I smoked a great rack of spare ribs. I used Jeff's rub and I added cumin. I don't like the 3-2-1 method. I just keep the ribs in for 6 -7 hours and I some at 235 degrees. I say I would give my ribs an A - I just have a few questions which will bump it up to an A grade.
First off, I should have pulled it out at 6 hours. I think 7 hours makes it a bit to well done.
Secondly, despite cooking for 7 hours, the ribs were to soft for what I prefer. I like my ribs to be really firm. They came out as if I did them on the 3-2-1 method. By the way, it had great pull back.
Thirdly, have ya'll noticed that when you pull them out, they're not pretty to look at? When I pulled the ribs out, I scraped a lot of the rub off the top. I don't like when the rub is still very present. (I don't know if this makes sense)
So, how do I get firmer ribs. I hate that falling apart stuff. I really thought that keeping them in for 7 hours will make them nice and stiff. Should I smoke at a higher temperture?
And, is it possible to be using to much rub? I hate when there's still so much rub on the meat while I'm trying to eat.
Finally, going forward, I'm pulling the ribs after 6 hours. 7 hours are way to long.
ALSO, I HAVE TO SHARE THIS STORY. Man, my yard was smelling so good. My neighbor kept peeking over the fence asking if I was sharing. Today, I was having my kitchen remodeled and painted. The craftsman doesn't speak a lot of English, rather Spanish. But he spoke enough English to tell me that the sweet smell was distracting him.
High 5 to Todd.
I think the sweet smell was based upon his perfect combination pellet, mixed with hickory. Good Lawd the smell is awesome!
First off, I should have pulled it out at 6 hours. I think 7 hours makes it a bit to well done.
Secondly, despite cooking for 7 hours, the ribs were to soft for what I prefer. I like my ribs to be really firm. They came out as if I did them on the 3-2-1 method. By the way, it had great pull back.
Thirdly, have ya'll noticed that when you pull them out, they're not pretty to look at? When I pulled the ribs out, I scraped a lot of the rub off the top. I don't like when the rub is still very present. (I don't know if this makes sense)
So, how do I get firmer ribs. I hate that falling apart stuff. I really thought that keeping them in for 7 hours will make them nice and stiff. Should I smoke at a higher temperture?
And, is it possible to be using to much rub? I hate when there's still so much rub on the meat while I'm trying to eat.
Finally, going forward, I'm pulling the ribs after 6 hours. 7 hours are way to long.
ALSO, I HAVE TO SHARE THIS STORY. Man, my yard was smelling so good. My neighbor kept peeking over the fence asking if I was sharing. Today, I was having my kitchen remodeled and painted. The craftsman doesn't speak a lot of English, rather Spanish. But he spoke enough English to tell me that the sweet smell was distracting him.
High 5 to Todd.
I think the sweet smell was based upon his perfect combination pellet, mixed with hickory. Good Lawd the smell is awesome!
