Rib Help

[BeefBadger]

Hi all – looking for some rib advice. This is the third or fourth rack of ribs I’ve done on the smoker, and I still haven’t been happy with the way they turned out. Prior, I had tried doing more of a wet style, but I wasn’t happy with the way the way the sauce was overpouring the ribs. This cook, I was excited to try a dry, Memphis style rack. The cook went ok, but I thought the ribs came out on the dry side, and the flavor still wasn’t what I was hoping for. Here is what I did, any recommendations for my next go around?

• Pit boss pellet smoker with competition blend pellets
• Smoker set to 225
• Trimmed the ribs and removed the silver skin
• Seasoned ribs with salt, pepper, applewood seasoning, Cajun seasoning and some paprika for color. Let sit in the fridge for 4 hours, wrapped in butcher paper
• Ribs went on at 12. At 1:30pm they started to bark up nice, so I mopped with a apple juice, apple cider vinegar, olive oil, and spice blend. I did so again at 2:15pm.
• At 2:45 the ribs were looking pretty good color wise, and had a good flex to them, so I pulled them, mopped and seasoned again, and wrapped in butcher paper.
• I put the ribs back on and let them cook from 2:45pm – 4:45pm.
• At 4:45pm I unwrapped the ribs, and put them back on for another hour. At about 5:15 I mopped for the final time
• Pulled the ribs at 5:45pm and ate at 6:15pm.

I’m not sure where I went wrong, and I thought things were looking good along the way. Maybe 225 was to low? Maybe I didn’t mop enough? I was cautious to wash off my rub as I mopped. I also ran out of mop sauce on my final mop, so maybe I could have used one more round of mop?

Any advice is very welcomed! I am still looking for the right rub and mop/spritz combo. But I am also looking to make sure even if the seasoning isn’t the best, they at least come out juicy and tender.

Thanks!

 

[Surrey Hills smokers]

Shoot me down in flames but I always wrap ribs in foil for 1h of the cook and then take them out and put them back on with some sauce to setup for 30 after.

Never had a dry rack yet. Have even done a how to video on it as my friend always ask me how I get them so juicy and moist.

Are you spritzing them ever hour and have you got a water pan in the smoke chamber?

 

[SmokinVOLfan]

They look good have nice color!

Are you doing spares of baby backs?

Try the 3-2-1 if spares and 2-2-1 if baby backs. I recently started wrapping mine in butcher paper rather than foil and they have been outstanding. Still tenderize but doesn't kill the bark.

Also another thing you might do is check the temp between the bones before you pull them. 195 will get you a little pull 200+should get you fall off the bone.

Noticed from your pic that you have the meat side down. Any specific reason for that?

 

[JC in GB]

It may be just the lighting but it sure looks like you got a lot of carbon on those ribs.

Are you using a separate probe to verify your pit temp at the area you are cooking the ribs or trusting what the smoker says the temperature is?

Stock temp gauges are notoriously inaccurate.

I only wrap ribs for competition.

I find at the end of a cook, a 15 - 30 minute rest in a hotel pan with some mop or spritz sauce for steam restores much of the moisture without killing the bark.

Was the meat tender, FOTB, or did it have some bite to it?

As far as flavor, what do you feel it was missing? Salt/smoke/heat?

JC

 

[BeefBadger]

All - thanks for the responses.

- I did not have a water pan inside the smoke chamber. Im running the pit boss 1100, would a typical tinfoil disposable pan with water in it, placed inside the smoker, be a good size to use? or should i go for more or less water? I have yet to try the water inside the smoke chamber technique. Is this worth trying for all meats?
- I went meat down for the last 30 min or so, to add some last minute color, but the rest of the cook was meat up
- I did not have a separate probe. I had the ribs on the top rack too, so the temp def could have been off
- I originally wanted to spritz, but i have a small bottle, and the seasoning was clogging the shoot, so i mopped, but i did so every 45min or so (except for the 2 hrs they were wrapped)
- They had some pull to them. Meat wise, it was not the best cut i have ever got, and it was frozen for about a month. I defrosted in the fridge a few days prior to the cook, so some of this could be quality related (it was also from the grocery store and not the usual butcher i go to)
- Flavor wise, i dont know whats off. I got the right amount of heat for from the cajun seasoning, but i did find it a bit too salty, and the applewood seasoning did not complement the ribs the way i thought it would. I may try a traditional bbq rub next time. I was aiming for a hot and sweet style rub.

