What went wrong?

[Robert3750]

So I made my first attempt at smoking ribs yesterday (Oklahoma Joe’s smoker). I wasn’t pleased with the results. The meat was dry and tough. I’m trying to figure out what went wrong. Theories:



I didn’t put a pan of water in the smoking chamber

I should have used the 3-2-1 method (I used 3-1-1, based on some people saying that 3-2-1 overcooks the meat). I used a foil wrap with butter and brown sugar, and things seemed nice and juicy for awhile.

I used a temperature probe inside the cooking chamber (offset just above the grill) that was connected via Bluetooth to my phone. I was shooting for 250F, but I had a lot of trouble maintaining a consistent temperature. Sometimes the wood wouldn’t completely burn and peter out, resulting in the temperature falling precipitously (sometimes below 200). After I put another chunk of wood on the coals, sometimes it would go up to 300. Was I using the wrong kind of wood? I think it was ash.

A temperature reading showed that the ribs were at 180, which seemed low. By this point, I was tired and hungry, so I pulled them. I’d appreciate any thoughts on what might have gone wrong.

 

[sandyut]

question: how long were they on the smoker?

At 180 IT I would initially say they were undercooked. I run ribs (mostly babybacks) at 250 for about 6 hours to get the IT at about 195-205 ish and doneness I like.

I gave up on wrapping and 3,2,1, and 3, 1,1, methods a decade ago. too much fussin.

 

[Robert3750]

They were on a total of 5 hours. So you recommend no wrapping? Do I take it that temperature swings are normal for a stick burner? Is what I experienced abnormal?

 

[jcam222]

I've never used ash but I wouldn't sweat temp fluctuations a lot. Try to keep the low temp above 200 if you can. I think the ribs were undercooked at 180. If you just the crutch method remember it's different for baby back vs spare. Back are 2 2 1 and spare are 3-2-1 assuming an average pit temp of 225. I quit wrapping and just run 275F put temp until done. For me done means bite off the bone not fall off the bone.

 

[sandyut]

They were on a total of 5 hours. So you recommend no wrapping? Do I take it that temperature swings are normal for a stick burner? Is what I experienced abnormal?

I dont wrap anything. I did, but I like not wrapping. I am not a stick burner so wait for some to chime it on that. But I would assume some swings are normal. When I was on charcoal I had temp swings.

180 is a low IT for ribs tho. IMO

 

[sandyut]

I've never used ash but I wouldn't sweat temp fluctuations a lot. Try to keep the low temp above 200 if you can. I think the ribs were undercooked at 180. If you just the crunch method remember it's different for baby back vs spare. Back are 2 2 1 and spare are 3-2-1 assuming an average pit temp of 225. I quit wrapping and just run 275F put temp until done. For me done means bite off the bone not fall off the bone.

100%

 

[Robert3750]

Thank guys, I will try it again. Start earlier in the morning. I'll try 3-2-1, and shoot for 195-205.

 

[Rafter H BBQ]

IMO, the water in the chamber is not the problem. Put some sand in there and cover with foil… it’s a heat sink.

I don’t run the same smoker as you, but try to keep temp up at least to 275*

I think your ribs were underdone! My advise…

1. If cooking whole slab ribs… I don’t wrap… I go by tenderness! Do the toothpick test! If it slides in like butta… your good… if some resistance… let it ride a bit. Smoke at least at 275*

2. Try cutting into individual ribs and give that a try… same principle though… toothpick test. And individual ones get done much faster if cooking at higher temps… 275* at least.

 

[Robert3750]

IMO, the water in the chamber is not the problem. Put some sand in there and cover with foil… it’s a heat sink.

I don’t run the same smoker as you, but try to keep temp up at least to 275*

I think your ribs were underdone! My advise…

1. If cooking whole slab ribs… I don’t wrap… I go by tenderness! Do the toothpick test! If it slides in like butta… your good… if some resistance… let it ride a bit. Smoke at least at 275*

2. Try cutting into individual ribs and give that a try… same principle though… toothpick test. And individual ones get done much faster if cooking at higher temps… 275* at least.

IMO, the water in the chamber is not the problem. Put some sand in there and cover with foil… it’s a heat sink.

I don’t run the same smoker as you, but try to keep temp up at least to 275*

I think your ribs were underdone! My advise…

1. If cooking whole slab ribs… I don’t wrap… I go by tenderness! Do the toothpick test! If it slides in like butta… your good… if some resistance… let it ride a bit. Smoke at least at 275*

2. Try cutting into individual ribs and give that a try… same principle though… toothpick test. And individual ones get done much faster if cooking at higher temps… 275* at least.

I did put firebricks in the bottom, which I thought would be a good heat sink. A friend of mine suggested smaller wood chunks. He also suggest a small fan near the firebox. I like the sound of the toothpick test.

 

[Rafter H BBQ]

I did put firebricks in the bottom, which I thought would be a good heat sink. A friend of mine suggested smaller wood chunks. He also suggest a small fan near the firebox. like the sound of the toothpick test.

What exact smoker you running? Bricks are ok as far as I know… small wood chunks are ok… but I’d be very careful if adding any type of fan to a smoker. I’d honestly not suggest adding that.

You may need to address airflow issues… intake and venting issues… I’d think you can adjust your vents as to not use a fan.

You want clean “bluish” smoke.

 

[Robert3750]

What exact smoker you running? Bricks are ok as far as I know… small wood chunks are ok… but I’d be very careful if adding any type of fan to a smoker. I’d honestly not suggest adding that.

Oklahoma Joe's.

 

[Robert3750]

Does this picture help? How do they look?

https://photos.fife.usercontent.goo...71Wo0YXxdebrATO2A=w1732-h1304-s-no?authuser=0

 

[Rafter H BBQ]

Oklahoma Joe's.

They make a lot of smokers… which model do you have?

 

[Robert3750]

They make a lot of smokers… which model do you have?

Highland.

 

[Rafter H BBQ]

Does this picture help? How do they look?

https://photos.fife.usercontent.goo...71Wo0YXxdebrATO2A=w1732-h1304-s-no?authuser=0

Pic isn’t showing! Not sure if the format is supported by this site.

 

[Robert3750]

Pic isn’t showing! Not sure if the format is supported by this site.

Let me try this:

 

[Rafter H BBQ]

Let me try this:

That looks great, just needs a bit more rendering to eat. I have been there… can’t tell you how many times I had cooks that didn’t live up to expectations. I as well as others here will help you all we can bud.

 

[Robert3750]

That looks great, just needs a bit more rendering to eat. I have been there… can’t tell you how many times I had cooks that didn’t live up to expectations. I as well as others here will help you all we can bud.

Thanks so much, really appreciate it.

 

[jcam222]

I did put firebricks in the bottom, which I thought would be a good heat sink. A friend of mine suggested smaller wood chunks. He also suggest a small fan near the firebox. I like the sound of the toothpick test.

I leave my firebox door on the Lang partially open to aid airflow

 

[Rafter H BBQ]

Thanks so much, really appreciate it.

You bet! What this forum is about… helping each other. We have a great support system here… and folks that have a wealth of knowledge to share and willingly do. I am constantly learning from the knowledgeable folks here!