Pulling from the bone on ribs first 1.5 hours normal?

motolife313

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• May 20, 2017

• #1

Got some baby backs and St. Louis ribs on the trager that I put on at 250 hoping it would take 5 hours then first hour of checking they were pretty chared up already. I did start them meat side down thinking the heat was coming up. Then I check on them 45 minutes later and there already pulling back from the bone like crazy lol. I did turn it down to 225 after first check. Pretty sure the trager is working right, I did put them straight in line with me when putting them on and not cross like I should have. I think they got a little hot on the ends maybe. The baby backs almost felt like they wanted to break in half. I'll check them soon to see it they crack or break. Electric gauge reads 218-220. Can't load any pics right now.

 

motolife313

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• May 20, 2017

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I could then at about a 45 degree in there now. They are really chared up tho. In a good way. Do you guys check with temp probe on ribs or by feel? Tooth pick maybe?

 

motolife313

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• May 20, 2017

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Just to be clear the ribs are pulling the whole length of the ribs. Not just the ends. The ends a kinda chared black tho. I used some wash ur sister sauce and salt and a bunch of pepper couple other spices.

 

daveomak

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• May 20, 2017

• #4

You thermometer is not reading correctly... Charred black ??? 

Take them off and have dinner....

 

robin h

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• May 20, 2017

• #5

Every time I cook ribs they take 3 to 4 hours at 230ish. 13 to 16 bone ribs. I also cook bone side down. I use the bend test to see if the ribs are done. If not to sure put a meat thermometer in them. I don't have a Trager, I got a Bradley four rack. Did you put a prob on the grate to see what Temp your running?

 

SmokinAl

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• May 20, 2017

• #6

Sounds like your smoker is running a lot hotter than you think.

Get a good therm & put it on the grate next to the meat.

Al

 

motolife313

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• May 20, 2017

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No I don't have a temp gauge in the smoker. Trager is not working correctly because when I checked them at the 2 hour 45 minute mark there were falling apart. They were still pretty good and tender. Thanks for the feed back