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Ribs - 1, Botch - 0. Again.

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Comments

  • gbvinla
    gbvinla Posts: 96
    NOLA, That's the best and most helpful post I've seen on my short time here. Very thoughtful.
    Large BGE x2  Now we're cookin' in Dothan Al.
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  • lkapigian
    lkapigian Posts: 11,549
    nolaegghead said:
    Let me add, people who post their 1-0-0 ribs on the forum have lowered the bar, in many cases, because BBQ to their friends, even it it's not perfect, gains accolades.  I'm my own worst critic.  I would hope other people strive to be the same.  And I think you are, Botch, that's a good trait in cooking better.
    WILL THE REAL BILL MURRAY PLEASE STAND UP
    Visalia, Ca @lkapigian
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    I cooked a rack of st. louis a couple of weeks ago turbo style and they were the best ribs I have cooked to date.  
    http://eggheadforum.com/discussion/1207756/turbo-ribs#latest
    Midland, TX XLBGE
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    edited August 2017
    nolaegghead said:
    Let me add, people who post their 1-0-0 ribs on the forum have lowered the bar, in many cases, because BBQ to their friends, even it it's not perfect, gains accolades.  I'm my own worst critic.  I would hope other people strive to be the same.  And I think you are, Botch, that's a good trait in cooking better.
    Great advice. Just because it's posted doesn't mean it's good. Good is also subjective. 
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  • Theophan
    Theophan Posts: 2,656
    Focker said:
    Ride it 'til toothpick tender.... They're done when they're done...
    Strongly agree.  The one thing you haven't tried is to just keep cooking them until they're done, regardless of the time or temperature.

    Start a little higher on the temp so it won't be so long and you'll be tempted again to pull them too soon.

    And @nolaegghead, FWIW I just buy whatever St. Louis cut ribs they have in my regular grocery store, so they're nothing fancy, and I don't foil them at all, and I LOVE my ribs.  I've never tried a 3-1-1 because I like them so well the easy way that I just don't have any incentive to do something that's more work and trouble.  Maybe my standards are lower than yours and you would hate my ribs, I dunno.  All I know is that when I read that the OP first tested his ribs at a time I'd be sure they couldn't possibly be done, yet (at that temp 4h just isn't long enough), and they were tough, well, I think he just needs to leave them on longer.

    All of that said, if what he wants is super tender, fall-off-the-bone ribs, yeah, wrapping in foil probably would be good.  But like most people who replied, I think he just didn't let them cook until they were done.
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  • Legume
    Legume Posts: 15,936
    There was a recent post complaining about the thickness of the baby-back ribs from Costco - these would actually be better following what Nola said about dehydration.  Also true, it's all about your preference.  I like drier ribs, so I rarely wrap.  However, I've found when I'm cooking ribs for a bunch of people, it's more likely that the crowd lean toward moist/tender ribs so I either wrap for a little bit or I spritz or I mop while cooking.  I gravitate toward the skinny/charred ones, like the burnt ends of ribs, so maybe I'm just an outlier.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lkapigian
    lkapigian Posts: 11,549
    FWIW, when I 'm lazy ( or drank to much to babysit a pit) I will put a couple hours of smoke and color on, then into the oven @ 225 on a baking sheet and rack for hours- Nobody will ever know
    Visalia, Ca @lkapigian
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    lkapigian said:
    FWIW, when I 'm lazy ( or drank to much to babysit a pit) I will put a couple hours of smoke and color on, then into the oven @ 225 on a baking sheet and rack for hours- Nobody will ever know
    But you know....
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  • lkapigian
    lkapigian Posts: 11,549
    DoubleEgger said:
    lkapigian said:
    FWIW, when I 'm lazy ( or drank to much to babysit a pit) I will put a couple hours of smoke and color on, then into the oven @ 225 on a baking sheet and rack for hours- Nobody will ever know
    But you know....
    Busted I am  =)
    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,377
    Once again folks, thanks for all the replies.  Learned two things:
    1.  Water is required to break down collagen?  I didn't know that.
    2.  Ribs apparently have a lot of collagen.  Didn't know that either.
     
    I do know that good ribs can be made with the 1-0-0 method, because I've done it.  Once.  I'm thinking in retrospect, they must've been a good fatty set of ribs as Nola mentioned.  I will give them one or two more shots.
     
     
     
     
    ...after tomato season!   ;)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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