Need a little help

mb396 · Aug 19, 2012

I smoked a couple racks of beef ribs today. I was happily with the flavor and the tenderness. My issue is with the fat within the meat. It did not render down like I expected it to.

Here's what I did so you guys can let me know where I went wrong.
Started with removing the membrane gave them a good rinse and applied my rub, well Jeff's rub.

Let them set a few hours before getting them in the smoker.

I ran the smoker at 250F with some hickory. They were in the smoker for about 3.5 hours being sprayed with apple juice every hour.

After 3.5 hours I pulled them off and foiled. I put some apple juice in the foil with a small amount of rub and a bit of honey. Got me back in the smoker at 250F for about 1.5 hours.

Unwrapped and put them back on the grate same temp for around 50 mins. Pulled them off and rested for about 20 mins.

We sat down to feast and struggled to have a good meal because fighting fat.
When I cut the ribs to serve I had a nice smoke ring and looked great except for the line of fat running lengthwise with the ribs.

What do you guys think.

forluvofsmoke · Aug 19, 2012

MB396 said:
I smoked a couple racks of beef ribs today. I was happily with the flavor and the tenderness. My issue is with the fat within the meat. It did not render down like I expected it to.

Here's what I did so you guys can let me know where I went wrong.
Started with removing the membrane gave them a good rinse and applied my rub, well Jeff's rub.

Let them set a few hours before getting them in the smoker. Do you mean on the counter-top at room temp? That's way too long if it was room temp...food safety issues can come of that.

I ran the smoker at 250F with some hickory. They were in the smoker for about 3.5 hours being sprayed with apple juice every hour.

After 3.5 hours I pulled them off and foiled. I put some apple juice in the foil with a small amount of rub and a bit of honey. Got me back in the smoker at 250F for about 1.5 hours.

Unwrapped and put them back on the grate same temp for around 50 mins. Pulled them off and rested for about 20 mins.

We sat down to feast and struggled to have a good meal because fighting fat.
When I cut the ribs to serve I had a nice smoke ring and looked great except for the line of fat running lengthwise with the ribs.

What do you guys think.

If you took any pics, post a couple of the sliced ribs and we can better identify what may be going on, but I think I have a pretty idea already. Were these beef back ribs? Some beef ribs have a layer of fat about midway through when sliced, right against the bone, and sometimes they will have some fat over and under the bone, kind of between the rib bones...this is pretty normal. I generally smoke ribs @ 225* chamber temps, and it seems to render out more fat than higher temps will. I don't mop or spray, as you loose chamber temps and smoke when opening the lid, and this can increase the overall cooking time. For most beef ribs, I cook for about 7 hours, depending on pull-back. Speaking of, did they have a lot of pull-back? If not, they could have used another couple hours in the smoker. Also, when you put cold liquid onto the surface of the meat when mopping or spraying, it tends to shock the meat and cool it down, which also could increase cooking time a bit...just some things to for you to consider.

You may want to drop temps back a bit and just let them cook without doing anything until you foil them. Give them about 4 hours or so before foiling, and look for a little pull-back before you foil...more pull-back will show after they take a foil-ride. Go for the KISS method...sometimes less is more.

Come on back if this doesn't seem to fit quite right with your situation, and we'll get down to the nitty-gritty of things.

Eric

chef jimmyj · Aug 20, 2012

Did they look like these...

long bone arm ribs.jpg

pops6927
Aug 18, 2012

...OR...

beef chuck short ribs.jpg

pops6927
Aug 18, 2012

...These are Beef Short Ribs. As you can see the line of Fat through

the middle is normal and not likely to render a whole lot in 6 hours. Eric's suggestions should help especially cooking them longer. Many value this type of Ribs because of their high Fat and Connective Tissue. When cooked they are very juicy, unctuous and flavorful because of all that Fat. Not a good choice for people that don't enjoy the experience...

