"Fall of the Bones" Ribs- HELP!

Unknown

I've had my BGE for a couple of years and have tried in vain to make some "fall of the bones" ribs. Today I used St. Louis style ribs with the membrane removed (purchased from a high quality butcher), a Memphis style rub (put on last night) and a Jack Daniels glaze that I made up. Taste was great, but the meat was the consistency of a good pork chop. I tried the 3-1-1 method I've read about here but I discovered (in the last hour) that my thermometer had broken (the second BGE thermometer that has done so) and the fire had died out at some time during the latter part of the process. I restarted the Egg and finished the ribs with the result described above. I'm at my wits end and am about ready to give up on ribs but I'm too stubborn. Ribs are the only thing that hasn't been "resturant quality", or better, to come off the BGE in two years. Could anyone out there help me?

Car Wash Mike

<p />CLK,
Fall off the bone is good but not necessary, a light bite off the bone is good.[p]I cook ribs about 2 times a week. Indirect at 225 for about 3 hours with a good rub and cherry or apple wood.[p]Wrap in a pan for about 1 -1/2 hours with a mixture of apple juice and your favortive bbq sauce. [p][p]After that, still cooking indirect, just layer them up and mop with sauce.[p] [p]I love ribs. Mike

badbruce

Hi CLK,
Ya got good rib advice, how 'bout some thermometer advice?
Tel-Tru, bought one recently & wish I had bought two, ya can't beat it with a stick.
bruce
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Dr_Redwine

Car Wash Mike,
You know, Mike...I always learn something here. I have always just laid them slabs all together and wrapped them in foil. Never thought of a pan and some liquid love. [p]Keep the smoke rising,
DrR

Car Wash Mike

Dr_Redwine,[p]You always have that little bone from the short end sticking out to pentrate the foil. That is why I went to this over 5 years ago.[p]Happy egging[p]Mike

Unknown

CLK,
I have made ribs numrerous times using a 3-2 method & they fall off the bone every time (until recently, I thought that was the preferred result, until I have read that the meat shouldn't fall off the bone. I guess its a matter of preference, I happen to like when they fall of the bone & think its something to aspire to). Anyway, I dont know from your post the temperature you are using, but I go with 220 grid temp, rub ribs the night before & wrap in plastic, three hours in a rib rack at 220, then wrap in foil & back on the rack (poke a small hole in the bottom to let the fat drip out). I never open the egg except to wrap in foil & I dont spray ribs w/anything. When ribs are unwrapped I have to flip them directly onto a plate because if I try & pick them up they fall apart (I cant even cut them for the same reason). I toss them all onto a large plate in the center of the table & enjoy... give it a try

bigarms

CLK,[p]I try and get them not to fall off the bone...how ironic.[p]The foil time is the key.....longer in foil they will fall off the bone. I punch holes in the foil and don' go the full hour. This way they will leave some bite to the ribs.[p]If you want them to fall off the bones.......I mean the bones will fall out when you unwrap the foil....leave them longer in the foil.[p]beers........bigarms

Prof Dan

Zippy,[p]Great method! Do you do it 220 indirect or direct for the first three hours?[p]Thanks!!

Unknown

Thanks to everyone who offered such great advice. I'm on a mission now! I'll start with a new thermometer. Anyone use the digital Maverick that has a probe for chamber temp as well as meat temp? Thanks again![p]