HELP! Ribs not so great...


 
Z

Zach Tripp

New member
Tried ribs again over the weekend. The results were so-so. Have not mastered them yet. My last smoke, they were nice and tender, just the quality of meat seemed a little off. This time I got a2 racks from a butcher shop. They had better color and less fat then the cryo-packed ribs. I also noticed right away they were meatier (real word?)

They came out under done I think, they were not fall of the bone and were not tender. The meat favor was excellent.

Here is what I "did"

Mid-70s / Sunny
1 Full Chimney lit
1 Full Chimney unlit on top
cold H20 in the pan

Time Temp Vent 1 Vent 2 Vent 3
11:55 (assemble) 0 0 0
12:00 260 0 0 0
12:40 260 0 0 0
1:00 250 0 0 0 (add ribs)
1:30 220 25 25 25
2:00 230 25 25 25
2:30 235 25 25 25
3:00 230 25 25 25
3:00 230 25 25 25
4:00 220 100 100 100 (flip in rack)
4:30 240 100 100 100
5:00 250 100 100 100 (tear no good)
5:30 275 100 100 100 (tear no good)
6:00 pulled from smoker.

I did cut the 2 slabs into half and used a rib rack. Are they under done? If I did not raise the temp., they would they of taken even longer?

I throw out my paperwork, but I think the slabs were 1.7-2.0 pounds each.

I am trying again this weekend with an audience, any suggestions?
 
undercooked. not sure what yer vent temps mean but at that temp it should have taken at least several more hours. so either wait till they do tear or use a temp gauge.
 
Yes, it's a word.

Yes, underdone.

A probe inserted between the bones will go in like it's going into butter when they are tender. Don't remove them sooner. (You can tear them but I've never been a fan of this approach.)
 
Can only aggre with Kevin and George.

Zach:
1 Full Chimney lit
1 Full Chimney unlit on top

Im surprised the temp dident sky rocket after that.

I think its better to do the ordinary MM and start with medium hot water(if you wanna save coals)

Just a thought
 
1. Make sure your thermometer is accurate.

2. No peeking or avoid lifting the lid unless really needed.

3. I'd cook them at a little higher temp, maybe 250-275.

4. If you want fall off the bone ribs, consider foiling them, 3-2-1 method. It's not a mortal sin.
 
What others have said, and maybe something new:
lit charcoal on TOP
don't forget the WOOD
HOT water for the pan
put rib tips up and DON't flip
cook til TENDER
 
I'm a little surprised they were under cooked. Only thing I can think of is like the above poster said. Maybe use MM next time. I have been cooking babybacks and trimmed spares between 4 and 5 hours at 200 - 220 and they come off fine. Did the meat pull back and expose the ends of the bones?
 
Originally posted by Steve Cole:


4. If you want fall off the bone ribs, consider foiling them, 3-2-1 method. It's not a mortal sin.
Click to expand...

What's not a mortal sin? Using the 3-2-1 method or cooking until falling off the bone?
 
Originally posted by george curtis:
undercooked. not sure what yer vent temps mean.
Click to expand...

My formatting did not work out. First number time time, second is the temp at the lid, third is Vent 1 opening, Vent 2 opening and Vent 3 opening.
 
Originally posted by Ken McCrary:
I'm a little surprised they were under cooked. Only thing I can think of is like the above poster said. Maybe use MM next time. I have been cooking babybacks and trimmed spares between 4 and 5 hours at 200 - 220 and they come off fine. Did the meat pull back and expose the ends of the bones?
Click to expand...

Reason for my post. I guess I am just going to have to do the MM next time. They pull back a little, but not as much as I would like. Could the meat just be too thick and need considerable more time? Has anyone had different result with ribs from a butcher shop vs. the supermarket?
 
Zach,

My ribs have never pulled back any more than a quarter inch. I'm not sure what causes it. That doesn't mean they're not cooked all the way, though.

If they're tough and dry, then they're under. If they're stringy and dry, then they're over cooked.

There's a nice little window in the middle where they're tender and moist. You can tell by tearing them or with a toothpick like was said above... exposed bone is only aesthetic.
 
the difference between butcher shop ribs and supermarket ribs are minimal. (unless the supermarket is buying from Freddie Slidewinder
icon_biggrin.gif
)
I find no fault buying ribs from the local supermarket.
and screw! the water in the pan, it's a waste of time AND water. You'll learn to control your temps using the bottom vents.
Foiling the ribs is a crutch IN MY OPINION! Not needed.
A simple rub on the ribs, overnight if you like...
One-half chimney of LIT Kingsford poured over two UNLIT chimneys, add your wood...
Add your ribs, close it up, check back in 30 minutes,
adjust the bottom vents until 250'F is attainable....
sit back, drink your favourite libation....
four hours later your temps should be EXACTLY the same...
one hour later, check your ribs for doneness (yes, another word).
Chances are, you'll be ready to eet in NO TIME.
 
Originally posted by Zach Tripp:
Thanks Dave from Denver.

So it sounds like MM and cooking for 6-7 hours or so?
Click to expand...

6-7 hours is a looong time for baby backs. Mine have been done in as little as 2.5 (small ribs) and as long as 5 but never 6+
 
I agree with Dave in Denver.

Here's the stats from my last rib cook...
8/08/10
St. Louis Ribs (Time & Temps)
11:50 - 225
12:00 - 200
12:20 - 223
12:30 - 230
12:50 - 235
1:00 - 245
1:20 - 250
2:00 - 275 Spritz
2:20 - 270
2:45 - 265
3:00 - Spritz again
3:20 - 265
4:15 - 265

WSM
All vents 100% open.

12:30 Closed btm vents to 50%
2:00 Closed vents to 25% added 750 ml of cool H2O to WP.

2:45 Closed 2 vents completely
3:20 All vents now at 50%
Took 1st slab off. 2nd came off 10 mins later.

What I cooked - 2 good size spares. Mustard and Worcestershire glue. Sweet Mama's KC rub from Savory Spice.

Spritz w/mix of AJ, ASV and BBQ Sauce.
P-sunny upper 80's to low 90s
Filled charcoal ring 3/4 full putting unlit coals on top on one layer of partially burned coals from last cook. Added 2/3 chimney of hot coals at 11:30am. Added one gallon of warm H2O to WP. By 11:50 WSM was at 225. Put on ribs and added 3 tennis ball sized chunks of wood to the fire. Temp dropped to 200 and started to come back. Ribs were outstanding!
Frank in Boulder
 
I am using the same size spare ribs as last time and they cooked for 5.5-hours and I believe that they are under-done. I started a smoke this morning using the MM. I am going to start checking at 5 hours. I will keep every posted.

These spare ribs are very thick (in my opinion).
 
IMHO - start checking at 3 hours. I usually trimmed my spares St. Louis Style. If you're cooking full spares you might very well be looking at 5-6 hours. But check early and often. When those bones start to show about a 1/4 inch - you're just about there.
 
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