- Aug 12, 2016
- 11
- 10
Hey all,
I'm still really new to smoking ribs, and I have a quick question as I head into my fourth cook...
I recently had great success with smoking baby back ribs via the 2-1-1 method with my Weber kettle, a Slow & Sear, apple wood chunks, and Meathead Goldwyn's Memphis Dust. That third cook was the first time I succeeded with the Texas Crutch, and when the meat hit 200, the fat melted and the results were quite good.
But I think I stayed at high temperature for too long... The meat pulled back from the bone more than expected, and the ribs started to fall apart a bit. I kept a Maverick probe in the slab even during the crutch so that I could monitor temperature.
So if the goal is to get the fat and cartiliage to melt in the 195-201 range, how long should the meat stay there? Do you just hit that temperature and then progress to the next step, or should you hold that temperature for a set period of time? Again, in my case, I think I held a bit too long...
Thanks in advance.
Todd
I'm still really new to smoking ribs, and I have a quick question as I head into my fourth cook...
I recently had great success with smoking baby back ribs via the 2-1-1 method with my Weber kettle, a Slow & Sear, apple wood chunks, and Meathead Goldwyn's Memphis Dust. That third cook was the first time I succeeded with the Texas Crutch, and when the meat hit 200, the fat melted and the results were quite good.
But I think I stayed at high temperature for too long... The meat pulled back from the bone more than expected, and the ribs started to fall apart a bit. I kept a Maverick probe in the slab even during the crutch so that I could monitor temperature.
So if the goal is to get the fat and cartiliage to melt in the 195-201 range, how long should the meat stay there? Do you just hit that temperature and then progress to the next step, or should you hold that temperature for a set period of time? Again, in my case, I think I held a bit too long...
Thanks in advance.
Todd