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Quest for fall off the bone ribs

CaptainBBQCaptainBBQ Posts: 29
edited 5:36AM in EggHead Forum
To all the "eggsperts![p]Thanks a million for this all have made this a great learning eggsperience....[p]But, I am not done yet! Had some great baby backs this weekend...they were super. Had them elevated in the egg with a dome temp of 210 for 4 hours. Used Mesquite for taste...and it worked! So, what's the problem? I would like to get them more tender. Any suggestions? Should have I left them on longer?[p]Thanks all are the best[p]CaptainBBQ


  • SpinSpin Posts: 1,375
    Captain BBQ,[p]The description of the perfectly cooked rib is that the meat pulls cleanly from the bone when eaten. Fall off the bone is an overcooked rib.[p]Spin
  • GfwGfw Posts: 1,598
    Spin, please don't take offence. But, the perfect rib is the one cooked the way the person eating it, likes it! [p]It has absolutely nothing to do with how others perceive the perfect rib to be!

  • SpinSpin Posts: 1,375
    Gfw,[p]No offense taken and I agree with your point.[p]Everyone needs a starting point on the quest for their own perfect rib cook. The accepted standard for rib evaluation is the only point available to start with. This standard only has to do with the cook, not the flavor of the meal, and provides a goal to achieve prior to improvement.[p]Spin[p][p]
  • Nature BoyNature Boy Posts: 8,489
    Captain BBQ,Like Spin and Gfw have illustrated, evryone prefers their ribs a bit differently. I have tried many methods, and have settled on 300 indirect, over liquid filled drip pan. About 3-4 hours for babybacks. They are moist, and pull cleanly from the bone. Try them different ways, and see what you like.[p]Reverend Jim, who we haven't heard from lately, finishes his in foil and swears by it. Some like the smokier crustier results you get by cooking direct.[p]Have fun sperimenting!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Tim MTim M Posts: 2,410
    Captain BBQ,[p]While I don't advocate the method - wrapping the meat in foil during part of the cooking process might produce what you're after. On my website is a pork adventure called - Ribs fall'n off the bone. I did the foil part last and I was not happy with them since they were freshly "steamed" when I removed them from the foil. Good golly they were sloppy fall'n off the bone tender - too tender for me. GFW does a method where he puts them direct on the grid after the foil wrap - that has got to be better. [p]Tim M
    [ul][li]- Tim' -[/ul]
  • RRPRRP Posts: 21,579
    Gfw, oh I agree and I had to laugh at myself as my idea of "perfect ribs" for the last 12 years had been what I call now "tough jerky with a bone through it", as I cut them apart and smoked them until the fire went out in Mr Smoker and then coated with Kraft's BBQ! My first attempt on the BGE was about a 1000% improvement...da, where did that moisture come from?
    L, M, S, Mini
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • GfwGfw Posts: 1,598
    RRP, George T (Morton) was going to take his egg to the mayors 'Rib Whatever' - wanta go watch? George T - are you still going?

  • CaptainBBQCaptainBBQ Posts: 29
    Nature Boy,[p]This is exactly what I am looking for... Can't wait to give it a try. Don't think I could do the foil thing. I like them crisp on the outside.[p]I will give you a report...[p]Thanks again,[p]CaptainBBQ
  • GfwGfw Posts: 1,598
    <p />CaptainBBQ, the ribs in the picture spent about 45 minutes in the foil - the outside looks crispy to me -- and I'll guarantee you that the inside was tender and juicy - until you've tried it, you won't know what you are missing!

    [ul][li]Gfw's BBQ[/ul]
  • George T.George T. Posts: 13
    Don't be fooled, the foil can be used and you can get nice crust. Just make sure you don't stop after the foil. I have found that finishing with 30-60 min. over direct coals(210 degrees) restores the crust and allows the meat to be more tender.[p]My family prefers this method. I like them a little firmer.

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