Ribs today

GregC · April 2018

I’ll be smoking 2 slabs of ribs today. The first 3 hours will be over apple juice then remove the juice, then I’ll place the ribs in tin foil with a little apple juice (steam) for 45 minutes to an hour. After that remove from tin foil, place on grate for another half hour over the bare plate sitter slapping the Sweet Baby Rays to them. This is how I’ve always done my ribs, got the idea from a buddy who use to do competitions. Always fall off the bone tender.
Anyone else use this method or anything close?

Photos to follow.

SSQUAL612 · April 2018

I typically follow the 3-2-1 method. Remove membrane from back of ribs and season generously...I prefer St Louis Cut & my Rub has a good amount of brown sugar. I smoke em for 3 hours with cherry at about 250 indirect then I put margarine & either agave nectar or spicy pepper jelly or both on both sides & wrap in Heavy Duty foil with a small amount of apple juice in bottom. Return to grill for 2 hours then remove ribs from foil & return to grill for 1 hour and sauce.

GregC · April 2018

Steve76 · April 2018

Lookin good! What time is dinner??

GregC · April 2018

About 6

Steve76 said:

Lookin good! What time is dinner??

GregC · April 2018

Ready for Sweet Baby Ray’s

johnnyp · April 2018

Hey Greg, I used to use foil as you and SSQUAL described above. I liked it because it was pretty fool proof.

I later converted to a straight-up method (without foil) because I preferred the texture. Traditionally, a well cooked rib should be soft enough to bite cleanly away from the bone, but not be so soft as to fall-off-the-bone.

I'd recommend giving non-foiled a try in the future. If you prefer the foiled way, so be it, it's your groceries.