Pork ribs over charcoal?

Geezer said:
Low and Slow with indirect heat makes fall off the bone baby back ribs. Use your favorite dry rub.
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This.....

Get a good meat thermometer. 200 degrees internal is slide off the bone tender.
 
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rantingredneck said:
This.....

Get a good meat thermometer. 200 degrees internal is slide off the bone tender.
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When I'm in a hurry, I grill at 250 degrees fro 2 hours, wrap in aluminum foil, up the temp a little and cook for another hour. No crispy bark but fall apart tender. Very good for 3 hours of cooking.
 
I like to keep it simple. Weber Smokey Mountain smoker, no water in the pan. Lump charcoal with hickory chunks for smoke. Remove the membrane, coat the ribs with whichever rub I have on hand, cook at 225-250 until they are done, putting my home-brewed rib sauce on for the last 20 minutes or so. No foil, no brown sugar, no squeeze Parkay margarine. The next ribs I cook will be hung vertically over the coals with no water pan, a method I have tried only once before.
 
Ignore the "fall-off-the-bone" crowd. Those are the magic words for "I don't know how to cook ribs."

That said, I don't cook ribs over charcoal because it takes too long and maintaining a low enough temp with coal has never been my strong suit. Traeger has changed my cooking life in that regard...

Good luck with your ribs! Best part is eating the test samples as you figure it out!
 
The last time I cooked full rack ribs they where still attached to the rest of the pig. Just salt, pepper, and 16 hours at around 180 degrees.
Entire pig came off the bone with just gloves, tender, juicy and I never got a plate. The entire 200 pound pig got gone in under 30 minutes.
CF
 
3 hours open, 2 hours wrapped, last hour open and apply sauce if desired. Let it stay pegged on 225 the entire time. It's tender, juicy, and will get a decent crust. I prefer to coat mine with cheap yellow mustard and then a non sugar containing dry rub. (Google scotts dry rub and subtract the brown sugar). I've never done baby backs, but this works perfect on st. Louis style ribs.
 
I use the slather with mustard after pulling the silver,then cover with a basic salt,pepper,garlic,paprika,chili powder,onion powder .... throw em on around 250 and cut it back& walk away...I hardly ever sauce...
 
bigfelipe said:
Ignore the "fall-off-the-bone" crowd. Those are the magic words for "I don't know how to cook ribs."

That said, I don't cook ribs over charcoal because it takes too long and maintaining a low enough temp with coal has never been my strong suit. Traeger has changed my cooking life in that regard...

Good luck with your ribs! Best part is eating the test samples as you figure it out!
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Agreed, if ribs are falling off the bone, they are way over cooked.
 
Slacker said:
@NKD

Slow Charcoal is the ticket for country style ribs. Lots of beer involved.
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I got some in the fridge waiting.
Country style ribs are awesome and can be had for like 2$ a pound. Never had these until hanging out with Slacker.
Although not a true rib. But man they are like pork candy.
 
Rubbed with Mystery Rub (meaning the jar into which the last bits of every other rub got dumped, so I only have a vague idea of the ingredients, but it ain't bad). Smoked over charcoal with hickory chunks for flavor. I would have caramelized some sauce on them at the end, but they got done an hour sooner than I planned.
 

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Hang'em....
IMG_20180528_164901_117.jpg 20180528_193427.jpg

Usually about 3-4 hrs hanging in the Pit Barrel Cooker.
 
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