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Advice on first time baby back ribs?
Comments
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You just needed to leave them on longer. I pull mine off when they pass the bend test. I pick them up with my tongs and when they bend over almost double I know they are done.
Steve Van Wert, Ohio XL BGE -
Mine take almost 6 hours, with no tenting. Put the sauce on in the last 20 minutes. Bend test is the best method for knowing when they are done. I use a drip pan with almost a quart of apple juice.
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Ribs are done when they are done but at 250 I wouldn't think of taking them off until 5 hrs min.
I bet your were undercooked.Be careful, man! I've got a beverage here. -
This is how I do mine. Only 2 hours cooking.
http://eggheadforum.com/discussion/1144307/my-turbo-ribs-tonight#latest
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Welcome to the Swamp.....GO GATORS!!!! -
+1 on not enough time. I have used the formula:275 dome3 hours on the smoker90 minutes in foilback on until "finished".I've had good results with this formula. For some, this might be a little too "soft" but you can play with the timing. I think I might try dialing back the foil stage to get a little more chew on the exterior. I don't think you have to use foil to get a fall off bone rib, it just speeds things up.Here is a pic of the "bend test" described earlier.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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This is the procedure I use:
http://firecooker.com/recipes/entry/94/
I use a different rub and sauce but I use the same cooking procedure as the video. They are falling apart when I take them out of the foil. My family (Cajuns and Italians) are my biggest critics and they said they are the best ribs they have had. Took me probably 4 tries to get them right. Good luck!
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Lots of discussion on this and other forums about the foiling. I don't foil, but I do spray with apple juices every hour after the first two hours on the smoker.When you foil ribs you are steaming them and while it makes them tender, it also changes the texture of the bark.Like all Q there is no right or wrong.
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