Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
PVPAUL

Baby Back Ribs Help

Recommended Posts

All, I have been making BB Ribs for years and the go cook is as follows:

1) Season Ribs and Steam cook for 2 hours and cool down until they can be handled without breaking

2) Smoke the ribs under heavy smoke for about 25 minutes

3) Sauce ribs and direct grill until almost burnt

Now I know this is not the "Purist" way  for true ribs cooking, however my wife loves them this way and I believe folks like me in the Midwest prefer the final outcome / texture of ribs this way (falling off the bone).

I've wanted to find a technique that's simpler (less work) and done all in one cook. Most times when I would cook as above this was three separate steps. In researching other options I came across the 3-2-1 technique....Smoke for 3 hours.........Wrap in foil with apple juice for 2 hours.......unwrap and finish in smoker for another hour. I did this technique and while the ribs were very good they still did not have the texture with "fall off the bone" that us folks from the Midwest seem to prefer.

Next month I will receive my KK and look forward to experimenting with this. I understand that one of the benefits of the KK is that it's so tight that it reduces moisture content loss in the protein you are cooking......Just not sure I can expect the texture you get with "fall off the bone" I get with the steaming step.

Look forward to your input / suggestions,

Newbie, Paul

Share this post


Link to post
Share on other sites

Paul, you want simple, just season and put them on the KK set at 225F-250F and remove when done to your liking. :) 

  • Like 2

Share this post


Link to post
Share on other sites

Ditto what @MacKenzie said. I prefer 275F for ribs (just preference...225-250 is fine too), but otherwise agree wholeheartedly. Put them on and let 'em ride until they are done the way you like them. Sauce at the end only...or on the side at the table. Doesn't get easier than that.

Edited by Pequod
  • Like 1

Share this post


Link to post
Share on other sites
3 hours ago, PVPAUL said:

while the ribs were very good they still did not have the texture with "fall off the bone" that us folks from the Midwest seem to prefer.

Not this Midwesterner - I like my ribs closer to competition style - with some bite left in them. Plus, I'm a dry rub guy - no sauce. So, I'm not a fan of 3-2-1 either. YMMV

Doc did an experiment that I tried once, it works, just not my style, but maybe more up your alley. He started out putting them in the pressure cooker and then onto the KK. Cut the cooking time in half and it was really hard to tell they started out in the pressure cooker. You'd have thought that they we just done straight-up on the KK. Dennis played around with doing them sous vide, as well.

 

  • Like 1

Share this post


Link to post
Share on other sites

All, thank you for your feedback,

5698 - I would say FOTB tender (definitely not mushy!)

Mac and Pequod,  I look forward to experimenting like you are suggesting. 

I think the process of steaming is a more gentle process (over pressure cooking / boiling) which I believe renders out the fat content some, which I prefer to keep in place and I’m also not really looking to speed up the process so I’ll likely pass on this option....but appreciate the suggestion.

Thanks,

Paul

Share this post


Link to post
Share on other sites

I personally don’t care for 3-2-1, or 2-2-1 or 1-2-3 or 6-6-6, whatever that catchy number stuff is.

You’ve been given excellent advice, but I’ll repeat...anywhere between 225°-275°, cook to your liking. For fotb, try 275° for 4 hrs, and see how you like it, adjust from there.


Sent from my iPad using Tapatalk

  • Like 2

Share this post


Link to post
Share on other sites

Thanks all, I like simple and anticipate the final results from your suggestions will get me to what I’m looking for.

Best,

Paul

  • Like 1

Share this post


Link to post
Share on other sites

As a Midwesterner as well, I prefer the competition bite style as Tony mentioned over the falling off the bone. No offense to others' preferences. Ribs can handle a variety of cooking methods and still be tasty.

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

Hello Jonj, I think I need to clarify my comment regarding “Midwestern” folks preferring “FOTB” ribs. About 7 years ago I attended a local BBQ and brew outing in which they had about 6 to 10 BBQ folks providing their BBQ. This included a “Vote” (pretty unofficial) on which BBQ place was the favorite. Afterwards I was talking with the outfit that won and confirmed with them that they “steam” their ribs  prior to smoking / grilling. Based on this and other friends likes etc I somewhat formulated this opinion. I understand this is “stereotyping” and probably not really accurate and probably not politically correct (however I don’t always like to be politically correct.....like I love the movie Blazing Saddles!) I apologize too all you folks out here from the Midwest that prefer their ribs competition style!!!

Cheers,

Paul

 

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites

No harm, no foul, in my book! I'm about as non-PC as it gets! I, too, think Blazing Saddles is an awesome movie. 

  • Haha 1

Share this post


Link to post
Share on other sites

Ribs, ribs everywhere nor a morsel too eat. Wrap them babies to achieve the texture you want, it mimics the steaming process but falls at the end of the first 3 hours over the grill. I can understand different strokes for different folks but a little experimentation maybe all you need to try.

Share this post


Link to post
Share on other sites

There is a VERY popular place here in Bali that pressure cooks them until you can pull the bones out.. then the grills them with a tamarind, honey, some acid and pork fat from the pressure cooker at high temps until it's blackened and super caramelized.. I'm not one for baby food but if you have to eat it this is tasty..

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites
On 4/29/2019 at 1:52 PM, Pequod said:

Ditto what @MacKenzie said. I prefer 275F for ribs (just preference...225-250 is fine too), but otherwise agree wholeheartedly. Put them on and let 'em ride until they are done the way you like them. Sauce at the end only...or on the side at the table. Doesn't get easier than that.

Are you wraping or no during this process 

Share this post


Link to post
Share on other sites
55 minutes ago, Stile88 said:

Are you wraping or no during this process 

I never wrap. Always run naked at around 275 until they are done the way I like them. A 3lb rack of Costco St. Louis spares takes 4 hours (+/- 30 minutes).

  • Like 2

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...