oompappy
Sous Chef
You could try a rack without foil and see how that works.
Lee-Harvey, you're a wild man. I want to party with you.Greg Rempe said:Next rib cook I'm going to do I am going to stick the ribs in the rack and let them ride and not use any foil!!
wdroller said:I was unhappy with the texture of the last ribs I did. They were fall-off-the-bone mushy. I (1) did not trim them, as I usually do, (2) cooked them 3-2-1 at 225*, (3) used a sauce the last hour. I used a dry rub, but I did not use mustard as I do with my pork butts.
For the ribs I will cook tomorrow, I plan to trim them to KC style, cook 4-1-1 at 225*, and use a sauce the last hour. I also plan to throw in a little apple juice when I foil them. I will use the same dry rub, but I have not decided if I am going to use mustard, as I do with my pork butts.
I hope you all will feel free to make suggestions for changes to my plans.
I'll be posting this on a couple of forums.
deputynrc said:I quit foiling ribs because I ended up with similar results once. I Smok'em @ 220-230 untill I see the meat pulling away (back) from the ends. Brush with a little homemade BBQ sauce and some PINE/HAB TPJ. Pull off when you can pull the meat away from the bone (about 5-5.5hrs)
You have to use the mustard bro :!:wdroller said:OK. I didn't use foil, as many on another forum suggested, and I have to tell you that I ended up with exactly the texture and moistness I was after. Whoever thought that 3-2-1 or 4-1-1 stuff up? Reynolds Wrap people, I bet.
Can't thank you enough for the guidance. I'm a regular first class hero around here. Next time I'm going to try either mustard or Worcestershire sauce before the rub as some here have suggested. This is fun!
Gonna apply for property RE zoning tomorrow morning. I need me a H-O-G pen!!
wdroller said:OK. I didn't use foil, as many on another forum suggested, and I have to tell you that I ended up with exactly the texture and moistness I was after. Whoever thought that 3-2-1 or 4-1-1 stuff up? Reynolds Wrap people, I bet.
Can't thank you enough for the guidance. I'm a regular first class hero around here. Next time I'm going to try either mustard or Worcestershire sauce before the rub as some here have suggested. This is fun!
Gonna apply for property RE zoning tomorrow morning. I need me a H-O-G pen!!