Not getting to temp fast enough the reason for tough ribs?

[brendontw]

Well I did another smoke yesterday on pork spare ribs. These were much more tender than the ones I had done before, but still had meat sticking to the bones on all of the ribs. I did the 3-2-1 method and had them cooking at between 225-250.

The ribs weren't up to 160 until the last 30 minutes of so of the smoke. I wondered if they would be more tender if they had been up to temp earlier in the gig? Also, there was hardly any pull-away from the meat off of the bones at the end of the smoke. For this reason I had a feeling that they weren't going to be as tender as I wanted. What should I change?

 

[daveomak]

Change the thermometer in your smoker....  It is not reading correctly.....   Dave

 

[brendontw]

I actually bought a wireless meat and smoker thermometer yesterday since some guys had suggested that my smoker thermometer was not reading correctly. They were definitely correct. The thermometer in the smoker is installed on the roof, which is about 30 degrees hotter than the level of the grate. The one I bought yesterday attaches a probe to the grate, and I put it an inch or so away from the meat, in the middle of the smoker. So I feel like it was pretty accurate as far as measuring temps.

In relation to the thermometer issue, are you suggesting based off of the problem I am having that I was cooking too hot or too cold?

 

[geerock]

Yeah, Dave said it....... if you are using 3 2 1 you have to be low on heat output. Also, be sure to spritz in the initial 3 hours if not using a water bowl, and use a little liquid in your wrap.
You don't say what you are cooking on.

 

[brendontw]

Sorry, the mods aren't approving my replies in time to discuss, lol.

I'm new to smoking, using a Brinkman Smoking Pit (40 inch smoking chamber).

I spritzed them every hour for the first three hours and then used a bit of coke in the foil. The outside were very moist when we ate, I was just disappointed with the tenderness. My favorite BBQ joint cooks them to where the bones are shiny clean when you're done. These were still hairy with meat when I finished eating.

 

[brendontw]

Well they didn't have to approve that reply. My reply that needed to be approved states that I actually bought a remote-read thermometer before yesterdays smoke. I placed one probe on the grate next to the meat, and the other probe in the meat.

 

[davidhef88]

Did you check your new thermometer for accuracy?

 

[brendontw]

I was reading the correct outdoor temperature. Do you guys think it cooked too hot?

 

[Dutch]

Brandon, it's really hard to get an accurate temp of the ribs because of the closeness of the bones. The veteran smokers do a bend test on ribs to determine doneness. With a set of tonges, come in from a side so the tonges are about in the center and pick up the ribs. The ribs should bend between 45 and 90 degrees and the meat fibers begin to tear. If they don't bend that far, then you have a ways to go.

 

[davidhef88]

See if your probes read 212* in a pot of boiling water. That is really the best way to check them for accuracy. Whatever was reading your outdoor temp could be wrong as well

 

[brendontw]

Thanks guys. I will check the temps in boiling water.

Still wondering if you guys think I was too hot or too cold?

I did the bend test and they bent a little past 45 degrees and started to tear.

 

[JckDanls 07]

to answer your question.. TO COLD .... the bend test you did was at 45` angle or so, would match up to your description of the meat left on the bone... there further the bend the more they are cooked to the tenderness (fall off the bone) you are looking for...

 

[davidhef88]

With no pullback I'd say you were running cooler than you thought. We're you opening the smoker a lot? Every time you open it your adding 10-15 minutes to your cook time. Even once an hour on a six hour smoke can throw you time plan way off.

 

[brendontw]

Ok, thanks a million guys. I had a slight feeling I was too cold. I actually only opened it two times before pulling it out to wrap it in foil. However, the brinkman isn't insulated very well so I kept having to open my fire box quite a bit to add coals. Any suggestions on how to insulate better?

 

[Dutch]

A welding blanket works well for insulation. Keep you intake and exhaust vents clear. You can use spring clamps to hold it in placr if you have a wind come up.

 

[davidhef88]

I would also suggest looking for mods for your smoker. Use the handy search bar and you should find some things to help run your smoker more efficiently.

 

[cliffcarter]

... My favorite BBQ joint cooks them to where the bones are shiny clean when you're done...

Maybe your favorite BBQ joint overcooks theirs.

 

[brendontw]

Ok thanks. If they over cook it then that's how I want it. 

 

[cliffcarter]

Ok thanks. If they over cook it then that's how I want it. 

Cook them at 250°-275° for 3-2-1 and they should be what you want.

 

[bruno994]

Cook at 250 with your temp probe as close to the center of your grate as possible.  I never look at the therms on the outside of a pit, the only temp that matters is where the meat is.