Simple rib question

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brgbassmaster

Meat Mopper
Original poster
Dec 26, 2012
199
17
Arizona
Ok guys ive done 3 racks of ribs on my drum smoker now. I am having problems with when the ribs are done. The rub is always super black and the backs of the ribs are burnt tasting and there just falling apart. The meat is always good but if you get any of the back portion of the ribs you get a burnt taste. I keep the smoker at a constant 250 so i know its not to much heat. Ribs are the only meat i have had problems with. 

Question #1 How to make the ribs have a nice red color.

Question#2 How do i keep the ribs from falling off the bones so that i can just cut them into nice pieces. I have tried 3-2-1 method, 3-1-1 method, Thanks everyone.
 
What are you using to fire your drum? What type of wood are you using for smoke? It sounds like your smoke may be too thick.

If using the 3-2-1, 3-1-1, try adjusting the times, 2-2-1 or 2-1.5-1.5. Maybe drop the temp down to 225-235.

I usually don't foil my pork baby backs but I normally cook them in my GOSM (proprane smoker). Here's the last time I did ribs on my mini-wsm. Notice the smoke in the first picture, that is not good smoke during the warm up process:

http://www.smokingmeatforums.com/t/134427/first-daylight-smoke-for-the-mini-wsm-2-2-1-baby-back-ribs

I did 2-2-1 and the mini-wsm was running around 235 the whole cook. Firing with Kingsford briquettes and apple wood for smoke.
 
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I use just regular kingsford charcoal with about 3 chunks apple wood  for smoke. And i have never had the thick white smoke its always just a wisp of the blue stuff. Ribs are the ones i cant seem to get right but from my understanding there the easiest. Everything else has been great. Guess ill just keep adjusting times.
 
How's your drum set up? Rack heights, etc? Do you use a heat diffuser? What type of temp gauge are you using, and where is it located in comparison to the rack you are cooking on? Have you calibrated the temp gauge?

I would start with lower heat to 225-235 and give the 2-2-1 a try. Then if that doesn't work adjust the times. Also don't add any liquid to the foil stage. That will keep the moisture down, and help with the texture and keep the meat on the bones!
 
Ok guys ive done 3 racks of ribs on my drum smoker now. I am having problems with when the ribs are done. The rub is always super black and the backs of the ribs are burnt tasting and there just falling apart. The meat is always good but if you get any of the back portion of the ribs you get a burnt taste. I keep the smoker at a constant 250 so i know its not to much heat. Ribs are the only meat i have had problems with. 

Question #1 How to make the ribs have a nice red color.

Question#2 How do i keep the ribs from falling off the bones so that i can just cut them into nice pieces. I have tried 3-2-1 method, 3-1-1 method, Thanks everyone.
Are you cooking spare ribs or loin backs? How much do the racks weigh? Weight is an important factor in determining cooking times.

It sounds to me that you are cooking them too long, that is why the meat is falling off the bone.

How much sugar is in your rub? If there is a lot of sugar in your rub and you are cooking too long that can cause the black color and the burnt taste, especially if you are using brown sugar.

If you want a nice red color on your ribs try the first rub in this link, it works for me-

http://www.smokingmeatforums.com/a/rib-rub-recipes

 
Rack height is 5 in from the top of the drum, the temp guage is 3 inches from the bottom of grate and no i dont use a heat diffuser. Ya i have been adding apple juice to the foil stage. I guess ill stop doing that. Thanks everyone.
 
Rack height is 5 in from the top of the drum, the temp guage is 3 inches from the bottom of grate and no i dont use a heat diffuser. Ya i have been adding apple juice to the foil stage. I guess ill stop doing that. Thanks everyone.
Okay, just a few notes that I have from using my mini-wsm. I use three different digital therms. All of which I have calibrated using the boiling water method. One is within 4 degrees of being correct. One of the others is 12* high, and the other is 8* low. So make sure you calibrate your therm. Also I have the hole for the probes of mine just below grate level, Just enough so that the probe doesn't touch the grate. That way I am as close to the cooking surface as possible. You might also want to try a pizza pan or some other piece of metal cut to fit for a heat deflector. As was mentioned above if you are using sugar in your rub that could be another contributing factor. I don't use sugars in my rubs, but I do in my sauces.
 
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