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Discussion in 'Pork' started by grahd, Aug 10, 2014.
Been smoking for 15 hours. Thoughts. No sauce that is rub and spraying with apple juice
15 hours??? That ummmm seems like way to king to smoke ribs. Mine dine in under 6 hours. Maybe a typo?
Trying the 15 hour or so trick. Want meat to fall off bones. Couple of joints in Memphis do 18 hour
I have never done anywhere close to that long. I am a 3-2-1 guy.
What temp are you smoking?
Been around 190 or a little less
I agree, in my opinion 15hrs is way too much. I just did some yesterday for the first time without a foil wrap and they were done in 5hrs + another 30 for the glaze. I've never had "COMPETITION" ribs, but they had a nice clean bite and when you got to the bone, the meat came off completely clean. http://www.smokingmeatforums.com/t/167846/no-foil-baby-backs-1st-attempt-with-q-view
I don't think the longer you smoke it the better it will be...Most meat will only be good with so much smoke. Too much smoke will likely impart a bitter taste, and I would think too much time will just dry out the meat no matter how much spritz or mop you use. The worst part is it just makes you wait longer to eat it... Good luck with it, hope it turns out good...
I look forward to hearing about your results.
Final verdict from the family. Extremely tender and full of flavor. Full 18 hour smoke. Now it is brisket ' s turn
Basically fell of bones.
15 hours???? Am I reading that right?
What is the smoker temp? 15 hours they should be over done and have lots of pull back but I'm not seeing the pull back
Smoking them at 30 degrees? LOL
If that time ya give is correct, something is going on I'd say... Honestly I've smoked some big racks of spares before for 5 1/2 to 6 hrs on real low temps.... like 220-225* ! But that's about as long as I've smoked ribs, usually bout 4 - 4 1/2 hrs is my most common time ! When ya get a chance drop us a line with some more info on your smoke so we can help ya out !
Awesome, glad they turned out for ya.... Disregard my last post... Thought maybe ya was having some troubles, but sounds like ya had them turn out to your & the fam's liking and that's all that really matters !
Phew......glad they turned out. Still wondering why you would want to go 15 hours.....when you can get same result in 6. Just curious.
I don't plan on doing that long for ribs again, 3-2-1 or 2-2-1 will work. now on a brisket, that is a completely different story.