Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Eastex on February 28, 2013, 01:40:35 PM
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I see lots of people favoring fall off the bone and complaining about the KCBS rules on ribs and I'm just wondering what the breakdown here is? So on a scale of 1 -10 with 1 being so done that you pick up the bone and the meat stays on the plate and a 10 being a rib that you almost need a knife to cut the meat off of, where do you come in at?
I'm definitely more of a fall off the bone type, maybe a 3.
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Maybe a KCBS-type #4~5 some tug, but not a huge amount....don't really like leaving anything on the plate, so I like to at least get it to my mouth....... :D
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Just before fall of the bone. Not sure what number that would be. Probably 3-4?
But if it falls off the bone, I wont complain either. ;D
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Just before fall of the bone. Not sure what number that would be. Probably 3-4?
But if it falls off the bone, I wont complain either. ;D
Ditto. I use the 3-2-1 method, that usually produces fall-off-the-bone ribs... or close to it.
About the only time I would complain about them is if they were burnt, raw, or boiled.
Also, don't forget that right next to "New topic", there's "New poll". We should make this a formal poll ;D
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I like them soft or fall off too, but here the thing. Butts are always fall apart and a lot less expensive, so I expect something a little different when I spend extra buying ribs. I usually do them where they will pull away and not leave much meat behind. I like just a little tooth to them. I also like them dry rubbed with a side sauce.
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I like mine piled high ;)
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I like mine piled high ;)
^^^^^Good Answer !!!
Assorted....Is that an option ?
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd082.jpg)
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That's a pretty rack of beef ribs there, I have a hard time finding good beef ribs around here for some reason.
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i would say 2.
i'd prefer the slab stay together and be cut-able. But I like grabbing the meat with one hand and the bone with the other and sliding the bone right out. (do this with 3 bones, squirt some sauce on it and it's an AMAZING sandwich
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I just made on of those sandwhiches with leftovers from this weekends rib cook....good stuff. The wife and kids like 'em fallin off the bone so thats how I make them....2 or 3.
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I like em when they have a bit of chew, but are tender and moist.. Lots of flavor, smokey and\or from the rub.. 8)
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That's a pretty rack of beef ribs there, I have a hard time finding good beef ribs around here for some reason.
That's a short rack, not the backribs that pretty much get the meat raked off of them.....
I seen recently somebody who knows about such stuff say the backribs are machice processed,
so that situation probably won't get better, at least at any regular grocers / butchers..........
But another guy says try an Argentine butcher, if one's around............
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If you go to an Argentine Butcher, whatever that is, ask if they have Picanha.. 8)
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I'd probably be a 4 or 5. Also I don't wrap or sauce my ribs on the cooker so they tend to come out that way.
I prefer spares because they have more meat but I'll go with back or baby back when they're cheap enough. These baby backs were on sale and were the first (but not last) I cooked hanging.
(https://lh6.googleusercontent.com/-TE5kG0EH93A/USbeIZlOJCI/AAAAAAAAOls/l45rdwb7HyE/s800/DSC_6202-PP.JPG)
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FWIW, and IMHO, allthough KCBS extolls the bite mark standard, I have found that cooking JUST beyond that point is a way to a successful competition rib. That is also what I am for at home. YMMV.
The real issue for many home cooks is, would you rather have an over done or an under done rib. I would MUCH MUCH MUCH rather have an "over cooked" (falling off the bone etc) rib than an under cooked (tough like dried out chicken breast). "Over cooked" ribs are still delicious.
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We like probably around a 3 or 4 on the scale. I have done 2 or 3 ribs now unfoiled and once i get the hang of that way of doing the ribs i think i will do them that way from now on, i started out doing the 3-2-1 or 2-2-1 and they turned out great :) now to learn a different way.
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Mmm 2-3 for me, Also I almost never wrap I'll run about 220 4 hours for B,B's and I like'em wet. I'll sauce about 7 or 8 times so as to Candy my sauce up.... Ok thats it I doing ribs today ;D
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I've done 1 accidentally and they were great, I dont care what no stinking kcbs has to say. I'm the authority on my ribs, not them. 8)
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3 for the KG Clan. A little tug but come off the bone clean. I prefer a dry rub with lots of flavors and an occassional spritzing of a juice every half hour or so. Depending on how they look and feel, I may wrap them with extra juice or spices. 220 - 225 for 4 hrs or so. Serve them with a side of sauce for those folks that like them wet and you have yourself a party! Oh yeah, beer. Serve them with lots of cold pale ale! That's the ticket. ;)
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Wifey likes to eat her ribs with a fork, so we're probably a 2 on that scale.
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I did these using a 3/1/1 method. Sometimes they are a little too cooked if I foil them for 2 hours.
(http://i379.photobucket.com/albums/oo235/jaronimo_photos/Ribs.jpg)
I dry rubbed them the night before, then onto the smoker at 225.
After I unfoil them I start brushing on the sauce. About every 20 minutes.
I would say they range from about a 3 to about a 6 in regards to pulling off the bone. Depends on which side of the rack you grab.
Usually there is a little pull and then what you are biting comes off clean. You don't usually get the entire bone to pull out, but the spots you bit come clean.
And yes, they tasted as good as they look!
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Looks nice Jaronimo, great color.
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Looks nice Jaronimo, great color.
