Rib Lesson Learned

Thanks for sharing your experience.  I have done several racks of BB, but tonight I'm doing my first rack of spares.  Wasn't planning on using a water pan, and now definitely wont.  Not planning on wrapping them either.

I've been egging for a couple of years now and baby backs are common in my house.  So out of curiosity, I tried this 2-2-1 method last weekend for the first time.  They were the most tender, fall-off-the-bone ribs I've ever made.  And that was the problem:  By the time I took them out of the foil pouch they were falling apart, literally.  Oh, I was apologetic and explained that it was a different technique, needed to adjust my times a little, etc.  They were damn tasty though. The ladies of the house think that's the way good ribs are supposed to be, to which I felt the necessity to educate them a little, but really if they like it that way then maybe it was a complete success.

So perhaps next time I'll go with less time in foil (I had two full racks on LGBE w/ hickory chunk), or maybe I'll just go back to a standard BBQ.  It's the journey...

you could probably get them done in under 6 hours at that temp but it's just a safe number to allow yourself enough time.

I did "set it and forget it" SPARES on memorial day.  Went dome temp around 270 and after 4.5 hours I sauced them.  Pulled after 30 mins with sauce - so total cook time of 5 hours.  This was the first time I skipped the foil and skipped the spritz step.  Definitely a different end product as the meat does not fall off the bone . . but easy and turned out very good!

Excellent pic of ribs and cook... Ok, now for dinner....

Wpenlegg, I tried turbos once and they were nowhere near my L&S. I did everything the same except for the temperature. I may try again modifying a few things or I may just stick to what I usually do which is L&S. I wonder how so many people on here say they get the same results and then many others like me think there is no comparison. I cook my ribs at 225 degrees. I foil if I'm serving my wife and other women but no foil if I'm cooking for men. Women tend to like to be able to eat their ribs with a fork and remove the meat in large chunks with minimal effort. My BB's usually take about 5hrs and my Spares 6hrs at 225 degrees.   

Pitmansevensix said:

When you decide to NOT foil, do you do anything special to keep them from drying out?  I have been using the 2-2-1 method on BBs, and although my wife loves them, I want bark, more Memphis style I guess.  

Don't undercook and don't overcook them. Dry ribs is a symptom of one of those.

Pitmansevensix, I'm pretty selective on my ribs and if possible I like to pick each slab individually. I know what I like in a slab and don't find them to be dry. I like picking them at an old fashioned meat market where they are all on display and the counter help doesn't mind showing you each one as you decide. I look for nice even streaks of fat throughout, no large tracts of lean meat or clumps of fat and of course no shiners. I am guilty of buying the cryovaced 3 packs at Costco when I have to but prefer to see each slab I choose when possible. Same reason I like Spares better than BB's, more fat, more flavor, harder tot dry out. I rub one hour before especially if there is salt in the rub, no overnights etc which I feel can draw moisture out of the ribs. Leave them at room temperature for that hour while preparing the smoker. If you feel better get yourself a spray bottle and mix apple juice, water, and apple cider vinegar and spritz the ribs. If you like foil keep foiling, Harry Soo foils and he is a very well respected Pit Master winning many awards.  

What Travisstrick said:)  I'm old school too......