Comments on: Smoking Ribs

By: Rick

Rick — Sun, 11 Dec 2011 16:49:28 +0000

Why would anyone leave the membrane on? Eating membrane = being insane.

By: EdC

EdC — Wed, 26 Oct 2011 04:45:29 +0000

The membrane on the ribs is not inedible. Maybe some people don’t like it, but that isn’t the same as being inedible.

By: TulsaJeff

TulsaJeff — Mon, 30 May 2011 20:21:58 +0000

I agree.. if you’re cooking for judges then you have to do it the way that will help you to score the highest. If you are not being judged then you can feel free to “overcook” them if that’s what you like. I subscribe to the idea that there should be very few rules when it comes to barbecue and smoking meat. I hear what you’re saying and that’s great advice but only for competition in my opinion. A lot of what I sample at competitions, I would not feed to my family and friends and I have heard quite a few competitors say that exact same thing. What the judges like and what I like are 2 entirely different things.

By: Kevin H

Kevin H — Mon, 30 May 2011 19:51:08 +0000

Brian,
I know that falling off the bone is apealing but it is overcooked at that point.
In a Rib off the quickest way to get tossed is to serve ribs that do not have just a bit of pull fro the bone. Just sayin…

By: Geep

Geep — Mon, 30 May 2011 00:33:13 +0000

Steven, where is the smoking done? Did I miss a step? You describe grilling ribs, while in itself is probably just fine and very tasty, but is not smoking which is what the article was about

By: steven

steven — Wed, 18 May 2011 19:53:42 +0000

I’ve read that a lot if people wants the fall off the bone ribs and I wanted to share how I’ve achieved this,

I start by outing a good dry rub mix that s make all over the baby backs, then I throw them in my gas or charcoal grill and cook them for about 10-15 min on each side to get the good grill marks and flavor. After that I wrap them in aluminum foil and cook for about 35min per side. After that I take them out of the foil throw them back on the grill and coat them with my favorite bbq sauce. They have came out wonderful every time. Hope u enjoy.

By: Kevin

Kevin — Wed, 30 Mar 2011 15:42:48 +0000

It all depends on how much weight you’re smoking, but I use a half and half method, half out of foil, and half in foil. Basically, you want your ribs to turn a dark color before wrapping, that’s how you know when to wrap them. Also, try applying a layer of light brown sugar to the meat side of your ribs 15 minutes before you put them in to smoke. Hose them down with apple cider vinegar every 30 minutes, and smoke heavily for the first half. Turns out great!

By: Brian McAloon

Brian McAloon — Sun, 02 May 2010 18:44:36 +0000

I have been smoking my ribs using the same method with the same electric smoker. I have found the ribs to be tasty and have enjoyed the same results. But my guests have mentioned the ribs are not tender enough (only after pressing them for an opinion). Falling off the bone is something I want for my ribs. Not to take away anything from this method but today I am smoking baby backs using the 2-1-1 method. 2 hours in the smoker unwrapped, one hour in foil, and then one hour on my gas grill or maybe on my smoker cooking down some honey and BBQ sauce on the ribs to get up to done temp. Great tips in this video and I think variations are limitless! Nice to see he has the same electric smoker as myself,,, gives me hope!

By: wes

wes — Mon, 14 Dec 2009 06:08:16 +0000

GEEZ that takes forever. I tried it today and me and my friends about ate each other before they were complete! Ribs turned out perfect though. Should have cooked more.

By: Lafe Maurer

Lafe Maurer — Sun, 04 Oct 2009 00:34:19 +0000

Thanks for the help