Smoker Sunday Baby backs
- Thread starter jvanhees
- Start date
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spaceman74
Newbie
Well here they are after the smoker
And then on the grill trying to caramelize some BBQ sauce
Ended up tasting amazing!!! 2 of the 3 slabs (smaller fattier 2) came out amazing falling off the bone. The largest slab tasted good but was still kinda tough in my opinion and had to be ripped off the bone. Not sure what I did, or if I should just look for the fattier slabs in the future? Any-who great Sunday!
You other guys post some pics up! Those Memphis ones too!
And then on the grill trying to caramelize some BBQ sauce
Ended up tasting amazing!!! 2 of the 3 slabs (smaller fattier 2) came out amazing falling off the bone. The largest slab tasted good but was still kinda tough in my opinion and had to be ripped off the bone. Not sure what I did, or if I should just look for the fattier slabs in the future? Any-who great Sunday!
You other guys post some pics up! Those Memphis ones too!
hickorybutt
Smoking Fanatic
palladini
Smoking Fanatic
You just learned an amazingly important lesson that many people don't get, which is that just because the meat (ribs in this case) went into the smoker at the same time, it doesn't mean that they will be finished and ready to be taken out of the smoker at the same time.Well here they are after the smoker
And then on the grill trying to caramelize some BBQ sauce
Ended up tasting amazing!!! 2 of the 3 slabs (smaller fattier 2) came out amazing falling off the bone. The largest slab tasted good but was still kinda tough in my opinion and had to be ripped off the bone. Not sure what I did, or if I should just look for the fattier slabs in the future? Any-who great Sunday!
You other guys post some pics up! Those Memphis ones too!
The largest slab simply needed to cook longer. This might be due to the slab itself, or it might be due to some temp variation in your smoker or grill.
This is your second set of ribs? Wow, you learned way faster than I did! I didn't get great ribs till I found this forum. Great Qview too.
Disco
Disco
Well here they are after the smoker
And then on the grill trying to caramelize some BBQ sauce
Ended up tasting amazing!!! 2 of the 3 slabs (smaller fattier 2) came out amazing falling off the bone. The largest slab tasted good but was still kinda tough in my opinion and had to be ripped off the bone. Not sure what I did, or if I should just look for the fattier slabs in the future? Any-who great Sunday!
You other guys post some pics up! Those Memphis ones too!
You just learned an amazingly important lesson that many people don't get, which is that just because the meat (ribs in this case) went into the smoker at the same time, it doesn't mean that they will be finished and ready to be taken out of the smoker at the same time.
The largest slab simply needed to cook longer. This might be due to the slab itself, or it might be due to some temp variation in your smoker or grill.
So question is, how do I know? Is there an easy way to test besides trying to pull off the bone? Or do you just try to pull it off the bone? Thanks !!
chestnutbloom
Smoking Fanatic
IMO if you just give it a pull / bend you can tell if it is done to your liking....
There are several ways. Bend test is one of the preferred ones.
http://www.smokingmeatforums.com/a/the-bend-test-for-ribs
You could also go with the toothpick test where you slide a toothpick into the meat between the bones. The degree of ease, or the amount of resistance you are looking for kind of depends on how you like your ribs. Some like them fall off the bone, whereas others like a bit of pull.
With ribs, I usually do a straight forward tear test. I grab the rack in the near the end with one hand and the last bone with the other and try to separate it from the rack.
Something you can do is to play around with a rack of ribs that are "perfect" to you. Test how it feels when pulling 2 bones apart. Or when poking the meat with a toothpick. Or how the rack bends. Then use that as your "test" in the future.
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