Cooked at 225 for 2 hours. Then mopped and cooked for another hour at the same temperature. One they reached 165 internal I mopped one more time and then wrapped in foil with butter, honey and seasoning until they reach 210 internal. Took around 4 hours. Kettle grill indirect smoking
by ToxicusSum
34 Comments
More time. Or more heat.
Definitely more time. Also recommend using butcher paper for wrapping; speeds up the cooking process while helping maintain that bark. Bones need more pull from the fat; also consider using the bend test.
If you want fall off the bone, then internal needs to be between 190-205
Man, I don’t even wrap them anymore. I just keep mopping throughout the cook and they’ll be plenty juicy still and that meat will start pulling from the edge if the bone
265 is enough for them to be edible, but not to fall off the bone
Use the bounce method. Grab the ribs by one end with tongs. Bounce them up and down. If meat starts to tear, they are tender to pull and eat
It may seem cliche, but 3/2/1 at 225 always works for me. Sometimes it’s three, two, o-oooh damn they’re done, but it’s fail safe. I’m smoking ribs at least 3 weekends out of the month and they turn out damn near perfect every time.
Just try the 3-2-1. Three hours unwrapped, two wrapped, and one sauced and unwrapped. Half the time they’re so tender it’s hard to pick them up because they fall apart. My wife loves them like that. I cook mine unwrapped now, doing about 4 hours at 300.
They don’t look done. Best way to know if they are done is the bend test and the bones poking out just a touch. You needed to let them cook to a higher temp
Wrap them for an hour. Not sure why, but I used to frown upon wrapping. Now I do it for butts and ribs. Wrap those fucks in foil or paper, then wrap them all in a beach towel, and put the bundle in a cooler for an hour or so. As I wrap, I add a little liquid to the wrap to add some steam. I’ve used apple juice, apple cider, root beer, coca cola, and Dr Pepper. Doesn’t really change the flavor. But yeah it tenderizes the fuck out of the pork. Good shit.
Usually lower and slower, wrap if you didn’t do it this time around
More time. Try the bend test next time to check when they are ready
More time fixes this. Did you take the membrane off too?
Dry brine it overnight. ½ teaspoon of Morton kosher salt per lb.
Id say more time. It takes a good few hours above 170 internal to break down all the collagen to make them fall off the bone. 4 hours total just isn’t enough time to make that happen.
I’m wondering if your 210 internal was an accurate measurement. 210 in 4 hours at 225 seems quick, maybe you were more like 190?
I cook at 225 for 2-3 hours for smoke flavour. Wrap them up in foil with butter and honey then cook at 275 for a couple hours. Temps at like 195 by then. Then I unwrap and put some bbq sauce on it and cook for another 1/2 hour ish till it hits 205. Wrapping seems to help with tenderness.
Braised them
I stopped wrapping mine. I take them to 203.
Not sure what you used to smoke them, try the 3-2-1 method. 3 hours unwrapped with a splash of apple juice for steam. 2 wrapped, one unwrapped and sauced. I find it over cooks the ribs but they will be tender.
I generally do a variation of 3-2-1 at 225-250. 3 hours unwrapped, or until I see the color I want. 2 hours wrapped in butcher paper, or until I get the bend I want. 1 hour to sauce. After that, into a cooler for a couple hours. Never, ever fails.
Could be the quality of the meat. I stay away from Smithsfields and my local grocery store meats. I always buy from Costco, a well known butcher or Wild Fork, although my last wild fork ribs were a Lil questionable.
With ribs, you do the 3-2-1- method:
The 3-2-1 Method refers to the technique used to cook ribs low and slow so that they develop flavor without drying out.
First, the ribs are smoked at a low temperature for 3 hours.
They’re then wrapped in foil and steamed for 2 hours.
Finally, they’re brushed with a sauce or glaze and grilled for 1 more hour.
[https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/](https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/)
Time and temp is all you need
More time or more heat, should see the meat pull back on the bones.
Try the 3-2-1 method. 3 hours smoked and exposed to dry heat. 2 hours braised (wrap in foil and back on the smoker). 1 hour to caramelize sauce ( get rid of foil, sauce them and let them get sticky).
It’s near fool proof and does a great job of ensuring you maintain moisture. You can also spritz with ac/water mix but I don’t think that is as critical as braising or creating a sauce bark.
You’ve God damned ruined them!!!
Now hand them over for proper disposal.
Temperature is a rough guideline for ribs, but you should always pull them off based on how tender they feel. Poke them with a probe to feel tenderness and watch the amount of pullback on the bone too.
More time. Less heat. Low and slow.
Those arnt done yet
I have mine at 220 ambient temp. Once they hit internal 195 I sauce them and leave them until they reach 205. I’ve had short cooks, long drunken cooks but never a bad eat with that method
Make sure you let them rest when there done cooking for atleast an hour wrapped in foil I put them in a cooler aswell to keep the heat. This helps them get fall off the bone tender . First time doing ribs I ate one rack right off the grill and it was dry and a little chewy, second rack rested for an hour, and the bones slid out
I used to do temp but now start checking once I see the bones pulling back and being exposed. Of all my thermos this method seems to be my best without using a thermometer.
Give them some more time. Your temperature was good. I like to stay under 250 but over 225. I also keep a pan of water and apple cider vinegar in my smoker so they don’t dry out. I go 4 to 4.5 hours. Around 3.5 I wrap in foil so they don’t lose any more juice and they’ll shrink away from the bone. At this point you don’t need as much smoke as you do a steady heat. The smoke has already done it’s job. You should be able to grab a bone, twist it and it should come out clean. My uncle puts his in a pan and foil on top instead of wrapping. It pretty much gets the same effect. Good job though dude. They look great.
3-2-1
Smoke for 3 at 225. Spritz it here a day there.
Wrap it with butter honey brownsugar and smoked it for another 2
Unwrap and put it back on the grill. Baste in sauce turning frequently for as long as you want 30 mins to an hour.
Wow I was not expecting so much help with this. Thank you all I really appreciate your great feedback ♥️