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moist and tender question on ribs....need help!

post #1 of 5
Thread Starter 
I went out yesterday to buy a pair of work boots, when I came out of the store I seen a guy across the street with a big huge drum smoker on a trailer and the smoke was rolling. So I went over to check him out, turns out he called his little buisness Smokin Joe. Got to talkin with him asking alot of questions. Said he won compititions at the Ohio State Fair five years in a row and at the Rib Fest as well. So I'm thinking I'm gonna try this guy's ribs. So I go home and give him time to cook and I tell my wife that I want her to go with me and try these ribs, we get over there and long story short we both liked my ribs better...not that I'm a pro or anything close to that...it's just what I've learned here from you guys that makes the good ribs.....however his ribs were very very moist and very tender, not falling off the bone just a small tug. He said he figured his temp was around 350 to 375 and said he cooked them for 1 and a half hours, sounded a little fishy to me but can that be done? Anyway I use the 3-2-1 and the 2-2-1 and I try foil, I try no foil, done the spritz, used apple juice, and I keep my temps as close to 225 230 as i can...I would like to get more moisture, I use a water pan as well....he had cases of ribs, and I'm gonna see where he gets them...maybe I need to get ribs from somewhere else....can ya help me out here....
post #2 of 5
I use the 3-2-1 for St Louis style and 2-2-1 for baby backs and add whatever I use to spray in the foil pouch to allow the ribs to braise for those two hours which keeps all the juices in and around the meat keeping them moist.

As for high speed smoking, yes, it can be done as he indicated which will leave some tug. I personally prefer to have it come off the bone when consumption time comes.
post #3 of 5
not sure that where the ribs are from make much difference in moisture. What is your smoker? Temps? how close to the heat source? How often are you opening the door and letting out the moisture that comes from the meat? Things to consider.
post #4 of 5
Now to me personally the 3-2-1 and the 2-2-1 are just starting points. I usually smoke my spare ribs 3-1.5-45 or maybe a little less in the foil cause I like some pull to my ribs. That's when you have to pull (not hard but pull) the meat off the bone. I don't like to pick up my ribs and the bones just fall out. But then that's me and my way. So try it with the 3-2-1 and then adjust it to your liking
post #5 of 5
Perfect advice PDT_Armataz_01_34.gif
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