the smoker for maybe another hour, or two. When the meat is pulled back on the ribs and when you lift them in the middle and the "bark" cracks open, they are done.

Ok now turn on your broiler in the oven. Put the ribs on a large cooking sheet. Brush on your favorite sauce. I make my own, using lots of pepper, molasses, honey, some vinegar, and some other ingredients. Use whatever you like.

Put the ribs under the broiler and keep your eye on it... this part can fuck up all your work.

When the sauce starts to carmelize, take the ribs out. Really keep your eye on it, because it goes from carmelized (delicious) to carbonized (throw it in the trash) really fast. The sauce will have thousands of tiny bubbles going on but the second it starts to turn black and smoke a little, you've almost went too far. After a few times you'll know when it's perfect.

I can take my ribs, give the bone a little twist and slide the bone out of the meat. Nobody here has ever complained.

Good luck with it

What model IQ do you have

[Mr Pheer]

Originally Posted by AllAboutCams

What model IQ do you have

Mine is the older one. Works perfectly, I've been BBQ'ing a long time (grew up in east texas) but this thing really made it more enjoyable because the temperature stays steady. No more checking the temp every 30 minutes and adjusting the vents.

IQ110 Kit

[SilentKnight]

Some good solid advice in here.

Thanks all.

[arock10]

Originally Posted by TCLGirls

Anyone here smoke ribs? Are you able to get it to the point where you can very easily pull the meat off the bones, or simply pull a rib off the rack with almost no effort?

I have been able to smoke them to the point where I can pull a rib off the rack with my hands, and the meat is very soft. But I have not gotten to the point where really I want to be...which is having the meat almost fall off the rib. Here's what I have done the past few times:

6 pounds of baby back ribs
smoke for 4 hours at 200 F

I have been thinking about going 5 hours or more, but I don;t want to dry out the meat.

What you have in mind may actually be overcooked and less ideal

[AllAboutCams]

Originally Posted by Mr Pheer

Mine is the older one. Works perfectly, I've been BBQ'ing a long time (grew up in east texas) but this thing really made it more enjoyable because the temperature stays steady. No more checking the temp every 30 minutes and adjusting the vents.

IQ110 Kit

Im glad you posted it as im having a nightmare with my offset smoker staying up to temp

[CurrentlySober]

I tried, but was unable to roll them in the rizlas...

[NatalieK]

Your baby back ribs sound really tasty!

We love BBQ, most weeks filling her up with tonnes of meat, especially steak

[aka123]

I haven't smoked that much babies.

[Oracle Porn]

Originally Posted by CurrentlySober

I tried, but was unable to roll them in the rizlas...

[Petra]

I don't have a smoker, but I put my ribs in a slow cooker for about 6hrs on low (about 4hrs on high) and then throw them on the barbi to crisp them up.

I'd be curious if you put the ribs in a slowcooker for a few hours then put them in the smoker if you'd get the falling off bone effect?

[AllAboutCams]

Originally Posted by GspotProductions

Your baby back ribs sound really tasty!

We love BBQ, most weeks filling her up with tonnes of meat, especially steak

Her who?

[Spunky]

Originally Posted by Petra

I don't have a smoker, but I put my ribs in a slow cooker for about 6hrs on low (about 4hrs on high) and then throw them on the barbi to crisp them up.

I'd be curious if you put the ribs in a slowcooker for a few hours then put them in the smoker if you'd get the falling off bone effect?

That's how I cook mine and they turn out great

[michael.kickass]

I always like some good cooking advice. Nice thread.

[poncabare]

Originally Posted by TCLGirls

Yes I have a water pan on top of the heat source

5 hours at 200 degrees should get you to that point than

[Grapesoda]

Originally Posted by TCLGirls

Anyone here smoke ribs? Are you able to get it to the point where you can very easily pull the meat off the bones, or simply pull a rib off the rack with almost no effort?

I have been able to smoke them to the point where I can pull a rib off the rack with my hands, and the meat is very soft. But I have not gotten to the point where really I want to be...which is having the meat almost fall off the rib. Here's what I have done the past few times:

6 pounds of baby back ribs
smoke for 4 hours at 200 F

I have been thinking about going 5 hours or more, but I don;t want to dry out the meat.

every fucking time: 3,2,1 method... 3 hrs open, 2 hours wrapped tight with a bit of (your liquid of choice, I use coffee, fruit juice, bbq sauce, grape jelly and a touch or OJ or AJ whatever I have on hand.... even butter 1 hour open (up wrap and place back in smoker)

[okok]

Baby backs are no good for the smoker.

Try St. Louis cut spare ribs and you will see the light.

The goal is to get the meat such that you can bite it cleanly off the bone-- not to get it to fall off in an overcooked, texture-less goop.

