I've never had to be a WLB (whiny lil' B#$ch) about any cook on my WSM, so here goes.
The specimen was a slab of what was labeled beef back ribs. They weren't plate ribs, but not shiners either. $4.99/lb.
Whipped up a rub with light brown sugar, garlic and onion powder, a skosh of chili powder, smoked paparika. I was light on the sugar as to not burn 8 hours with rub.. started via minion. Grill was a little cranky taking almost1.5 hours to get to 225. Used water pan 2/3 full. patiently waited to grate therm to reach 225. placed ribs bone down. 2 chunks of oak and one of hickory. Per instructions didn't open smoker for 3 hours. After 3 hours they were well colored slightly barky. Since I'm not a big fan of BBQ sauce on beef ribs, i mopped with a pepperoncini juice with a little apple.
wrapped in peach paper and returned to smoker for 2 hours. after the 2 hour opened up paper and did a bend test. The bent sightly but no tear in meat. mopped again and left or another hour. temps were holding around 245.
left for an hour and they looked great. did bend test. they bent but still didnt crack. Removed to cutting board and let rest covered. Sliced ribs. Long story short, I could barley pull the meat off the bone with my old teefs.. I always shoot for some pull but this was ridiculous. BTW I did completely remove the membrane.
I closing I guess they weren't done enough. I've never probed ribs, as the bend test always seemed sufficient.
Any suggestions welcome. Rewarmed one this morning. The taste was good, and meat cut off the bones.
C'est la vie.
The specimen was a slab of what was labeled beef back ribs. They weren't plate ribs, but not shiners either. $4.99/lb.
Whipped up a rub with light brown sugar, garlic and onion powder, a skosh of chili powder, smoked paparika. I was light on the sugar as to not burn 8 hours with rub.. started via minion. Grill was a little cranky taking almost1.5 hours to get to 225. Used water pan 2/3 full. patiently waited to grate therm to reach 225. placed ribs bone down. 2 chunks of oak and one of hickory. Per instructions didn't open smoker for 3 hours. After 3 hours they were well colored slightly barky. Since I'm not a big fan of BBQ sauce on beef ribs, i mopped with a pepperoncini juice with a little apple.
wrapped in peach paper and returned to smoker for 2 hours. after the 2 hour opened up paper and did a bend test. The bent sightly but no tear in meat. mopped again and left or another hour. temps were holding around 245.
left for an hour and they looked great. did bend test. they bent but still didnt crack. Removed to cutting board and let rest covered. Sliced ribs. Long story short, I could barley pull the meat off the bone with my old teefs.. I always shoot for some pull but this was ridiculous. BTW I did completely remove the membrane.
I closing I guess they weren't done enough. I've never probed ribs, as the bend test always seemed sufficient.
Any suggestions welcome. Rewarmed one this morning. The taste was good, and meat cut off the bones.
C'est la vie.
Last edited:
