I need help with my spareribs ! I don’t want pulled pork!

Kmm

I cook my ribs using the 321 method at 220F.

Flavour is great but the meat just comes away from the bone when I try to cut the rack into individual ribs.

Any ideas chaps ?

Shorter cooking times seems an obvious answer. 

jtcBoynton

Don’t use 321. It a nice sounding thing, but a two hour braise is too much (personal preference of course). 

Mattman3969

Forget the wrap. Cook the ribs nekked at 250-275 till they pass the bend or toothpick test. Usually about 4 1/2 - 5hrs.  Same time you’re spending now but with a more firm tender texture. 

If I ever wrap it’s for 30-40 min max and that’s only if the cook is running behind schedule 

WeberWho

3-2-1 ends up being about an hour too long.

I find something around 3 - 1.5 - .5 to be a little more accurate. 

I'd also bump up your temp. No reason why you couldn't settle in somewhere between 250-275 degrees.

Kmm

Mattman3969 said:

Forget the wrap. Cook the ribs nekked at 250-275 till they pass the bend or toothpick test. Usually about 4 1/2 - 5hrs.  Same time you’re spending now but with a more firm tender texture. 

If I ever wrap it’s for 30-40 min max and that’s only if the cook is running behind schedule 

Could you elaborate on the bend and toothpick test 

Mattman3969

ToothpIck or probe poked into the meat. When it goes in with no resistance like warm butter the ribs are ready. 

Bend test is when you pick the rack up by one end with tongs and the rack bends to almost or a 90° bend 

lousubcap

The toothpick test works with any pedigree or length of rack.  The bend test takes more effort and is designed for full pork rib racks.  FWIW-

MotownVol

I normally cook baby backs, but I tend to go 2.5 unwrapped, 1.5 wrapped and .5 unwrapped and sauced.

dmchicago

Kmm said:

Mattman3969 said:

Forget the wrap. Cook the ribs nekked at 250-275 till they pass the bend or toothpick test. Usually about 4 1/2 - 5hrs.  Same time you’re spending now but with a more firm tender texture. 

If I ever wrap it’s for 30-40 min max and that’s only if the cook is running behind schedule 

Could you elaborate on the bend and toothpick test 

Bend test

Kmm

Got it ! So if it bends it’s done. And the toothpick?

Legume

Bend or toothpick test.  Don’t need both.

lkapigian

Let them ride, dont overthink ribs, SPG , if you are going to wrap, wait till the bark is set wrap if you must...i like mine naked sauce on the side...i gently puck the racks up and give a bounce, you can tell

lousubcap

See @Mattman3969 's above post.  This is all analog.  FWIW-

4TheGrillOfIt

Yesterday, I took @RRP’s suggestion from a similar thread a while back and smoked at 300F for 3 hours.  No wrap, but I did spray once.  They were perfect.  This is my new method of choice.  

Kmm

lousubcap said:

The toothpick test works with any pedigree or length of rack.  The bend test takes more effort and is designed for full pork rib racks.  FWIW-

Thanks 

fishlessman

foil turns ribs to mush. shorter cooking times, no foil, at 220 to 250 dome raised grid direct or indirect

gamason

325 to 350..90 minutes, perfect everytime. Look up turbo ribs for the win

Kmm

gamason said:

325 to 350..90 minutes, perfect everytime. Look up turbo ribs for the win

90 minutes ? Dome up ?

Mark_B_Good

Cook at 250F indirect. 2.5h unwrapped, 1.5 hour wrapped, 0.5 hours unwrap top of foil to braise ribs (do not take completely out of foil). Gently remove from BBQ by grabbing foil ... and let it sit for at least 10 to 15 minutes ... this tightens up the meat and prevents it from falling apart.

In the end, I found this method gives the best flavor, juiciness and tenderness without it falling apart.

pgprescott

Temp them. 203-206 is my sweet spot. Come off the bone clean but stay on the bone til you bite them.

 The 3-2-1 method is a good one as a guide but you must modify to desired results and your cookers traits. The idea is to build and set the desired bark and color(3) then tenderize them to your desired doneness (2). Finally sauce and set sauce(1). The egg generally cooks things faster due to the moist environment. 2.5 + 1 + 1/2 is probably a better formula for the egg, but it requires some adjustments based upon the particular slab (spares vs Babybacks etc. ). Keep it up, the journey is part of the fun. 

nolaegghead

"321" method.  I'll bet someone just made that up for a laugh.  Also, @pgprescott seriously, you take the temp of pork ribs? 

MasterC

First pie crust I learned to make was 3lbs. flour, 2lbs. rendered lard and 1lb. water.

YukonRon

They run at 225°F for about 5 hours or so spicy rub, uncovered. Peach glaze the last hour our so.

Perfect every time.

pgprescott

nolaegghead said:

"321" method.  I'll bet someone just made that up for a laugh.  Also, @pgprescott seriously, you take the temp of pork ribs? 

Yep. Use the thermapen to probe but also temp them, just like all the competition teams do on the circuit. Never used to do it (toothpick test guy) but saw guys doing it and thought I’d give it a try. Temperature is like math. It doesn’t lie.