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First attempt at smoking ribs... need advise..

Discussion in 'Pork' started by buckstopr, Oct 10, 2010.

  1. buckstopr

    buckstopr Newbie

    used my brand new 4 shelf GrillPro model 31845...  mustard coating plus rub on 6 racks or ribs sat in fridge overnight... took out to set at room temp for 1 hour prior to placing in smoker at 225 degrees for 6 hours... soaked apple wood chips in water for one hour before use....  opened the door once every hour to spritz with apple juice... after hour 4, internal temp was 150 degrees so wrapped in foil and rotated top shelf ribs to bottom shelf, etc... after 2 more hours internal temp was 165 degrees so took out, still wrapped in foil and placed in a cooler (without ice) to sit and rest. About 1/2 hour later opened first 3 packages and cut. The flavor was excellent but the expected tenderness was NOT...  meat was red throughout..?   very ham like...?  Any help, suggestions, information would be greatly appreciated for my next attempt... Thank you!
  2. Did you pull the membrane off the back of the ribs?

    Myself, I dont smoke them that long, I do the 2-2-1 method (aka 3-2-1 method) let me know if you are not familiar with it. 

    In my opinion, they were smoked to long.

    We live and learn, but damn it is expensive :)

  3. werdwolf

    werdwolf Master of the Pit OTBS Member ★ Lifetime Premier ★

    I agree with Lisa.  Search for the 3-2-1 for spares or 2-2-1 for baby backs.  Personally I smoke at 230 on my MES, and I shave a 1/2 hour off the braising time.

    Back to working on the kids car and the wife's computer.
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now ribs are the only pieces of meat that we don't smoke by temp but by time. You forst need to like Lisa says remove the membrane. Then smoke (spares) then for 3 hours and then foil them and then smoke them for another 2 hours and then take the foil off and smoke them for another hour and this is where you can put on the sauce (totally optional) for the last 30-40 minutes or so. Then let them rest for a about 30 minutes (that way you have time for sme Q-view) and then you can serve.
  5. if they were enhanced ribs (brined by the meat packer) that may explain the hammy taste. If you can find unenhanced pork its definitely the way to go.
  6. mr mac

    mr mac Master of the Pit SMF Premier Member

    What they said!  Here is a video on membrane removal.  I too use the 3-2-1 method for St Luis style ribs and 2-2-1 for baby back style ribs.  Just as mballi stated, time is the way we do ribs while all else is temp.  During the foiling portion of the process many of us add the same liquid we use to spritz the ribs with which will braise the meat and that's what makes it fall off the bone tender.  The last hour is used to set the meat and kind of firm it up so it isn't mushy for lack of a better term.  Here is one of the last rib smokes I documented for this site...

    Hope that helps.

  7. buckstopr

    buckstopr Newbie

    Thanks to all! Yes the membrane was removed prior to applying the rub.  Not familiar with the 2-2-1 or 3-2-1 so will research that next...
  8. There is your 3-2-1.  [​IMG]
  9. sqwib

    sqwib Smoking Guru OTBS Member

    I would say those ribs were dried out.

    Here is a post from my website that I have had great success with.


    (Smoked on GOSM)

    [​IMG] [​IMG]


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    [​IMG] [​IMG]

    Ribs are prepped by trimming up St. Louis style, removing membrane then coated heavily with rub the night before, no mustard, I have cut back on the black pepper in my Rib Rub because of how much rub I use on the ribs, it was a bit spicy for some of the family.

    St. Louis Style Video

    So far the best luck with the ribs have been a modified 3 - 2 - 1

    • -3- Smoking at 225° for a maximum of 3 hours uncovered in a rib rack.
    • -2- Place in a steamer pan, bone side down and foil for 1 hour 40 minutes.
    • -1- Then remove foil and smoke another 40-45 minutes.

    I was getting a bit annoyed at how much juice was lost after removing the foil, so I decided to leave the ribs in the pan for the final part of the cook and as you can see from the above photo, there's no loss of juices.
    I just mix the juices and barbecue sauce as its brushed on the ribs.
    Next Rib cook I will try glazing after step 2

    This gives me ribs that are easy to slice clean without tearing the meat and mangling the rib.
    The result is pull of the bone clean just where you bite into it without the whole piece of meat coming off in 1 shot and slapping you upside your chin.
    My previous Rib cooks, the ribs were good but slightly dry on the outside, resulting in hard to slice clean and the meat all coming off in one shot.

    The ribs are cut down, brushed thoroughly with BBQ Sauce and served in a steamer pan.
    The ribs will go a good part of the day wi
    thout drying out.