3rd Smoke completed

Discussion in 'Pork' started by cptn jon, Aug 4, 2011.

  1. I smoked a slab of ribs today (8/4/11) SORRY NO Q-View [​IMG]   didn’t think about it until all was eaten.  If I didn’t know better I would say they were Dino bones, but the package said other wise. They turned out good but not as good as the first ones; they were moist, with good flavor and nice smoke although they were some what tuff. They took about 2 hrs 45 min for a 4.4LB slab at about 230 to 240 degrees. All in all a good smoking experience and a lesson learned (don’t get the BIGGEST package in the store). I do like SMOOOOKING!  [​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Your forgiven...........this time. [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    5 or 6 hours with careful handling would seem more in the normal range.

    Keep at it, you will get there.  Never give up, and never give up on reading threads from the great people on this forum.

    You will get there!

    Good luck and good smoking.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We'll let it slide this time, but we want to see what you do next time!
     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Seriously man, talking about ribs and not sharing pics is just WRONG! [​IMG]

    By the way, 2 hours 45 minutes at those temps seems kinda short even for baby backs. I think the reason they were tough was that they were cooked through, but just barely. The connective tissue needs time to break down into gelatin, which gives you that lip smackin', finger lickin' texture. Try the 3-2-1 next time by the book and see what happens. Then you can adjust that to your own personal tastes.

    Good luck and POST PICS NEXT TIME!!!!!
     
    Last edited: Aug 5, 2011
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    If you leave them on the smoker longer you will have more tender ribs. Have you given the 3-2-1 method a try at all and see how you like it?
     
    Last edited: Aug 5, 2011

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