Sometimes it’s just the pork.

[binnesman]

Cooked 3 racks of ribs yesterday. I cooked them like I have done many of times. I used same rub, brand of pork, smoker, and cooked them till about 198 to 201 when they have that perfect bend. Even pulled them off at different times when they probed tender. Out of the three racks, one was just terrible just dry it was tender but dry, the other was a little better, and the last one was perfect. I was very frustrated but after thinking about what I did I think it might have been the meat itself. Anyone else have this happen before? Did not have photos was so frustrated forgot to take.

 

[smokerjim]

Think your right, sometimes it's just a bad cut if meat

 

[SmokinEdge]

Meat can always play a role. Baby back ribs are tricky sometimes where spares are more forgiving.

 

[gmc2003]

Yup I've had that happen before. It's frustrating as all heck.

Chris

 

[Chasdev]

Been there done that too.
Now I look for the smallest/thinnest racks and get the same size and weight if possible.
That thick cap of muscle some have on the top never comes out right for me.

 

[zwiller]

Been there done that too.
Now I look for the smallest/thinnest racks and get the same size and weight if possible.
That thick cap of muscle some have on the top never comes out right for me.

+1 for me. Ribs are cut HUGE here especially BB. It's important to learn to distinguish whether that rack that was "dry" was actually overcooked. I doubt it and probably was the opposite. Cool part about searing ribs on the grill later is that the meat goes through another round of breakdown and can help with this.

 

[SmokinAl]

Were they BB’s or spares?
Cause the BB’s are now being cut with a big thick piece of loin on top.
That loin should be cooked to 145, the rest of the rib needs to go to 195 - 205 depending on whether you like some bite or FOTB ribs. So what happens the loin portion gets way overcooked & dried out. That’s why I switched to STL’s.
Al

 

[Gonna Smoke]

Were they BB’s or spares?
Cause the BB’s are now being cut with a big thick piece of loin on top.
That loin should be cooked to 145, the rest of the rib needs to go to 195 - 205 depending on whether you like some bite or FOTB ribs. So what happens the loin portion gets way overcooked & dried out. That’s why I switched to STL’s.
Al

I'm with Al, St. Louis ribs only now. If your baby backs have that extra loin meat on top, trim it off and then cook the ribs as usual.

 

[binnesman]

Spares from Wild fork

 

[SmokinVOLfan]

Not quite the same thing but I bought two butts a couple weeks ago while they were on sale for $.99 a lb. Took one out of the fridge to cut up and grind for sausage a few days later. I popped the cryovac and the stinch on this thing was out of this world bad. And this was 6 days before the due date. Tossed it and the other one. Ridiculous.

 

[gmc2003]

I popped the cryovac and the stinch on this thing was out of this world bad. And this was 6 days before the due date. Tossed it and the other one. Ridiculous.

Sure that it was the meat, and not just your breath backing up into your face when you took your mask off!!!

Chris