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2nd set of ribs smoked

post #1 of 16
Thread Starter 

Ok no Qvue on my first set of ribs so here is my restitution.SSC_0285.JPG

 

Three racks of ribs in a vacuum pack.

Six o'clock in the morning. I starting the smoker about 5:15 am.There is no way I'd be taking pictures now if I wasn't exremely greatful for all of the info and advice I've gotten here. Outdoor temps not bad. but calling for rain.

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A couple of hours into the smoke.

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Finishing them up in a light rain.

 

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Thankfully the heavy rain held off until after I finished. The 3-2-1 method does make for some good ribs. Really tender but not to the fall off the bone point.

 

Enjoy.

post #2 of 16

Hey grillin, nice looking ribs.  If you really want fall off the bones ribs, leave the ribs in the foil a bit longer.  What most of us are looking for is a slight tug and a clean tear without pulling all the meat off of the bone. It's my opinion that if all the meat comes off the bone all at once then the ribs are over cooked. YMMV of course~

post #3 of 16

Ribs look great. Nice job and like Dutch said leave them in the foil a bit longer for more tender ribs

post #4 of 16
Thread Starter 
Quote:
Originally Posted by Dutch View Post

  What most of us are looking for is a slight tug and a clean tear without pulling all the meat off of the bone.

 

That is about how these were. I agree and would not have wanted them any more tender. I wanted the suace to carmelize a little more but the fire was dying down and I needed to leave. I had no complaints.

post #5 of 16
Looks good. icon14.gif
post #6 of 16

looks really good icon14.gif biggrin.gif

post #7 of 16

Great looking ribs you have there... Bet they were tasty... Have fun and Happy smoking icon14.gif

post #8 of 16

The ribs sure look good to me!

post #9 of 16

Looks great from here!

 

Good luck and good smoking.

post #10 of 16

icon_cool.gif

YummO thoses are some fine looking ribs.

post #11 of 16

Congrats on the ribs, they look great.

        

post #12 of 16

They look good, what temperature did you smoke them at? Mine usually more pull back, the bones are sticking out past the meat before foiling and after I have to be careful putting them back on so  that they don't fall apart.

post #13 of 16
Thread Starter 

Thanks for all of the kind remarks and I am serious when I say my results are directly related to the great information and people on this forum.

 

Tyotrain and others- They were and I could have made myself sick eating all of them.

 

Harley smoker- I try to keep the temps between 225 and 250 F. I averaged about 230 with sort periods under and over this. I did hit 300 once, but for the most part the temps were consistant. I need to get my baffle and plates in but by the time the weekend gets here I'm ready to smoke again. I've heard others talking about the meat pulling back from the end of the bones but mine have not done this yet.

post #14 of 16

Looks-Great.gif 3-2-1 is the only way to do ribs in my opinion. 

post #15 of 16
Quote:
Originally Posted by offset grillin View Post
 I've heard others talking about the meat pulling back from the end of the bones but mine have not done this yet.


I try to avoid pullback. I'm probably crazy, but I feel that if I can hit the sweetspot where there is breakdown of the connective tissue but the meat is still intact there will be little pullback. I suppose it depends on many factors, not the least of which is the amount of fat and connective tissue in the meat, but it's been my experience that if an inch or more of pullback exists, the meat is done more than I like. My assumption, be it right or wrong, is that pullback is evidence of shrinkage, which is the product of moisture loss. I suppose it could also be more evident when the membrane is left on the back of the rack, as that will draw up as it's cooked, pulling the meat with it.

This isn't to say I haven't enjoyed my fair share of ribs where the bones are sticking out 2" or more. ribs, by their very nature are really good, and that velvety mouth smacking, fall off the bone consistency is the favorite of most. I just prefer the meat to be about the consistency of  grilled tenderloin.

post #16 of 16
Thread Starter 

You may be right about the moisture content. I've been smokin with a bread pan full of water and this may help to keep it from drying out and pulling back. I have not been removing the membrane though. It could be a combination of low moisture/high heat which causes the connective tissue to contract. I also wonder if not foiling your ribs will cause this.

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