QUESTIONS! NEED ADVICE!

[smokeyj121]

Hi everyone,
After a long break from smoking, I decided to give my family a big treat.
My smoker gave me a hard time as temperatures were jumping wild. Probably because my smoker was mad at me??? for not touching her for sooo long? Or maybe it was just me - a bad cook that needs more practice !
So I went totally by feel, with a toothpick. I had in my smoker chicken wings, pork spare ribs and beef ribs. I was hopeful! I tried to work with the temps, watched the meats, probed the meats.
At one point, I did the bend test for pork ribs after ribs were foiled. I think it was good, I pulled it out. It rested for 30min, I came back, it felt somehow a little tough. I didn't know, I wasn't sure, so I put it back in there, foiled.
Maybe an hour later, I came back and pulled the ribs out. I probed the meats. It felt great, tender and all. I was super happy as it could be my first successful time with spare ribs. I let them rest in foil for probably an hour.
Guest came early. Ribs were cooled down. My smoker was still slightly warm so I throw them back in there to reheat for maybe 10min. But probably since I was done with cooking, charcoals were choked, cooker cooled down for the most part so ribs came out slightly slightly warm.
.
I was very sad as when I sliced, ribs were dry. Meats came out very cleanly off the bones, but it wasn't easy to slice into them. I was confused.
My beef ribs came out juicy, but they weren't tender. I cooked them unwrapped, probed with toothpick, checked with a Thermapen (203F), then rested for about 1hr also. The riblets were huge so I tried to shred it out with forks and it was hard to? I THINK I UNDERCOOKED THIS.
Chicken wings were slightly undercooked too. Wasn't a big deal but DANG IT DID SHOW 175F-180F ON MY THERMAPEN WHEN I CHECKED ON THEM!!!!!
.
I mean, in general, flavourwise everything was on point. But textturewise, I was a sad. Everything was about 7/10.
I wonder: for the spare ribs, or for smoked meats in general, DO THEY GET TOUGHENED AS THEY COOL DOWN? I thought any stages they are cooked to, they would remain staying in that stage. Ribs were soft and tender before, and became tougher when they cooled? So that's why you either eat it rightaway when it's still hot, or you cool it completely and reheat it properly: (with a specific temp in a specific amount of time)
How do restaurants keep smoked meats nice and moist for hours for service?
.
I NEED ADVICE! LOTS AND LOTS OF IT. Im still a young cook and I need to learn a lot more. Especially when I'm practicing to become a pitmaster. I want to smoke meats, make a living out of it, and hear people wow.
.
Ribs when pulled out from the smoker:


I had another small piece of ribs so I threw it in the smoker too


This is the ribs when sliced:


Beef ribs when sliced:


Saucing all these meats:


The plate:

As usual, any advice is much appreciated!

 

[pops6927]

More than likely, your meats were overcooked, drying them out. The best procedure would be to pull off the meats as they were done and put in a cooler to retain their heat and moisture vs. letting them sit out.

Keep a dedicated Smoking Log:


https://statich.smokingmeatforums.com/0/07/07104ca2_smoking-meat-log.pdf

 

[smokeyj121]

More than likely, your meats were overcooked, drying them out. The best procedure would be to pull off the meats as they were done and put in a cooler to retain their heat and moisture vs. letting them sit out.

Keep a dedicated Smoking Log:


https://statich.smokingmeatforums.com/0/07/07104ca2_smoking-meat-log.pdf

.
Thanks a lot. I appreciate the advice!

 

[schlotz]

A number of variables going on there and a few questions. What was the smoker temp? Have you verified that temp with a calibrated therm? How many times was the lid opened? Have you successfully cooked each one of those by themselves prior to this? Definitely agree with the suggestion to keep a smoke log. Each smoke is a learning experience and recording the details provides a way to more successful results. Don't give up, it gets better!

 

[mlrtym44]

I highly recommend always probe temping your meats. No matter if it is just one thing and will be quick. Get a couple good remote probes. It is quick and simple and will always help regulate meat temps. Sometimes a pice of meat will just cook quick.

 

[chef jimmyj]

Wings can be a challenge to temp. A little off and they show hotter than they really are. Temp the arm in the center of the meat and drumette next to the bone at the thickest point. Meat does toughen a bit when it cools. Restaurants hold at 145 which is hot and continues tenderizing. This is why, as above, the cooler is your friend...JJ

 

[smokeyj121]

A number of variables going on there and a few questions. What was the smoker temp? Have you verified that temp with a calibrated therm? How many times was the lid opened? Have you successfully cooked each one of those by themselves prior to this? Definitely agree with the suggestion to keep a smoke log. Each smoke is a learning experience and recording the details provides a way to more successful results. Don't give up, it gets better!

