Quote:
Originally Posted by forgop
I've eaten way too many BBR's since my smoke on Sunday. 1 full rack Sunday, a half rack for breakfast, lunch, and dinner yesterday, and another full rack for dinner tonight. 
Here's the only photo I took of them.
On another note, I think I'm gonna give up on the "fall off the bone" aspect of them. I feel like I'm trying to get them so tender that they seem to get a bit dry in some spots. It might be a bit more chewy off the bone, but I seem to be failing in that aspect. Then again, I don't foil them or anything...and my temps are usually in the 225-235 window for most of the smoke, so it's not that I'm too hot. |
I actually prefer my ribs to NOT fall off the bone. Rib meat that falls off the bone, imo, is overdone and becomes soupy.
However, if you want to achieve it, simply cook the ribs longer. When they reach above 190F you will have them falling off the bone.