ribs Qusetions

JQuinn

I have done the 3 - 1 -1 method before but I was thinking about putting some ribs on at lunch time while I am home during my lunch hour and cooking them indirect for 5 + hours in stead of foil.
Will my ribs be less tender? should I foil at the start and cook them like that indirect?
Should I just bring down the temp?200- 225. I usally cook them 311 at 250-275.
thanks all
Jason

Essex County

JQuinn,
The last ribs I cooked were 6-0-0. Done indirect at 250 or a little less. These ribs were rubbed and put on at about 1 in the afternoon. I was out doing errands, getting caught in traffic, talking to friends and didn't get home until 7. The egg was still ticking along at about 240. I thought they'd be overcooked but they were great. I had some rib tips on too and they did get a little overdone.[p]Go for it.[p]Paul

AZRP

JQuinn,
I do them that way all the time, indirect 250 dome temp, spares take 5-7 hours. -RP

JSlot

As others have said, you can certainly get great results this way. I do about 50% of my non-competition ribs this way. I've found that the best texture (for our tastes) is achieved when the internal temp of the rib meat is between 198°-202° measured with a Thermapen between the bones of an average rib (not the thickest one, nor the thinnest). This narrow range yields a texture that is moist and firm, yet pulls from the bone easily. These temps also apply whether you are cooking 'em slower at ~250° or on a hotter fire at ~325°, for a shorter time, of course. Pulling it before 198° will not be as tender and over 202° will start to dry out EXTREMELY quickly. As I said, this is for OUR tastes and you can pull 'em off any time.[p]Let us know how it goes![p]Jim[p]

Unknown

JQuinn,
Preparation time: 10 mins
Cooking time: 40 mins
Standing time: 5 mins [p]
Ingredients [p]2 pounds spareribs [p]1/4 teaspoon crushed dried basil [p]1/4 teaspoon ground cumin [p]1/4 teaspoon chili powder [p]1 cup barbecue sauce [p]1/4 cup chopped peeled onion [p]3 tablespoons light corn syrup [p]2 tablespoons Worcestershire Sauce [p]2 cloves garlic, peeled and chopped [p]2 teaspoons lemon juice [p]1/4 teaspoon hot pepper sauce [p][p][p]Directions
Arrange spareribs in glass baking dish with the small ends toward the center. Sprinkle with basil, cumin and chili powder. Cover with wax paper and microwave on HIGH for 5 minutes. Microwave on MEDIUM until ribs are cooked thoroughly, 30 to 35 minutes, rotating every 10 minutes.[p]Meanwhile, combine barbecue sauce, onion, corn syrup, Worcestershire sauce, garlic, lemon juice and hot pepper sauce.[p]When ribs are done, spread sauce on top; microwave, uncovered, on HIGH for an additional 5 minutes to heat sauce. Let stand for 5 minutes before serving. [p]
Serving Size: 8