Ribs, meat pull back ?

Bordello · July 2009

S.Louis Spares:

I was reading through some old spare ribs post and one mentioned to try 3-2-1.

Mine have been on for 4 hours now and the meat has hardly pulled back on the bones at all. I noticed the ones I did the day for about 6 hours, including about an hour in foil with a bit of apple juice had hardly pulled back and they were about 200 degress in the meat.

She said they were good but there was no Wow factor from her.
So, shoulld I expect much more as they continue to cook,
I may foil after hour 5, not sure.

Thanks,
Bordello

Doug in Eggmonton · July 2009

The last spares I had cooked for 6 hours at 250-300 indirect with no foil on Car Wash Mikes advice. They had pulled back about 1/2 inch when we ate them and were very, very good.

Doug

Car Wash Mike · July 2009

Doug is right, depending on your dome temp. I would get it to about 275. They will pull back.

Also, most people think fall of the bone is perfect. If that is what they are looking for. Wrap in foil for an hour+ at the same temp.
Mike

Bordello · July 2009

Hmmm,
Maybe I will just let em ride on. I am spritzing em with the mixture of apple juice and cider vinegar although lite on the vinegar.

Thanks for the input,
Bordello

Bordello · July 2009

They are at 250 dome on a rasied grid indirect. I will bump it up in about 30 min. being as I'm at the pub having suds. :laugh:

I run home every hour to check and spritz.

Thanks for the input and also your web page on ribs.

Regards,
Bordello

Fidel · July 2009

If only there were some sort of a hotline that people could use in times of such rib emergencies....life would surely be better.

Bordello · July 2009

Yes, but the forum work pretty darn good and I think we are all thankful for that.

Cheers,
Bordello

Ribs, meat pull back ?

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