View Full Version : 4-1-1 Ribs
droller
04-25-2006, 04:11 PM
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.
TexLaw
04-25-2006, 04:41 PM
Agreed, especially if you are trimming them KC style. They'll cook quicker than untrimmed.
TL
Zeeman
04-25-2006, 04:49 PM
Anytime you foil dem ribs you need to check them about every 30 minutes. Some may get tenderer than others faster. I do that now after what happened to you happened to me.
I just don't foil that often anymore. Takes a hour or so longer, but I like the texture of a heat cooked rib over the steamed rib.
Hope that helps.
z
M38A1
04-25-2006, 04:57 PM
Z-Man is the resident rib expert so what he says is gospel.
As for me, I quit foiling them as I think they get a better bark and have a bit more flavor. HOWEVER, I've cooked several racks at a time and there CAN be a BIG difference between each of the racks and how they cook. Some might pull back on the bone at 5 hours, and the others at 6 or more. You just have to keep an eye on them all.
3970010
04-25-2006, 04:57 PM
cook 4-1-1 at 225*,
What does that mean exactly?
M38A1
04-25-2006, 04:59 PM
cook 4-1-1 at 225*,
What does that mean exactly?
Four hours naked
One hour foiled
One hour naked
All at a temperature of 225*F
4-1-1
3-2-1 would be
Three hours naked
Two hours foiled
One hour naked
ETA:
Naked includes that you've applied your favorite binder such as mustard, wooster etc and your favorite rub. Some spray or spritz with a juice of some kind about every 30-45 minutes, but that just adds time to the cook since you lose a lot of heat every time you open the lid.
TexLaw
04-25-2006, 05:00 PM
Z-Man is the resident rib expert so what he says is gospel.
As for me, I quit foiling them as I think they get a better bark and have a bit more flavor. HOWEVER, I've cooked several racks at a time and there CAN be a BIG difference between each of the racks and how they cook. Some might pull back on the bone at 5 hours, and the others at 6 or more. You just have to keep an eye on them all.
That certainly is true! Another thing I've noticed is pit humidity. If I'm cooking several racks at a time, I don't have to worry about anything drying out as much as if I'm only cooking two.
TL
droller
04-25-2006, 05:32 PM
Anytime you foil dem ribs you need to check them about every 30 minutes. Some may get tenderer than others faster. I do that now after what happened to you happened to me.
I just don't foil that often anymore. Takes a hour or so longer, but I like the texture of a heat cooked rib over the steamed rib.
Hope that helps.
z
Don't know why I didn't look at it that way. Maybe I'm a little dense. As with a pressure cooker, the steam will keep things very moist, I supppose. BTW, I never wrap my potatoes in foil--end up with a steamed potato, not a baked potato.
deputynrc
04-25-2006, 06:56 PM
Lose the foil.
I agree!!!
droller
04-25-2006, 08:53 PM
I agree!!!
OK. If I don't use foil, should I still plan on a six hour burn?
3970010
04-26-2006, 12:30 AM
cook 4-1-1 at 225*,
What does that mean exactly?
Four hours naked
One hour foiled
One hour naked
All at a temperature of 225*F
4-1-1
3-2-1 would be
Three hours naked
Two hours foiled
One hour naked
ETA:
Naked includes that you've applied your favorite binder such as mustard, wooster etc and your favorite rub. Some spray or spritz with a juice of some kind about every 30-45 minutes, but that just adds time to the cook since you lose a lot of heat every time you open the lid.
Thank You
DoubleBarrelSmoker
04-26-2006, 07:52 AM
I never foil ribs. And I never Trim.
TexLaw
04-26-2006, 09:17 AM
I'll trim the brisket flap off, but that's about it.
It's a matter of personal taste, really, and little else. I just like to have the rib tips on the rib when I do them myself, but I'll never turn down a trimmed one. :D
TL
david brace
04-26-2006, 10:18 PM
I've foiled ribs on occasion but not as a rule. I guess that's because I was shown how to do ribs that way and for me that is the 'right' way to do them. Don't get me wrong, I have enjoyed the way they turned out when someone else foils them or when I do it, but it's not a practice for me. I also have had them feel too mushy when foiled. And Zee's right about them really becoming steamed ribs when they're foiled. That time spend in the foil makes them steamed. THe first few hours gets the smoke in there and the initial heat...the second cook time in foil encapsulates the heat but also the moisture, and they become steamed...the third time portion tends to straighten em back up, but not all the way, and you can't un-mush the ribs, much like you can't un-ring the bell.
DB
Steve-O
04-26-2006, 10:50 PM
Last batch I cooked 4 hours in the smoker at 240 and 2 hours in the oven, stacked, covered in foil, for 2 hours. Kids could not tell the difference.
So
If I'm cooking for discerning tastes, I'll put forth the effort. If I'm cooking for a bunch of college kids, oven and store bought sauce.....
david brace
04-26-2006, 10:53 PM
Did you ever post that you got the sauces from me? I don't want peoples to think I'm a cheapskate...:shock: :shock: :shock: :wink:
DB
Steve-O
04-27-2006, 08:43 AM
I was going to wait till your's arrived from me......
:wink:
droller
04-27-2006, 11:21 AM
The ribs are on. I'm following the advice of those who said to not foil. I did trim to KC style this time. If the texture of these are not to my liking, I can go to 4-1-1 next week. This is also the first cook with TexasBBQRub. Somebody said it was fairly good stuff. :P
Many thanks for all the tips.
The ribs are on. I'm following the advice of those who said to not foil. I did trim to KC style this time. If the texture of these are not to my liking, I can go to 4-1-1 next week. This is also the first cook with TexasBBQRub. Somebody said it was fairly good stuff. :P
Many thanks for all the tips.
TexasBBQRub? TexasBBQRub? Heard of it.
:lol:
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