Ribs

[dsskid]

Made some ribs today.   Good bark, but a little dry on outer ribs.  Smoked at 225 for 5 hrs. 

Next time I'll try foil method for last 45 mins.

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[dsskid]

Hmm, so maybe I just cooked them a little too long.

[DivotMaker]

Did you use a water pan in the bottom of the smoker?  The surface sure doesn't look very "dry" in your pictures!  I think they look great.

[Pork Belly]

My routine is to check ribs at 4 hours. I had near perfection at 4.5 and both of the end ribs dry at 5 hours. But that is my tastes in my smoker. Foil is for leftovers not smoking.

[dsskid]

Yes Tony, I had a water tin in the smoker.

Brian, next time I will try 4.5.  I think 5 hrs was just a little too long, but the wife loved them however.

[DivotMaker]

I definitely agree with Brian about the foil - great for resting and leftovers!

[BIG BOB]

My family and I like more "fall off the bone" than "Tug" ribs....

I have tried the no foil a couple times, but - i guess  I am in the minority - because the 2-2-1 produces more of the type of ribs my family enjoys. It's a lot more work, but we like the results much better.

do what your family likes best. - we are just giving you our 2 cents... there is no right or wrong. LOL

  Remember, experimenting is the fun. 

[DivotMaker]

My family and I like more "fall off the bone" than "Tug" ribs....

I have tried the no foil a couple times, but - i guess  I am in the minority - because the 2-2-1 produces more of the type of ribs my family enjoys. It's a lot more work, but we like the results much better.

do what your family likes best. - we are just giving you our 2 cents... there is no right or wrong. LOL

  Remember, experimenting is the fun. 

Good for you, if it works for you Bob.  I never foil, and my ribs are moist and fall-off-the-bone.  Water pan full of cider helps, as does rubbing the ribs the night before and letting rest in the fridge.  The salt in the rub acts as a dry brine, and really helps the ribs maintain moisture.  No foil, just good bark and tender ribs!

[BIG BOB]

and for the record... the #2 has NEVER let me serve "bad" ribs... LOL .

[DivotMaker]

and for the record... the #2 has NEVER let me serve "bad" ribs... LOL .

Yeah, it's got your back, Bob!    Even the stuff that doesn't meet our demanding standards is still pretty darn good!