Fall off the bone ribs...

Unknown

I smoked some baby back ribs over the weekend. I used apple wood chunks, smoked it for 3 hours(indirect with pan of apple juice under) at 250, removed, wrapped in foil with some apple juice in the foil, cooked for 1 hour at 250, removed from foil cooked on grill each side for about 30 mins and in the last 15 applied sauce. The meat was great but not fall off the bone tender. What did I miss?[p]Thanks, this is my first post but a long time lurker.

Smokey

Eric from VA,[p]I for one do not like the meat fo fall off the bone, rather pull off with just a little effort (but that's me).[p]You may try to go just a little longer in the foil (maybe 15-30 minutes).[p]Smokey

fishlessman

Eric from VA,
you could either add the applejuice hot to the foil so that it will start steming faster, or cook it in the foil longer. check for doneness before removing from the foil as the last stage is to firm them back up. i normally cook ribs direct, but that should give you what your looking for

EddieMac

'Tis true...the longer in the foil....the more tender they get...HOWEVER...they can also become mushy....and that's probably not what you're looking for....Experiment a little more....As for me....I like to tug on mine just a bit.....[p]Ed McLean
Ft. Pierce, FL

TRex

<p />Eric from VA,[p]Try the link below. I don't do foil anymore after reading how the Dizzy Dudes do they're ribs, and when I use this method I get "on-the-bone" tender ribs, just how I like them.[p]Good luck![p]TRex
[ul][li]Good Ribs, the Easy Way[/ul]

thirdeye

Eric from VA,[p]Your temp and times seem about right, so I don't think that's it. I've never used liquid in my Eggs drip pan so there is an outside chance it stole some of the heat while it was comming up to temp. I think it is more likely your time in the foil step was not long enough for the finished texture you wanted. There is one more important thing, did you have the ribs meat side down in the foil? You want it in contact with the juices.[p]~thirdeye~

Unknown

thirdeye,[p]Yes I did have it meatdside down. I think everyone is correct, my foil time wasn't long enough.[p]Another quick question. Does removing the membrane have much of an effect? I couldn't pull it off to save my life. I didn't want to start hacking away at it and ruin the meat.[p]Thanks for everyones advice.

Grillicious

Eric from VA, yes it's important. Check out WessB's site, he has a good tutorial.

[ul][li]Baby Back ribs and prep[/ul]

thirdeye

<p />Eric from VA,[p]Yes removing it is worth the time. Sometimes BB's have it already removed. It is easy to locate in one of the corners. This picture is of a slab of spares, but you get the idea.[p]~thirdeye~

Lucky Duck

eddiemac,
I agree totally with the tug a little style of ribs, a tiny bit of eating off the bone. Slipping off the bone seems a bit... slippery to me.
I don't do the foil any more. 5 hours and off. The more you do, a style will formed and become yours. [p]Phil, D'Duck

Unknown

Eric from VA,[p]Did you place the meat face down into the liquid? Also, need to make sure the grill temp (not dome) is 250 so you braise the ribs. Also, the 1 hr in foil is just a guideline. You will need to open the foil and check for tenderness as they may require another 15-30 minutes.[p]Howard