First attempt at ribs...

[DustyJoe84]

Did two racks of baby back ribs today using 3-2-1 method. Although they weren't bad for my first rib attempt and only my second smoke ever, they definitely weren't the quality I would have liked. They were pretty much fall of the bone, but not quite as juicy as I hoped, but not dry either. I used oak and pecan and although they took on a good smoke flavor, I didn't see as much of a smoke ring as I was looking for. I'm horrible at taking pictures so I apologize in advance for that. Lol

What are ya'lls preferred methods of keeping ribs moist? I didn't spritz them with anything and didn't hit them with sauce at the end because my wife and I have different tastes when it comes to sauce. I probably should have done something but at least this will be a good "control" for future cooks.

 

[SecondHandSmoker]

One trick is to add a tablespoon or two of water, apple juice, or apple cider before wrapping the ribs up. A buddy of mine uses Crown Royal. He doesn't bother measuring it out either!

You could try mopping/spritzing with apple juice during the first three hours too.

 

[kelbro]

Yep, a few spritzes of apple juice or a 50/50 mix of apple juice and apple cider vinegar when you wrap them makes for some pretty juicy ribs. We don't sauce baby backs.

 

[BKING!]

Honestly they look pretty good. If they were a little on the dry side AND tender then you may have over cooked them.

My thought process for cooking outcomes for tough cuts of meat like ribs , brisket, etc is...

Tender and juicy= cooked perfect
Tender and dry= over cooked
Not tender and dry= undercooked

It’s a good rule of thumb for tough heavy collage nous pieces of meat only. Don’t use this rule for steak or poultry or something

 

[SecondHandSmoker]

It is a learning process and seeing that this was your first try at ribs, they look pretty darn good from my house.

Personally, I prefer a little tug on my ribs.

What kind of rig are you running?

 

[DustyJoe84]

Thanks for the tips!

I wouldn't necessarily call them dry. Just not quite as juicy as I was hoping for, if that makes sense. It is possible I overcooked them a bit. I had my cooker pretty well dialed in around 250 for most of the cook but it did spike randomly to around 300 at one point close to the end. Not sure how long it was like that but I'd estimate around 20 minutes. I suppose that could have done it.

I have a Chargriller right now, no mods done to it. I appreciate everyone's input! I'm a part of various forums related to various topics/hobbies, etc. and this forum by far has the most helpful, non-judgmental folks of any of them.

 

[BKING!]

Thanks for the tips!

I wouldn't necessarily call them dry. Just not quite as juicy as I was hoping for, if that makes sense. It is possible I overcooked them a bit. I had my cooker pretty well dialed in around 250 for most of the cook but it did spike randomly to around 300 at one point close to the end. Not sure how long it was like that but I'd estimate around 20 minutes. I suppose that could have done it.

I have a Chargriller right now, no mods done to it. I appreciate everyone's input! I'm a part of various forums related to various topics/hobbies, etc. and this forum by far has the most helpful, non-judgmental folks of any of them.

Like I said before I thought they looked good. I’d be happy with those.

 

[SecondHandSmoker]

Thanks for the tips!

I wouldn't necessarily call them dry. Just not quite as juicy as I was hoping for, if that makes sense. It is possible I overcooked them a bit. I had my cooker pretty well dialed in around 250 for most of the cook but it did spike randomly to around 300 at one point close to the end. Not sure how long it was like that but I'd estimate around 20 minutes. I suppose that could have done it.

I have a Chargriller right now, no mods done to it. I appreciate everyone's input! I'm a part of various forums related to various topics/hobbies, etc. and this forum by far has the most helpful, non-judgmental folks of any of them.

You are very welcome.

We all try to help each other out here on the forums and there is a plethora of knowledge here.

And yeah, smoking is passion with most of us so we don't mind sharing in the agony and ecstasy.

Quick question for you: Are you using separate probes for monitoring your smoker temps and internal meat temps?

 

[DustyJoe84]

Quick question for you: Are you using separate probes for monitoring your smoker temps and internal meat temps?

