People want fall of the bone ribs. HOW?

[Shadowdog500]

Whenever I make ribs they come out delicious, tender, and everyone loves them, but I always have someone say that they cant just pull the bone out. Happened again last night. I can easily pull the meat off the bone with my teeth or fingers, but they want to pull the bone out completely with just a slight tug.

I take full slabs of ribs with the membrane removed but the tips still on and put a Basic Kansas city rub recipe on them and let them sit overnight. Then I smoke them in my WSM with beer and water in the pan and apple or cherry chunks with Kingsford Charcoal for about 6 hours at 225F until they are done. The temp needle on my WSM don't vary.

If I am serving them to a Sweet sauce type of crowd (non BBQ people) I usually put a sauce on them like Sweet Baby Rays at the 3 hour mark. Then I smother them in sauce when finished. Personally I like dry ribs with a spicy Vinegar based sauce.

The only time I ever had fall of the bone type of ribs, they were at a chain like Corky's and seemed to be boiled boiled or steamed with little or no smokey flavor and smothered in sauce which is the only thing that gave them any flavor.

Is there a way to make genuine smoked ribs that also fall off the bone?
If not, how do I make these flavorless fall of the bone ribs that they want like Corky's? I'll make these separately for the people who want it.

Thanks, and have a great 4th.

Chris

[eazylivin]

One way I found that works like a champ is this. Get one of the big throw away baking pans with deep sides on it. I put chopped onions and bellpeppers in it and season my ribs up. Put the ribs in and cover it with foil. Put a few holes in the foil so it can vent. I put mine on the grill for about 4 hours or so. Save the juices that cooks off cause it is might fine on a bed of rice. Put the ribs back on the smoker and start mopping the sauce to it. I will do this for about 45 minutes to an hour. A word of caution..... usually when you take the ribs out of the pan you have to use your hands because they are falling apart. You can also do the same with chicken. I promise you the meat will fall off the bone. Try it out and tell me what you think. !!!

Eazy

[blueline541]

On one occasion I wrapped the slabs in foil at some point in the cook and then wrapped them in towels and stored them in a cooler for a while after I pulled them from the smoker. The meat literally fell off the bones. But it was too much aggrevation and I don't see myself doing it again anytime soon.




Or you could just make a list of the whiners and never invite them back.

[lcarreau]

Lower the temp and cook longer. I like some texture to the ribs myself.

-Lonnie

[Blackdog]

Or you could just make a list of the whiners and never invite them back.

:roflmao:

[eazylivin]

The fall off the bone stuff is some work !!!!! I think it needs to be afamily thing....... my friends will eat me out of house and home when I do them.....LOL !!!

[zdogk9]

Cook at 250 for three hours, put in a hotel pan cover with foil and hold at 150 for two hours. Way to tender for my taste, but our customers seem to like 'em. Just pulled some off the fire and they's now in the oven. Out the door at 12:00

[eazylivin]

Cook at 250 for three hours, put in a hotel pan cover with foil and hold at 150 for two hours. Way to tender for my taste, but our customers seem to like 'em. Just pulled some off the fire and they's now in the oven. Out the door at 12:00



Sounds so so good....I like this one to !! Yall done got me starving!

[Pitmaster]

Tell them they you don't know how to cook Rib Jello.

Or stick them in a pressure cooker for a couple of hours and toss in some ketchup.

[creophus]

ShadowDog, are you removing that membrane from the back of the ribs? The side that looks white?


I also like what Blueline said about whiners...don't invite them back.

[Shadowdog500]

Yes I do remove the membrane.

I really like the texture of my ribs. IMHO the texture is perfect and the meat does pull clean from the bone when you bite it. I used to get aggravated at stuff like this in the past, but now I figure it is a BBQ and everyone just wants to have fun, so I give them what they want, which usually means lots of ketchup based sauce around here.

If they want meat Jello, I will learn to make a little on the side.

I will try ezlivin's method as well as the 3-2-1 method that I just found online. Maybe I will get baby backs and do a 2-2-1 method.

The 3-2-1 method is, three hours regular smoke to infuse flavor, followed by two hours with a splash of apple juice then wrapped in foil to steam cook (aka Jellofy) the meat, followed by about 1 hour with some sweet ketchup based sauce to brown the sauce onto the ribs.

Ill try making some next weekend if I'm not ribbed out after going to taste all of the goodness the state BBQ championship.

Chris

[creophus]

Yes I do remove the membrane.

I really like the texture of my ribs. IMHO the texture is perfect and the meat does pull clean from the bone when you bite it. I used to get aggravated at stuff like this in the past, but now I figure it is a BBQ and everyone just wants to have fun, so I give them what they want, which usually means lost of ketchup based sauce around here.

