Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[pmillen]

I've been asked to make fall off the bone ribs for a 7-year old.  He'd like them to be just like the ones he had in Montana (maybe not the BBQ cradle).  He wants to use a fork to strip the meat from the bone to eat it.

I told him that they may not have the crunchy outside (bark).  That's okay with him.

I'm thinking that some version of 3-2-1 ribs may produce the result he wants.

What's your suggestion?

[ZCZ]

Cook them until the temp of the meat between the bones in the thickest part is 205 or higher.
Or if you pick them up in the middle and they break apart. I never shoot for fall off the bone. Can be hard to cut. Will more or less fall apart when you try to cut them. I always stop short of FOB. It’s a fine line between not done enough and over done.
Al

[pmillen]

RE:  Breaking apart when picked up

Yeah.  I was thinking that they may need to be picked up with two broad spatulas.

[MMike]

I struggled with this. I didn't like the ideal of wrapping but I have to for the moist falling off the bone quality I was looking for.
Smoke 2 hours bone down for 2 hours at 225.
Wrap: 2 more hours bone side down at 225...
Optional: Sauce them up and braze with direct heat.
This works very well for me.

[pmillen]

I struggled with this. I didn't like the ideal of wrapping but I have to for the moist falling off the bone quality I was looking for.
Smoke 2 hours bone down for 2 hours at 225.
Wrap: 2 more hours bone side down at 225...
Optional: Sauce them up and braze with direct heat.
This works very well for me.

Moist and falling off the bone is, I think, what he wants.

It works for you.  It should work for me.

Do you treat them with anything when you wrap them?  Apple juice, Parkay...?

[pmillen]

BTW, I should have specified spare ribs.  Does that make a difference?

I'll probably trim them to St. Louis (but maybe I won't have to if they're cooked to FOTB).

[Bar-B-Lew]

Spare ribs or STL ribs make a difference versus baby back ribs for the time to cook.

My cold hearted self tells me to say suck it up princess and eat them how I make them, but I don't know your relation to the child eating them or the circumstances.  I apologize in advance for my statement.

You didn't mention if the "eater" liked them with or without sauce.  It makes a difference in my opinion. 

At some point, I think you will need to foil them in order to steam them so that the meat will pull from the bone.  There are many options here and need more information related to type of ribs you are cooking, sauce or no sauce, grill you plan to cook on, etc.

The good new is what you want to do is not out of the question and it is common to what most people may eat in a non BBQ chain restaurant (and in probably 50% of most "BBQ" restaurants).

[pmillen]

Spare ribs or STL ribs make a difference versus baby back ribs for the time to cook.
Yeah, that's why I followed up with the Spare/St Louis specification.  I wasn't certain if it made a difference when they're braised.

My cold hearted self tells me to say suck it up princess and eat them how I make them, but I don't know your relation to the child eating them or the circumstances.  I apologize in advance for my statement.
Grandson's birthday party meal.  He gets to choose the menu (within reason).

You didn't mention if the "eater" liked them with or without sauce.  It makes a difference in my opinion.
With sauce.  I already know the appropriate rub and sauce; Meat Church Honey Hog rub and KC Masterpiece Original.  He likes them a bit sweet.

[Kristin Meredith]

Too bad I can't come and cook them for you.  Without trying I seem to make fall off the bone, but I do like to foil them so probably overcook them in the foil. And I do use apple juice in the foil.  Nice steam bath effect!!!

[David]

My wife likes them starting to fall off the bone.  All you have to do is put your rub on them put on the pit at 260 degrees meat side up for 2 hours.  take them off double wrap them in foil with apple juice or butter or anything for a little moisture.  Back on pit meat side down for 1.5 hrs   at this point they should be falling apart   you can sauce them if you want.

[MMike]

  Do you treat them with anything when you wrap them?  Apple juice, Parkay...?

No. There's plenty of juice flowing out of the tin foil.

I see you have a   CookShack Fast Eddy PG500

You might find 225 to 250 works best.

You'll have to experiment.

[MMike]

BTW, I should have specified spare ribs.  Does that make a difference?

I would guess not.

[Bentley]

I saw pictures of someone do it once (I thought I already made this comment)...I have always wanted to cook a modified St Louie cut to the point I can twist the bones out without breaking up the whole rack.  Then put it on a large French Bread cut in half with the pickles, onions, and BBQ sauce. 


A Giant McRib!  Does your grandson like the McRib?

[Bar-B-Lew]

I saw pictures of someone do it once (I thought I already made this comment)...I have always wanted to cook a modified St Louie cut to the point I can twist the bones out without breaking up the whole rack.  Then put it on a large French Bread cut in half with the pickles, onions, and BBQ sauce. 


A Giant McRib!  Does your grandson like the McRib?

Free Mr Tony did that

[pmillen]

A Giant McRib!  Does your grandson like the McRib?

I doubt that he's ever had one.  His parents avoid McDonald's like the plague.

I have always wanted to cook a modified St Louie cut to the point I can twist the bones out without breaking up the whole rack.  Then put it on a large French Bread cut in half with the pickles, onions, and BBQ sauce.

That sounds like a great lunch.