I think this is an area I need to invest in. I'm currently just using the stock thermometer on my cooker and an instant read thermometer I've had for a while to check internal temps. I know the thermometer on the cooker is most likely inaccurate but my instant read has served me well over the years prior to smoking.

That being said, do you have suggestions for a good setup to monitor both?

 

[SecondHandSmoker]

I think this is an area I need to invest in. I'm currently just using the stock thermometer on my cooker and an instant read thermometer I've had for a while to check internal temps. I know the thermometer on the cooker is most likely inaccurate but my instant read has served me well over the years prior to smoking.

That being said, do you have suggestions for a good setup to monitor both?

It is good that you are using an instant read for checking the internal temp.

Since those built in dial thermometers are very inaccurate you will want a dual probe rig that monitors both smoker temp and internal meat temp.
There are several good probe manufacturers like Maverick or ThermoPro.
I use a ThermoPro T20 in addition to the built in probe on my smoker.
The delta between my smoker's built in probe and the T20 is 2 degrees.
Lately, I just use my smoker's built in probe.
For a sanity check and spot checking, I use a Thermpro instant read.
Which probe set up you choose depends on if you want one with wifi to monitor temps remotely, if you want it to notify you when the correct internal meat temps is reached.
Check out Amazon or sometimes SMF runs a members deal here.

 

[schlotz]

Don't fret, they will get better as you learn how your smoker works. One thing though is you should accurately know what the grate temp really is. Never trust built-in hood thermos. I seen them off as much as 50º. Definitely suggest getting a known third party probe that includes one for measuring temp at the grate level. Many to choose from, personally I use Thermoworks equipment. As for ribs, many many ways to do them and it becomes a personal preference thing. Our version is below in the sig.

 

[gmc2003]

Like stated above your ribs look good from my screen. The 321 method is done at 225* so if you were a little over temp that may be the reason they were dryer then expected. If you want more tug and less FOTB then shorten the foil time. The bend test will also help you out in determining when the ribs are done. Pick the ribs up with your tongs about a 1/3 of the way down. If they bend freely to a 45* angle then they're done.

point for sure.
Chris

 

[SmokinAl]

They sure look good from here!
Al

 

[SmokinLogs]

They look good to me. A lot of people recommend 2-2-1 for baby backs since they are a little more lean than spare ribs. It might be worth a shot next time. I trusted the factory thermometer on my first smoker for a long time too but after awhile I noticed my cooks kept getting more inconsistent in times and doneness of the food. I finally gave up and checked it against some other thermometers. It was about 70 degrees off. So I’d definitely invest in a good thermometer, and adding a couple down closer to grating level since that’s where the cooking is happening. Good luck and good job. Those look tasty.

 

[DustyJoe84]

Got a Maverick two probe system for Christmas from my dad! Pretty excited to start using it! Also got some cash to be used for whatever else I see fit.

I know I'll get many different opinions here...but what are some "must have" accessories/gadgets, etc. you all have and like?

 

[SecondHandSmoker]

Got a Maverick two probe system for Christmas from my dad! Pretty excited to start using it! Also got some cash to be used for whatever else I see fit.

I know I'll get many different opinions here...but what are some "must have" accessories/gadgets, etc. you all have and like?

MEAT!!!

 

[6GRILLZNTN]

You got the probe, so you are probably good to go. The only other must have for me is BEER!

 

[SecondHandSmoker]

You got the probe, so you are probably good to go. The only other must have for me is BEER!

Can't forget the BEER. It is a required accessory

 

[illini40]

Got a Maverick two probe system for Christmas from my dad! Pretty excited to start using it! Also got some cash to be used for whatever else I see fit.

I know I'll get many different opinions here...but what are some "must have" accessories/gadgets, etc. you all have and like?

I'm always interested in what other people are using.

Since you got the wireless thermometer, things that come to my mind are instant read thermometer, gloves, knives, A-MAZ-N smoke tube, cooling/cooking racks...