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Ribs and ABT's (Q)

njsmoker83

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Only problem was the Ribs were very well done and tough.  They were smoked at 220 for 5 hours (2-2-1)

ABT's were insane.
 

njsmoker83

Meat Mopper
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Joined Mar 27, 2010
With Costco, the company that packs the Baby Backs already takes them off.  Maybe cause it was really windy out, the temp was going from 205-240 at some points.
 

mballi3011

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Well it wasn't the wind if it only took the temp to 240° or so. That won't do anything to the ribs. Now did you have alot of sugar or brown sugar in the rub??? I was thinking why they got all dried out.
 

njsmoker83

Meat Mopper
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Joined Mar 27, 2010
I used Jeffs rub.  I was wondering if maybe its cause I froze the ribs and then let them defrost instead of cooking them fresh
 

thebarbequeen

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I freeze the costco baby back packs all the time, with no worries. Could there have been a hot spot in the smoker?  What were you using?
 

nwdave

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That may not be empircally true.  Out here on the left coast, up Washington way, the Costco BB ribs have the membrane still residing, at least in the two Costco's I frequent.  I would suspect that each region has a different supplier for their different products.     I saw a vast difference between the Costco's in Denver area and the ones out in my neck of the woods.  Oh, and I freeze them all the time because I have to watch for the sales.  Never had a problem yet, knock on wood.

 
With Costco, the company that packs the Baby Backs already takes them off. 
 
 
Last edited:

rbranstner

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I buy ribs all the time on sale and freeze them and have had no issues with them being tough. Is this the first batch of ribs you have smoked or is this a freak incident where the ribs just didn't' get tender? If they were you first time maybe try leaving them in the foil for longer next time. The 3-2-1 or 2-2-1 in your case is just a guideline and can be adjusted to fit your needs. Some like them more firm and some like them fall off the bone.
 

njsmoker83

Meat Mopper
232
11
Joined Mar 27, 2010
I buy ribs all the time on sale and freeze them and have had no issues with them being tough. Is this the first batch of ribs you have smoked or is this a freak incident where the ribs just didn't' get tender? If they were you first time maybe try leaving them in the foil for longer next time. The 3-2-1 or 2-2-1 in your case is just a guideline and can be adjusted to fit your needs. Some like them more firm and some like them fall off the bone.
think it was a freak thing.  im going to do 1.5-2.5-1 next time.  i like them fall off the bone
 

sqwib

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Only problem was the Ribs were very well done and tough.  They were smoked at 220 for 5 hours (2-2-1)

ABT's were insane.

Wow, I'm surprised they were overdone, I would think the opposite.

Were the Darker ribs in the photo on the bottom of the smoker and if so how did they compare to the ribs on the top?

I am not familiar with your smoker and want to be careful what I say, but do you think a Rib Rack and all the ribs on one level will help, or fit for that matter?

Hopefully someone with experience on that smoker can help you out.
 

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