meat needs to be moister

Discussion in 'Pork' started by inkjunkie, Jan 6, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Moister, is that even a word? Made spare ribs the other day. Jeff'so rub was used along with the 3-2-1 method. Smoked them with Pecan pellets in the MES40. Thanks to the operator being a knucklehead and freaking out over what I thought was a temperature problem the temperature was a bit on the low side. They still were very tasty. Wife had a bit of a complaint. They were a bit dry...not the they need sauce kind of dry but the meat itself was a bit dry. Was this from being smoked a bit on the low side? If not need some suggestions please...
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    If they fell off the bone without any effort at all and had a tough bark, they were overcooked to the point they were dry.  I suspect though they were undercooked and had to be chewed off the bone.  They will taste great but feel dry because the connective tissue hasn't melted enough.  Use the search bar for the "bend test" to learn how to find that sweet spot of doneness you want.   
  3. timberjet

    timberjet Master of the Pit

    I have had problems occasionally with ribs and then someone turned me on to the toothpick test. When the toothpick slides in like butter they are perfect. It really works. I think there is a wide range of pork on the market out there and depending on what you have at the time you might have to tweak your time a little bit. Kind of like a Brisket, they are done when they are done.
  4. The 3-2-1 method is a very good guide line but not necessarily carved in stone, Keep an eye on your ribs and the smoker temp. I usually always smoke uncovered for 3 hours then the covered part depends sometimes just an hour, hour and a half up to two.  I spritz mine while they are not wrapped. When I get ready to wrap I lay down some squeeze butter, seasoning, a little honey spritz again and do the same thing on top of the ribs then wrap. Baby backs and St. Louis really don't need 2 hours. My spritz is usually apple juice or a 50/50 blend of apple juice and apple cider vinegar.

  5. goliath

    goliath Smoking Fanatic

    my wife likes the fall off the bone rib so when i foil i already nail them with some sauce, and pour some beer in my foil pan, then cover with foil...SHE loves it so im gonna keep doin it. she even picks them up and eats them with her hands.  with her being Austrian this is quite an accomplishment ... 
    grab a sausage in 1 hand and a bun in the other but not chicken and ribs...... would fight with knife and fork , BUT NOT ANY MORE....[​IMG]


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