Smoked 2 baby back ribs @ 250 for 3 hours, 275 @ 1 hour. Wrapped them and finished them at 200.
They werent as tender as I would’ve wanted but they were tough either. The overall I was pretty happy. What can I do better next cook to get them fall off the bone?
by Icy_Nobody1166
9 Comments
If you want wall off of the bone you need to cook them for longer.
spectacular ribs in bbq sauce, delicious with sweet potato and some sautéed vegetables
Looks amazing
If that’s your first attempt, you have nothing but good things coming in your future.
I have a Pit Boss vertical smoker and I do my ribs, after a rub and back membrane removal of course, at 225° throughout; 3.5hrs. first smoke, 2.5hrs. wrapped in foil, unwrap and slather in BBQ sauce then smoke for an hour to finish. They’re amazing every time.
The foil wrap is key. Instinct says to wrap in paper but even the great Aaron Franklin wraps his ribs in foil. It’s a huge deal.
You’ll know they’re done when the meat starts to pull back and expose the bone. Just do your wrap a longer and take them off when the tips of the bone are showing. Usually I do 3-2-1 with ribs (google it if you’re not familiar), doing the wrap with butcher paper. Thats usually pretty foolproof and you can keep the temp consistent at 250 or 275 so you don’t have to mess with it too much. Looks like you have some great barbecue in your future
Great job man! Did you spritz at all?
I don’t believe you, looks too good
They look great!
I won’t stop smoking ribs until the meat pulls away from the ends. Anywhere from half to a one and a half inch. Yours may be the right time or temp, but not ready for “tender.”