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I destroyed my ribs

post #1 of 19
Thread Starter 
I got a new char-broil silver smoker with our stimulus check. We had really
good results with some chicken so I thought I would try some ribs for fathers day.

I did a horseradish-mustard base, with Ms. Bobbie's butt rub.
Used mostly hickory wood, a little oak toward the end. Kept the temp at
about 220-225 for about 6 hours. used a apple cider- apple cider vinegar
mix as a mop.

They were beautiful. BUT............... the pack said fully prepared ready to
cook...I didn't take the silvery membrane off the back.
They were non-chewable. the taste was great, but our dog ended up
having ribs for supper.

I told my wife, as we had peanut butter for supper, it could have been
worse........it could have been a expensive brisket instead of 12 dollars
worth of ribs.
oh well, live and learn..........got a pork shoulder for the 4th of july,
I will let y'all know how it turns out.
post #2 of 19
try try try again....I cannot express myself how much the 3-2-1 method is perfect for all ribs (well....those with bones....don't do it with country ribs)....... as for removing the membrane, yes is nice but a pain.....sure wish that butcher would do it!!!!
post #3 of 19
If they were BB's you might have overcooked them a touch. I prefer the 2-2-1 for BB's. By, "non-chewable" do you mean they were tough? Was the meat falling off the bone or did it still have tug to it?

Hehe Smoked you need to find another butcher, mine takes the membrane off at no extra charge.biggrin.gif
post #4 of 19
Thread Starter 
They were spare ribs. and by they were so tough that our dog trouble
chewing them up.......as I said live and learn, I will try your method
nest time.
post #5 of 19
your kidding.....oh yea, my butcher sucks..... or that is........... I end up having to buy in bulk basically almost direct from IBT themselves........... I should try the 2-2-1 next time on my spares, I don't waste money on bb's to be honest since the little lady don't like to eat with her hands and the spares will at least have enough to stick a fork in it......... biggrin.gif
post #6 of 19
Never had a problem with 3-2-1 on spares. Possible you just got a bad rack, it happens. Maybe try another store and/or another brand for your next attempt.
post #7 of 19
The membrane will NOT cause them to be tough...well, it will be like a leather skin on the back side... but it won't affect the meat on the front...you have other issues...
post #8 of 19
Thread Starter 
OK, help a brother out. any tips will be appreciated
post #9 of 19
I'm betting overcooked. Were they dry? 321 method is a bit much for well trimmed ribs in my estimation. Did you foil them... are you familiar with the 321 method? Right side in the box on the main page...
post #10 of 19
I blame it on the horseradish!

Don't get me started on the" spares have more meat than babybacks" again!PDT_Armataz_01_17.gif

Brisket is about $ 2 a lb around here!

Looks like you are just gonna hafta practice more, oh thats gonna be a toughy!icon_wink.gif
post #11 of 19
They were beautiful. BUT............... the pack said fully prepared ready to
cook...I didn't take the silvery membrane off the back.

Hmm. Don't recall seeing that on a lable before. They were still raw, not pre-cooked correct?
post #12 of 19
never saw fully prepared on any myself around here,some times you get a bad rack i did 3 racks this past weekend for someone,2 racks were great looking the third rack looked like crap they even did when i prep them and looked terrible when they were done but the taste and tenderness was there. sometimes you just get bad cuts.don't know if it would matter much did you cook bone side up or down? i always do mine bone side down.
post #13 of 19
Fully preparred confused.gif New one to me also.
Try the 3-2-1, but remember they are just a guideline. You may want to vary the time some in one or more of the 3 stages. The second stage in the foil is the "fall off the bone stage". Don't give up.
post #14 of 19
Do you remember seeing on the package "added solution"?
post #15 of 19
What Richtee said. I use the 2-2-1 method, to me the 321 method is a bit much.
post #16 of 19
What brand were they , and where did you get them? If they were pre cooked and then you smoked them you could have dried them out .
post #17 of 19
Thread Starter 
They weren't precooked, they were trimmed nice and square. All with the same length of bone, no loose bits anywhere. Nice and uniform from end
to end.

I'm going to get a new thermometer, the one I used wasn't made for smoking, it is a turkey frying one. It may have been touching the cooking
grid, and the temp that was registered may have been wrong.
post #18 of 19
Thread Starter 
Hey meatballtn,
there is a KCBS event in Dickson tn on Saturday. It's at the fairgrounds, about 40 minutes from Nashville. I probably won't get to judge because
our Kiwanis club is hosting part of the event......but some of the guys
that aren't competing will be selling bbq.
post #19 of 19
what you got were st.louis style or trimmed,cut down spares,but it sounds like either over cooked or just tough ribs.
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