- Aug 29, 2008
- 10
- 10
Hi there - this was my second attempt at smoking pork ribs and I tried the 3-2-1 method but the ribs were still tough - tasty, but tough. After wrestling a couple ribs away from the rack, I gave up and put the rest in the oven to see what would happen if I just cooked them longer. After about 2 hours at 250 degrees, they were much more pliable and even tastier. So did I have the temperature on the smoker a little too low? It was between 200 - 225.
It seems to me, and perhaps I'm wrong, that you need to have a temp. that slowly bakes off the fat, which gives the meat flavor and moisture, without overcooking the meat.
If I may be so bold to ask another question : my wife doesn't care for ribs so 2/3 through the smoke, I put a thin fillet of salmon on for her and switched the chips from Hickory/Mesquite to Apple/Maple. I thought that it not only was good for her salmon, but also seemed to work well for the ribs. Any special tips when cooking multiple, diverse foods on a smoker?
Many thanks.
It seems to me, and perhaps I'm wrong, that you need to have a temp. that slowly bakes off the fat, which gives the meat flavor and moisture, without overcooking the meat.
If I may be so bold to ask another question : my wife doesn't care for ribs so 2/3 through the smoke, I put a thin fillet of salmon on for her and switched the chips from Hickory/Mesquite to Apple/Maple. I thought that it not only was good for her salmon, but also seemed to work well for the ribs. Any special tips when cooking multiple, diverse foods on a smoker?
Many thanks.
