I failed!!

lemans · Sep 26, 2015

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?

lemans · Sep 26, 2015

And fatty. Bum rack ?

chef jimmyj · Sep 26, 2015

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

lemans · Sep 26, 2015

Ya know I always use apple juice this time I used cola.. I should have stayed the course!

bmudd14474 · Sep 26, 2015

What smoker are you using and are you sure it was 245 chamber temp? Were you going by the stock thermometer?

lemans · Sep 26, 2015

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.

bmudd14474 · Sep 26, 2015

sounds like everything was right. Could of been a bad rack.

lemans · Sep 27, 2015

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!!

smokinbill1638 · Sep 27, 2015

was That A Typo For Your Smoker Temperature?

smokin phil · Sep 27, 2015

Lemans said:
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!!!

lemans · Sep 27, 2015

Oops
235-250!!!

floridasteve · Sep 27, 2015

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.

lemans · Sep 27, 2015

Steve . You r right . Stop living in the past and learn from our mistakes.
Thank You all...

Rafter H BBQ · Sep 27, 2015

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: I'll bet your next smoke turns out great ! Thumbs Up

eman · Sep 27, 2015

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.

I failed!!

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