dry rub ribs soggy?????

[nverlast1]

Where did I go wrong? I did the 321 method but after I finished the seasoning was still wet/soggy. Was it too much seasoning? too much spritz spray?

 

[wbf610]

Did you do the 1 part of the 3-2-1?

 

[ksblazer]

I'm guessing the spritz and the foil made them turn soggy.

I don't 3-2-1 dry rubbed ribs

 

[nverlast1]

Did you do the 1 part of the 3-2-1?

Yes I did

 

[nverlast1]

I'm guessing the spritz and the foil made them turn soggy.

I don't 3-2-1 dry rubbed ribs

So what's another way to do them.

 

[dcecil]

So what's another way to do them.

What are trying to achieve with your ribs. Do you want fall off the bone or more of a tighter bite. When you did your Rub did you let it sit and absorb or straight on the grill

 

[nverlast1]

What are trying to achieve with your ribs. Do you want fall off the bone or more of a tighter bite. When you did your Rub did you let it sit and absorb or straight on the grill

fall off the bone. That sat prob 10 min.

 

[dcecil]

What temp did you cook at

 

[dcecil]

Do you have any pics by chance

 

[dcecil]

https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

Give this a try

 

[ksblazer]

So what's another way to do them.

When I do dry rubed ribs I just rub them down. Let them sit with the rub on them for a few hours to overnight. Then put them in the smoker at around 275 degrees with a good 3 hours or so of smoke on them. I do not add any liquid or foil my dry rubbed ribs as I feel it interfears with the bark that I'm trying to create on the ribs. After the 4 hour mark I add another light layer of rub to the ribs and then check them around the 5 hour mark. When they reach 205 degrees or so. I pull them and let them rest for about 25 minutes and then slice them up.

 

[fivetricks]

Whenever i used to to ribs 3-2-1 @225 it was always soggy for me too. If you want to do them again, do them the same way, but pop them under the broiler.for a few mins when done keeping a VERY close eye on them so they don't burn.

They'll tighten up for you.

 

[hb99]

When I foil ribs I just use honey and brown sugar (stopped using AJ). When they are done I make a glaze out of the juices with a little BBQ sauce and put them on the grill to caramelize.