Tough ribs :(

stfron

Smoke Blower

Original poster

SMF Premier Member

May 7, 2007

132

10

• Jun 21, 2008

• #1

Tonight I smoked a spare rib, trimmed to St Louis style and tips- The ribs were rubbery, and the tips were very tough and dry on the outside, and chewy inside- I used the 3-2-1 method, however I could not keep the GOSM under 260 without opening the door-

Is the hight temp the reason for the craptacular meal?

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Jun 21, 2008

• #2

IMHO probably. First 3 you need low heat for smoke, then they need to braise in foil w/liquid to make tender. 3 hours at higher temp uncovered would definately make them tough. More like drying them rather than smoking.

But this is only my opinion, others may have theirs. In the restaurant for 8 years I never cooked above 225' covered w liquid. Other joints boiled them yuk, put them on charcoal etc. No one had tender ribs like ours I was know as the place for ribs, not bragging, just the truth.

Hope this helps.
Ron

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jun 21, 2008

• #3

And also, was there any pullback on the meat for the bones. Atleast a 1/4 of an inch. No pullback would go with what tex stated.

 

baker2828

Smoke Blower

Jun 1, 2007

127

10

Cincinnati, OH

• Jun 21, 2008

• #4

in my experience and I am new, the true thermometer is the meat. I have had three digi's and each time they are off from my oven thermometer. The meat should tell you when its done, give the bone a twist and see if it's set or if it is forgiving. When its forgiving its done!

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jun 21, 2008

• #5

Yer right there Baker. Ribs really can't be probed reliably...too thin/too much bone.

 

stfron

Smoke Blower

Original poster

SMF Premier Member

Thread starter

May 7, 2007

132

10

• Jun 21, 2008

• #6

Any ideas on how to keep the temp down? I've had this smoker for a good 8-9 months, and never had a problem with keeping the temp low- yesterday was the first time.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jun 21, 2008

• #7

Seems some use a needle valve setup in addition to the regulator... Summer time means pit temps go up.

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 21, 2008

• #8

i had to cut the reg off my smokeer and put a new one on wiht a neadle vale and i am thing of puting a presser gage on it to ......mine would get way to hot also

 

stfron

Smoke Blower

Original poster

SMF Premier Member

Thread starter

May 7, 2007

132

10

• Jun 21, 2008

• #9

Is there a link someone can send me on the needle valve? Is it attached to another regulator, or does it go in line with the hose?

 

rodbuilder

Meat Mopper

SMF Premier Member

May 31, 2007

155

10

Oregon

• Jun 21, 2008

• #10

I had the same problem with my GOSM until I did this mod. Works great for me...

http://www.smokingmeatforums.com/for...210#post111210

Good luck in what ever you try...

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jun 21, 2008

• #11

try this search : http://www.smokingmeatforums.com/for...ghlight=needle

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 21, 2008

• #12

well what i did was i went to hardware shore and got a reg from a the mr. heater stuff and i thought that would work becouse it had a nobe on top i could open and close but it ened up not being able to ajuest enogf so then i had to put a tube going off of that to a neadle valve and then to the rubber house after that .......it took a lot of running and talkeing to people to get it where i like it now but .........that is what i did i dont know where to get it off the internet sorry but if you have a coop that dose a lot wiht propain or seomthing like that they should be able to help you out

 

baker2828

Smoke Blower

Jun 1, 2007

127

10

Cincinnati, OH

• Jun 21, 2008

• #13

In one day I have come across the two best posts I have ever heard, this one is # 2. EHHHH!

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 21, 2008

• #14

hey baker 2828 what was the best ?????

 

baker2828

Smoke Blower

Jun 1, 2007

127

10

Cincinnati, OH

• Jun 21, 2008

• #15

your descriptive use of the canadian language and spelling. Not trying to make anybody mad just thought it was comical, sorry if I took it the wrong way.

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 21, 2008

• #16

ya im at work so i dont really go back and read what i say i really should ............ i dont really care lol

 

baker2828

Smoke Blower

Jun 1, 2007

127

10

Cincinnati, OH

• Jun 21, 2008

• #17

don't its great not trying to poke fun, I thought you were making an effort to sound like a canuck, if not I apologize for pointing it out. Either way I still think it lead to great conversation!

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 21, 2008

• #18

ill keep it comeing .....a

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 21, 2008

• #19

well i am pertty close to the border maby it is rubbing off and i dont know it ..a

 

1894

Smoking Fanatic

SMF Premier Member

Apr 19, 2008

950

11

Near salt city NY

• Jun 21, 2008

• #20

Love those accents , my Mom, oldest of 6 ,born and raised "up there" Married my Dad out of nursing school and has lived in NYS for over 50 years since then. She Usually sounds like a central NY resident , but a weekend visit to Guelph , or a visit here from one of my aunts or uncles and it takes about a week ( and they say "about" different ) for Mom to loose that re aquired accent , and a couple weeks to stop adding the EH? to the end of a statement .

Love my Northern neighbors and familly