Hi all, First all a short introduction, I have been lurking and learning for a while now, and yesterday I smoked some baby backs. This is about my 10[sup]th[/sup]smoke and quite possibly the worst of the bunch. First off I used a dry rub of brown sugar, chili powder, cayenne, little cumin, garlic powder, and Spanish paprika. I spritzed the ribs with a mixture of Apple juice, Crown Royal, and Root beer. (Yep I know I’m crazy). I used the 2-2-1 method that has worked fantastic for me in the past. Prepped the Ribs the night b4 by pulling the back scrim off and rubbing them with mustard and the dry rub and let them chill overnight. Now at the time I didn’t notice any thing different about the BBR”S. Got up Sunday and fired up the smoker using hickory and oak, kept the temp low and slow at 225-240. Let the ribs chill out for about an hour b4 putting them in the smoker.
Ok dropped them in and as I said b4 followed the 2-2-1 method I also usually put a little of my spritz in the foil when I close them up. The flavor turned out fantastic, got about ½” pull back from the bone, let them rest for about 15min while the DW finished prepping the other goodies, which by the way were the best baked beans I have ever tasted and wife’s girlfriend brought some of the best tater salad I had ever had. Then I go to cut the ribs to serve them and they are kind of tough and it’s like there was a bone running horizontal of the rib bones. I had never seen any thing like this, so I cut through them and as they are eating I’m noticing that it appears to be a membrane running through the ribs similar to what you pull off the back side but much thicker. I grabbed one and took a bite and the meat was great but it was as if some on took the bones out of a rack put a very thick membrane on it and glued it onto of another rack of ribs. I know I’m new but I swear that the first nine batches mad this look like a childish attempt at ribs. So needles to say I was pissed and embarrassed. Has any one ever had this experience? Did I not cook long enough? Could I have gotten a bad bunch of BBR’s? Any help or opinions will be greatly appreciated; also I will have the Q-view up later this evening. Thanks in advance.
BDL
Ok dropped them in and as I said b4 followed the 2-2-1 method I also usually put a little of my spritz in the foil when I close them up. The flavor turned out fantastic, got about ½” pull back from the bone, let them rest for about 15min while the DW finished prepping the other goodies, which by the way were the best baked beans I have ever tasted and wife’s girlfriend brought some of the best tater salad I had ever had. Then I go to cut the ribs to serve them and they are kind of tough and it’s like there was a bone running horizontal of the rib bones. I had never seen any thing like this, so I cut through them and as they are eating I’m noticing that it appears to be a membrane running through the ribs similar to what you pull off the back side but much thicker. I grabbed one and took a bite and the meat was great but it was as if some on took the bones out of a rack put a very thick membrane on it and glued it onto of another rack of ribs. I know I’m new but I swear that the first nine batches mad this look like a childish attempt at ribs. So needles to say I was pissed and embarrassed. Has any one ever had this experience? Did I not cook long enough? Could I have gotten a bad bunch of BBR’s? Any help or opinions will be greatly appreciated; also I will have the Q-view up later this evening. Thanks in advance.
BDL