BOB Ribs (Bite Off the Bone)

This post is less a recipe and more a tutorial of how to make ribs that have a bit of chew versus soft meat that falls of the bone

I use two methods to make ribs; BOB (Bite Off the  Bone) and FOB (Fall Off the Bone). I have made BOB in a prior post:

Spareribs Two Ways

I made  FOB in the post:

3-2-1 Spareribs

I have had several friends who have asked for details on how to make BOB ribs and decided the easiest way to pass on the information was to do a post and a video.

Start by taking the silverskin (a semi-clear membrane on the underside of the rack) off a rack of spareribs.

Spread your favourite barbecue rub over  both sides. You can use a commercial rub or my Basic BBQ Rub.

Let the ribs rest with the rub for one hour to overnight.

Preheat a smoker to 230 F. Put the ribs on with a remote thermometer probe placed in the thickest part of the ribs. Make sure it doesn’t come in contact with a bone.

Smoke the ribs until the internal temperature is 185 F. This will give a rib that will take a little pull to remove from the bone. If you want it so that it pulls easier with less chew, cook to 190 or 195 F. Each will be softer than 185 F. It will take between 2 to 3 hours depending on your smoker.

Brush both sides of the ribs with your favourite barbecue sauce (I like Koss Sauce). If you want to make your own try my Sriracha Barbecue Sauce.

Smoke for 30 minutes. Brush both sides of the ribs and smoke for 30 minutes more.

Let the ribs sit for 10 minutes and serve.

You can tell they are BOB by taking a bite from from one of the ribs. The meat should pull from the bone and leave a perfect bite mark.

Here is a video of this process:

The Verdict

These ribs are perfect if you like a bit of chew. She Who Must Be Obeyed does and I make these for her. You can make them more tender by cooking up to 195 F before saucing. Give them a try!

The Old Fat Guy

 

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