- Jan 27, 2010
- 19
- 10
For the terrible typer am I sorry for not proof reading. I "can't get ribs to fall of the bone" These little laptop keys are too small!
I have done 3 smokes with baby back ribs. But they just done seem right. Yesterday I did 2 racks, smoked for 6 hours, temps were between 210 to 245. Mostly around 235. Also spray with mop sauce throughout the smoke. I am using a char griller smoker with a firebox. Only mod is the dryer tube on the smoke stack and flipped the charcoal pan upside down to make a baffel. Using charcoal, some wood and hickory chips.
The ribs are tender inside but almost crispy and charred on the outside and they are hard to pull apart and dont fall off the bone. I have confirmed the temp with 2 thermometers. Redi check wireless and a regular on from the supermarket. One problem I did notice is that my homemade baffle doesnt completely line up with the firebox and lets some extra direct heat in. But it would not explain why the rack on the far end of the grill came out almost crispy. I have don't butts and they came out great but ribs are no good.
I have done 3 smokes with baby back ribs. But they just done seem right. Yesterday I did 2 racks, smoked for 6 hours, temps were between 210 to 245. Mostly around 235. Also spray with mop sauce throughout the smoke. I am using a char griller smoker with a firebox. Only mod is the dryer tube on the smoke stack and flipped the charcoal pan upside down to make a baffel. Using charcoal, some wood and hickory chips.
The ribs are tender inside but almost crispy and charred on the outside and they are hard to pull apart and dont fall off the bone. I have confirmed the temp with 2 thermometers. Redi check wireless and a regular on from the supermarket. One problem I did notice is that my homemade baffle doesnt completely line up with the firebox and lets some extra direct heat in. But it would not explain why the rack on the far end of the grill came out almost crispy. I have don't butts and they came out great but ribs are no good.