How do you guy's cook fall off the bone tender pork ribs on the grill or smoker?
How do you guy's cook fall off the bone tender pork ribs on the grill or smoker?
Having them tonight. I use the 3-2-1 method from Amazing Ribs. 3hrs with smoke, 2hrs wrapped with Apple juice, 1hr sauced. All at 200-225 degrees in a Bradley smoker. Works for me
smoke em for 4 hrs,wrap in foil,throw in oven til tender...put some liquid in the foil before wrap
TrackerUser
Rub, smoke around 240 until they pass the bend test. Sauced for that last 30 minutes of cook. No wrap. Usually takes around 4-5 hours
Boatless Bank Trash for now
Weber Smoky Mountain for 5 hours @ 225. I use Maple or combo Hickory & Apple wood. When bone easily pulls away, sauce them and go another 15 min. Enjoy.
def cant go wrong with the 3-2-1 method for the 1st few times!
ive been on a hot n fast kick trying to keep things tender... now thats a tricky learnin curve lol.. (well for some ribs n certain cuts anyways)
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I keep it simple because I’m just plain ol’ lazy. I use the 4-0-0 method. Four hours at 235*. Comes pretty close. Got the egg warming up and 3 racks going on in a few minutes. Dry rub only. My kids don’t like the sauce on them. I have it handy, but why bother.
Indirect heat is the key. To me and mine? “Fallin’ off the bone” is overdone, but that’s just us. We like a little pull.
i agree i believe a soft bite should get the meat but the rest of the meat stays on the bone.Originally Posted by fr8dog
321 for me if baby backs. Finish a few mins with sauce on a smoking hot grill if i want them wet.
2006 Stratos 294 Pro XL.2005 Yamaha 200 VMAX 3.1L. 8" Hydro Dynamics Rapid Jack. Ultrex 112 I-Plot link. 2 Helix 10 Chirp Mega SI GPS G2N.
Two baby backs and a St louis. On at 1210 off at 1615. BB’s are heading off to my son in Colorado tomorrow. No foil or anything. 344D0E35-9121-454B-93F8-161725B7528F.jpeg
He guides on rafting trips. Usually 6-8 in a bigger raft. He be in the back.
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Last edited by fr8dog; 07-18-2019 at 06:35 PM.
Cook till they do this
Having them tonight. I use the 3-2-1 method from Amazing Ribs. 3hrs with smoke, 2hrs wrapped with Apple juice, 1hr sauced. All at 200-225 degrees in a Bradley smoker. Works for me
I lay out two long sheets of foil for each slab, season both sides with salt/pepper/garlic powder, then wrap tightly, then wrap again in the second layer of foil.
Bring grill to around 275 degrees.
Rotate the slabs on the grill about every 15-20 minutes, flipping them every other time you rotate.
After about 90 minutes, check to make sure the meat is peeling back from the bone. If not, let them cook a little longer, if so... your ready to cut them into single bones and dip them in a pan of sauce for the finish.
Continue to flip, rotate, and turn them until each one is charred just right.
Don't forget to let them suckers rest for 5 or 10 minutes before eating!
Man those look like my buddies cherry bomb ribs looks really good!!!
This...Put them (I like the extra meaty pork ribs) in the oven for 4-5 hours, I like it at 275, take them out and grill them on high with sauce just long enough to carmelize it (Malliard Reaction for you cooking scientist's) and serve. The bones fall out looking like its been laying in the desert for a few years......
2017 Triton TRX Patriot w/250 ProXS Optimax
If you want "fall off the bone" throw them in a crock pot and enjoy your meat jello.
If you want good ribs use a smoker or set a grill up for indirect cooking with a waterpan underneath to shield from the heat. Low and slow 225-260 until done. No foil used around these parts.
Following the Amazing rib recipe or a similar one from other pitmasters is good advice for a first timer.
Steve Dyer
Mt. Pleasant, NC
275 for 2hours wrapped in foil indirect heat
Ive went to the 2-2-1 method at 250 degrees. See no difference than the 3-2-1 method at 225. I add a little bit of beer into my foil when I wrap em
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