I use a mix of apple and hickory and smoke a rack for roughly 5-6 hours at ~250. (Spare ribs have more meat so they take more time than baby backs.)

You know it's done when you pick up the rack in the middle with your tongs and for the first time it splits rather than bows.

[PR_Glen]

your temperature was right, just needed to cook it longer. I did some, without the smoker, just the oven this past friday. 6 hours and it was as tender as it gets. i literally dropped a fork on it and it went right through, as i was showing my nephew. was too hot around here for being out with the bbq believe it or not.

oh also take off that membrane always, i forget to sometimes but makes it easier and less shit stuck in your teeth while eating.

[420]

Wrapping them in foil for an hour or two will get them to fall off the bone. You're technically steaming them but it works.

@mr pheer thanks for mentioning the temperature controller

[arock10]

Originally Posted by Grapesoda

every fucking time: 3,2,1 method... 3 hrs open, 2 hours wrapped tight with a bit of (your liquid of choice, I use coffee, fruit juice, bbq sauce, grape jelly and a touch or OJ or AJ whatever I have on hand.... even butter 1 hour open (up wrap and place back in smoker)

3,2,1 for St. Louis cut, baby backs won't need this much time at 225f

I like using hard cider, mix of alcohol and apple juice basically

[TCLGirls]

Originally Posted by Mr Pheer

First, take your ribs out of the fridge and let them sit on the counter for an hour or so to let them come up to room temperature. Apply olive oil and your favorite rub and let it sit for a bit... No sauce.

I use a weber smokey mountain smoker. I set it for 225 degrees. I use a pitmaster IQ to control the temperature.

I dont use any water in the pan. 3 chunks of hickory on the coals. 2 hours like this, then I put the racks of ribs in foil and make sure its sealed pretty good, then back on the smoker for 2 more hours.

Then remove the foil (be careful, the liquid in it is fucking hot) and put the ribs back on the smoker for maybe another hour, or two. When the meat is pulled back on the ribs and when you lift them in the middle and the "bark" cracks open, they are done.

Ok now turn on your broiler in the oven. Put the ribs on a large cooking sheet. Brush on your favorite sauce. I make my own, using lots of pepper, molasses, honey, some vinegar, and some other ingredients. Use whatever you like.

Put the ribs under the broiler and keep your eye on it... this part can fuck up all your work.

When the sauce starts to carmelize, take the ribs out. Really keep your eye on it, because it goes from carmelized (delicious) to carbonized (throw it in the trash) really fast. The sauce will have thousands of tiny bubbles going on but the second it starts to turn black and smoke a little, you've almost went too far. After a few times you'll know when it's perfect.

I can take my ribs, give the bone a little twist and slide the bone out of the meat. Nobody here has ever complained.

Good luck with it

Thanks I just followed these directions! Turned out great!

[Mr Pheer]

Originally Posted by TCLGirls

Thanks I just followed these directions! Turned out great!

Glad it came out good

Now that you've done it once and know how the process goes and what to expect, you can start to tweak it a little to match your personal taste. I did a cherry-based sauce one time and it came out amazing.

[C H R I S]

This thread is making me hungry.... BBQ this weekend

[AntonMG]

Originally Posted by Mr Pheer

First, take your ribs out of the fridge and let them sit on the counter for an hour or so to let them come up to room temperature. Apply olive oil and your favorite rub and let it sit for a bit... No sauce.

I use a weber smokey mountain smoker. I set it for 225 degrees. I use a pitmaster IQ to control the temperature.

I dont use any water in the pan. 3 chunks of hickory on the coals. 2 hours like this, then I put the racks of ribs in foil and make sure its sealed pretty good, then back on the smoker for 2 more hours.

Then remove the foil (be careful, the liquid in it is fucking hot) and put the ribs back on the smoker for maybe another hour, or two. When the meat is pulled back on the ribs and when you lift them in the middle and the "bark" cracks open, they are done.

Ok now turn on your broiler in the oven. Put the ribs on a large cooking sheet. Brush on your favorite sauce. I make my own, using lots of pepper, molasses, honey, some vinegar, and some other ingredients. Use whatever you like.

Put the ribs under the broiler and keep your eye on it... this part can fuck up all your work.

When the sauce starts to carmelize, take the ribs out. Really keep your eye on it, because it goes from carmelized (delicious) to carbonized (throw it in the trash) really fast. The sauce will have thousands of tiny bubbles going on but the second it starts to turn black and smoke a little, you've almost went too far. After a few times you'll know when it's perfect.

I can take my ribs, give the bone a little twist and slide the bone out of the meat. Nobody here has ever complained.

Good luck with it

Marry me!

[ClickCashEmily]

Originally Posted by Petra

I don't have a smoker, but I put my ribs in a slow cooker for about 6hrs on low (about 4hrs on high) and then throw them on the barbi to crisp them up.

