“Ribs.I had ribs for dinner, that’s why I’m doing this.”

[bbqking01]

Great advice above... For added moisture I've tried double wrapping in foil at the 3 hour mark with real butter pats top and bottom and brown sugar - meat side down.  I use enough foil and wrap in a manner that after an hour I can open up the foil on the smoker and make a boat, holding the butter/juices and flip them meat side up.  Then either sauce or cook as is for another 30 mins - if you want a little more bark maybe raise the temps or go a little longer but watch to make sure you don't over cook the brown sugar/sauce.  I believe the wrapped hour with the meat side down really softens and adds moisture.  I also shoot for 275F during the cook.

Fun thing is you can vary what you do until you find what you and your family like.  We like them to fall off the bone but not everyone does.  Take notes and enjoy your results!

boating works well for me as well. Kind of lets the juices stay on/around the meat, and help with the mess.


Sent from my iPhone using Weber Kettle Club

[22ket~tle]

great tips from all above - i stick a drip pan half full of water under em too.   with baby backs instead of 3-2-1 it's usually 3-1-done @250-275


Sent from my iPhone using Weber Kettle Club

[teejhanson]

Ok I tried ribs again, taking into account all advice above. I cooked at 225-245 for 2 hrs, wrapped for an 1 (forgot to do meat side down), and unwrapped for 30 min or so. They were tender, juicy, and the texture was almost perfect. Thanks everyone for all of the feedback!


Sent from my iPhone using Weber Kettle Club

[AZ2FL]

@teejhanson
Nice looking rib cook!

Next rib cook you'll have to make a few jalapeno poppers....they make a great snack while the ribs are cooking.

[JEBIV]

Good ribs !

[FatBottomGrills]

Nice job, thats good advice from  AZ2

Sent from my SM-G973U using Weber Kettle Club mobile app