Question about ribs..

JohnfromKentucky

So I tried cooking ribs using this recipe and both times, the ends end up being burnt and they stick to the inside of the foil

• Remove membrane
• Rub with mustard
• Apply rub
• Bone down
• 275 for 2 hours
• Remove
• Double layer foil
• Brown sugar & 6 pats of butter
• Cover that with honey 
• Meat side down then wrap it up
• 2 more hours on grill
• Sauce then back on grill 10 minutes to bind sauce

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I don't leave them on the grill for 2 more hours, usually 45-1 hour at the most. The 2nd time I tried, I shortened down the first cook to 1.5 hours and still burnt on the 2nd grill time and stuck to foil.

Any help/tips?

EzraBrooks

It is probably all the sugar & honey which is burning. When I wrap, I don't put anything else in there, but if you want to then do something with less sugar in it. Or maybe try using honey or brown sugar but not both.

ColbyLang

Need to add a liquid. Most use apple juice

RRP

What @EzraBrooks said! 

ryantt

Cook your ribs until the crust/bark is set (scratch test).  At that point I place them in foil(double layer), put some moisture before placing the ribs in (we use a mix of apple juice and water 50/50).  Drizzle squeeze “butter” on the meat, reapply your rub of choice and wrap them tightly. We put them back on meat side down.  After about 90 minutes check ribs for pull back and tenderness/bend. If they are not were you like them, recover and check ever 15 minutes.   Once ribs are tender, pull from the foil glaze the ribs and let them go for around 15 minutes.  

Be careful with honey/sugar/pure juices, they tend to burn.  

Photo of NGT Ribs bc I’m a proud dad…

Money_Hillbilly

I wrap all the time and have never had them stick or burn.  Check your thermometer calibration.  45 minutes to an hour is usually enough time in the foil.   Occasionally I get a thicker rack and it takes 15 or 20 minutes longer.

lousubcap

I find simple is best for pork ribs.  Below is my dissection of rib cooks:
You can keep it simple or juice it up but I find the minimalist approach to deliver consistent results.  Of course I am lazy once the cook rolls.  Maximum effort in the prep phase.  FWIW-

 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  

The best finish determination method for any (pork, beef, lamb or any other rack) rib cook-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. 

lkapigian

^^^^this advise ^^^  I’m in the lazy No wrap no spritz camp, I do wrap at the end when basically done for the finish 

TechsasJim

I don't like sweet anything (except a random Old Fashioned) so I never wrap, use a savory rub and roll on.    Always indirect for 4hrs at the 225-250 range.

done, dusted.   family enjoys it.

IMO, no sense in overcomplicating 

JohnfromKentucky

So I decided to do the no wrap version.

Here they are with the rub (1 with famous dave's, the other with crossroads)


I still need to learn how to trim and get sharper blades. I cut the longer one in half so that I knew they would fit on my L egg.

2 hours at 275, spritzed every hour for 2 hours, then put bbq sauce on for 15 minutes.
Finished product:


Wife said that they were the best ribs I have ever made. I have to agree with her. Typically when she made them, they were "fall of the bone" type, but these weren't and yet they were so much better.

lousubcap

Great colour (nod) right there.  However, you get the win, take it.  Well played and good for you to branch out.  That's the beauty of messing about with Q.  Change one variable at a time with a recipe/cook and see where you land.  Once you hit the personal home run you have the stable benchmark.  FWIW-

lkapigian

Ribs as they should be !