Rib Fail

[so ms smoker]

Thanks for your replies. Pork ribs go that hi? Wow I guess I'm still new. I typically have gone by time, 2-2-1, on my pork ribs and they come out not quite falling off the bone. This was a 1/2 rack so I figured they wouldn't need as long. They were the "thickest" ribs I've done to date. Wow I'm feeling like a dummy.
Lesson learned. Thanks again for schooling me.

a half rack generally will take at least the same amount of time to cook as a whole rack. Also "they were the thickest" that means it will take even longer to reach temp. Mike

 

[chopsaw]

they all seem to have way to much loin left attached.

Seems like all of a sudden that's the way they were .

Thrilled to grab some spares at Kroger last week for $1.79 / lbs.

Great price . I went yesterday . BB $5.99 and spares were $3.99 .
A single slab of frozen BB was $32.00 .

 

[jcam222]

Seems like all of a sudden that's the way they were .


Great price . I went yesterday . BB $5.99 and spares were $3.99 .
A single slab of frozen BB was $32.00 .

Wish I’d have had more freezer space. I’d have bought a few cases. Only had room for 5 racks.

 

[TunaciousBBQ28]

I like to pick up the ribs for a bend test. It the bones are almost pulling off, then it is done. Meat will shrink up at the ends too.

 

[EdP]

Thanks to all of you for your input. I will be avoiding those, (what I thought were aweesome looking), thick ribs.
Again, lesson learned.
Happy smoking.

I’m new to this too, and probably the best rib advice I’ve utilized is using a bamboo skewer to probe between the bones once you’re near 195 it.

 

[hooked on smoke]

Have you "Verified" your MES PID pit temps with a digital thermometer to make sure its what it is set for?

I haven't verified it in a while. I've had the PID hooked up I believe about a year now. It was within a couple degrees when it was first installed.
I will check it again. Thanks for the heads up.