Normally, my smoker maintains pretty good temp range from one end to another( about 10 degree different ). But it was strange that day that it has this much difference. I also have a Tel-true therm placed right in the middle of the cooking chamber, which usually stayed in between the temp range shown on my ThermoPro. Beef ribs stayed at 250-275F and I guess the ribs I placed in the middle of the cooking chamber (which was hotter) so probably that's why it cooked faster than I thought, leading to overcooking it? (But it never felt really tender, that was also why I kept cooking it...)
I have successfully cooked beef ribs (it was very very good), pulled pork, and wings before. But I NEVER HAVE SUCCESS WITH RIBS! They were either chewy - undercooked, or pretty dry - overcooked...
I will keep a smoke log from now on.
And thank you, if you can do it I can do it. I WONT GIVE UP!

 

[smokeyj121]

I highly recommend always probe temping your meats. No matter if it is just one thing and will be quick. Get a couple good remote probes. It is quick and simple and will always help regulate meat temps. Sometimes a pice of meat will just cook quick.

I did use my Thermapen but it freaked me out that day. Sometimes it showed 203F pretty early and I probed the meat and i was like: Nah, it can't be done by now. Probably I probed too close to the bone? Then I came back and probed, and it showed 175F, then I left, came back after and hour, it showed 175F here, maybe 185F there, on a same piece of beef ribs. So I decided to not use it anymore...
Next time, I will use it again. I think it was maybe just me. I could not control the cook. I will keep on practicing!

 

[smokeyj121]

Wings can be a challenge to temp. A little off and they show hotter than they really are. Temp the arm in the center of the meat and drumette next to the bone at the thickest point. Meat does toughen a bit when it cools. Restaurants hold at 145 which is hot and continues tenderizing. This is why, as above, the cooler is your friend...JJ

I re-grilled the wings over hot charcoal before eating that's why they looked charred. When I pulled them off I did think they needed a little more time but I probed them with my Thermapen so I thought it was just me.
It's strange that this was maybe my 5-6th time cooking ribs and I never succeed Chef. I sure do need to practice a ton more.
Thank you Chef.

 

[chef jimmyj]

This may be old school for some but it's been working for me a lot of years now...JJ

Smoked Ribs as easy as 3-2-1

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

[schlotz]

View attachment 361702
Normally, my smoker maintains pretty good temp range from one end to another( about 10 degree different ). But it was strange that day that it has this much difference. I also have a Tel-true therm placed right in the middle of the cooking chamber, which usually stayed in between the temp range shown on my ThermoPro. Beef ribs stayed at 250-275F and I guess the ribs I placed in the middle of the cooking chamber (which was hotter) so probably that's why it cooked faster than I thought, leading to overcooking it? (But it never felt really tender, that was also why I kept cooking it...)
I have successfully cooked beef ribs (it was very very good), pulled pork, and wings before. But I NEVER HAVE SUCCESS WITH RIBS! They were either chewy - undercooked, or pretty dry - overcooked...
I will keep a smoke log from now on.
And thank you, if you can do it I can do it. I WONT GIVE UP!

Making a note of weather conditions including wind velocity in your smoke log can be a help. Quite a swing in temps there. There are many ways to smoke great pork ribs and Chef Jimmy's is a great example to get you there! PM me if you would like to see another method.

 

[Rollingrock]

This may be old school for some but it's been working for me a lot of years now...JJ

Smoked Ribs as easy as 3-2-1

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

Just joined but I have lurked for years and snagged this process year's ago, swear by this method. With out fail ribs will turn out amazing every time.

 

[smokeyj121]

Just joined but I have lurked for years and snagged this process year's ago, swear by this method. With out fail ribs will turn out amazing every time.

I always wanted to smoke ribs at higher temp. 250-275F. But prolly that's why I didn't have a good feel for when it was done or should be wrapped, etc. My ribs always turned out either undercooked or overcooked, even though the flavor profile was on point.
I will strictly try this next time. And I hope it'll turn out perfect! Thanks for your recommendation.

 

[schlotz]

After a number of tweaking smokes without resorting to the 2-2-1 method (just don't want to spend effort - hey it breaks into beer time...) I've landed on a process that yields great clean bite through yet still moist BB's. It set the smoker to 240ºƒ, rib membrane removed, rubbed, and sprayed with apple juice very 45-60 minutes. Sauce around 3h30m and pull 20 min later. YMMV ...