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Tough ribs


 
E

Ed Cardoza

TVWBB Pro
Did some BB's last night, I put them on at 5pm and had my temp set at 225*. At 8:30pm I decided to foil and then place back on the smoker. At 9:30 pm I took them off the smoker and they looked very nice. Problem was they were extremely tough, had virtually no smoke ring, and the rub really never penetrated the ribs. They were without a doubt the worst ribs I have ever cooked.
I had seen a BBQ competition on the Food Network, and these brothers slathered their ribs in mustard and then put the rub on and let them sit for 24 hours. So I decided to try this method myself. I can't say that I recommend it, but then again maybe I did something wrong. I used red oak for the wood and kingsford charcoal, had a little trouble initially with the temps before it stabilized finally around 7pm. Does anyone have any ideas of what could have gone wrong?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
Did some BB's last night, I put them on at 5pm and had my temp set at 225*. At 8:30pm I decided to foil and then place back on the smoker. At 9:30 pm I took them off the smoker and they looked very nice. Problem was they were extremely tough, had virtually no smoke ring, and the rub really never penetrated the ribs. They were without a doubt the worst ribs I have ever cooked.
I had seen a BBQ competition on the Food Network, and these brothers slathered their ribs in mustard and then put the rub on and let them sit for 24 hours. So I decided to try this method myself. I can't say that I recommend it, but then again maybe I did something wrong. I used red oak for the wood and kingsford charcoal, had a little trouble initially with the temps before it stabilized finally around 7pm. Does anyone have any ideas of what could have gone wrong? </div></BLOCKQUOTE>

Only thing I can think is maybe your therm is not accurate. Have you checked it? Sounds strange, since I know you're no rookie at this game!
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Maybe you just got a bad batch of meat.
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Steve
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Reply </div></BLOCKQUOTE>
Steve, I have a DIGIQII and it has been spot on for me. I tend to think it's the latter, just a bad batch of ribs, but I will be testing my DIGIQII for accuracy later on today, it sure can't hurt .
 
Ed, I'm thinking it could be one of two things; 1) bad ribs. 2) With you're temp stabilization issues I'm wondering if they weren't cooked at optimum temp. long enough. I don't do BBs so I don't know if I'm off base here or not, just a thought.
 
I don't think you cooked them long enough. You put them on at 5 and foiled at 8:30 and took them off at 9:30. That's 4.5 hours. At 225 BB's would take 5-6 hours even with foil.
 
Jerry the good thing about it is I have another rack of them and I will put them on earlier and cook them longer this time and see if that's the problem. I just normally do spares and timing is everything. I will adjust on this next one.

Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.:
I don't think you cooked them long enough. You put them on at 5 and foiled at 8:30 and took them off at 9:30. That's 4.5 hours. At 225 BB's would take 5-6 hours even with foil. </div></BLOCKQUOTE>
I'm thinking the same thing as Jerry, undercooked. I had some real meaty BB's on my last cook and took them 5 hrs at 300 to get done. No foil all 6 racks on the top grate with my Comepetitor.
 
You know that makes sense to me now. Last night it didn't, but heck I had already pounded too many beers, and that may have contributed to the problems as well. LOL
 
Yes, undercooked. The problem--and it rears its head often here--is cooking by time:

. At 9:30 pm I took them off the smoker

Take the ribs off when they are tender. Test them for tenderness first; remove only if they are.
 
Thanks Kevin, It's just that sounds so darn easy and yet makes the most sense. I guess I tend to think too much when it comes to smoking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Yes, undercooked. The problem--and it rears its head often here--is cooking by time:

. At 9:30 pm I took them off the smoker

Take the ribs off when they are tender. Test them for tenderness first; remove only if they are. </div></BLOCKQUOTE>
Kevin, what effect would a seasoned oil have on ribs if any? I was thinking about a very thin coat of Jalapeño oil on the ribs before I rub them, or is that not a wise thing to do?
 
Ed; did you pick up the slab with tongs and
look at how they hang? They will hang in a nice downward arc when they are ready. When they
are still not done yet the slab will be fairly
rigid. I rely on this method more than time or
temperature. Now about that mustard. I had some
with mustard last weekend, done by a neighbor.
I guess that I am not much of a fan of this
method.
 
Bob, they say that mustard is mostly vinegar and it helps breakdown the fibers, I don't know but it sounded good to me so I tried it. I've done it before on butts, and was pretty happy with the results, just not this time.
 
Personally, In want to feel tenderness. I like the probe-between-the-bones approach.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> about a very thin coat of Jalapeño oil </div></BLOCKQUOTE> You can try this but at your low temps you need to be careful and keep it very thin (I'd suggest dabbing it on with a paper towel).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and it helps breakdown the fibers, </div></BLOCKQUOTE>
Water activates mustard and without it mustard is practically flavorless. Acids (vin, wine, citrus, etc.) stop the mellowing process and are also natural preservatives. They also add flavor (or, for many mustard purists, detract). Though many prepared mustards are acidic enough to act on meat fibers this really isn't necessary for Q'd meats, and their use for Q is more as an adherent for rub than as any sort of 'tenderizer'. Heat mutes mustard's flavor, especially the shallow flavor of mustard made only from yellow seed, and many people consider it to be undetectable as a flavor after slow cooking, particularly if covered by rub.
 
Ed, you teach me how to cook spares, and i'll tell you what I do for Bback's...
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I cant make spares to save myself! By the way i'll buy your grill for $300.00 today only!
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. I'm about to make the big purchase finnaly, if my gov. check shows up sometime! by the way you got all good advice on your bb's i'de bet, which I cant give you, but I just cook mine about 235-245 or so and just kinda watch the meat pull back+color (I often use cherry) and use foil after that w/ some juice of some kind depending on recipie.. never heard of such a thing with urs... hmmm.. but ussually there pretty darn edible I suppose. Im not gonna tell you about my spares though! i've used mustard of all kinds before just for kicks, and they didn't add flavor or tenderness I didn't notice but I suppose they held the rub on I guess, basicly they were the same thing w/ or without mustard, I'm no pro but theres my experiences... now tell me how to get spares to be good!
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-Dan
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.:
Ed; did you pick up the slab with tongs and
look at how they hang? They will hang in a nice downward arc when they are ready. </div></BLOCKQUOTE>
That's pretty much been my method the last 2 years. When I pick them up and they sag and just crack in the center, they are done.
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