These are Beef Back Ribs, the Ribs that are left from cutting the meat away from a Rib Roast (Prime Rib)....

beef rib back ribs.jpg

pops6927
Aug 18, 2012

The little bit of white Surface Fat can be trimmed and Melts easily. So the result is much leaner meat, but A Lot less of it. These are only really worth it if you get them on sale. If these Back Ribs were what you bought and thought they were too Fatty...You might want to think about some really lean meat from the Round, like a London Broil or even a Flank Steak or trimmed up Brisket Flat...Hope this helps and Thanks Pops for the pics...JJ

fpnmf · Aug 20, 2012

1000x500px-LL-356f16fd_ThreadisUseless.jpg

fpnmf
Aug 20, 2012

mb396 · Aug 20, 2012

Lets see, I start by seeking forgiveness for not taking pictures. Won't happen again.

Thanks for the response. The cut was beef back ribs. I was not expecting any problems with the smoke because I made a couple racks a few weeks ago and they turned out great.

As I pondered my problem I found a couple issues:

1.  Last time I followed the 3-2-1 method @ 225F. This time I followed a post that claimed to have good results. This method was in my OP.

2. I got a new Maverick ET-732 and adjusted the cooking temp according to my new thermo. Today I checked my smokers thermo against the maverick and there is a 50F

     difference with the smoker being high. That means my previous smoke cooked at a higher temp than yesterdays batch. So with that being said, I should have caught

     the smoke time should have been longer because of the lower temp. That one hurts because I am better than that. I am new to smoking but not cooking and that is

     basic knowledge.

That is why I am a newbie. Learning as I go. There will be another attempt in the next few weeks for redemption.

scarbelly · Aug 20, 2012

The best part of this is getting to eat our mistakes too. Just follow Eric and Jimmy's advice and it will keep getting better

mb396 · Aug 20, 2012

As I continue to reflect i recall that there was not that much pull back. That should have been another indicating they were not cooked to completion. This smoke is teaching the most thus far. As you might be able to tell it bothers me to make these basic mistakes.

dragonmaster194 · Aug 20, 2012

Mb396, don't let it bother you too much. All of us have made mistakes. We learn from them, and from the other members here. Remember what happened on this smoke, and improve on the next. Keep on keeping on! Steve

jarjarchef · Aug 20, 2012

I fully understand the getting frustrated with making mistakes. It is going to happen. That just means you are human. Take what you have learned and keep moving forward. Allow the knowledge you have gained from this to left you up to the next level in the process. I have been a professional Chef for over 20yrs and I still will make noob mistakes from time to time. Today I forgot to make a garnish for my dessert for a Chef table lunch. I adjusted and moved on.
Keep the TBS flowing.

mb396 · Aug 20, 2012

Just my own OCD issues Steve, but thanks for the encouraging words . Smoking techniques and styles are new to me and I expect to make and learn from my mistakes. No matter what mistakes I have made and will make in the future, I'm still having fun with my new obsession.

mb396 · Aug 20, 2012

I love this site. Great people here. Proud to be a member!

bomftdrum · Aug 20, 2012

I agree. I love this site. I look on here everyday just looking to learn something new.

dragonmaster194 · Aug 20, 2012

Having fun is the gravy, we make good food for ourselves, family and friends! I have fun whenever I hear one of my kids is comming to visit, I start to figure out what to smoke up for a good family meal. Than I smoke it up and share with the kids and grandkids what I am doing and hope they remember grandpa's fun family gatherings. Keep on keeping on! Steve

forluvofsmoke · Aug 20, 2012

MB396 said:
I love this site. Great people here. Proud to be a member!

Sometimes it can't be helped...I've been hangin' here for almost 4 years, and any day that I can spend some time here makes my day better, and is time well spent. If I get to see someone's success story, help someone in need, drop a new recipe or method with some tantalizing photos...it's all a rewarding experience for me.

MB396 said:
Just my own OCD issues Steve, but thanks for the encouraging words . Smoking techniques and styles are new to me and I expect to make and learn from my mistakes. No matter what mistakes I have made and will make in the future, I'm still having fun with my new obsession.

That's the whole idea...make a few boo-boo's, learn from them, and keep it fun while you turn out more and more great eats!

Smoke on!

Eric

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