I'd be curious if you put the ribs in a slowcooker for a few hours then put them in the smoker if you'd get the falling off bone effect?

How do you do them in the slow cooker? More details, please I don't have a smoker and am dying to make some good ribs.

I gotta say, I love these cooking threads! Now I want ribs for lunch!

[Grapesoda]

Originally Posted by arock10

3,2,1 for St. Louis cut, baby backs won't need this much time at 225f

I like using hard cider, mix of alcohol and apple juice basically

we're different people. for you 3,2,1probably means sit there with a stop watch and make it EXACTLY 3 hours, 2 hours and 1 hour to the second... to me it's just a basic outline to guide me... I usually cook a bit lower than 225... don't have any hard cider around since I don't use alcohol... I just use what I have around when I decide to do ribs... jelly, bbq sauce, fruit juice, butter, whatever ..... like to use maple syrup and brown sugar as well

[CDSmith]

Originally Posted by ClickCashEmily

How do you do them in the slow cooker? More details, please I don't have a smoker and am dying to make some good ribs.

I gotta say, I love these cooking threads! Now I want ribs for lunch!

I have a few good ways of cooking ribs, but the one you might like is this; remove the skin from the back of each rack of ribs (always do this), then put them in the roaster (covered roasting pan), add some water, enough to almost cover them. Add in a few drops of liquid smoke along with your choice of spices. Put the roaster in the oven at 300F, turn it down to 200F after half an hour.

Let them slow cook. 4 hours is fine.

Then take the roaster out. Turn oven to 400. Slather your favorite sauce on, then back in the oven for another30-40 mins. You can then uncover them and finish them off with the broiler technique Mcpheer described, and he's right to say 'be careful'. Broiler or barbecue, neither are very forgiving when it comes to ribs and the overcook.

For that last 400 degrees step I've sometimes put rice around the ribs, added some beef broth, maybe some mushrooms, all of which cooks perfectly in that 30-40 minute part. But then you'd want to skip the broiler part. :D

I put together a feed of baby backs and did them like that not two weeks ago, and they were amazing. The meat was falling off the bone.

[j3rkules]

Now it is a great business thread.

[CDSmith]

Originally Posted by jerkules

Now it is a great business thread.

Webmasters gotta eat.

[FiReC]

3-2-1 here as well.

I've tried 6 hours at 200 and the problem is the bone doesn't get hot enough to heat the fat on the inside so the meat stays tough to the bone no matter how long its on there.

The 2 hours wrapped in foil at 225 is what heats that bone up and cooks from the inside causing the meat to fall off.

3 hours at 180 for the smoke to penetrate (dry rub only)

2 hours foil sealed in smoker to cook from the inside (honey, apple cider, brown sugar, mustard, whatever)

1 hour sauced (unwrapped 225 in smoker) to get those burnt crispy sauce edges

[ClickCashEmily]

Originally Posted by CDSmith

I have a few good ways of cooking ribs, but the one you might like is this; remove the skin from the back of each rack of ribs (always do this), then put them in the roaster (covered roasting pan), add some water, enough to almost cover them. Add in a few drops of liquid smoke along with your choice of spices. Put the roaster in the oven at 300F, turn it down to 200F after half an hour.

Let them slow cook. 4 hours is fine.

Then take the roaster out. Turn oven to 400. Slather your favorite sauce on, then back in the oven for another30-40 mins. You can then uncover them and finish them off with the broiler technique Mcpheer described, and he's right to say 'be careful'. Broiler or barbecue, neither are very forgiving when it comes to ribs and the overcook.

For that last 400 degrees step I've sometimes put rice around the ribs, added some beef broth, maybe some mushrooms, all of which cooks perfectly in that 30-40 minute part. But then you'd want to skip the broiler part. :D

I put together a feed of baby backs and did them like that not two weeks ago, and they were amazing. The meat was falling off the bone.

Thanks!! I'll give this a try!

[Elli]

I don't smoke mine, I just go low n slow in the oven for a few hours at 225. I finish them on the bbq though, not under the broiler. Under the broiler sounds like I would lose less meat from being stuck to the grill. I may have to try this next time!

[Grapesoda]

Originally Posted by FiReC

3-2-1 here as well.

I've tried 6 hours at 200 and the problem is the bone doesn't get hot enough to heat the fat on the inside so the meat stays tough to the bone no matter how long its on there.

The 2 hours wrapped in foil at 225 is what heats that bone up and cooks from the inside causing the meat to fall off.

3 hours at 180 for the smoke to penetrate (dry rub only)

2 hours foil sealed in smoker to cook from the inside (honey, apple cider, brown sugar, mustard, whatever)

1 hour sauced (unwrapped 225 in smoker) to get those burnt crispy sauce edges

never looked at it like this but yeah 3,2,1 for sure.....