The foil may look like I wrapped them but I only wrapped when they were done so I could keep them hot in a cooler.
Medium brown sugar base seasoning with salt pepper paprika etc…
250 hickory ~5 ish hours. Sprits with apple cider vinegar after 2 hours every hour or so until 202ish then rest.
Pulled out of cooler into 375 oven with sauce.
But they're just… Bland. Smoke flavor is there but that's it. Bottom of the ribs are charred and doesnt taste good but the meat is tender and comes right off the bone.
What else could I possibly do? The wrap I do preserves the ribs from burning (wrap at about 170) and allows me to add flavors that punch you in the tastebuds.
I just can't make drop dead awesome ribs like I can with brisket, pork shoulder, or steak.
Anybody else been here?
by djcecil2
25 Comments
…Don’t do no wrap then? I wrap every time, my ribs come out great these are from sunday.
https://preview.redd.it/r402ihk2vr1e1.jpeg?width=769&format=pjpg&auto=webp&s=d975a0a03635db41981f039362755331ce1c2043
If you don’t like how black they are, use less sugar in your rub
I’m not seeing any issues with your process. Perhaps you should try it with a different grill?
No sugar in the rub. Spritz it every hour or so after the bark sets. This isn’t required but can help if you’re having troubles
If they’re bland you’re simply not putting enough rub down. Brown sugar is just gunna melt off anyway. Stick to an SPG and go heavy. Bind if you like. Your ribs will not be bland
If I leave the backing on and wait to pull it til they are done sometimes that helps the bottom from getting charred.
I go for a more savory rub instead of sweet also.
Wood fire smoker.I season then smoke them naked for 2 hrs.at 275. Spritz every 45 min.then I wrap with brown sugar and honey.dbl.wrap in foil,meat side down,for 1.45. I watch my temp.no more than 275. Then I unwrap and baste with sauce.temp.up to 300 for 20 min.perfect!
I say why struggle for hours to make something you enjoy less. I put my rub on my ribs then smoke them at about 225-250 for an hour. Then wrap with honey, brown sugar, and butter. They come out smoky, sweet, fall of the bone, and rich. Then I add my sauce for a couple minutes at 375-400. The hours I spend not tending a fire constantly is well worth it to me personally. Not to mention far less materials used per cook out.
Your heat looks uneven. In the first pic, it looks like the right side was hotter than the left side, which both were hotter than the middle. Also, you need to check the accuracy of your grill thermometer, it seems to be off. My GMG thermocouple was off by 75 degrees and my newer camp chef is about 25 degrees colder. Charring happens above 250, around 350ish.
I can’t wait for the days of real bbq without sugar and sloppy mess sauce. No disrespect.
Try a rack with just SPG. It surprised me.
https://preview.redd.it/bkr20gx38s1e1.jpeg?width=1800&format=pjpg&auto=webp&s=e153759753a102bd8de15486f4f779c3dc4b4aa4
No wrap
Did you try dry brining? I just did this and salted 2 hours before rubbing and cooking and they were amazing and flavorful.
Since I use an offset, I find that there are times my smoker runs hot, other times it runs cooler. Either way, I’ve found around 4 – 5 hours is the sweet spot. Any more, and I find it’s diminishing returns.
At this point, if they’re no done, I move it to the oven and finish the ribs off at 250. Otherwise, oven at 160 for warming until it’s time to eat.
Too much bone means dry imo
5 hours is long dude. Also, if you’re charring the bottom you likely have hotspots and need some tuning plates.
Why not wrap them? I use the old 3-3-1. But usually more 2.5-1.5-1 for me. Family absolutely fights over them
Did you use a binder? I normally use mustard because it’s cheap, but I’ve also used bourbon and those were excellent. I also recommend applying your rub the night before and letting it sit for around 12 hours, or dry brining. Try using more salt and garlic powder and less brown sugar.
If you’re trying to maintain bark integrity, there’s nothing wrong with using butcher paper to wrap with a seasoned liquid. That can help with flavor as well.
What smoker? The simple fact is that since ribs are not on as long as brisket or butts, there is not as much smoke favor.
If its bland perhaps go heavier on the salt?
Less sugar. More salt (try overnight brining). Also, try spritzing by mixing apple cider vinegar with apple and cherry juices.
I still wrap. I have read all the debates and I don’t disagree with the current reasoning to not wrap. But I find that I enjoy my ribs much more when I wrap and do the ol’ 3-2-1. And since I’m cooking for myself and family, and not randos on Reddit, I cook how we most enjoy the ribs.
What are you cooking in? Are you sure your temp is accurate?
Idk what smoker you got, but what’s up with all the foil beneath the grates? Depending on the smoker, wrapping heat shields to make things easier to clean is counterproductive to the function of the heat shield.
No wrap is too dry for me