Throw those wibs in your PBC. My Black Beauty loves to cook at 275 or so. Wibs done in 3 to 3.5 hours. No wrap needed.
PBJ, PBC, PBX!
PBJ, PBC, PBX!
-
-
They are done when they are done. I generally oppose to wrapping ribs. I've found that by the time they've developed really good bark they either passing the bend test or close to it. Barely enough time to sauce on top of the bark and develop a bit of glaze. FWIW, my advice: Cook them unwrapped for the entire cook.Comment
-
I’ve struggled with ribs lately. I have had a hard time gauging doneness. I had a really good rack of baby back ribs that I did with the 2-1-1 method, but knowing how things have gone with ribs for me lately, I probably won’t get the same results next time.
I did leave a comment on the article noting the fact that St. Louis cut ribs are just spare ribs with the rib tips removed.Comment
-
I've never done any of the X-Y-Z ribs methods because they all call for adding in all kinds of sweet stuff when wrapping - honey, brown sugar, sweet bbq sauce, what have you. I do not want a bunch of sweet on my ribs, thanks very much, I'm a savory guy all the way. I do use the foil boat on them however, like I now do on nearly every sizable cut I cook outside. Helps them be nice and juicy while avoiding any braising. Best of all worlds for my palate.Comment
-
You don't have to add all that sweet stuff. I smear about a TBSP worth of bacon grease and a little more rub. They get very tender, but firm up nicely in the last hour when they're smoked unwrapped. Not defending the method, I prefer traditional ribs with more tug on 'em, but Missus Skinsfan prefers them this way & they still taste great. -
J-Melt Do give it a try! Total game changer for me...
Skinsfan1311 I hear ya - fortunately my lovely bride and I both prefer them the same way, tug off the bone instead of fall off.
-
I've successfully smoked both St. Louis & BB's with my tried and true "1-2-3" method which is:
1. Dry brine, then dry rub the ribs
2. Put them in the smoker.
3. Put them on the table.
I've never wrapped ribs or pork butts; never saw the need. But some do because they believe in it, which is 100% cool with me. And to that point...
All of us cook on different equipment using different heat sources, rubs and at different latitudes, longitudes & altitudes. We'd probably agree that there isn't "one way" to cook anything; everyone experiments and adjusts recipes and cooking based on their particular situation.Comment
-
I cook to color, then wrap to bend, then sauce, unless I’m doing dry rub. No timer, cooker temp is generally around 275f. My family likes them sweet, for them I use some form fruit juice and brown sugar when wrapping. One of my favorite cooks is Lawrys, no sauce, no wrap.Comment
-
Rub, cook, sauce on the side, eat.Comment
Comment