This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

I know it is wrong, but we like fall off the bone ribs...

  • Filter
  • Time
  • Show
Clear All
new posts

    I know it is wrong, but we like fall off the bone ribs...

    Doing some STL style ribs tomorrow, and my family likes the ribs to be wetter and easier to chew than what Last Meal Ribs turn out to be.

    How can I get them that way?

    Wrap? Hold Forever? Overcook?

    Cooking in a GMG Pellet Burner.


    Overcook... The closest I have come is from a trial run wrapping for an hour and a half, if I had gone to 2 the meat would have slid right off. I use a PBC so the temp was 275, at about 2.5 hours in I wrapped for 1.5 and they were probably done at that point, but I wanted to sauce them and have them firm up so left them for another half an hour. Wrapping really seems to do the trick.


      jayn here's how I do my spare ribs and the family and friends love them. I trimmed and salt/rub the night before. Put in smoker at 225-250 for four hours. Spraying with Apple juice every hour. After four hours I wrap them tightly in foil with brown sugar, squeeze butter and honey and put back in smoker for one hour then I take them out of the foil back in smoker for one more hour to firm them up. Sometimes I will sauce them the last 15-20 mins of the cook. They always come out tender and pulls from the bone cleanly. I know I will catch hell from some members but who cares...😊

      BTW when wrapping put the ribs meat side down onto the mixture and place in smoker meat side down.
      Last edited by DWCowles; June 20, 2015, 04:21 PM.


      • Nate
        Nate commented
        Editing a comment
        DW, I am guessing we have all tried something before we "knew better" and liked it or were brought up having something cooked a certain way that we still get a craving for every once in awhile and it is almost nostalgic when we can have it again. And sometimes your taste buds just like what your taste buds like.

      • DWCowles
        DWCowles commented
        Editing a comment
        Nate I'm not convinced that there is a right or wrong way. Take Aaron Franklin for example he sprays his ribs with Apple juice and BBQ sauce and has a long line everyday ordering ribs and briskets so is he doing them the wrong way?

      • Nate
        Nate commented
        Editing a comment
        DWCowles, That is one of the things I love about this though. You can ask 100 different guys how to prepare and cook ribs or pulled pork etc... and you will get 100 different answers. Everyone has their own twist, flavor, spice combo, wood selection, sauce style, cooking temp, method, etc... and of those 100 guys you will get a lot of really dang good food. I agree with you... Put Franklin up against Mike Mills and you will have 2 sets of killer ribs and I would hate to have to choose... Although I would probably just keep saying "I'm not sure yet, I need another sample of each"

      jayn , well i really hate to admit this but I know a guy *coughs* that makes ribs that you literally just pull the bone right out of the meat and his family loves them. He learned this technique years ago before he learned proper rib cooking procedures and found a website called amazingribs.com. But if I recall correctly: rub the ribs, put them on the cooker till near done, remove from cooker and place in foil pan. Once ribs are in foil pan cover them with a mix of your favorite bbq sauce, beer, and brown sugar (also i have seen just bbq sauce and apple juice but i think the beer and brown sugar is better) you may want to sample this mix and adjust to taste. Make sure the ribs are completely covered in liquid (yes this requires a lot of sauce and creates some waste) and cover the pan up and stick back on cooker at a higher temp and allow them to simmer for a minimum of an hour (or two). Start checking them and just go till desired tenderness. I hope this doesn't count as the terrorist winning!


      • dereklhall
        dereklhall commented
        Editing a comment
        Sounds like a bit of smoke and braise.

      So I went 3-3-1/2

      3 hours at 225
      3 hours wrapped at 225 wrapped in foil, with apple juice, bacon grease, and brown sugar
      1/2 hour at 300 to get the bark back.

      They were FANTASTIC! not award winning, but exactly what the family likes!

      New Dust!

      Getting Going!

      Post Wrap

      Headed to the Table


        That's all that matters...nice job!


          There's nothing "wrong" about liking fall-off-the-bone ribs. They're your ribs, cook 'em the way you like 'em. And anyhow, fall-off-the-bone ribs taste really good!



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review

          Compact Powerful Sear Machine For Your Next Tailgater

          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review

          GrillGrates Take Gas Grills To The InfraredZone

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.