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IA Newbie w/ Rib Question

post #1 of 15
Thread Starter 
Hello all. I recently was handed down an ECB from my wife's grandfather, so I have been experimenting when time allows and learning a lot from all of your posts on this site. Absolutely love the qviews and all of the techniques you all share.

This past Saturday I tried to to do 2 racks of spare ribs on the top rack and a fatty filled with some pasta, pepperoni, diced peppers and cheese on the lower rack. This was my first rib attempt.

My plan was to 3-2-1 the ribs with the smoker around 230-240 degrees using Wicked Good Lump with some hickory. It was colder out than expected but I was able to run around 215 - 225 the whole time.

At the end of 3 hours the ribs had a beautiful color and pulped around 140. I put them in foil with apple juice and back on for 2.25 hours (had to watch end of UNI - KU game). I forgot to pulp them when I took off the foil.

One hour later I checked them again and they pulped at 177. So I thought I was good to go and pulled them off the smoker. Once inside I found they were pretty tough texture wise. I was expecting to be able to cut them up in 3 rib sections pretty easily. This was not the case.

Any idea where I went wrong? Did I go too long after foiling?

Thanks for any ideas or help you can pass along. JP

P.S. the fatty was great!!
post #2 of 15
First off welcome to SMF. You'll like this place for there are alot of really good folks here that would just love to help you with just about anything to do with smoking meat. Now for your ribs, they are just abiut the only thing that we cook by time and not temp. If you stick to the 3-2-1 method you should be good and have you some falling off the bone ribs too. Now it sound like you shorted the time and thats why you came out with some tough ribs. I would say that cause you took the ribs temp and then pulled them earily. I don't ever probe my ribs but I like them with alitle pull so I shorten the time in the foil to 45 minutes. So let me know how you did them and welcome again.
post #3 of 15
I've never used a thermo on ribs before, so I don't know if 177 is good or not. Do you recall how much the meat had pulled back from the bone? I usually use that as an indication, like if there's a half-inch of bone sticking out the side then they're probably about done.

edit: Oh yeah, and welcome to the SMF!
post #4 of 15
Sounds like you did everything right, maybe the ribs you picked up were just real tuff.icon_neutral.gif
post #5 of 15
Welcome to the SMF, We are glad to have you onboard
post #6 of 15


Welcome to smf, lots of good folks here with a lot of helpful info
post #7 of 15
Howdy, welcome to the SMF!!
post #8 of 15
I agree with pulling them to early. the longer in the foil the more tender they would be, welcome to smf
post #9 of 15
Yea I couldn't tell you what a good temp is for ribs I always go by 3-2-1 or 2-2-1 never by temp.
post #10 of 15
Thread Starter 
Thanks for all of the input.

I'll give it another shot soon, and post with some Qview.

Sounds like doing ribs is more about feel than other cuts of meat.
post #11 of 15
welcome from Des Moines, did you remove the silver skin? If left on it will give some toughness problems.
I would also recommend you check that thermometer as they are known to be sketchy on them ecbs
post #12 of 15
Thread Starter 
Thanks JDT.

I did remove the silver skin and I had a thermometer probe on the grill grate. My ECB thermometer is useless. My probe will say 230 degrees and the ECB will be on the "A" in warm.
post #13 of 15

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #14 of 15
I take mine to 200* and they just fall of the bone. I foil at 140* with broth or apple juice depending on my mood.
post #15 of 15
Welcome to the SMF forum, You came to the right place. Good people and good info.
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