 

[smokerjim]

i always use my Memphis dry rub, my pitboss will run anywhere from 25 degrees on left side to 50 degrees hotter on right side then factory therm says at grate level, i usually use st. louis style, i never wrap or spritz and set my grill at 200 which will give me around 225, usually takes about 6 hours. so as mentioned check your temps at grate level.

 

[unclebubbas bbq]

I personally cook my ribs at 250. I first start by rubbing a little yellow mustard and then add my rub. I usually put the ribs on after the rub has sat for about 15 minutes. Start out rib side down for 3 hours, spritzing with apple juice every hour. After 3 hours I wrap in foil, add brown sugar, honey & butter while you wrap on both sides. Then I place my ribs meat side down, all the juices settle into the meat. I will check it after 1 hour, but usually 1 1/2 hours in foil. Take them out and place back on the smoker for 1/2 hour rib side down again. This will tighten it back up. After you take them off the smoke let them sit for 15-20 minutes before you cut them up so they don't fall apart. I would also invest in a commercial rib rub or try Jeff's recipe. They come out consistent every time for me this way

 

[Brokenhandle]

I usually use SmokinAl Perfect ribs every time, and we really like them. Last time I used my kettle trying something new I decided no wrap, just let them ride. Got hotter than expected but still turned out really good! Ended up running at 315, for about 2 1/2 hours

Nice bite through.

Ryan

 

[Winterrider]

I have only wrapped ribs once in butcher paper. Did not really make a difference that we could tell. I don't mop either. Put them in and let them ride.
Mop/spritz, just lose heat IMO

 

[EdP]

I knew nothing about any of this 3 years ago, and the most important thing I learned here is “probe tender”.

Here’s a rib cook I did last month and there was a point where based on time they should’ve been ready, but they weren’t probe tender. A couple years ago I would’ve taken them off early and they would’ve been “good but not great”. The extra time rendered the fat and they were probably my best.

https://www.smokingmeatforums.com/t...-i-made-from-my-wsm18’s-charcoal-ring.297318/

 

[Surrey Hills smokers]

I usually use SmokinAl Perfect ribs every time, and we really like them. Last time I used my kettle trying something new I decided no wrap, just let them ride. Got hotter than expected but still turned out really good! Ended up running at 315, for about 2 1/2 hours

View attachment 456301

View attachment 456302

Nice bite through.

Ryan

I absoluely love a hot and fast cook on ribs....I actually think there is not much point in taking more that 4-4.5h on a rib cook. Good to see I am not the only one :)

 

[Surrey Hills smokers]

- I did not have a water pan inside the smoke chamber. Im running the pit boss 1100, would a typical tinfoil disposable pan with water in it, placed inside the smoker, be a good size to use? or should i go for more or less water? I have yet to try the water inside the smoke chamber technique. Is this worth trying for all meats?

Yep I just run a smallish tin foil pan firebox end of my Oklahoma Joe Highland (I have the baffle plates too)

- I went meat down for the last 30 min or so, to add some last minute color, but the rest of the cook was meat up

For me I always cook membrane side down....never turn them upside down. I am also one for leaving the membrane on

- I originally wanted to spritz, but i have a small bottle, and the seasoning was clogging the shoot, so i mopped, but i did so every 45min or so (except for the 2 hrs they were wrapped)

My spitz is just a simple 50/50 mix of apple juice and apple cider vinegar, you dont want anything in it to clog up the nozzle. The spritz is just to add moisture the flavours should be coming from the smoke and the rubs.

- Flavor wise, i dont know whats off. I got the right amount of heat for from the cajun seasoning, but i did find it a bit too salty, and the applewood seasoning did not complement the ribs the way i thought it would. I may try a traditional bbq rub next time. I was aiming for a hot and sweet style rub.

