Father's Day Ribs

[JimmyV]

Still trying to get them right. But ive got the flavor down pat at least.

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[tomcrete1]

Looks great to me! 

[Pappymn]

Looks awesome

[Savannahsmoker]

Great looking ribs.

[sparky]

What rub you got on those beauties.  They look great.

[muebe]

Oh man those look great to me

[Kona]

They look good, what part aren't you happy with?

[Smokin Papa Steve]

Still trying to get them right. But ive got the flavor down pat at least.

I would have no problem eating those.  I see you did 6 racks and curious to know how long it took and at what was your pit temp?

[jjjonz]

You have the looks nailed !!

[JimmyV]

Still trying to get them right. But ive got the flavor down pat at least.

I would have no problem eating those.  I see you did 6 racks and curious to know how long it took and at what was your pit temp?

I sauced them at 4 hours and gave then another 15 minutes to set the glaze. The pit was running at around 250-265 for the most part.

[JimmyV]

They look good, what part aren't you happy with?

They just aren't quite pull off the bone enough. No matter how long gone I leave themy on. Unless they stay on long enough for the bottom of the ribs to start getting black and crispy.

[JimmyV]

What rub you got on those beauties.  They look great.

I make my own rubs. As a chef I find it hard to use store bought stuff unless ithe just happens to be a really high quality product.

[Kona]

They look good, what part aren't you happy with?

They just aren't quite pull off the bone enough. No matter how long gone I leave themy on. Unless they stay on long enough for the bottom of the ribs to start getting black and crispy.

Hmmmm, I wonder what the difference is, mine are usually done and have great pull from the bone in about 2.5 hours. If they are fattier I will let them go longer. I only use St. Louis cut, I haven't done baby backs in a long time.

[smokeasaurus]

If you want fall off the bone.....(Wendy likes em that way), I foil the last hour and stack em all on the cooking grate.

[Smokin Papa Steve]

They look good, what part aren't you happy with?

They just aren't quite pull off the bone enough. No matter how long gone I leave themy on. Unless they stay on long enough for the bottom of the ribs to start getting black and crispy.

I was having the same problem so I stated using a modified 3-2-1 method.  Starting with 2.5 hours, then foil wrapped for 1.5 hours (with honey and Turbinado sugar) and then up to an hour sauced and unwrapped until tender.  They are not fall-off-the-bone but have a little resistance which is what we like. I agree bottom ribs near the coals get darker but are usually OK.  I use a second hook to keep the rack raised higher above the coals to minimize the charring during the first 2.5 hours  This is not practical if you are doing 6 racks