Bloody Ribs

[Burt Alcantara]

Bought the 3 pack of St Lou ribs from Costco. Cooked the first one for 6 hours at about 260 with consistent heat. Ribs pulled away from bones and the toothpick when in smoothly. Wrapped the ribs for about 90 mins. The thinner, lower end was OK but when I cut into the thicker end there was blood in the meat.

Now, I know blood when I see it because I like steaks rare. This was not a leaky smoke ring. BLOOD.

Wrapped the thick ends back into the foil and tossed them into the fridge. Next day, I nuked them for 3 minutes. They weren't bloody but they were still undercooked.

I've read a few negative comments about these particular ribs so how do I go about cooking the remaining 2 ribs?

Thanks,
Burt

 

[Steve Cole]

I'd check your thermometer or where it's placed. Sounds like temp was lower than you thought. Way lower. Trimmed spares cooked at that temp and time, plus the foiling, should have resulted in done ribs if the temp was accurate. Could have had a rack that didn't bleed out well. Don't think it's common, but can happen.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know blood when I see it because I like steaks rare. </div></BLOCKQUOTE>
Except that you are not seeing blood when looking at a rare steak. Blood is is veins and arteries. It is drained from the carcass at slaughter.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> but they were still undercooked. </div></BLOCKQUOTE> How so? Because they were "bloody" or because they were tough/chewy? If the latter then they weren't done in the first place. A probe would not have gone in between the bones effortlessly. (The meat pulling back from the ends of the bones does not mean done.)

 

[Joe Ray]

There is no way you cooked ribs that long at that temperature and they still weren't done. I'd suspect your thermometer is not accurate or you were taking a temperature at the lid and the rack temperature is much lower.

JMO

 

[Mike Freel]

From the sound of things it was bad meat that had not been allowed to drain of blood properly.

Mike

 

[Burt Alcantara]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Posted June 05, 2012 11:50 AM Hide Post

quote:
I know blood when I see it because I like steaks rare.


Except that you are not seeing blood when looking at a rare steak. Blood is is veins and arteries. It is drained from the carcass at slaughter. </div></BLOCKQUOTE>

I found out that this is NOT blood but myoglobin so thanks to Kevin for enlightening me on this topic!

Temp wise, I put the probe into the vent about half way in. I thought I read about this depth on this forum. Usually, I stick it in the vent a little past the wire. Maybe I should go back to laying it on the grill. But I get wide readings that way.

 

[Michael G. (Canada Mike)]

I don't understand... Vat's wrong mit some blut?

Count Dracula

 

[Steve Cole]

Test your thermometer by putting it in boiling water. Should read 200-212 depending on your elevation. Doesn't have to be exact, but if it's off 25 degrees or more, it can really affect your cooking.