how do I cook Fall off the bone baby back Ribs

Unknown · December 2006

Im having a customer apperication day at my store tomorrow and I have 12 racks of ribs and 6 boston butts to cook. Boston Butts are on and doing well. The lunchon starts at 11:00 I need to know the best way to cook my ribs so they fall off the bone and are tender. I know some methods but You have to cook the ribs for at least 6hrs. Does any one know a good way to cook them in a shorter period of time. All coments will help.
Thanks Eggheads
Ryan "RTC Smoke"

Celtic Wolf · December 2006

RTC Smoke,[p] The 3:1:1 method is about the best you are going to get. Yes it's time consuming, but it's well worth it. Let your customers know how long they took to cook and let them figure out how appreciated they really are as they chow down on a bone or 6.[p]

Unknown · December 2006

Celtic Wolf,
Can you send me that recipe I have never done the 3-1-1 method

Celtic Wolf · December 2006

RTC Smoke ,[p] Three hours in the Smoke, 1 hour in foil, up to one hour in the smoke again. Use your favorite rub for the first 3 hours and your favorite sauce for the final 30 minutes. Some people spritz on some kind of fruit juice for the first 3 hours and some others don't.[p] 275 indirect. When you can stick a toothpick in them and pull it out easily they be done. [p] One this remember to remove that membrane on the back side of the ribs.

tach18k · December 2006

RTC Smoke,[p]I have done this several times.
I start out doing the 3,1,1 method but there are changes. I set up a indirect cook, the racks on their edges and use a dome temp of 250, no less no more. I let them go for 3 hours, I then remove them to a 3-4 deep alum pan, I cut the full racks in half at this point. I cover the ribs lightly with the "sauce of the day" or what ever you will use at the end. Not too much as you done want to over do and steam the ribs. I then put the covered alum pans in the a Direct Egg setup and rotate top to bottom every 15 minutes to keep the ribs from burning, for an hour or so. I remove the covered pans and let them rest on the counter for about an hour. Next into the refrigerator they go till the day of grilling. On that day of grilling I set the house oven to 175 and just warm the ribs up for about an hour or less, just enough so the harden fat melts. Transport these to your final grilling spot. Now the ribs are ready for the final grilling and saucing. Just grill and sauce the ribs as needed. Like I said I have done this before and days ahead, the most I did were 18 racks over 3 days.

Unknown · December 2006

tach18k,
Thanks for the Help one question when im steaming the ribs do I need to add some kind of liqued in the pan with the ribs.

tach18k · December 2006

RTC Smoke,
I put very little sauce in with the ribs during the covered or 4th hour session, they will just get too mushy or wont be manageable during the final grilling. You really dont want to steam them.

Flashback Bob · December 2006

tach18k,
I think I've seen some folks on here do similar to you except with foil and apple juice for the 4th hour. I think the discussion was about tailgaiting and the way to do ribs was to do most of it (3-1-) before hand and just heat 'em up (1) and sauce 'em in the parking lot.

how do I cook Fall off the bone baby back Ribs

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