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Back to basics on ribs - Page 2

post #21 of 31

They do look good

 As long as your happy with them..............that's all that matters

 

I could take a few off your hands drool.gif

post #22 of 31

They look real some times I foil and sometimes I do not...but I always drink beer when I am smoking them...

post #23 of 31
Thread Starter 
Quote:
Originally Posted by dewetha View Post

looks good! I made some ribs today but foiled them. they were looking so moist that I was tempted to try no foil. I wasn't brave enough but your look real good. I may have to do another trail run this week :)



try it man,they turned out just as moist as my foiled ribs. I was surprised.

post #24 of 31

Very nice - I used to cook at 250 but now try to stick to 230. Takes a little longer to get the cook done but it's part of the drill.

post #25 of 31
Thread Starter 
Quote:
Originally Posted by ellymae View Post

Very nice - I used to cook at 250 but now try to stick to 230. Takes a little longer to get the cook done but it's part of the drill.


 

  Really?  I assumed that the reason my ribs were slimey and mushy was because I cooked TOO low and too slow.  Bad ribs perhaps? Or maybe I didn't cook them long enough?

post #26 of 31

Delarosa,did you see the moisture(sweat) on them when you took them out? That's the WoW factor. When left alone and the lid shut, meat will be tenderer as the moisture starts to move out,remove and enjoy(unless you want sauce/glaze).

post #27 of 31

Those look great!

post #28 of 31
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Delarosa,did you see the moisture(sweat) on them when you took them out? That's the WoW factor. When left alone and the lid shut, meat will be tenderer as the moisture starts to move out,remove and enjoy(unless you want sauce/glaze).



No sweat, reckon thats why they were mushy?

post #29 of 31

For now I think I will stick to the 3-2-1 methodd at 210 degrees.  I usually do at least two slabs, finishing one off with sauce and leaving the other plain.  (I have some fussy eaters, so for sauce, the others no way on the sauce)

post #30 of 31

Keep playing with it, best part about smoking, get to eat your mistakes!

post #31 of 31

I've been using different methods.  Started with the 3-2-1 method @ 225 but found it was a bit over done for SLS ribs.  Nice and tender and FOTB.  Like I said a little too done.  I shortened it a bit to a 3-1-1 which worked better.  Recently have used a non foil method of 275* for 4 hrs or less or until it passes the bend test.   Ribs were not dry and had a little more tooth to them.  I'm trying to not mess with the smoker and just let them be.  No peeking or spritzing.  The research continues

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