BB Rib Question

Flashback Bob · October 2007

Is it possible to cook ribs "falling off the bone" or at least "coming easy off the bone" without foiling them?[p]I cooked 3 racks of babybacks( in the rib rack) for 5.1/2 hours at 250 (with platesetter and drip pan with apple juice). i sauced 'em with sweet baby rays after 4.1/2 hrs and that was the only time I opened the dome. During the cook, the BBs didn't pull away fom the bone like the spareribs do.[p] They were good, but I've done better and it was when I foiled 'em doing a 3-1-1.
I would like to skip the foiling and if I could just keep them on longer and get the same effect, I'd prefer to do it that way. I'm concerned that I might leave them too long and dry them out. [p]Maybe prep them the night before and let them sit in the Q sauce overnight?

Unknown · October 2007

Flashback Bob,[p]I have always foiled them to achieve this with baby backs. It might help to pull the membrane off the bottom if you didn't do this prior to cooking. [p]Love the "name". I am just starting to master the flashback but had a nasty one tonight.[p]The Don

DynaGreaseball · October 2007

Flashback Bob,[p]I too have not been able to get "falling off the bone" unless I foil ribs during the 4th hour. I don't really want them to fall off, but I like them to come away easily without having to knaw it away. Car Wash Mike prefers not to foil at all, and he somehow achieves that same goal anyway. I think it's a matter of experience. I have altered the schedule somewhat: For me, 2-.5-1.5 for baby backs and 3-.75-.75 for spares and St Louis ribs, foiling with apple juice and apple cider vinegar during the middle time frame, has worked best. My family has said that each time I do ribs, they're better and better. Rib Utopia someday, huh? Now if I only knew what to do to perfect my Boston Butts. Happy Egging.

Beerco · October 2007

Flashback Bob,[p]5.5 hours sounds a bit long for BB's. I'm still learning ribs myself but it seems like BB's are somewhat leaner than Spares and therefore a little more touchey when it comes to cook time: i.e. if you over do them, they can dry out.[p]I prefer the flavor of spares and luckily, they seem somewhat more forgiving as far as timing goes. [p]For the last several rib cooks I've cut the thin ends off after 3 to 4 hours just prior to foiling for a taste test to compare to the foiled stuff. So far with out fail, everyone has prefered the foiled ribs to the un-foiled.[p]When foiling BTW, I use the drip pan with whatver juices are still left in there with a variation of the Alton Brown rib braizing liquid all capped off with a foil tent. After foiling, I pour off the liquid, separate the fat and reduce what's left as a glaze for the finish.

mb168 · October 2007

beerco,[p]I tried this "pre egg" when I was attempting to make ribs in an oven and then move to a gas grill. Alton started his in the oven foiled with liquid in the pouch, which is really brasing, for 2+ hrs at 225, then I put them on the grill. When they come out of the foil in the oven they are so wet and I hate ribs like that, thats why I put them on the grill and added sauce. We tried this a few times and then I found this gift from heaven, the Big Green Egg (angels singing in background and light parting the clouds above)[p]I'm sure foiling after they've been on the egg is different than starting in the oven, I just don't like that wet texture. I've had family that made country style ribs in the oven covered in BBQ sauce since I was a kid, and I've always hated that wet soggy texture, usually combined with a bunch of squishy fat that makes it so you can't tell the meat from the fat. I don't order ribs of any kind in restaurants for this reason, until I've seen them on someone else's plate, I don't order them.[p]On my last egg cooks with BB's, I've been going over 5 hrs using Car Wash Mike's method and I can't imagine you not getting good ribs like this. These are the first thing I cooked, the day after I bought my egg Labor Day and that was before I heard of Car Wash Mike, they've only gotten better since.[p]</a>

BB Rib Question

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