Ribs on Pit Boss, always end up crumbly

[masssmoke]

I have had the tailgate sized Pit Boss for about a year, before that I had an El Cheapo Brinkman electric that I bought years ago to get started smoking.

The Pit Boss has only been okay for me. I have yet to attempt long smokes with it as I am trying to get my "go-to" which is ribs right and then go from there.

The issue I have with ribs on the Pit Boss is they are always crumbly. I can't get a neat cut. It is strange. It could be I need a better knife. But I end up with the bark getting pulled off during the slice and generally the ribs just look like a mess.

I like my ribs not fall of the bone but to come off with a slight pull, but still a clean bone. I used to be able to do this almost all the time with my old smoker. With the Pit Boss I have tried several things mostly to shorten the time smoking and especially time when wrapped. I used to stick to 3-2-1 with my electric and sometimes went a bit less on the 2 to avoid mushy ribs that were over done. Last weekend I did spares for a total of 5 hours. 2.5, 1.5 and 1 at 250. I switched from foil to butcher paper as well. I thought I nailed it when they came off because they looked awesome, But they were only okay but same issue, bit overdone fell off the bone and the presentation was bad. Not sure what else to try, I am thinking of cutting smoke time down even more. Thinking of just trying one time no wrap 4 to 4.5 hours and seeing how that ends up.

Also thinking of going back to electric.

Any advice appreciated.

 

[GASmoke]

Sounds like they are drying out, put a water pan in there.

 

[bigfurmn]

Stupid question I know but have to ask... Have you checked the temp of the ribs when you take them off the PB?

 

[masssmoke]

hi
thanks on the water pan, I will try that.
I have not checked the rib temp. Do them by time.

 

[civilsmoker]

I would suggest that you try to cook them to texture and temperature and not time. Time is only a general guidance for planning but the meat always does it’s own thing....I would also recommend you put a probe in the smoker, pellet smokers can vary by +/- 75 deg. Ie so if it spiked to 290 to 300 the ribs will cook way fast.....

Here are some general guidance. For baby backs 225-250 unwrapped will be 3.5-4 hours. However the “bend” test will give you the texture....ie, pick it up in the middle and if they start to fracture and pull apart bingo done. For St. Louis then 4.5 to 5 for the same. The IT temp at the “break” usually starts at around 190-195ish. If the IT goes much higher it will start approaching pulled pork. I have also had BB be done at 3 hours and SL at 3.5...

When I wrap, I take it to the stall at an IT about 160 to 165 then wrap with sauce and sugar, then I pull them at IT at about 185 ish then I uncover and glaze them till the glaze is set....IT 190-195 ish. As an FYI the bend test is less reliable when wrapping cause they will be more tender and full of moisture.

 

[chef jimmyj]

Dang! CS beat me to the punch. Good job Bro...

Smoke them Naked until the IT reaches 195. Foil or a water pan adds Moisture that can cause the ribs to get too tender with the meat becoming FOB. St Louis Cut Ribs will take 4 to 6 hours at 225 to 250. Do a Bend Test. Pick the ribs up from one end. The ribs are Bite Off Tender when the rack be ends in the middle about 90° and the surface meat cracks but the rack hold together. Serve them with only a 15 minute rest. No Foil, No Cooler, just rest on the cutting board...JJ

 

[masssmoke]

Thanks I will try no wrap and less reliance on time rather than temp.

Here was the first rack coming off the smoker, looked so promising!

 

[Murray]

PERFECT RIBS EVERY TIME! This really works!

Many of you who knew me in the past know that I have been tinkering with my rib recipe for years. This comes from the fact that everybody around here likes fall off the bone ribs except me. I like tender juicy ribs, but what I don't like is taking a bite & having the bone slip out & a big chunk...

www.smokingmeatforums.com

 

[shafferkoetter]

I have had the tailgate sized Pit Boss for about a year, before that I had an El Cheapo Brinkman electric that I bought years ago to get started smoking.

The Pit Boss has only been okay for me. I have yet to attempt long smokes with it as I am trying to get my "go-to" which is ribs right and then go from there.

The issue I have with ribs on the Pit Boss is they are always crumbly. I can't get a neat cut. It is strange. It could be I need a better knife. But I end up with the bark getting pulled off during the slice and generally the ribs just look like a mess.

I like my ribs not fall of the bone but to come off with a slight pull, but still a clean bone. I used to be able to do this almost all the time with my old smoker. With the Pit Boss I have tried several things mostly to shorten the time smoking and especially time when wrapped. I used to stick to 3-2-1 with my electric and sometimes went a bit less on the 2 to avoid mushy ribs that were over done. Last weekend I did spares for a total of 5 hours. 2.5, 1.5 and 1 at 250. I switched from foil to butcher paper as well. I thought I nailed it when they came off because they looked awesome, But they were only okay but same issue, bit overdone fell off the bone and the presentation was bad. Not sure what else to try, I am thinking of cutting smoke time down even more. Thinking of just trying one time no wrap 4 to 4.5 hours and seeing how that ends up.

Also thinking of going back to electric.

Any advice appreciated.

I've been running into this exact same issue. Glad I found this thread to help out!

 

[retfr8flyr]

I prefer Babyback ribs, so that is about all I do anymore. I have found that, on my Timberline 1300, 4-1-1 works perfectly for ribs with just a little tug but an clean bone when bitten. I will do them this way, or just straight without wrapping, until they pass the bend test.

 

[texomakid]

I do them just like JJ & CS describe - no water - 250 deg - in the cooker for 5 1/2 to 6 hours. Now I'm a temp nerd so I do check temps just for data but the bend test is how I decide when to pull em. No wrap. This works time after time. Good luck and let us know how your next ribs turn out.