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An Experiment With Side Ribs

post #1 of 18
Thread Starter 

My first smoked ribs were terrible. You could have used them for tank treads. Then I found this forum and tried the 3-2-1 method. They were great but they were also fall off the bone and She Who Must Be Obeyed likes some bite. So, I cut back to 2-2-1 and got a bit more bite but still not perfect. Then I tried cooking using the bend and toothpick tests and no foiling. Both were better but not exactly what I was looking for. So, the experimenting continues.

 

I was reading up on my Thermapen and their site suggested smoking the ribs to an internal temperature of 185 F and then letting them sit until the cool to an internal temperature of 155 F and serving them. 

 

I rubbed the ribs with Cabela's KC rub and put them in the Bradley over Whisky barrel oak smoke at 230 F and cooked them up to an internal temperature of 175. I gave them a coating of Cabela's KC sauce and let them heat up to 185. The hard part was measuring the internal temperature. I put my Maverick in the thickest part of the meat being careful not to touch bone. However, it is so close to two bones it read about 10 degrees higher than the Thermapen and they are usually pretty close. So when the Maverick read 175 F, I tested several places with the Thermapen and was getting 165F. I moved the Maverick to a new spot and got 165 F but it went up quicker than the Thermapen. 

 

If you are going to try this, I suggest you use the Maverick to get you close but rely on the Thermapen or another instant read in several places.

 

When it got to 185 F, I pulled it and it took about 15 minutes to get to 155 F.

 

The Verdict, this is the method I will use from now on. The pork was tender, tasty and bit off the bone as opposed to fall of the bone.

 

Before I get a nasty emoticon, here are some pictures of the smoke.

 

 

 

 

Disco

post #2 of 18

Beautiful!!! Here is a perfect example of perfectly cooked ribs...And ZERO Pullback! This is the first I have seen info on cooking Ribs to Temp...JJ

post #3 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Beautiful!!! Here is a perfect example of perfectly cooked ribs...And ZERO Pullback! This is the first I have seen info on cooking Ribs to Temp...JJ

Thanks, Chef JJ. The missus liked them too. The temperature works but it is finicky to get a temperature.

 

Disco

post #4 of 18

They are GREAT lookin ribs.

 

Why no pull back?

post #5 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

They are GREAT lookin ribs.

 

Why no pull back?

I don't know why they went that way, Adam. Whether it was the no foiling or whether I took it off a bit sooner than I would of from a bend test or whatever, I just don't know. I just know I like the result.

 

Disco

post #6 of 18

Its not the no foil part.

 

I dont foil and get pull back.

post #7 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Its not the no foil part.

 

I dont foil and get pull back.

Shrug

 

th_dunno-1[1].gif

post #8 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Its not the no foil part.

 

I dont foil and get pull back.

The problem is, I never took the it when I cooked ribs before. If this is lower than I was going to before, it makes sense they would shrink less but that is just a guess.

post #9 of 18

Great looking ribs there. My last rib smoke I didn't foil, they passed the bend test, And I had very little pullback also. They were near perfect. I do believe they were leaner than some others I have done so that may be a factor.

post #10 of 18
Thread Starter 
Quote:
Originally Posted by Red Dog View Post
 

Great looking ribs there. My last rib smoke I didn't foil, they passed the bend test, And I had very little pullback also. They were near perfect. I do believe they were leaner than some others I have done so that may be a factor.

Thanks, RD. Your theory sounds as good as any!

 

Disco

post #11 of 18

I would go with the idea that maybe that was just one darn good pig. I think sometimes we forget that how that puppy was raised, butchered and hung can make a heck of a difference. Just a thought. I used to raise hogs as a kid for FFA and my super well fed and healthy pigs were just terrific. I sure miss that pork. Might have to get some pigs now that I have a little land here.

post #12 of 18
Quote:
Originally Posted by timberjet View Post
 

I would go with the idea that maybe that was just one darn good pig. I think sometimes we forget that how that puppy was raised, butchered and hung can make a heck of a difference. Just a thought. I used to raise hogs as a kid for FFA and my super well fed and healthy pigs were just terrific. I sure miss that pork. Might have to get some pigs now that I have a little land here.


Your point has merit also. A friend of mine raised hogs for a few years and we bought one from him and split it between 2 households. The difference between it and supermarket pork was night and day. My only regret was we had the meat cutter send off the bellies and hams for curing. What we got back was a huge letdown. I don't believe we got back the same meat we sent in. Next time I would say hands off the curing and smoking cuts and will cure and smoke them myself or use them fresh.

post #13 of 18
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

I would go with the idea that maybe that was just one darn good pig. I think sometimes we forget that how that puppy was raised, butchered and hung can make a heck of a difference. Just a thought. I used to raise hogs as a kid for FFA and my super well fed and healthy pigs were just terrific. I sure miss that pork. Might have to get some pigs now that I have a little land here.

I won't argue with you but the ribs were some I bought on sale at Safeway. I suspect they were highly commercialized. Now, if you want to start raising your own pork, may I give you my address?

 

Quote:
Originally Posted by Red Dog View Post
 


Your point has merit also. A friend of mine raised hogs for a few years and we bought one from him and split it between 2 households. The difference between it and supermarket pork was night and day. My only regret was we had the meat cutter send off the bellies and hams for curing. What we got back was a huge letdown. I don't believe we got back the same meat we sent in. Next time I would say hands off the curing and smoking cuts and will cure and smoke them myself or use them fresh.

I had the same experience with a whole pig I bought cut and dressed. There weren't enough ribs for one pig and the bacon and ham was ok at best.

post #14 of 18

Those look great, congrats Disco!

post #15 of 18
Thread Starter 
Quote:
Originally Posted by Gerk View Post
 

Those look great, congrats Disco!

Thanks for the kind words, Gerk. One of the best things about this forum and smoking is you get to try so many different methods and styles.

 

I still have to make 3-2-1 ribs for a buddy who likes fall off the bone ribs but, I have to admit it, I still like them that way. I just like more bite better.

 

I see from your post you are thinking of trying ribs. Do you have any particular style or method in mind?

 

Disco

post #16 of 18
Great looking ribs Disco! Thanks for sharing the info from thermapen on the temps. I still rely on the bend test, simply because I am not a proud owner of a lightning fast thermapen...
post #17 of 18

Thanks for the thermometer tips and today I'm diving into 4 racks of side ribs myself :)

post #18 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Great looking ribs Disco! Thanks for sharing the info from thermapen on the temps. I still rely on the bend test, simply because I am not a proud owner of a lightning fast thermapen...

 

Thanks, Case. I do love my thermapen and I do recommend it.

Quote:
Originally Posted by Gerk View Post
 

Thanks for the thermometer tips and today I'm diving into 4 racks of side ribs myself :)

Oh, that's going to be great! I humbly request a post with pictures!

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