[Startingover]

Had baby back ribs today at a new Smoked house (Colts) restaurant. I just nibbled a little. They fell off the bone but had FAT that wouldn’t pull away from the meat.

My favorite ribs are from Texas Roadhouse. Theirs the meat separates better from the fat. And theres less fat.

So. If you want less fatty ribs is grilling better?

 

[BigJim]

I smoke my own, but like to try others also. Haven't tried Texas Roadhouse yet but we will. I have never grilled ribs so I can't really say.

 

[Colbyt]

Big Jim probably has the correct answer for you.


I always cook mine in the oven at a low temp with a small amount of water in the tightly covered pan. They simply fall apart and you can eat or leave the fat. After cooking you can sear them under the broiler if you like them that way.


edit: Big Jim btypes faster.

 

[rjniles]

The secret to ribs is low and slow. Low heat for a long time. Use indirect heat, using a grill will cook them too fast.

Sent from my RCT6A03W13E using Tapatalk

 

[Nik333]

I think it's the melted fat that makes it juicy & tender. That happens at a lower temperature.


So, you can have fat that you can see or fat that is incorporated into the meat.


Good article, although, somewhat irritating ads that the ad-blocker doesn't work on. You may need to click back to read the article.



https://www.napoleon.com/en/ca/barbecues


Cheaper tough meats need long, slow cooking& become soft vs the more expensive cuts that need fast hot cooking or they will become tough.

 

[ktownskier]

One of my favorite rib places back in MN used baby back ribs, even though I prefer St. Louis style spare ribs.

They also come with the sauce already on them, even though I like them dry.

And, here is the big kicker, they are not smoked.

Nope, Scott, the owner, cooks them on the grill. Not even on low heat. Not even sure with a a rub on them.

But, DAMN, I love 'em.

I think it is a combination of great meat, great sauce and perfect cooking.

Of course, being a little hole in the wall doesn't hurt at all.

The first time I took my wife there, she was a bit taken aback. Not by the hole in the wall place though.

But by the fact that I couldn't wait until I got home to start eating them. And, that when I asked her to lean back as I rolled the window down and flung out a well chewed rib.

 

[Startingover]

A friend here used to boil her ribs a little then roast. She said the fat melted an dripped off.

 

[Nik333]

So would the meat juice.

 

[Startingover]

Could be but they were very tasty

 

[roughneck]

A lot depends on what type of rib your eating.
St. Louis ribs are generally more fatty, when compared to baby back ribs. We prefer baby backs.
Second, prep means a lot to the end product. It’s very important to get the membrane off the back of the rib before cooking.
Low and slow is best. I prefer the 3-2-1 method.
Ribs are very popular in my pellet smoker all year round. But then again most things that go through the smoker are popular. I’ve cooked about all their is to cook on there. Hot dogs, sausages, steaks, pork, wings, desserts like pies and cheesecakes, fish, even smoked baked potatoes.

 

[BigJim]

A lot depends on what type of rib your eating.
St. Louis ribs are generally more fatty, when compared to baby back ribs. We prefer baby backs.
Second, prep means a lot to the end product. It’s very important to get the membrane off the back of the rib before cooking.
Low and slow is best. I prefer the 3-2-1 method.
Ribs are very popular in my pellet smoker all year round. But then again most things that go through the smoker are popular. I’ve cooked about all their is to cook on there. Hot dogs, sausages, steaks, pork, wings, desserts like pies and cheesecakes, fish, even smoked baked potatoes.

That is the way I smoke my ribs also. A buddy of mine smoked some chicken quarters and boston butts at the same time a few years back. He put the butts on the top rack and the chicken on the rack under the butts. That had to be the very best chicken I ever ate in my life, it was fantastic. I think it was the drippings off the butts dripping on the chicken that made the difference, man it was good.

 

[taylorjm]

I actually like to rub them and put them in the pressure cooker for about 20 min and they are falling off the bone, then hit the grill with some sauce.

 

[wooleybooger]

I do pork spareribs with a rub and low indirect heat in my Weber kettle. Takes about 4 hours. Usually so tender the meat pulls away from the bone. I also like beef spareribs done the same way but they are seldom seen here and anymore very expensive.

Ribs, pork or beef = expensive bones

 

[huesmann]

"Grilling" is typically considered to be a quick cook over relatively high heat, which isn't great for ribs as they're pretty tough meat. As suggested above, low and slow is your answer (unless you pressure cook and finish on the grill or something like that). Gets the connective tissues to break down and be nice and tender.

 

[Nik333]

Worthy of a bump on a Saturday.

 

[BigJim]

We have some baby backs in the freezer, I need to get them out and smoke them. It has been a while since I smoked anything, sure do love the ribs.

I have found the meat tastes better if it has been frozen for about a month then smoked, don't know why but it does.

 

[LanterDan]

I have both a Webber Smoky Mountain bullet smoker and Webber kettle. If I've fired up the smoker for something else I'll do ribs on the smoker. If I'm only doing ribs I use the kettle, indirect heat, ribs on one side charcoal on the other. As far as I can tell they come out exactly the same. With the kettle I need to add charcoal every hour or so, but the smoker is more work to clean out later.

 

[roughneck]

Did some ribs and a 16 hour pulled pork last weekend for the game.
I was out of town and my flight didn’t get back till Saturday evening. Wife said she’d pick up the pork so I could get it cooking that night. I got home to a 11 pound pork butt waiting in the fridge. I put it on at 1 am Sunday morning. I almost thought it wasn’t going to be ready.
Ribs went on the next day. Did 3-2-1 baby backs.

 

[BigJim]

Did some ribs and a 16 hour pulled pork last weekend for the game.
I was out of town and my flight didn’t get back till Saturday evening. Wife said she’d pick up the pork so I could get it cooking that night. I got home to a 11 pound pork butt waiting in the fridge. I put it on at 1 am Sunday morning. I almost thought it wasn’t going to be ready.
Ribs went on the next day. Did 3-2-1 baby backs.

It is weird how a butt will stall for a good while, at times, then all of a sudden will break over and go ahead and finish to the right temps. I like my internal temps at 190 degrees +, it just makes it easier to pull.

LanterDan, how do you clean out your smoker?

I knew a fellow who kept his smoker walls and all spotless. I never clean the walls of my smoker, it has to be broken in like a good pipe before it smokes really good tasting meat. I do clean the racks and the bottom with the ashes and the catch pan though.

 

[roughneck]

It is weird how a butt will stall for a good while, at times, then all of a sudden will break over and go ahead and finish to the right temps. I like my internal temps at 190 degrees +, it just makes it easier to pull.

LanterDan, how do you clean out your smoker?

I knew a fellow who kept his smoker walls and all spotless. I never clean the walls of my smoker, it has to be broken in like a good pipe before it smokes really good tasting meat. I do clean the racks and the bottom with the ashes and the catch pan though.

I usually wrap it at about 160° and smoke till 203°. The wrap seems to help with the stall.
I usually use the peach butcher paper I use for brisket, as theres usually some laying around anyway.
Speaking of brisket, it usually is the king of stall. To the point I was certain the smoker had gone out at some point.