Spare ribs on Bradley... what is ideal IT?

[DarqMan]

I'm getting the hang of it guys.... hanging out with the best BBQ'rs in the world (yes, you guys) is starting to rub off on me.  i've done BBR's twice and one was great and one was decent... keep in mind I'm very critical... my friends think the decent is great, but I have this bad habit of being honest with myself ;D. 

So tomorrow I'm tackling spare ribs.  I plan on coating them in a rub tonight, wrapping in plastic wrap and putting them to sleep tonight in the fridge.  There's three racks so if I cut them in half I'll have six half racks.  I'll place them all on one rack using a rib rack that has six slots and then place them on the third rack from the bottom in my OBS.  I'm thinking 4 hours of pecan with a steady 220 CT.  Am I on track so far?  If so, what IT should I be shooting for?  I guess the other question is to foil or not to foil... that is the question.... so many things to consider.

Educate me guys.... what do you think?

[begolf25]

Darq,

I don't think I have ever actually checked the IT of my ribs. You can usually tell when they are done by look and feel. As they are close to done you will see the meat start to pull back from the bone. Also, if you can easily push a toothpick through the meat they are done.

There are a few different methods that I am sure other guys use. Sometimes I foil my ribs, sometimes I don't. Usually I will if I need to speed up the cooking process.

Good luck with your ribs.

Bryan

[KyNola]

Begolf has you covered.  Watch for the meat to start pulling back from the end of the rib bones.  Your cook temp looks great for me.  You may be looking at 6-7 hours total time so don't despair and DON'T open the door to the Bradley unless you just have to.

[ArnieM]

As Beogolf said ...

It's a matter of look and feel, not IT.  Boating with a little juice may help to keep them moist.  It helps to cook them.  You can sauce them if you like.  A final finish on the grill doesn't hurt either.

[EZ Smoker]

I use the same method mentioned above for telling when they're done (I've used both the meat pulling away from the bone and the toothpick test.)   I try to cook at 225 F, and it's usually pretty close to 6 hours, whether I'm cooking spare ribs or baby backs ribs, but I've never cut the racks of ribs at all.  I'm not sure what effect that will have on cooktime.   Like you, I also apply 4 hours of smoke (I use hickory mixed with apple for ribs).     

[hal4uk]

When ya think they're ready (bones showing up to 1/2 inch maybe)...
Lift one end with tongs and get the feel of how how much "bend" they have.

If they fall apart.. ya over-cooked 'em.
If they don't -- they might be chewy.
You wanna get the feel for that in-between-thing.

Thing is... Always try the simple "grab-n-lift" one end with tongs...
With just a few tries --- They'll talk to ya  ;D

[FLBentRider]

I agree with what has been said.

Part of the problem is that everyone likes their ribs a little different

Just for grins and giggles, the last batch of BBR's I did I stuck in a few places with the thermometer, and the temps were all over the place, really, 190F, 180F - thick spots, thin spots, I just don't think there is a reliable method to do it by IT.


in the FWIW department: in doing those 8 butts, I now pretty much tell by feel on how the probe goes in as to whether they are "done" . If It doesn't feel done, then look at the temp reading.

[KyNola]

Good point Hal.  I use the "pick up by one end and watch for the bend" method myself.  If you can pick the rack up by one end and you get a nice bend in the rack without it falling apart, they're ready to enjoy.  I usually try to slide the tongs about 1/4-1/3 of the length of the rack and then lift.

[dribron]

I never cook to IT because the meat is so close to the bone. I use a 3-2-1 or 2-2-1 depending on what type of rib that I happen to be smoking. I smoke/cook them at around 210-220 give or take a few. They always come out amazing, most importantly is the smile on my littel girl's face when she see's ribs at the table.

[DarqMan]

Thanks for the replies guys.  The last batch of bbrs I smoked I could have sworn they weren't done.  There was barely any of the bone showing and they weren't as pliable as I thought they should be. When I finally pulled one off to test (about the 6 hour mark), it was approaching the dryer side... they were okay, but not knock your socks off good.  I'd like to not duplicate that today so thought I'd ask. I've never heard anyone talk about IT on ribs so wasn't sure, now I know.  Also, I think I'll check them at the 5 hour mark instead of the 6 hour mark like last time.

Thanks again guys, I'll keep you posted on the outcome.

[dribron]

Ithink foiling them also helps with how tender they can become. That is why I enjoy the 2-2-1, and 3-2-1 methods on ribs. Right at that point where I am removing the foil for the finnal hour, I find that thr ribs are very tender to the point that you could easily bend them into a hourse shoe. Depending on how that are at that point, I ma or may not return them to the smoker for the finnal hour. Usally if I do it is just to add a littel sauce and let it set for that last hour.

[DarqMan]

Ithink foiling them also helps with how tender they can become. That is why I enjoy the 2-2-1, and 3-2-1 methods on ribs. Right at that point where I am removing the foil for the finnal hour, I find that thr ribs are very tender to the point that you could easily bend them into a hourse shoe. Depending on how that are at that point, I ma or may not return them to the smoker for the finnal hour. Usally if I do it is just to add a littel sauce and let it set for that last hour.

dribron, when you foil them do you lower the CT or leave it steady at the 220ish mark? I'm thinking about trying this today.

[FLBentRider]

I would leave the cabinet temp when foiling.

I have made them over-tender. Think pulled ribs.

[DarqMan]

I would leave the cabinet temp when foiling.

I have made them over-tender. Think pulled ribs.

Are you saying maybe 2 hours in foil is too much?  Or do you prefer to not foil?

[FLBentRider]

I would leave the cabinet temp when foiling.

I have made them over-tender. Think pulled ribs.

Are you saying maybe 2 hours in foil is too much?  Or do you prefer to not foil?

No not at all. Stick with your plan, check them in the foil at about the 1.5 hour mark, you may need to add time.

I did a batch a while back that were more like 3-3-1 @250F and they fell apart. I think the temp was too high for too long.