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Old 04-09-2011, 11:18 AM   #21
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Comps are alot different than back yard grillers/smokers, imho.

We like it when you bite the rib you can see your teeth marks and the meat pulls clean of the bone. Nothing wrong with it pull'n all the meat off in one or two bites. What ever floats your boat, Rock.

Really watch them when they are in the foil, that is where things can go bad fast due to the steam. When in doubt, take them out of the foil. Save the juice as a "mop", I pour it on later.

To know when they are done is by eye. Get gloves or tongs and do a bend test to see if the meat is pull'n away and the ribs act like they will just almost fall apart. It really does take practice, and if you can get us some pic's we'll do our best to help any way we can.(not really, I just want pix!)

Good luck, Rock, you'll do fine.
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Old 04-09-2011, 11:45 AM   #22
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Any mention of par-boiling ribs can get you in big trouble in most bbq forums...

I used to use the "Texas Crutch" (foiling) method but my ribs always turned out too tender for my taste. Now I smoke them for roughly half the time using slightly higher temps and I've been doing that every since. When you pick up the slab and it bends easily it's done.
I usually don't bother pulling the membrane off. I score it, criss-cross, end to end, and most will simply burn off during the cook.
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Old 04-09-2011, 11:53 AM   #23
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To add to my post above, I like to use simple rubs, most times just S&P, and sauce the ribs only after they've come out of the cooker at the end.
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Old 04-09-2011, 12:27 PM   #24
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WHat temp do you run, Road? I've done hot and fast brisket and b.butts, but never thought about doing it to ribs. I have a rack of spares to go on tomorrow that i might give a try.
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Old 04-09-2011, 12:37 PM   #25
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Quote:
Originally Posted by BigAL View Post
WHat temp do you run, Road? I've done hot and fast brisket and b.butts, but never thought about doing it to ribs. I have a rack of spares to go on tomorrow that i might give a try.
When I do spares on the Weber kettle I'll do about 2.5 hours @ 325 with just a couple of wood chunks thrown in at the beginning. At the end of the cook I'll open the vents wide open, get the coals really going and move the ribs directly over the coals for a quick sear on both sides.
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Old 04-09-2011, 02:15 PM   #26
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What if that is what you are going after? Is what I like wrong?

Thanks everybody. Lots to chew on.....
You can do them and like them any way you like and for you it will not be wrong. You can cook them using the sun and a magnifying glass if you want. If that is how you like it then more power to you. I am just repeating what a world champion rib chef taught me.
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Old 04-09-2011, 02:29 PM   #27
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You can cook them using the sun and a magnifying glass if you want. If that is how you like it then more power to you..
Hmmmm. I think I will give that a try next time. I'm always up for a challenge
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Old 04-09-2011, 02:31 PM   #28
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Just make sure it is not raining the day you want to try
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Old 04-09-2011, 03:58 PM   #29
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There is also the butter "trick" when foil'n. But I've also heard it's kind of a waste of time and butter.

Have any of you heard of the soft butter app before foil? have you tried it?
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Old 04-09-2011, 04:01 PM   #30
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I have not heard of the butter trick. I would be afraid it would burn and smoke. How does it work?
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