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I failed!!

post #1 of 15
Thread Starter 
Bought a twin pack of baby backs at BJ( Sams,Cosco same thing)
2 hours at 245 rubbed with Jeff's rub
2 hours brown sugar and liquid butter wrapped . And one hour unwrapped
Very little pull back . I should have known ..
They were ok . But nothing as usual . Too much pull. Very disappointed .. Where did I go wrong?
post #2 of 15
Thread Starter 
And fatty. Bum rack ?
post #3 of 15

That plan at that temp should have got you to at least tender. Just a guess, the temp may have been off, lower than you thought. It sucks and sounds stupid but sometimes meat doesn't follow the Guidelines. I would also suggest some Liquid, apple juice, in the foil with the Brn Sugar and Liquid Butter. The Steam goes a long way toward breaking down Collagen...JJ

post #4 of 15
Thread Starter 
Ya know I always use apple juice this time I used cola.. I should have stayed the course!
post #5 of 15
What smoker are you using and are you sure it was 245 chamber temp? Were you going by the stock thermometer?
post #6 of 15
Thread Starter 
Chargriller 5050 w sfb
It has two river county therms and a IQ120 on board. Also a igrill blue tooth so I can monitor it from the house. It ran between 135 an 150 all day.
post #7 of 15
sounds like everything was right. Could of been a bad rack.
post #8 of 15
Thread Starter 
I know we do ribs by time , but what should the IT been before I pulled them off .. I am really bummed out by this bad one!!
post #9 of 15
was That A Typo For Your Smoker Temperature?
post #10 of 15
Quote:
Originally Posted by Lemans View Post

Chargriller 5050 w sfb
It has two river county therms and a IQ120 on board. Also a igrill blue tooth so I can monitor it from the house. It ran between 135 an 150 all day.

We'll there's your problem, cook temp is WAY to low!!!
post #11 of 15
Thread Starter 
Oops
235-250!!!
post #12 of 15
It happens. It keeps us humble.
I did a brisket Friday, just like I always do, didn't pull until it probed nicely. Was 'OK" - flavorful, tender, but dry. Compounding the issue, my drip pan with JJ's smokey au jus had a pinhole in the bottom, so no juice to add to meat. Fortunately, I had some in the freezer! :-)
Point is, it happens and you can't let it get you down too much.
post #13 of 15
Thread Starter 
Steve . You r right . Stop living in the past and learn from our mistakes.
Thank You all...
post #14 of 15
I agree with Steve, don't be too down on yourself... We've all had bad smokes, makes us enjoy the good ones even more ! A few years ago I seen a rib brine recipe & thought what the heck... I'll give it a try ! The recipe seemed like a lot of salt to me, but thought well that's the recipe so I'll just keep to it ! Long story short, after the brine, seasoning & smoke... They were so dang salty the dog didn't even want them.... LOL ! Learned a couple lessons that day! biggrin.gif I'll bet your next smoke turns out great ! icon14.gif
post #15 of 15

The great thing about this hobby is we get to eat the mistakes. Or if they're really bad  The dog gets to eat them.

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