Firm meat on bones stick to the bone and I hate that. I much prefer the texture and flavour of meat that's been smoked hard enough to just slip off the bone when i bite it.

by Anonymous 2 hours ago

I love good long smoked ribs, if your doing it right do it. My point was more directed towards the ",oven cooked for 6 hours" type ribs. I just think it's an actual real unpopular opinion , I like firm, juicy pork still on the bone ribs. Sue me.

by Thick_Smoke_6930 2 hours ago

It might be slow cooking all day, but it doesn't really require any maintenance. Start it in the morning, then maybe check in the afternoon, be ready by dinner.

by Friedrich20 2 hours ago

You mean you aren't standing and staring at your smoker the entire day? I call BS!

by Wuckertanais 1 hour ago

Can you at least tell us what you like more about it? You don't really say. Do you like tough meat? Do you prefer that texture? Do you hate when it falls off the bone?

by Anonymous 1 hour ago

No. It's meant to be an unpopular opinion. Just kidding: what I like: meat itself retains moisture/juice. As opposed to random fibrous tissues swimming in a juice, I have a fairly juicy piece of meat that is closer to steak consistency then shoe leather (despite what everyone online seems to declare). I tend to dry rub and it gets a nice crisp outside, even a crackling where there's fatty spots. Toughness: yes, it's not soup on a bone, but I actually like the consistency they come out at ((especially if you marinate with something slightly acidic for a few hours prior). Maybe it's my expectation, and I have a legitimately unpopular opinion but it's not like their shoe leather, I've been served plenty of other meat dishes cooked to their intended method that are far less tender. And most responses are "BUT 12 HOUR SMOKED RIBS!!" which I explicitly countered in the op, cus those are bad ass, but I'm not doing that cus I've never planned 12 hours ahead for my dinner ever in my life.

by Thick_Smoke_6930 1 hour ago

Someone has all their teeth and wants everyone to know

by nicolasclare 50 minutes ago

I like it this way just fine and the difference really isn't that stark. Did it with pre-cut baby backs last week, cooked lowish on propane grill for like 45m.

by Anonymous 40 minutes ago

This what I'm talking about! All the responses in this make it sound like your chewing shoe leather, if you do it right it's a lot closer to a rare steak in terms of toughness then whatever everyone here's imagining.

by Thick_Smoke_6930 33 minutes ago

The reason why it's better to cook ribs for longer is that the bone slows down the cooking process as it takes longer to heat up than the meat. Also because it allows all the fat to fully render.

by leonel09 19 minutes ago