Ribs - Step-By-Step Primer

[Texas Larry]

Excellent tutorial! Thank you. Always something to learn here.

[SpeedyB]

BOOM! Thanks Troutman. Excellent post; sensical and simple for a newb

Have you ever studied the spotting on the bone after finishing ribs to the temp you like? I watched a video recently where a guy pointed on the 'spotting' that occurs when they are done. Found that interesting.

[AmosMoses01]

Piling on Troutman - Awesome post! I'd love to see your writing be highlighted on the main site, or maybe Huskee and Spinaker , maybe have a sticky post section that draws upon Troutman's (and others) great how-to posts?

Again, thanks as always for your great posts sharing methods!

[Spinaker]

Agreed, this is a great one!

[gcdmd]

A thing of beauty is a joy forever. -- John Keats

Great writeup. Thank you, Steve.

[Ratton454]

Thanks for the time and effort you put into this post, much appreciated!!

[holehogg]

Thank you for the post. Can't say anymore then has already been agreed.
Oh. except I'm a little disapointed you did not make your own secret ribs and sauces.

Can't wait for my next rib cook.

Thanks again.

[gcdmd]

Congratulations on achieving stickyhood, Sir Troutman.

[AmosMoses01]

Troutman thanks for the write up, and sharing your method! I followed it today, and while mine took 5 and a half hours, I'm pleased with the final result! The Troutman method rocks!

[BuckeyeBBQnut]

Thanks for writing that. Useful information.

[HouseHomey]

FireMan Is this rigged?

Thats one one heck of a job there my friend. I think your rib tester is Biased and you need a new one, Me!!! 😃 please.

I sincerely appreciated reading that. There is something about basics/fundamentals that never gets old. That you did with some learning.

I think what I like most is your method allows for small changes and their results to be easily recognizable, documented and considered.

Well done sir!

(BTW I highly recommend Hanks rubs, they are perfect for grilling or smoking)

[Troutman]

Thanks Homes !!!

[DavidNorcross]

Great write up. This is one to study for sure. Also have had success with the layering method, but your overall explanation is very helpful with a ton of great tips. Thank you for sharing. Curious, what knife are you using to slice the ribs?

[Troutman]

A 12" Victorinox Cimeter, they sell them on Amazon

[DavidNorcross]

Thank you!

[Elton's BBQ]

This was great Troutman
Thanks!!

[charliekilo]

Thank you! I likey ribs just like you. Question: why can't or don't BBQ places [all claiming awards] serve the product right?I hate falling off the bone [mush] . Even the small [1man] places]here in Ca. over cook.

[charliekilo]

I will agree that holding is a problem. But in this day and age probably not insurmountable . That said, they brag about "falling of the bone" tender like that = greatness. To me it sounds like they want that in their product. Public preferences?
Sometimes I get hungry for ribs and do not have time for DIY. Most times I go for something else.
Good hearing other reasons.
Thanks

[klflowers]

charliekilo, I try and make more ribs than we can eat, then I vacuum seal the leftovers and reheat them either in the oven or the Anova sous vide. They are not as good as right off the pit, but they are usually better than what I can get in restaurants.

[charliekilo]

Leftovers? Breakfast or maybe lunch.

[texastweeter]

Need to add the eating step!

[Grapefarmer]

Great post. It is always interesting to hear other's methods. I am always interested in trying new methods. Trouble is it is hard to remember which the crowd like best, Thanks for the post.