Ribs Question

eksmoke

I just cooked several bb racks, with an upright rib holder in my LGBE according to the Eric Mitchell's "Smoke it like a Pro".

In general, his recipe: dry rub, smoke @ 250 indirect for 4 hours, then foil w/ apple juice on grill for 1 hour, then sauce flat on grill.

They were wonderful, but did not have a good bark... a bit soggy until I then sauced and placed directly on the grill... that helped char it slightly, but still not a bark.

How can I achieve a good flavorful bark? Not enough sugar in the dry rub? more spacing for the ribs? (6 racks, so each had its own upright section, but they were tight. Thank you.

saluki2007

When you foil anything you are going to loose your bark.

Crimsongator

The egg does a fantastic job holding in moisture. With so much meat that close, hot days and a cooker that holds moisture, a great bark is going to be tough. Next time try doing 2 racks flat and see if your results improve. 

You may also skip the foil step. It can be used to speed up the cooking process but isn't necessary in the egg.

Lmidkiff

On any 2-2-1 or 3-2-1, the final 1 is to get the bark back. My favorite on baby backs is 2-2-1 with 50/50 apple juice and water in the foil. 

johnnyp

Foiling with apple juice essentially steams the ribs to make them fall apart tender. (Some people like them this way, some people prefer a little pull)

if if you want a better crust/bark, try the 2-2-1 method for baby backs.

2 hours in wrapped

2 hours in foil

1 hour unwrapped to firm up the crust, glaze with sauce (if desired) for the final 20 mins 

WiFibbq

In Eric's recipe, what is he using to sauce the ribs? He doesn't seem to specify exactly... 

SoCalTim

WiFibbq said:

In Eric's recipe, what is he using to sauce the ribs? He doesn't seem to specify exactly... 

I have this book, he specifically doesn't say, but you could use anything. If your looking for a recommendation for sauce (you don't specifically say) I say, keep it simple, you can buy off the shelf and experiment. Sweet Baby Rays is a really good place to start.

WiFibbq

SoCalTim said:

WiFibbq said:

In Eric's recipe, what is he using to sauce the ribs? He doesn't seem to specify exactly... 

I have this book, he specifically doesn't say, but you could use anything. If your looking for a recommendation for sauce (you don't specifically say) I say, keep it simple, you can buy off the shelf and experiment. Sweet Baby Rays is a really good place to start.

Ok thank you!

lousubcap

WRT ribs-all good info above and you will read different approaches to the cook.  All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like.  
And the foil step will soften the bark, with any protein.  Eggsperiment, changing one thing at a time til you find what works.  
BTW- for fall off the bone, the foil does a great job but on the flip side you lose the bark.  You can get fall off the bone w/o foil but you are really pushing the outer-limits of drying out the protein.  

And to determine when they are finished use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones.  FWIW-

BTW- welcome aboard any enjoy the journey.  Above all, have fun.

mEGG_My_Day

Loudubcap has summarized it well.  Personally, I never foil during the cook. I normally spritz with apple cider vinegar.  I usually don't sauce, but add more dry rub when they come off.

I have these going right now, about 4 hours in at 275. i used a different rub on each.  I will post the winning rub when I get a chance.