Need some advice on these ribs


 
Gary S

Gary S

TVWBB Guru
This is my 2nd rib cook with the WSM. The 1st one went well, dry rub, 4 hr cook (235-250)over a water pan. 5 adults loved the cook. I was extremely happy with it too.

Today I cooked over a clay saucer. Dry rub, 250, pretty much right on 1st 2 hours, turned the ribs over, temps climbed a bit to 275 and they were done in 3 1/2 hours. They seemed a bit dry. They came off the bone nicely, had good flavour but I think they were not as moist as the ones over water. I'm happy with the dry rub. If I don't have foil I won't. Is there something I should be doing using the saucer? It may be that I will only use a water pan for ribs, don't know. I'm liking the saucer. I would appreciate comments or ideas.http://i1098.photobucket.com/albums/g371/Hydro312/IMG_0747.jpg[/img] ] ]http://i1098.photobucket.com/albums/g371/Hydro312/IMG_0751.jpg[/IMG]
 
IMG_0751.jpg


I wanted to add this photo as well.

Thanks
 
I usually look for a little more pullback on the bones (probably could've been cooked longer).

That said, those look 10X better than the last ribs I had from a restaurant.
 
Gary, don't know exactly what you're referring to when you mention they were a little dry, but if it was the bark, as much as I like cooking dry over clay, you probably remember what I think about that.
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But if not wanting to use water <span class="ev_code_RED">or</span> foil, keeping temps down at a steady 250* and an occasional spritz or mop later on after getting bark might help in helping control the bark some til tender.

As far as they look though, I'm with Clint. Mine usually have more pullback than that before they're truly tender. But hey, kudos for rolling and keeping the ends out of the hot zone, and they look pretty dern good to me. The color looks terrific!
 
sorry Gary, i think those ribs were undercooked.
three racks at 275ºF for 3.5 hours...yeah, not done.
using water in the pan or not has nothing to do with this...
i cook bb's and spares anywhere from 225 to 275ºF all the time and for the most part, they take at least four and a half to 6 hours.
Although, time is not a factor, I try to cook to texture. I never use water in the pan.
foiled clay saucer then foil the top of the pan.
try again... ribs are good
 
Gary, I neglected to point out earlier that no matter how dry the bark or the outside texture of the rib is, if the ribs aren't truly tender yet, especially spares, chances are they'll seem a little dry. Not a food scientist, but I believe it's because of the breakdown of collagen and fat rendering that goes on with bbq, so even a little tough = undercooked = a little dry.
 
I wondered if that might have been the case. I purposely didn't mention "under cooked" because I wanted to hear your comments. Funny I knew better but I did the tooth pic test, took one out looked at it and on one hand I knew the time and temps were accurate but they seemed be drying out so rather than do what I've learned on here, I thought maybe something to do with the difference in heat and pulled the trigger too soon.

Thanks guys for the advice. I still don't have that confidence with ribs. Funny it was my quest for better ribs that brought me back to charcoal, from there to the Weber grill and from there to here and a WSM.

"There's no such thing as a bad cook if you learn something from it"
 
Consider that folks all have different ideas on what makes a perfect rib. Some here cook dry with no foil and like a thick bark. Some, want to foil 'em every time and get FOTB. Find out what YOU like best, and if you think the water pan ribs might've been better, why not give that another try? Otherwise, I'd consider foiling half slabs, and you can use an extra grate mod if you want. Personally, I prefer to cook ribs by the half slab in my 18.5" wsm with water in the pan. Rib racks cook just as good as ribs cooked flat on the rack, too.
 
Consider that folks all have different ideas on what makes a perfect rib.
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Agreed. Thanks Dave. Neither of us like glazes much or soppin wet stuff. I'm almost there. I have the rub down now and it's Memphis style so it's just fine tuning the cook. We like ribs but don't do them that often. I've done the 3rd grill mod too so that's a consideration. I must say I like the roll, it's pretty neat looking on the wsm and as long as I don't overlap much the appearance is just fine. I appreciate your advice.
 
I'm with ya on the Memphis ribs! While I'll usually glaze backribs, I much prefer spares with a St. louis trim, but a Memphis treatment, down to the 50/50 vinegar/H20 bath and re-rub. Even after that, the shaker with Chris Lilly's Memphis rub still gets passed around the table, and I like to smoke 'em at least once a month!
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I use a foiled clay flower pot base (no water). I cook at 275F for 2 1/2 hours then foil for about another 1 1/2 hour until done. When I foil, I generally put in a liquid like squeeze butter or apple cider.
We like 'em fall of the bone tender in my house!
I don't sauce my ribs either.

Bob
 
Thanks Bob, I might give that a try as well. Before the Webers one of my favourite ways to start my ribs was in a slow cooker with about a 1/2 cup of apple cider.
 
Gary, a trick I learned from someone a few years back on this site is to monitor the bark of the ribs. Well into the cook the ribs will look dry. Then as they reach doneness there will be a moist sheen develop on the bark. Almost as if they are sweating a bit. That is when they are ready............
 
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