1-2-3 ribs in progress

northerner78

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Jul 8, 2017

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Wisconsin

• Jul 16, 2017

• #1

Keeping it simple. Salt, pepper, garlic powder. Now the wait...

IMG_20170716_155503.jpg

• northerner78
• Jul 16, 2017

 

Last edited: Jul 16, 2017

smokeystacks99

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Jan 16, 2016

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Olean Ny

• Jul 16, 2017

• #2

[emoji]128064[/emoji][emoji]128064[/emoji]

 

northerner78

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• Jul 16, 2017

• #3

IMG_20170716_210641.jpg

• northerner78
• Jul 16, 2017

The finished product. They were slightly on the dry side but tasted great. Next time a small pan of water will be used.

 

SmokinAl

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• Jul 17, 2017

• #4

What was your method for cooking the ribs?

Maybe we can help you so that next time they won't be dry.

Al

 

northerner78

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• Jul 17, 2017

• #5

I rubbed them up and let them sit for awhile. Put them in at 225 for 3 hours. Then foiled them for about 1 1/2 hours. I by no means screwed up the meat. Just wasn't as moist as I like. That's why I was wondering about water.

 

SmokinAl

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• Jul 17, 2017

• #6

Sounds to me like you didn't cook them long enough.

I smoke my ribs to internal temp, not time.

195 is tender & juicy, but not quite FOTB.

If you want FOTB, then go to 200-205.

Al

 

northerner78

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• Jul 18, 2017

• #7

I gotta admit my wife knows her way around a peice of meat as far as doneness. It was about 2 steps away from being beef jerky concistantcy. These ribs were bought packaged at the grocery store so they may have been a little thinner than your average rack. Next time I do it I'm gonna go to the local butcher shop and get a proper rack. I'm thinking with a nice thick rack I'll be in good shape.