Some ribs questions

jetsknicks1

Smoking Fanatic

Original poster

Thread starter

Nov 23, 2011

493

132

Ocala, Fl.

• May 28, 2013

• #21

Tennman73 said:

How were they? I'm starving.

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All in all a slight disappointment :(. They had plenty of flavor but I fought the smoker temp all day and after 6 1/2 hrs on the smoker they still weren't done as much as they should've been. Well, I guess it's a process and ill plan my time better next time. Thanks for all the help guys.

 

tennman73

Fire Starter

Dec 19, 2012

36

11

Decatur, Al

• May 28, 2013

• #22

Its taken me a long time and lots of experimenting to get my ribs to where they are what I consider "good". That temp is a crucial element. If you lost temp for periods then that could explain the ribs not being done.
Don't get too frustrated, I don't know of anyone that created the perfect rack their first time out.
Work on that heat/temp management.

 

jetsknicks1

Smoking Fanatic

Original poster

Thread starter

Nov 23, 2011

493

132

Ocala, Fl.

• May 28, 2013

• #23

Tennman73 said:

Its taken me a long time and lots of experimenting to get my ribs to where they are what I consider "good". That temp is a crucial element. If you lost temp for periods then that could explain the ribs not being done.
Don't get too frustrated, I don't know of anyone that created the perfect rack their first time out.
Work on that heat/temp management.

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Thanks Tenn, just very frustrating to have my family over, smelling ribs all afternoon and NOT have them come out the way I wanted. But you're right, I just need to practice more.

 

turnandburn

Master of the Pit

Mar 12, 2013

1,114

47

Midwest City, Oklahoma

• May 28, 2013

• #24

Practice practice practice. And of course patience.

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• May 29, 2013

• #25

Jetsknicks1 said:

Thanks Tenn, just very frustrating to have my family over, smelling ribs all afternoon and NOT have them come out the way I wanted. But you're right, I just need to practice more.

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A "quick and dirty" secret for next time is that foiling speeds the cooking process.  If you are running behind and people are demanding food, foil the ribs, add foiling juice, crank the heat up and throw the ribs back in. 

DISCLAIMER:   There are tradeoffs when doing this.  Personally, I dont think this method makes for the "best" ribs, but it does get them done in a more than passable fashion.   You just have to be careful not to cook them too long in the foil as you can accidentally steam them into mush.