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Ribs

Discussion in 'Pork' started by bbrock, Sep 6, 2010.

  1. Sep 6, 2010 #1
    bbrock

    bbrock Meat Mopper

    Richmond Ky
    I smoked 3 racks of ribs this weekend they tasted really good. The only problem I seen is when I cut them up they was on the soft side. S so dose that mean I may have cooked them to long? I did not foil them. What can I do the next time to keep them tender like they was but have a little bit harder outside..Thanks for any help and info..
     
  3. Sep 6, 2010 #2
    deannc

    deannc Master of the Pit

    Cradle of Cue, NC
    I've only used the 3-2-1 method for spares and 2-2-1 for baby backs, but post some more information such as type smoker, chamber temps during the smoke and how long you smoked them etc and I'm sure some folks here who don't foil will be along with some information.   
     
  4. Sep 6, 2010 #3
    bbrock

    bbrock Meat Mopper

    Richmond Ky
    Thanks Dean I have a gosm big block I smoked the ribs for about 51/2 hrs I kept my temp between 230 240 range next time I will use the 3-2-1.
     
  5. Sep 7, 2010 #4
    pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Lookin at the Great Smoky Mountains
    If they seem a little on the soft side and not falling apart you can put them on a hot grill and dry up the outside and render them down a little more before you eat them. After I've foiled and unwrapped them.... I've left them on the smoker for much longer than an hour and they were great. I've found that you have to vary your smoke to your smoker and methods. My first ribs were good and eatable but after fine tuning they are excellent. Good luck.