4-1-1 Ribs - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-25-2006, 03:58 PM   #1
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
You could try a rack without foil and see how that works.
__________________

__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 04-25-2006, 04:10 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I assume with those times you're talking about spares. If you're doing bb's that long, yep, you'll get mush. Use a little less apple juice in the foil and maybe just go 1.5 hours in foil. The ribs should be fairly tender
at that point, and you've still got cook time left.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 04-25-2006, 04:31 PM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Next rib cook I'm going to do I am going to stick the ribs in the rack and let them ride and not use any foil!!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 04-25-2006, 04:42 PM   #4
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by Greg Rempe
Next rib cook I'm going to do I am going to stick the ribs in the rack and let them ride and not use any foil!!
Lee-Harvey, you're a wild man. I want to party with you.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 04-25-2006, 05:12 PM   #5
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Ya' gots to use the mustard
Better bark =P~
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 04-25-2006, 05:43 PM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: 4-1-1 Ribs

Quote:
Originally Posted by wdroller
I was unhappy with the texture of the last ribs I did. They were fall-off-the-bone mushy. I (1) did not trim them, as I usually do, (2) cooked them 3-2-1 at 225*, (3) used a sauce the last hour. I used a dry rub, but I did not use mustard as I do with my pork butts.


For the ribs I will cook tomorrow, I plan to trim them to KC style, cook 4-1-1 at 225*, and use a sauce the last hour. I also plan to throw in a little apple juice when I foil them. I will use the same dry rub, but I have not decided if I am going to use mustard, as I do with my pork butts.

I hope you all will feel free to make suggestions for changes to my plans.

I'll be posting this on a couple of forums.
Use mustard if you want more bark.

As for the AJ, I just don't like adding any fruit juices to my ribs. If you want firm but tender ribs foil them the way they are or add some brown or turb sugar. They'll be enough moisture in the ribs already without adding additional. Hope this helps.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 04-25-2006, 06:00 PM   #7
Cooker
 
JohnnyReb's Avatar


 
Join Date: Jul 2005
Location: SC
Posts: 267
throw some sliced onions on top of them ribs while foiled and take away the apple juice
JohnnyReb is offline   Reply With Quote
Old 04-25-2006, 06:17 PM   #8
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
The aj in the foil will make them fall off the bone, borderline mushy. If your going to foil, skip the aj. The steam from them alone in the foil will be more than enough moisture.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 04-25-2006, 09:43 PM   #9
Guest
 
Posts: n/a
You could try throwing them in a tin for an hour, you might like it
  Reply With Quote
Old 04-25-2006, 09:44 PM   #10
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Quote:
Originally Posted by deputynrc
I quit foiling ribs because I ended up with similar results once. I Smok'em @ 220-230 untill I see the meat pulling away (back) from the ends. Brush with a little homemade BBQ sauce and some PINE/HAB TPJ. Pull off when you can pull the meat away from the bone (about 5-5.5hrs)
For my ribs the night before I coat them with French`s Mustard and rub let em sit in the fridge or cooler overnight, get up the next morning set up my 55 gallon drum smoker , I keep the temp same as above. Mine usually stay in 6 hrs. and I spray them with apple juice lightly every 2 hrs. When the meat pulls away from the bones I apply BBQ SAUCE leave on the grill for 20 to 30 mins and serve. I never have foiled in my life and mine come out tender and juicy every time. Of course I use loin back ribs more meat that way.
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 04-26-2006, 07:23 AM   #11
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
And they will firm back up some in the final time out of the foil. You can extend that time some to get them even firmer.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 04-27-2006, 06:37 PM   #12
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by wdroller
OK. I didn't use foil, as many on another forum suggested, and I have to tell you that I ended up with exactly the texture and moistness I was after. Whoever thought that 3-2-1 or 4-1-1 stuff up? Reynolds Wrap people, I bet.

Can't thank you enough for the guidance. I'm a regular first class hero around here. Next time I'm going to try either mustard or Worcestershire sauce before the rub as some here have suggested. This is fun!

Gonna apply for property RE zoning tomorrow morning. I need me a H-O-G pen!!
You have to use the mustard bro
Big difference
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 04-27-2006, 06:41 PM   #13
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wdroller
OK. I didn't use foil, as many on another forum suggested, and I have to tell you that I ended up with exactly the texture and moistness I was after. Whoever thought that 3-2-1 or 4-1-1 stuff up? Reynolds Wrap people, I bet.

Can't thank you enough for the guidance. I'm a regular first class hero around here. Next time I'm going to try either mustard or Worcestershire sauce before the rub as some here have suggested. This is fun!

Gonna apply for property RE zoning tomorrow morning. I need me a H-O-G pen!!
Great job Roller!

You can get moist and tender ribs without foil, the main reason in using the foil is to "consistently" produce the same product with the same cook time, every single time.
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×