If they want meat Jello, I will learn to make a little on the side.

I will try ezlivin's method as well as the 3-2-1 method that I just found online. Maybe I will get baby backs and do a 2-2-1 method.

The 3-2-1 method is, three hours regular smoke to infuse flavor, followed by two hours with a splash of apple juice then wrapped in foil to steam cook (aka Jellofy) the meat, followed by about 1 hour with some sweet ketchup based sauce to brown the sauce onto the ribs.

Ill try making some next weekend if I'm not ribbed out after going to taste all of the goodness the state BBQ championship.

Chris
Sounds like you're a better man than me.

[jawjaboy]

Ribs. To my way of thinking, if the meat is falling off da bone I might as well be eating pulled pork. I wanna hold da rib and eat from it, not pick it up and have all da meat fall off in my plate, or hanging outta my mouth.

But dats jes me.

[Brass Nazi]

Ribs. To my way of thinking, if the meat is falling off da bone I might as well be eating pulled pork. I wanna hold da rib and eat from it, not pick it up and have all da meat fall off in my plate, or hanging outta my mouth.

But dats jes me.

Me too. The meat should come off the bone easily but it should not "fall off."

I am with pitmaster. Cook ribs the way you like them. If people bitch serve them boiled ribs in ketchup.

[jawjaboy]

GLORY...me 'n JT agree once more. :smartass:

[creophus]

I have a friend that I recently learned puts ketchup on dang near everything. I ain't wasting good ribs on him.

[BigSlick]

Tell them they you don't know how to cook Rib Jello.

Or stick them in a pressure cooker for a couple of hours and toss in some ketchup.

+100

Ribs oughta have some texture... period.

If you want em fall off the bone, for real, easiest way I know to do it is put em in a pan, cover with foil and bake em for a couple hours on 300 or so.

Take em off, toss em on a hot grill (not a smoker) and brown em till they look close to right.

You can pull the bones without even a twist.

Way too mushy for my taste, ta call it cue, but, they're OK baked with some onions and make a lil gravy. Goes real good with some rice ;)

Nothing wrong with that at all - but, it ain't cue.

If ya wanna smoke em then bake em foiled, that'll do it too, but oh man doing em that way is a good waste of fuel and time in my opinion.

One of my uncles makes ribs like that, smoke em, foil em, add in some sauce. They're good eats all the way, but, it ain't cue.

Many a serious arguement been started when someone wise cracks about his mushy ribs ;)

He'll eat other folks ribs an just mention they're tough... here we go.

I like mine with enough texture that they stay on the bone, but are easy to eat, without the texture of the meat turning to oatmeal.

Oh yeah, no sauce either.

Lonnie's ribs are the bomb. No idea how exactly he does em, but whatever he says... do it, cause they're incredible damn good.

[Shadowdog500]

Well, tomorrow is my first attempt at meat jello.

I have baby back ribs, my homemade rub, aluminum foil, apple juice, and ketchup based sauce at the ready.

If the bones don't fall out, I'm going to yank them out myself and shove them back in the holes just so I don't hear anything from the fall off the bone crowd.

I'm smoking italian sausage for me!

I'm also going to cook my wife's macaroni and cheese in the smoker. I really like it when she makes it in the oven. Hopefully the smoker will make it that much better!

Chris

[Shadowdog500]

My meat jello attempt was falling apart like pulled pork when I tried to flip them over. It literally started to fall apart.

http://i527.photobucket.com/albums/cc353/shadowdog500/27066c16.jpg

[creophus]

Looking good Shadow!!!

[Shadowdog500]

I hate meat jello!!!

They pulled cleanly from the bone, but the texture and flavor was wrong. They would be real popular at Applebees but not at my house.

This is all we ate!

Chris
http://i527.photobucket.com/albums/cc353/shadowdog500/f516e271.jpg

[creophus]

I hate meat jello!!!

They pulled cleanly from the bone, but the texture and flavor was wrong. They would be real popular at Applebees but not at my house.

This is all we ate!

Chris
http://i527.photobucket.com/albums/cc353/shadowdog500/f516e271.jpg
Seriously? Or are you pulling my leg?

[Shadowdog500]

No! The texture was all wrong and I felt like I was eating ribs at a chain resturaunt. My normal ribs have a lot more flavor and more texture. I normally don't put sauce on them because the rub gives all of the flavor I need. A little vinegar pepper sauce is all I ever reach for.

I gave them to a neighbor who likes "falling off the bone" ribs and he really liked them. I don't like them but now I can make a few slabs for the people that do.

Chris

[creophus]

Well looks like the mystery has been solved.