ribs smoked one day and eaten another?

[asa]

mws - I agree.

Falling-off-the-bone is a too well-done for my taste. But sometimes it is difficult to achieve that perfectly-well-done-succulent-but-still-maintaining-texture phase. I smoke 'em for 4 hours after smothering them in my rub (published earlier on the forum), then hold for another 3-5 hrs in a 170-185 deg F oven (or in the BS), wrapped in foil, with a splash of my Lexington-style sauce. Seems to work pretty well, although I'm open to suggestions and further experimentation. Produces well-smoked, well-cooked, and well-seasoned ribs that are delicious eaten without any additional sauce (with just the rub and whatever Lex-style is left adhering), or with a dash of rib-sauce on the side. But achieving that perfect texture is sometimes a little difficult. Let us know what your secrets are, that is if you have any specific techniques for getting to your favorite end-product that is just short of falling-off-the-bone.

[MWS]

mws - I agree.

Let us know what your secrets are, that is if you have any specific techniques for getting to your favorite end-product that is just short of falling-off-the-bone.

No secrets asa...like you I smoke cook for 4 hours, then I place in foil with 1 tbls apple juice and either grill @ 350F for 30 mins or so indirect heat or place in the oven for same. I usually brush the sauce (if I use any) on last after the ribs have been removed from the foil till heated. It usually works out but timing varies like most cooking techniques. I must say that the meat will never fall off the bone because not alot of steaming goes on. Cheers.

[icerat4]

Dont get me wrong guys i like some tug on the bone .No i dont want it to fall apart like stew. ;) I did 17 pounds pulled pork 9 pound brisket and 4-2 pound meat loafs all very nice . ;D

[asa]

I did 17 pounds pulled pork 9 pound brisket and 4-2 pound meat loafs all very nice . ;D

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