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2nd attempt at ribs...

post #1 of 19
Thread Starter 
Well, I think I read somewhere that if there are no pics, it didn't happen. Is that true????? What a debacle tonight!!!!! mad.gifmad.gifmad.gif
post #2 of 19
What happened?
post #3 of 19
TN, I take it it didn't go well. We have all had some of those believe me. Tell us what happened and I am sure someone can help you out. Hang in there! It's worth it!
post #4 of 19
I'm on needles here?
post #5 of 19
Do you need some help posting qview? What happened?
post #6 of 19
Well we all have had bad smokes! If someone tells you other wise let me pass on something my dear departed dad would say.
"There are two kinds of liars in the world. Those that say they never did and those that say they use to but quit. "

Keep on learning my friend. I still am.
post #7 of 19
Thread Starter 

First off, I bought a different brand of baby backs. 2 racks for $6, completely fresh, not frozen, ever. $1.99/lb.

I applied mustard this time before the rub, and let 'em sit for awhile. Next, the smoker was stabilized at about 225, according to the stock gauge (haven't received my new one yet). Smoked ribs for 2 hours, then foiled for 1 hour. When I went down to un-foil and put some corn in, the smoker temp was up to almost 300! I have no idea how long it had been running that high or why...maybe the wind died down or something. Got the temp back down to about 225 and cooked for another 1 1/2. The ribs were dry and it was like there was a membrane beside the bones that did not cook out. Seemed like a lot of gristle in the meat. Basically inedible...and to top it all off, the corn was not done and had no smoke flavor.

I told the wife, for 6 bucks, I'm going to go back and get another package tomorrow. I'll do the next ones one rack at a time and experiment. The first rack I will do with foil again, but adjust the time. The next rack will be naked, except for some evoo and just a few spices. That one I will cook for 6 hours, no peeking. I WILL figure this out!!!!

post #8 of 19
keep trying you will make them better each time. "Be the ribs you will"
post #9 of 19
That's the spirit. PDT_Armataz_01_34.gif

All part of the learning process. We've all been there.

Did you take the membrane off? If you're smoking baby backs, I wouldn't do them for 6 hours. Check them after 4-1/2 hours using the "bend test". Lift the rack in the middle with some tongs. If they bend real good and the meat starts to pull away from the bone, they're done. If you like them to fall off the bone, let them go a little longer.

Hang in there, you'll get it. PDT_Armataz_01_34.gif

post #10 of 19
You can believe me, I knew nothing when I first started. Keep trying and experimenting; you'll get it.

Like Dave said make sure to keep an eye on them. You could try some spares too, imo they are easier than baby backs.
post #11 of 19
Keep trying and it will all work out....

Special Note for RickW,"YOU are DEAD MEAT" LOL, I have a smudge on my monitor trying to get rid of a Gnat!!!!icon_mrgreen.gif
Kidding of Course...
post #12 of 19
Thread Starter 
I did take the membrane off. Thanks for the advice on the time...I'll try 4.5 hours ...

Thanks to everyone for the help!!!!!
post #13 of 19
post #14 of 19
And remember, that's just the point to start checking them if you're doing baby backs the way you describe. They probably won't be done yet (or maybe they will, depends on your smoker and temp) but at that point you can get a feel for how they are doing. If you like them with a little "tug" you can catch them early enough. If you like them falling off the bone, you can let them go longer.

Good luck and let us know how it works out.

post #15 of 19
Read this:


Also try to get at least one known good therm that passes the boil test to use to gauge temps and don't rely on the stock therm.
post #16 of 19
sorry to hear of those results. I do mine about 4-5 hours, no foil,& my temp is between 230 & 245. Just a light dry rub.

I go by the feel of the ribs for when they are done, the tong test is a very good measuring stick for where the ribs are at in the smoking process.

Keep practicing, and reading this site, You will find your own technique that works for your tastes, and the smoker(s) you use.
post #17 of 19

Quality of Meat

You may have just got some bad meat. It happens, I have had steaks that I paid good money for that were just plain bad, and I have had some
that looked bad but were great.

Let us know how this batch turns out.
post #18 of 19
TN don't sweat it, sh*t happens. You'll get'er down. All the best...PDT_Armataz_01_34.gif
post #19 of 19
I probably smoke 200 racks a year minimum with comps- catering- and practicing new things.It takes awhile and it WILL become like cooking hamburgers etc...

Love that avatar.In my case GO CAPS!!!!!!!!
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