3 2 1 with ribs was way overcooked

[fstarsinic]

I tried the usual 3,2,1 with ribs and in fact, I think it was more like 2,2,0.

After 2 hrs in foil, the bones just fell off and the meat was a bit mushy.
So, I saw no reason to finish up with an additional hour.

I smoked it all at 225 approx.

I kept in foil in the fridge until party day then re-warmed.
The meat ended up bing a bit on the tough side, in my opinion, which was surprising. I was expecting it to remain mushy.

Any suggestions for how to do it correctly next time?

 

[graybeard]

Smoker temperature is a suspect here. Are you using an accurate therm? BTW, what kind of smoker/grill do you have?


beard

 

[travcoman45]

If ya usein the gauge on the smoker, most of em er wrong. I'd be gettin a digital one fer the grate temp an at least one fer each piece a meat yall gonna smoke at a time. Exception ta that be when ya do ribs which we do by time.

I thin yer smokin at a higher temp then yall thin.

 

[fstarsinic]

I was using a digital thermo. i didn't thermo the ribs themselves as it sort of seems pointless. i'll try again and see if I do better.

Given that once in a while something like this might happen to anyone (I suppose)
are there things you can do to rescue your slabs?

Rescue Sauce?
Rescue Warming?
etc?

 

[shooterrick]

First this is for St. Louis style ribs. I do 2.5-2-.25.
First though I want them pulled up the bone about a quarter of an inch or they stay in the foil pouch longer. I dont actually take them out of foil just open the pouch up and the .25 just firms em up a bit. My smoker is at 225 for the duration or pretty close to it. My ribs will almost fall off the bone but If I want em to fall off the bone I don't do the .25 at all.

 

[pinkmeat]

Well, just open up the foil and don't move the ribs if they seem that soft. Test the foiled ribs with tongs and se how "bendy" they are. If they are indeed really bendy, just open them up and don't mess with removing the foil completely until it's time to serve them. Do leave them for additonal time to firm up.

 

[countrysmoked]

What pink said.. the last hour with the foil open firms up the meat and keeps the meat from falling off of the bones. At least it does for me. Keep at it the results are way worth it when it comes out right.

 

[waysideranch]

As said before, the beauty is you get to smoke ribs again and again until you have come up with the right combo of hours, minutes to make your smoke a success. Keeper going.

 

[travcoman45]

Were these spares er BB's?

 

[fstarsinic]

I had 3 different kinds: beef, bb, and spares. cooked, uh, i mean smoked on different days ahead of time. actually the beef ribs ended up coming out the best.

for the beef ribs i used a popular purchased rub from when i was back in college called
rib roundup from the old country deli in san luis obispo, ca.
they sell it online. it's fantastic for beef ribs.

 

[teacup13]

when i foil i usually cook mine until the meat has pulled back about 1/4 inch from the bone..that could be 2 hours or three hours.. its been awhile since i foiled my ribs

as far as BB's i never foil them anymore, they turn out just as juicy and tender without foiling them