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Ribs What Am I Doing Wrong


 

S Bogdon

New member
I have been using my Weber Smoker for a little over a year now. By the end of last season my ribs were near perfection.

I have tried ribs twice this spring and have failed both times, someone please tell me what I am doing wrong.

Here is what I did this past weekend step by step. They tasted awesome but the meat was quite difficult to remove from the bone.

Lit smoker and let temp level out at 215deg

Applied rub to ribs and let rest at room temp for 20 minutes.

Put 8 racks of ribs into 2 rib racks

temp dropped to 175 for about 20 minutes after putting meat on

temp stayed between 210 and 235 for remainder of cook time.

Sprayed ribs with apple cider every hour

pulled ribs off smoker at 4.5 hours cook time, meat pulled back from bone tips by about 3/16 of an inch.

Let rest in foil in insulated box for 30 minutes.

Sauced with pre-heated sauce and cut.

Meat was tender but difficult to remove from bone, what did I do wrong?

Any help will be greatly appriated.

Steve
 
They may have needed more time.

What kind of ribs were you smoking?
How much unlit charcoal was in the chamber?
How much lit charcoal was in the chimney?
Did you put water in the pan or was it a foiled, empty pan?
Were you looking for FOTB (fall of the bone) ribs?
 
Hi Steve,
Are you cooking spare ribs or baby backs? If you are cooking spares, I'd say you aren't cooking them long enough. Try adding 45 minutes to an hour to the length of the cook next time, especially if you are spraying the ribs every hour.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jack Bordeaux:
They may have needed more time.

What kind of ribs were you smoking?
How much unlit charcoal was in the chamber?
How much lit charcoal was in the chimney?
Did you put water in the pan or was it a foiled, empty pan?
Were you looking for FOTB (fall of the bone) ribs? </div></BLOCKQUOTE>

Thank you for the reply.

Ribs were Baby Backs

I used the minion method, at the end there was no virgin unlit charcoal. I did however need to put more in at about the 3.5hour mark. At this point all vents were open and I figured I would run out of heat if I did not get more charcaol in.

Chimney? I use a weber chimney, it was full, I dumped it one the unload charcoal when I say a little ash formed on the top layer of charcoal in the chimney.

I used a 3/4 full pan of 50% apple juice and 50% water. The pan was foiled on the bottom side only.

I was looking for ribs that were easy to remove from the bone but still easy to cut into single units and hold their shape.

Thanks again.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sprayed ribs with apple cider every hour </div></BLOCKQUOTE>

This is a variable that will add time to your cook.
How long is the lid off?
How windy is it?

The amount of time it takes ribs to be finished on the WSM is a guideline. Ribs are finished when they are finished. I usually check the ribs 30-45 minutes before they are supposed to be finished and then pull them off the smoker when they are tender to my liking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Plunkett:
Hi Steve,
Are you cooking spare ribs or baby backs? If you are cooking spares, I'd say you aren't cooking them long enough. Try adding 45 minutes to an hour to the length of the cook next time, especially if you are spraying the ribs every hour. </div></BLOCKQUOTE>

Again thank you for the speedy reply.

I was cooking baby backs. Is there an idoit proof way to tell they are done properly before I remove them from the smoker?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sprayed ribs with apple cider every hour </div></BLOCKQUOTE>

This is a variable that will add time to your cook.
How long is the lid off?
How windy is it?

The amount of time it takes ribs to be finished on the WSM is a guideline. Ribs are finished when they are finished. I usually check the ribs 30-45 minutes before they are supposed to be finished and then pull them off the smoker when they are tender to my liking. </div></BLOCKQUOTE>

Hey Russel.

The lid was not off very long, 1 minute at most. I do a 2 person method for this. My wife holds the lid while I spray as fast as I can. Sometime I think it could look a little comical if the neighbors say this speedy operation. It was however quite windy and a little on the chilly side that day.

Do you know of an idoit proof way to tell if they are done properly before taking them off the smoker?

Thank you

Steve
 
Bogdon at your average temp of 220 for 4.5 hrs the ribs needed more time, the ribs were cooked but not tender yet. My best results when cooking ribs is at a temp between 275-300.
 
Bogdon,

I agree with the above comments. I do BBs exclusively, and have for 5 years. Similar to Noe, I begin every rib smoke, regardless of the outdoor temp, assuming 4 hours at 250-300 will get it done. That said, they are never done until they are done, and done is done when the toothpick rules. Spray, don't spray, it doesn't matter...all you're doing is playing with the time and temp. On a blistering summer day I've achieved perfection in 3.75 hours, and on a cold winter day (at least by North Carolina standards) in 5 hours. Done is done. Good luck getting back on track!
 
Definitely not enough time. 1 - 2 minutes with the lid off may not sound like much, but each time will add 10 - 20 minutes to the cook time. You're probably at least an hour short. And with early season temps, that may be the reason for problems this year and not last.

I use a modified 3-2-1 for baby backs -- a little less time at each level. After a true 3-2 (lid off only to foil), the ribs are fall off the bone after the foil is removed. So I use a little less time and gauge the 1 to get the final rib finish I want. With 3-2-1, I never have a problem with clingy ribs.

Why not try a cook with no spray or a lot less spray seeking at least 4 - 5 hours cooking? Then you can gauge better how all that spray time is affecting you.

Rich
 
It always goes back to the idea that the clock is only a rough guide. From there you have to use your eyes, tooth pick, or tear test to determine if they really are done.
I recently smoked two racks and when the one was just done the other was falling off the bone. they had been side by side the entire time.

Keep trying and I am sure you will get your 'feel' back and produce more excellent product.

Mike
 
Yes, undercooked.

Cooktemps aren't all that germane. Lower temps mean a longer cook; higher temps mean shorter. Spikes upwards or plunges downwards can lessen or increase cook time respectively.

Spraying with cider every half hour will slow the cook. If that is not your intention don't bother. It's not 'adding moisture' or 'keeping the ribs moist' so isn't worth it unless you want to add that flavor layer. But if that's the intention there are other ways to do that which won't slow the cook.

Meat pulling back from the bone isn't reliable. Checking for tender between the bones is. I use a probe (I find toothpicks too thin myself); when it goes into the meat between the bones with no resistance the ribs are done. (I cook ribs - back and spares - at 325-375, btw.)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean:
Steve,
Are you removing the membrane from the bone side of the ribs? </div></BLOCKQUOTE>

Yes, every time.
 
Steve,

I also used to spray my ribs. It was getting annoying for several reasons, so I stopped and ribs cook much more consistent and with a lot less hassel. Let us know how it works out for you.
 
I don't spray.

I think you can hold a rack of ribs with a pair of tongs and if they fold down with little resistance, they are done. If they stick straight out, they need more time. I go much longer...like 5-6 hours at 235-250.
 

 

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