Wolverines

I have been getting into cooking recently, outdoors with a color of beer. I have a nice Weber and a decent gas grill. Also picked up a smoker. I have smoked a few boston butts and have a whole pork sholder on right now. I can usually get it turn out decent, but for the life of me cant get my ribs to turn out that "fall off the bone tender". Any of yall have a method that works?

cook them in the smoker or cook them opposite the hot coals if possible at 200-225 then check every so often cook for 3 hours. I dont cook mind you but I have a buddy Ive watch to this a whole bunch of times and he never fucks them up like you do.

You could try tenderizing them by finishing them with a crock pot.

Crock pot will tenderize anything.

Secret to ribs or a roast is slow cooking lower heat. 

The secret is to have me there to eat it when your done.

A lot of people actually boil their ribs a bit.

If it's gonna be that kinda party, I'ma dip my balls in the mashed potatoes!

I boil them a bit usually to get some of the fat off, same with chicken. 

Cook them at 200 degrees for about 4 hours in a 13X9 pan, covered in plastic wrap and foil, in the oven with enough liquid to come half way up the ribs.  I recommend the cheapest root beer you can find.  I also like to put a dry rub on them before going in the oven.  I then finish them on the grill with some sauce to get the grill flavor and caramelize the sauce a bit.

Ask Gron, he's had them.

My favorite ribs are the ones that are actually steak.  Fuck ribs.  Too much work to eat.

Troyer, that sounds pretty good. I will give that one a try.

 I have tried the boil method and they end up kind of chewey. I think its better to reder the fat away by slow cooking. 
My pork sholder came out awesome btw. Smoked it till it reached about 185-190 inside (about 8 hours) then pulled it for sammichs. Also made a carolina mustard based bbq sauce that was pretty good.
You guys do a lot of pork up there or is it mostly beef? I was talking about pork ribs when I started this, guess I should clearify.

This was the sholder about to be pulled. MMMMMM

Covered it in mustard then hit it with the rub, wapped in ciran wrap and put in fridge for two days then smoked with hickory for 8 hours.
Shoulda took a pic of the finished product but was too busy stuffing my face as i pulled it.

Didn't Turk fall asleep in your smoker when we were there?

I think so.