First time doing Country Style Ribs ... What can I do better

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IntenseImage

Newbie
Original poster
Jul 4, 2018
9
4
Lehigh Valley
So this was maybe the 8th time using our MES30 since we got it back in July. On the bright side I finally got the AMNPS working well (ie not burning the whole thing up in a short time) by keeping the chip tray and dumper fully in, and the top vent only open half way.

So that was the good ... Now for the bad

Set the temp at 225* with a nice TBS going ... Meat went in and everything seemed to be on track. From what I had seen from other recipes I expected about a 4 hr smoke ... To reach 185* ... At 5 hrs it finally hit 165* ... We figured it wouldn't be pulled pork fall apart but that was OK so we pulled them out.

Good thing we did ... They were quite dry. Still totally edible and good enough w some sauce but I know I can do better.

What could have gone wrong to have them so dry
 
Not sure what to think then. Every piece of meat is different. When I smoke CSR's in my MES I put my probe in the biggest one but check others at random with an instant read on occasion.
 
try Cooking them at 250-275 next time
 
Dry doesn't mean overcooked. If they were cut from the butt, 165 didn't break them down to render their juices. I agree with cooking them at a higher temp.

Mike
 
Country and western are words used interchangably to mean shoulder but country ribs are the 1st, 2nd up to the 3rd rib before the 8-13 bone baby back ribs are cut out in a slab. These are the thickest fattiest loin back ribs right at the shoulder. Western ribs are from the shoulder and are cut to look like a rib that usually have pieces of the scapula in with the cut but mostly look boneless but don't actually have a rib bone like country syle. Cook them both to a higher temp 195* etc. to break down connective tissue.
 
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