Darn. My ribs failed again this weekend......
I set my smoker to 225F for 6 hours and lit my AMPS, and immediately ran off to Costco to get some more meats. I got back 2.5 hours later and my AMPS had gone out :((((((((((( Not happy. It must have died like 10min later because hardly any pellets were burned.
Anyway, the ribs came out with enough smoke flavor at the end (I was using hickory and just relit 2.5 hours in). When I put my propane torch to the pellets inside the smoker, the flamed up immediately, I blew it out, and never had another issue (so WTF happened at the start?) I went with Stubbs Original as a sauce at 5.5 hours and put them back in for 25min (so 5h 55 min total cooking time). I didnt foil after 3 hours.
The Stubbs on its own tasted great but on smoked ribs I will probably reach for something else next time (not the biggest fan).
The taste came out ok in the end, but the texture was an issue. I think they were overdone. The meat was tough and dry. When I pulled them out at 5.5 hours to sauce them, I noticed the meat tearing a little on the bend test already. I also foiled them for 30min after pulling them so maybe that cooked them even longer.
So do you guys agree they were overdone?
This is the 4th batch of ribs I've done and they havent come out like I like them (FOTB style, like they were slow cooked in a crock pot). When I order steak to like it rare to medium (the bloodier the better). My wife likes tougher, chewier, well done, less fattier type meat and gave these an 8/10 (she gave my previous ones a 6/10 and gave the previous foiled ones a 4/10 because they were softer and fattier). But I seriously would give my last batch a 2/10. Not good at all!
I think a lot of this comes down to personal preference. Is there any way to get more FOTB style ribs (like SUPER soft, juicy etc) using an MES? Or do smokers just not produce this type of texture when doing ribs?
Thanks!
I set my smoker to 225F for 6 hours and lit my AMPS, and immediately ran off to Costco to get some more meats. I got back 2.5 hours later and my AMPS had gone out :((((((((((( Not happy. It must have died like 10min later because hardly any pellets were burned.
Anyway, the ribs came out with enough smoke flavor at the end (I was using hickory and just relit 2.5 hours in). When I put my propane torch to the pellets inside the smoker, the flamed up immediately, I blew it out, and never had another issue (so WTF happened at the start?) I went with Stubbs Original as a sauce at 5.5 hours and put them back in for 25min (so 5h 55 min total cooking time). I didnt foil after 3 hours.
The Stubbs on its own tasted great but on smoked ribs I will probably reach for something else next time (not the biggest fan).
The taste came out ok in the end, but the texture was an issue. I think they were overdone. The meat was tough and dry. When I pulled them out at 5.5 hours to sauce them, I noticed the meat tearing a little on the bend test already. I also foiled them for 30min after pulling them so maybe that cooked them even longer.
So do you guys agree they were overdone?
This is the 4th batch of ribs I've done and they havent come out like I like them (FOTB style, like they were slow cooked in a crock pot). When I order steak to like it rare to medium (the bloodier the better). My wife likes tougher, chewier, well done, less fattier type meat and gave these an 8/10 (she gave my previous ones a 6/10 and gave the previous foiled ones a 4/10 because they were softer and fattier). But I seriously would give my last batch a 2/10. Not good at all!
I think a lot of this comes down to personal preference. Is there any way to get more FOTB style ribs (like SUPER soft, juicy etc) using an MES? Or do smokers just not produce this type of texture when doing ribs?
Thanks!
