overcooked ribs

Dawgtired

Last weekend I mixed up a Bobby Flay rub. I wanted to try something different with some baby back ribs. The rub was made of espresso, ancho chilli powder, etc., etc. I sealed them up overnight and looked foward to a feast the following day. I've been having this problem of overcooking ribs over my last few years of egg ownership. I use JJ's method and I also check the thermometer before getting the fire started. I watch the temperature faithfully but usually the ribs are starting to pull away from the bone by the time I foil them. When the foiling is over they are just about done. In the case last weekend, they were falling apart when I took them out of the foil.
Any help or suggestions would be greatly appreciated.

djm5x9

dawgtired:[p]Sounds like your ribs were done at the point you started to foil them. By the way, my best ribs have been the result of a direct cook (no foil) on an elevated grid taking advantage of upper dome convection activity.

Unknown

dawgtired,[p]It kills me to read about falling off the bone ribs being over done and not good. I don't give a hoot in h*** for all the expert opinions about what good ribs are when everyone I've ever cooked ribs for drop to their knees and grovel for more sloppy, fall off the bone ribs. It doesn't bother me a bit if they finished last in a BBQ contest. All that matters is that my guests love them. Anyone else feel the same way?

djm5x9

scole:[p]If you prefer ribs cooked this way, more power to you and your guests. It sounded like that is not exactly what dawgtired was looking for in his finished product.[p]Personally, I think ribs that are cooked indirect or spend too much time steaming in foil may not have the flavor and texture The Princess demands. The Princess is very specific about her ribs and sauce. She demands dry ribs with sauce on the side for dipping. I wish I could cook for your crowd, sounds like it would be much easier!

Unknown

djm5x9,[p]I've got nothing against ribs or anyone who likes their ribs cooked per BBQ contest judging guidelines. I'm not going to turn down any ribs. I just think it's a shame that so many folks read the BBQ forums and for no other reason other than the bashing fall-off-the-bone-ribs get in the forums, they might think they're not cooking good ribs. I'm just trying to let folks know that just because your ribs are fall-off-the-bone, it doesn't mean they're not good ribs. Not sure if dawgtired is going for "KCBS judge style ribs" or just good 'ole backyard BBQer ribs.

djm5x9

scole:[p]Do you really think there is a difference between "KCBS judge style ribs" or just good 'ole backyard BBQer ribs? I think it boils down to a regional preference and individual taste expectation of the folks doing the eating. I think this is true on and off the BBQ circuit . . .

Smokin' Todd

scole,
I completely understand how you feel. Im just a backyard hacker when it comes to BBQ, but when it comes to my ribs my friends, family, and co-workers absolutley die for them if they are fall off the bone or not. They know nothing of "KCBS". When I tell them they aren't KCSB compatible they stare and say something like..."is that a radio station or something?".
Point is YES the best ribs to serve to general folk do come from the yard, but to compete with? Well that is something totally different...something I would have to work on anyway...
ST

WooDoggies

scole,[p]I wouldn't sweat it.
A couple of years ago there was an award winning bbq'r who swaggered onto this board and in his infinite wisdom proclaimed that everyone should strive for competition bbq at home because it's the best there is.
And to that I said, Hooey.[p]If you think your ribs are overcooked, then they're overcooked. If you think your ribs are perfect, then they're perfect..... the only absolute I know of in bbq is that it be lovingly cooked long and slow over fire.[p]Cuppa Joe,
John

dhuffjr

WooDoggies,
Its all preference. Well spoken John. Same with pulled pork or brisket or whatever. I've done PP for 30 hours and had cooks that went 5! :>) Both where great. Personally I think the 30 hour cook was better because I had lots of time and energy into it but hey if one is a 90 and the other a 93 on a 100pt scale who gonna quibble over 3 points :>).[p]H

Hammer

scole,[p]Funny isn't it, that you hear folks talk about going to a rib joint or someon'e home and brag about how good the ribs were because they were so tender, and the meat was falling off the bone, and yet the so called experts think it's not a good sign.
Well, I cook mine until they are tender; nearly falling off the bone, and I haven't had one negative comment; and in fact they only wanted to know when I would cook them again!
Oh Well, to each his own!
Hammer