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Dino ribs were terrible. what makes them tough?

post #1 of 19
Thread Starter 

i finally made my precious dino ribs and they were not good.  i scored some 12 inch long short ribs from my butcher and cooked them 3-2-1.  took them off and they were really tough and chewy.  i put them back on in foil hoping to make them more tender and cooked them another 2 hours.  a little better but still tough.  Thi was the first smoker failure i have had th_crybaby2.gifany idea what causes meat to get tough?

 

greg

post #2 of 19

What temp were you running?

post #3 of 19

Got any pichers????

 

  Craig

post #4 of 19
Thread Starter 

sure, here are some pics.  i have a traeger so it smokes at about 180 (first 3 hours) then i turned it up to 225 for the 2 and the 1. 

 

greg

 

IMG_1238.jpg

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IMG_1247.jpg

 

 

 

 

 

 

post #5 of 19

Boy they look perfect! 

post #6 of 19

I have little info.  From the pics, it would look like your unit might be running a little hot. Just a guess on my part.

 

Good luck and good smoking.

post #7 of 19

I'm no expert, but they look good sorry they didnt turn out as planned th_dunno-1[1].gif

post #8 of 19
Quote:
Originally Posted by Venture View Post

I have little info.  From the pics, it would look like your unit might be running a little hot. Just a guess on my part.

 

Good luck and good smoking.


Venture is right. but it can be also a poor piece of meat
 

 

post #9 of 19

You did 180º for the first 3 hours?? Why not higher, more like 225 to 250º, then continue on with the 2-1

post #10 of 19
Quote:
Originally Posted by Venture View Post

I have little info.  From the pics, it would look like your unit might be running a little hot. Just a guess on my part.

 

Good luck and good smoking.


I agree with Venture. I also have a treagar that was running a little hot. Still does at times, had to adjust the P settings. A lot of trial and error. Also when doing ribs I do not use the 180 smoke setting. Just set at 225 and still get plenty of smoke. I don't think your settings would make that much difference. As stated above maybe bad piece of meat!!

 

Dennis
 

 

post #11 of 19
Thread Starter 

i used a temperature probe and temps looked ok.  i have the new maverick.  and everything else i have made has come out great.  bb ribs, spares, prime rib, brisket.  Maybe it was the piece of meat. 

 

Flash - the traeger has a smoke setting which makes maximum smoke and runs about 180.  i use it all the time and get fantastic smoke rings and flavor so i am pretty sold on it. 

 

thanks for giving me input.  at least i know i didn't do anything dramatically wrong.

 

greg

post #12 of 19

I would agree with Flash, Venture & SmokinAl, and others.

 

They look fine---Maybe a little dry.

I would go with 225˚ all the way, or check with Flash for his alternative favorite method for Beef Ribs.

 

Or you could try 2.5-3-0.5.

 

Or it could have been a pig the used to be a Marine.

 

I wouldn't trust a temp probe so close to bone.

 

Bear

post #13 of 19

I don't know about the Traeger's but even though they might recommend it, ribs are usually done in the 225 to 250 region from start to finish. Now as bear states, I never do beef ribs for a full 3-2-1. I normally do them no more than 4 1/2 hours. Maybe a 2- 1.5 - 1, but my temps will remain consistent thru out the smoke. All I would add is maybe try to raise it as Big Dee states, since they have the same unit.

post #14 of 19

I smoked mine at 180° for 3 hours, and then foiled them for another 1 1/2 hours.

Pink inside and very tasty

 

You may have cooked them too a little long

 

What were you using to gauge the temp?

 

Your setting my have been 225. bu the actual temp on your grates may have been higher

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #15 of 19
Thread Starter 

I had a maverick et-732 witht he probe in the center of the grate to tell me the temp.  i am leaning toward the meat being from a weight lifting cow.  when i cooked it more it got better but still not great. 

 

greg

post #16 of 19
Quote:
Originally Posted by indygreg View Post

I had a maverick et-732 witht he probe in the center of the grate to tell me the temp.  i am leaning toward the meat being from a weight lifting cow.  when i cooked it more it got better but still not great. 

 

greg


Yup !!!!

 

That's what I hinted at in my first comment !!!

 

The Governator's Beef !!!!

011.jpg

 

post #17 of 19

Did you braise them in the foil?  You need to add moist heat to tenderize the fibers, much like cooking a pot roast in a dutch oven.  Add some apple juice to the foil and wrap them tight after browning them initially in the smoker, then uncover and finish.  Or, beer would work too... no, add it to the.. no... don't chug it... put it in foil.... don't drink it from the foil... no no no.... oh never mind, use apple juice... uhhh.... put   down   the    vodka....... ohhhh gawd...... just boil 'em!

 

tic...

post #18 of 19

They look good to me! drool.gif I'll chime in on the subject. I ran a BBQ joint for three years and we always "coated" thats what we called it 33 years ago with a mixture of "corn oil" and spices,  we didn't have all the fancy canola, peanut and whatever oil back then. Anyhow the next day they went into the smoker with hickory splits and they were the best beef ribs known to man. I am a firm believer in rubbing your meat with an oil to maintain moisture. Unfortunatly I haven't seen the quality of dinos that we used for years unless you find a private farm. 

post #19 of 19

Sorry that they were tough, They sure look good from here...

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