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So my 3-2-1 St Louis ribs got done early?

post #1 of 4
Thread Starter 

I did some fairly meaty St Louis ribs yesterday.

 

Used Meathead's Memphis Dust, with a  1 hr dry brine using just salt.

 

225 F temp with cherry wood - in my Smokin-It 2D so I know the temp was pretty spot on.

 

After 3 hours wrapped in foil for 2 hrs.

 

After 2 hours I unwrapped and did the bend test to see where they were and they completely broke - bones fell out, so I sauced them and ate early :)

 

They tasted good but as soon as you pick a rib up, the bone falls out and you're left with a juicy morsel to eat with knife and fork.

 

Just curious as to what happened?  Very hot here in the Philly burbs so the smoker came up to temp real fast...

 

Sorry, no qview, will try to do better next time!

post #2 of 4
I hope you're sure that your therm is right. Otherwise, you might want to try a batch with no foil where you can watch them a little closer. Beyond that, I don't have any suggestions. I would check your therm again.
post #3 of 4
As we all know the 3-2-1, 2-2-1 is just a guideline. They could take less time or more.

Honestly it does sound like your smoker is running hot. Do you have a calibrated remote therm you can put in there to test it? My new fancy oven that calls ms to be super accurate blah blah blah when tested with my remote therm that is calibrated says it's off. Anywhere from 15-30 degrees depending on the temp I set the oven too.
post #4 of 4

This happens all the time. I've had ribs done in 3 hours & some have taken 7 hours.

At the 3 hour mark, you can usually tell how they are going to go.

I smoke my ribs to IT, so at 3 hours I like to see them in the 165-170 range.

I look for a final temp of 195.

 

Al

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