Have you tried making your own rubs, I have never bought one (not that there is anything wrong with buying them), I love playing round with the flavours and the satisfaction of making it myself....oh plus its cheaper! :)

If it helps here is the the link to my video that I did on my "Fast Ribs Cook Method" it might help you out a bit? Will do one on the basics of rubs soon too. as I say its my method that works for me but it might give you some ideas that you can then tweak to fit. I am a strong believer in there is no right and wrong way for any of this BBQ/Smoking....just try something and enjoy! :)

 

[forktender]

Damn you put a lot of extra work into your ribs....most of it I feel is uncalled for. I never use a water pan in a pellet cooker because the steam is just pushed right out the exhaust vent pipe with no time to linger in the smoke chamber. Basically it's a waste of time in a pellet pooper. I try to put my rub on the night before but a few hours before works fine. After that I just toss them on grill at 265-270* and let them ride. I do spritz with apple or peach juice or apple juice and vinegar after the first hour than every hour until they are done.
I don't wrap, flip or sauce until they bend 90* then out of habit I probe a few spots with my Termo pen point or a toothpick to make sure they are done. Once they are done I bump up the heat to as hot as your pellet cooker will go to set the sauce if I'm saucing. Wrapping and flipping ribs is a waste of time in my opinion. Try a to keep it simple next time I think you'll be happy with the outcome, I know it changed my view of good ribs.

Never trust the pit thermo, get an Inkbird wireless Bluetooth thermo and you'll be set. If you PM Inkbird here on the forum and ask nicely they will most likely give you a discount code to use on Amazon.....I'm tell'in you it will really help your smokes. I use mine in the smoker and inside in the oven, they work awesome.

Good luck.
Dan

 

[SmokinAl]

One thing about ribs is everybody has their own way of cooking them. You just need to keep experimenting & find what works best for you, your family, & friends. I cook mine with just coarse black pepper as a rub, and mop them every 45 minutes with a mix of BBQ sauce, apple cider vinegar, & brown sugar. No wrapping & pull them off at 195 IT. If you want FOTB ribs, then I would let them go to 200-205. At that temp you should just be able to pull the bones right out. The other thing I do is leave the membrane on. IMHO is holds in a lot of the juices. When the ribs are done the membrane will peel right off, just before slicing them up!
Al

 

[Thomas The Tank]

One thing about ribs is everybody has their own way of cooking them. You just need to keep experimenting & find what works best for you, your family, & friends. I cook mine with just coarse black pepper as a rub, and mop them every 45 minutes with a mix of BBQ sauce, apple cider vinegar, & brown sugar. No wrapping & pull them off at 195 IT. If you want FOTB ribs, then I would let them go to 200-205. At that temp you should just be able to pull the bones right out. The other thing I do is leave the membrane on. IMHO is holds in a lot of the juices. When the ribs are done the membrane will peel right off, just before slicing them up!
Al

^^^defiantly what Al said. Everyone has their preferred method and just have to experiment and document. I felt the same way with BB ribs when I started smoking, and now I feel I have a great method that works for me starting with dry brine for 2hrs, then season, smoke, spritz with AJ every so often and wrap for the last 45min-1hr in foil with fake butter (parkay) and a light coat of bbq sauce. Sometimes I add a little brown sugar, but depends how I’m feeling. As with most, I am still learning with each cook as well.

 

[Surrey Hills smokers]

One thing about ribs is everybody has their own way of cooking them. You just need to keep experimenting & find what works best for you, your family, & friends. I cook mine with just coarse black pepper as a rub, and mop them every 45 minutes with a mix of BBQ sauce, apple cider vinegar, & brown sugar. No wrapping & pull them off at 195 IT. If you want FOTB ribs, then I would let them go to 200-205. At that temp you should just be able to pull the bones right out. The other thing I do is leave the membrane on. IMHO is holds in a lot of the juices. When the ribs are done the membrane will peel right off, just before slicing them up!
Al

100% accurate there is no right and wrong way and everyone needs to find their groove. Gavin has a very different technique to me when cooking ribs....both turn out yummy and we always have a blast cooking and eating with our friends and family's.

I do think some people get caught up in the "it must be cooked like this because XYZ said so" or "oh my god its not hit XXX Degrees F so it wont be cooked right" the whole thing I find is just relax and enjoy the cook and things will alwasy go much better than if you are stressing over it all the time!