First time baby back rib attempt on a Char-Broil Electric Smoker - a bit dry

[SandyWood]

Just finished smoking my first racks of baby back ribs on my new Char-Broil Electric Smoker. Decided to use the 2-2-1 method on my first go. In the end, the ribs were tasty although a bit overcooked and a bit dry. Could the Char-Broil be a bit too hot at 225 degrees? I read a recipe from Steve Raichelin and he recommends 4 hours total. Should I just adjust as needed? I did notice too that the water tray was completely dry which leads me to think it might have cooked too long.

Any suggestions are greatly appreciated!

 

[D.W.]

I wouldn't worry about the water pan. What do you mean by overcooked and dry? Typically overcooked ribs are going to be soft, moist, and completely fall off the bone. I usually run the cooker at 250. When cooking BB ribs, or any other pork rib, don't go off of time. If wrapping, which I always do, cook naked until you get some pull back from the bones and desired color. Wrap at that point and put back on the cooker meat side down (I put brown sugar and pats of butter to lay the meat side on in the wrap). Cook for an hour and then check. If you see substantial pull back then unwrap and put back on to firm up. If not, let them Cook a little longer wrapped until you reach that point then firm up. While firming up lift the rack of ribs with tongs gripping just shy of half way and see if you get bend that holds but starts to split the meat on top. At that point you are money. I don't find probing with a thermometer on ribs to be reliable.

 

[tag0401]

I agree with D.W. I have found that ribs usually begin to turn to mush when overcooked. I never used the water pan in my old electric either. Cooking ribs is all about your preference of how you want the meat to be, either fall off the bone or with a little bite. Use the time as a guide and experiment with adjusting wrap times and unwrapped times to get the results you like. The bend test D.W spoke about is a great way to check for doneness.

 

[SmokinAl]

If your BB’s were thicker than usual, which seems to be the case now with most of the one’s I see. It is because they leave a thick piece of the loin on top of the ribs. More money for them. The problem with that is ribs need to go to 195-205 to get tender & juicy, but that hunk of loin just dries out above 145. So the way to solve the problem is to buy St. Louis cut spare ribs. They are cheaper & will not dry out.
Al

 

[zwiller]

+1 SmokinAl

 

[SandyWood]

Thanks for the comments back on my questions. My BBs did appear to have a thick piece of the loin on them and it was a little dried out. I realize I should have checked their doneness after two hours when I wrapped them. It sounds like that is a good way to judge their progress and if they need to go any further naked before wrapping . Before wrapping I added some apple juice to the ribs and let them go another 2 hours. At hour 4, I unwrapped them and there was a about 4-5 Tsps of liquid which I'm guessing is expected?

 

[SecondHandSmoker]

You can verify the accuracy of your smoker's temperature by using a separate digital thermometer with an oven probe at grate level. This will tell you if the smoker is overshooting the set point temperature consitently.

As SmokinAl said above, processors leave that loin meat on baby backs so they can be marketed as "extra meaty" which makes the consumer think they are getting more bang for the buck.
I avoid all baby backs that are labeled as "extra meaty" or "extra tender".
The "extra tender" ribs have been injected by the processor with an 8% "enhanced" solution.

Look for baby backs that are labeled as "all natural" and do not have the extra loin meat.

The last few baby back smokes I've done used the 3-1-1 method because I don't care for fall off the bone ribs.
You can also try flipping the ribs every hour during the unwrapped phase. Start with bone side down.


It is normal to have liquid left over during the wrapped phase since the liquid does not evaporate while the ribs steam in foil.

 

[SandyWood]

Thanks for the info, SecondHandSmoker. I'll look into getting a separate digital thermometer and see what mine is putting out. Appreciate the info on the BBs - I think I'll give the St. Louis cut a try next time.

 

[SecondHandSmoker]

Thanks for the info, SecondHandSmoker. I'll look into getting a separate digital thermometer and see what mine is putting out. Appreciate the info on the BBs - I think I'll give the St. Louis cut a try next time.

You're very welcome.

Keep a look out for Inkbirdbbq thermometer specials here on SMF.
Or, you can always send Mia a PM for a discount code good a Amazon.
I highly recommend Inkbird.
My IRF-4S has been a solid performer.
It's your choice if you want to go with a Blue Tooth or RF thermometer version.
Either way, if you ever do overnight smokes or just want a "sanity" check to verify chamber temps, you cant beat a separate thermo set up.

 

[SandyWood]

Thanks for the tip!

Where can I find Mia?

 

[SecondHandSmoker]

Thanks for the tip!

Where can I find Mia?

Inkbirdbbq

Just click on the above link and send a pm by clicking on the "start conversation" box.

 

[SandyWood]

Thanks!

 

[SecondHandSmoker]

Thanks!

You're welcome.