I have been taking lessons from my wife. She is a fantastic food photographer. I used her camera for these pics. The pics come out a bit better than when I use my Iphone to take pics.
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I go through phases, sometimes sauced(, sometimes just the rub, spares and sometimes BB's, i foil sometimes, other times not.
Did up a single slab of bb's this past Sunday, On the WSM with cherry and hickory.
decent batch, not some of the local pork I get when I make time/plans to get it - these are IBP, at least non-enhanced:
(http://i754.photobucket.com/albums/xx181/jimswside2/032513/032513026.jpg)
barely got this pic before they were snatched up:
(http://i754.photobucket.com/albums/xx181/jimswside2/032513/032513027.jpg)
after these bb's I am craving some spares.
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3-4, but I don't complain if they are a 2.
Don't tell anyone my shameful secret: I use a premade Penzey's rub (BBQ of the Americas), then smoke them with hickory on the WSM for about 5-6 hours. Really simple. I serve sauce for any guests, but I don't touch it myself.
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I'm a 3ish....but have no problem with them falling off the bone. My wife doesn't do "messy food" so she's a 1 for sure.
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I'd probably be a 4 or 5. Also I don't wrap or sauce my ribs on the cooker so they tend to come out that way.
I prefer spares because they have more meat but I'll go with back or baby back when they're cheap enough. These baby backs were on sale and were the first (but not last) I cooked hanging.
(https://lh6.googleusercontent.com/-TE5kG0EH93A/USbeIZlOJCI/AAAAAAAAOls/l45rdwb7HyE/s800/DSC_6202-PP.JPG)
Woof! Those look amazing! That's how I like my ribs....right there! Work of art , brother.
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I know it's not the "Proper" way to make ribs but we like them falling off the bone. My wife likes them to be really tender but not to the point where they get mushy. I realized that I never have had ribs done like they are supposed to be for competition , I have had them at some of the more famous rib places out this way and they all have way too much chew or pull to be what I have seen as winning ribs on TV. If you can pull the meat right off the bone they are done perfect at our pit.
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I make " candy " ribs for the wife and kids 3-2-1 usually , I hit them with honey and brown sugar before I wrap and then sauce at the end , I get a nice clean bite and still very tender . I like mine spicy.
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I like mine with just a little tug, not falling off the bone
(http://i1341.photobucket.com/albums/o749/jperry1907/null_zps8982a7f0.jpg)
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Up here in Canada, it seems that back ribs (as they are called in these parts), are what the majority prefer.
I used to be in that camp. Then I discovered spares. I cut them St. Louis style, and cooked the trimmings, too.
Wow! What a difference. Fall off the bone doesn't bother me, but, I prefer a little tug with the chew.
I have tried the foil method once. Wasn't too crazy about it. Besides, it took me away from other things .... like sitting, and staying hydrated. ;D ::)
Not sure who coined the phrase, "If you're lookin', you're not cookin'"??
I put the ribs on, then, let 'em ride. Never had an issue. Then a little sauce to finish.
I like to leave the trimmings on for about an extra hour. Let them rest covered in foil for a bit.
Then shred and pick out the fat and cartilage. When cold the next day, it's almost like pork jerky ... but better. :D
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1521-1.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1521-1.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1524.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1524.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1526.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1526.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1601.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1601.jpg.html)
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Definitely like 'em soft and falling off the bone. We cook ours at 375 in the oven for one hour, steaming them in beer with a chili powder/brown sugar rub and wrapped in foil. Then, on the grill low for half an hour while cooking on the bbq sauce.
Sounds like a bad way of doing it, but thats how we like 'em. Mmmmmm....ribs....
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Definitely like 'em soft and falling off the bone. We cook ours at 375 in the oven for one hour, steaming them in beer with a chili powder/brown sugar rub and wrapped in foil. Then, on the grill low for half an hour while cooking on the bbq sauce.
Sounds like a bad way of doing it, but thats how we like 'em. Mmmmmm....ribs....
I don't think there is a wrong way to make ribs if they come out good. There is a place here in Vegas that was on Dinners, drive ins and Dives that is supposed to be the cat's ass as far as BBQ goes (Road Kill grill) and they boil their ribs before they put them on the smoker. I tried some of their ribs and brisket and hot links.....I was not impressed at all but they have people lined up around the building to get the food so whatever you like you like and nobody else can convince you that their way is better. A true story.....The first time I ever had bbq ribs was when I was 8 or 9 . Someone from the neighborhood was manning the grill at one of those neighbor get togethers and boy they smelled good for what seemed like forever to a little kid.....when they were done the only thing I thought was that there was nothing there.....no meat. I thought that ribs were a total waste of time and never ate another rib until I was 27. My wife got me to try them at a restaurant and they were meaty and great. Even though they were supposed to be Baby backs they were really spares. That was 20 years ago and I have had ribs many many times since and they are one of my favorite things to eat . I am doing up some spares for Mother's day tomorrow and will be doing them up on the OTP. We get some really meaty ribs from Sam's club and I cook up 3 racks using a rib rack . If I ever get the hunger for ribs I never think about getting them from a restaurant anymore, I know that I can make them better than anyplace in town on my Weber, same thing goes for steak , burgers and everything else I can drag across my grill. Gonna start the morning off with some German pancakes . Just typing about the ribs makes me hungry!