or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › pork spare ribs for saturday
New Posts  All Forums:Forum Nav:

pork spare ribs for saturday - Page 2

post #21 of 25

When you say tough and dry, was the meat crispy or meaty?  If it was crispy, they were over cooked (I know that wasn't the case).  If it was still meaty, they were undercooked.  They tasted dry with a tough bite because the collagen connective tissue did not melt so they needed to go longer.  It is counterintuitive but that's the reality with tough cuts of meat.  Use the search feature to learn the probe and bend test. 

 

Personally I smoke a 3 lb rack of SLC trimmed spare ribs at 250F for 6 hours, no wrapping, and they can go a little longer.  Untrimmed, the rack will weigh 5.5 to 7.5 lbs.  I crank the temp up to 275F for 6 to 6.5 hours, no wrapping.  The two bones on the thin end get a little crunchy, but I kind of like it.  The rest is perfect.   

post #22 of 25

Were they fall of the bone done?  If so they were over cooked if tough.  If it was pull the meat from the bone tough, they were under done.  I don't open the lid of my smoker until after 5 hrs has passed.  Then I star checking for doneness.

 

Mike

post #23 of 25
Quote:
Originally Posted by Noboundaries View Post
 

When you say tough and dry, was the meat crispy or meaty?  If it was crispy, they were over cooked (I know that wasn't the case).  If it was still meaty, they were undercooked.  They tasted dry with a tough bite because the collagen connective tissue did not melt so they needed to go longer.  It is counterintuitive but that's the reality with tough cuts of meat.  Use the search feature to learn the probe and bend test. 

 

Personally I smoke a 3 lb rack of SLC trimmed spare ribs at 250F for 6 hours, no wrapping, and they can go a little longer.  Untrimmed, the rack will weigh 5.5 to 7.5 lbs.  I crank the temp up to 275F for 6 to 6.5 hours, no wrapping.  The two bones on the thin end get a little crunchy, but I kind of like it.  The rest is perfect.   

yeahthat.gif

 

Sorry Noboundaries,  

 

Your reply was on the next page and didn't see it.  Nice job explaining.  I like them end bones too!  :drool

 

Mike

post #24 of 25

The pink in the meat is your smoke ring and that's a good thing. you want that. if they were tough they my not be done. what kind of thermometer are you using? it may need to be calibrated. also the time on the smoker depends also how meaty your ribs are. if they are good and meaty it could take some time. i suggest for your next outing make sure you have a good thermometer ( the one that came with your smoker is NOT a good thermometer). also for the spray if you aren't gonna wrap try spraying like at the one hour mark and every 45 minutes to an hour after that. try some juice and apple cider vinegar 2/3 1/3 respectively. just coat the ribs with that spray. after about 4 hours grab the end and bend over if it bends all the way its good if it don't keep going and  if it breaks stop immediately. Anther indicator that you are on the right track is when you start seeing bone stick out from the meat. i like about 1/4-1/2 inch on spares. but the bend test is better doneness indicator the bone sticking out is something you get the feel for.

 

Good Luck and Happy Smoking!

 

phatbac (Aaron)

post #25 of 25
Thread Starter 
Yea they were definitely under cooked then. They were not crispy at all. Lol. Totally dry and meaty. It was comparable to a tough piece of steak with no tenderizing. I had a store bought no big name thermometer, but I rhink I broke it when I put it in the heat box to see how hot it would get because it stopped reading after like 215 or something. So I guess I don't have one. But, I do plan on getting that maverick real soon maybe this week because I want to redo ribs this weekend with less mistakes. Do you guys use a pan of water? Like is that even necessary? I feel stupid putting it in and I don't know if I put it closer to the heatbox, or on the far end.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › pork spare ribs for saturday