So I have tried to smoke ribs several times now. I keep getting tough ribs. They are juicy but though.
How to I get them to fall off of the bone?
How long and at what temperature are you smoking?
3-2-1 method. 3 hours on the smoker around 275F. 2 hours wrapped in foil with some liquid (apple juice, ac vinegar, water, etc) and butter. 1 hour unwrapped. Last 15 minutes brush on some bbq sauce if thats your thing.
>>7516511
https://www.youtube.com/watch?v=PPR-pfcMmxc
>>7516523
Are you certain that can work? What qualifications do you have a as a meat smoker?
>>7516523
Is this for side ribs?
I normally do back ribs at 250F and they are ready after 4-5 hours. 6 hours at 275 seems too long.
>>7516523
just leave it on the smoker for 6 hours
>>7516775
If you're using his method, 2-2-1 is for backs. 3-2-1 is for St Louis style.
>>7516798
This works. I have done it but the 3-2-1 is more consistent for beginners who may not want to run the risk of oversmoking the meat. Proper fire control is essential when doing ribs without foiling.
>>7516775
Baby back ribs are a little shorter cook time i was speaking about spareribs which are cheaper and imo tastier. 3-2-1 method is a guideline. Ive had ribs that have cooked in 3-1.5-1 or 3-1-1.5 you cant rush it. Ive never burnt spareribs doing 3-2-1. Ive had them completly fall off the bone which imo is overcooked but they are still juicy and have that sticky fat that you can feel on your lips which indicates the fat was properly rendered. YMMV.
>>7516511
>not boiling the ribs first
Yanks doing anything right...
3-2-1 at 225
perfect every time
>>7517511
>boiling meat for no reason
fucking brits
