HELP-Smoking Ribs

[TBoat10]

by the way, i’m sorry this is not a bow hunting only question since it is texas bowhunters

lol!

[BTLowry]

I cooked a rack of St Louis yesterday and modified a 3-2-1 method to a 2.5-1.2-.5 and they were fantastic. 2.5hrs at 225, wrapped in foil and added just a splash of two of apple cider vinegar and cranked the heat to 250, then pulled them out of the foil and went to 325ish to finish(it was more like 20 minutes than 30). They were probably the most tender ribs I’ve ever cooked.

Baby backs, I only cook 3-4hrs at 225.

But if you’re going to cook them the day before, I’d just pull them after the 3-2 portion and leave them wrapped until the cool off, then put them in the oven at 225-250 until they warmed up good.


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This

3-2-1 at 225-240 was way overcooked for me

[Smart]

Deep Fry in Dr. Pepper!

[Dale Moser]

This

3-2-1 at 225-240 was way overcooked for me

I prefer 3 at 220, then turn it up to 260-275 for 1, and maybe another 45.

[Hunting4fun]

I can't help you with the ribs but that Cutco knife you gifted me a couple years ago just cut the hell out of me again.

And that's a good thing. Best gift I've gotten at the ranch still. Thanks again.

[Mertzon Man]

Deep Fry in Dr. Pepper!

Diet Dr Pepper and they’ll be fat free!

[Rotney]

I can't help you with the ribs but that Cutco knife you gifted me a couple years ago just cut the hell out of me again.

And that's a good thing. Best gift I've gotten at the ranch still. Thanks again.

Do I need to send you some duct tape? Glad it’s helping you.

[Rotney]

Deep Fry in Dr. Pepper!

When I grow up, I want to be as funny as you, Smart***

[bboswell]

Ribs don’t need low and slow. Bump temp to 275-300 and you have good tender ribs in 4-5 hours.

[Rafter S]

I still do th,e 3-2-1 method then wrap in aluminum foil, place in cooler with a towel thrown over them. They will stay warm for a couple of hours

[cburgess]

Dude put them on around 8 and you'll be ready to go by 11. I keep it simple for ribs. A good seasoning, 275 at the grate the ribs sit on, ribs are pulled at the 2 hour mark, wrapped in foil with some butter, honey, maybe a little more seasoning meat side down, put back on the pit (still at 275) for 45/50 minutes and start checking the temp. Once the temp gets to 202ish I pull them off sauce them up, put back on for about 10 minutes. Its pretty much to the minute at the 3 hour mark and we're eaten. They've turned out to be some of the best ribs I've eaten.

A good cooler with keep them warm for a while. I know a brisket wrapped in a towel will stay warm for hours in my cooler. Never tested to see how long ribs will stay warm though.

[Rotney]

Thanks for the suggestions

[Goldeneagle]

What time are you dropping mine off?

[Rotney]

Well as luck would have it, woke up at 4:30 so might as well get to smoking. Tried cburgess idea. They are in the rtic with towels on them.

[sideways]

Microwave


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