Can't seem to get baby back ribs right (UPDATE)

[ocean82]

Even after almost 5 hours at 240ish they were still not twisting bone out. I never opened the lid once. All my BB rib experiments over again. Taking forever, always tough.

 

[damon555]

Even after almost 5 hours at 240ish they were still not twisting bone out. I never opened the lid once. All my BB rib experiments over again. Taking forever, always tough.

Then they are not done yet......patience. They also need to come off for a good rest. If you're in such a hurry then you're not starting early enough. These things take time.....

 

[chef jimmyj]

If you want falling off the Bone, then you definitely should foil. But if it is taking 8 hours, there is a temp issue and not likely that you are over 225*F...JJ

 

[ocean82]

Well my thermometer isn't lying. Boiling water shows 211-214. This has been the story of my rib life.

 

[JckDanls 07]

where is the placement of this therm. grate level or on the lid ?

 

[cullowheedawg]

I agree with temp problem. Do you depend on smoker therm or do you see an oven temp to verify verifying is a must. Also keep it cooking not looking. Hope you figure it out. I do think taking the membrane is good but not your problem. Cullowheedawg

 

[ocean82]

It's a Maverick 2 in 1. When smoking ribs, I put it in a potato at about 3 inches above grate level. In a shoulder or brisket I put it in sideways to keep it as close to grate as possible.

Here is the result of today's smoke:


It actually came out tender!!!!! It wasn't mushy or melty either. Perfect. However 5-2-1 is a bit long from literally EVERYTHING ive read. I do agree that it's a temperature problem. I don't think it really is 225-250 in my smoker. I'm gonna trash my therm (even though boiling water test works) and get an ET-732.

The bimetal thermometer in the smoker reads about 10* higher than my digital and it's about 6 inches off the grate when closed. What are the chances that both therms are 25-50 degrees off?? Even when the digital passes the water test.

 

[chef jimmyj]

They sure look awesome. That 8 hour cook is long and they definitely don't look like they saw a long cook. The light, but pretty, color and lack of thick bark is really a good indicator you are very rarely above 225*F. Next run try 2-3-1. The longer time you spend in foil the more quickly they get tender...JJ 

 

[ocean82]

They sure look awesome. That 8 hour cook is long and they definitely don't look like they saw a long cook. The light, but pretty, color and lack of thick bark is really a good indicator you are very rarely above 225*F. Next run try 2-3-1. The longer time you spend in foil the more quickly they get tender...JJ 

See, that's the kind of stuff experience gets you. You can recognize how the meat looks and can discern roundabout temps. Thanks for that advice. I just find it really strange that my thermometer is accurate in boiling water, but not in the smoker. Maybe since it's a 2 in 1 (one probe for both meat temp and oven temp) that screws with the reading? From the looks of Amazon.com, the ET-732 has 2 separate probes. 

FYI, the chicken quarters took longer than expected too. They came out really juicy with a rubbery skin. Tasted great. Took almost 3 hours. More indication of low temp, I think. They weren't ready to be served when the ribs were done. It's ok though because tonight was all about experimentation. There wasn't anyone waiting on them. 

Thanks for all the help fellas! I'm sure I'll be back, 

 

[nathanva]

When you pull the chicken thighs kiss them on a hot grill on both sides to crisp that skin up a bit. As for the thermo issues, I have had similar. I have 4 thermometers I've gone through in the last year or two cause of fluctuating temps. My MES 30 tends to run a bit hot also so when I set it to 225 I know I'm cooking at 235-240.

 

[davidhef88]

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[sqwib]

Ton of good advice.

I also have had good success with the BB's from Sams. Done them 225 - 250 5. 5 hours unfoiled., 250 -275 4.5 hours unfoiIed, 450 - 475 1.5 hours (these were my favorite)

I will run the stickburner 225 - 250 or 250+ and leave the ribs bone down 4.5-5.5 hours, depending on the bend. I mop several times with Worcestershire Soy and Jack Daniels, for flavor profile only.

Just done 3 racks Friday that were great, 5.5 hours and had a little tug. I prefer the ribs to have a Steak Like texture.

If your cooking that long and foiling, they should fall right off the bone (not my preferred way).

I would look into the temp of your smoker as the other have said, that would be my guess as to what the problem is.

 

[linguica]

Ton of good advice.

I also have had good success with the BB's from Sams. Done them 225 - 250 5. 5 hours unfoiled., 250 -275 4.5 hours unfoiIed, 450 - 475 1.5 hours (these were my favorite)

I will run the stickburner 225 - 250 or 250+ and leave the ribs bone down 4.5-5.5 hours, depending on the bend. I mop several times with Worcestershire Soy and Jack Daniels, for flavor profile only.

Just done 3 racks Friday that were great, 5.5 hours and had a little tug. I prefer the ribs to have a Steak Like texture.

If your cooking that long and foiling, they should fall right off the bone (not my preferred way).

I would look into the temp of your smoker as the other have said, that would be my guess as to what the problem is.

Fall off the bone tender is a matter of taste, I prefer to have a little more "chew" to my ribs.

 

[pgsmoker64]

Here we are. It's been 4.5 hours on the smoker between 225-260. Haven't lifted the lid once....except to check on them now and sure enough, they don't pass the bend or twist test. I'm going to wrap them in foil and let it go for another 2 hours. I'm doing some chicken 1/4s too, so I'm hoping the timing will be good. Unwrap the ribs in 2 hours, put the chicken on and let the ribs and chicken smoke for 1.5 hours until done. 

What is the placement of your temperature probes?  4.5 hours at 260* those bbs should be falling off the bone.  It really sounds to me like your temps are off.

 

[lovelife]

Wow I thought I was the only one. I have exactly the same issue. For me, everything takes a lot longer to smoke than other people. I have used 4 different thermometers and place them at grate level a couple inches away from the meat. I leave the smoker closed as much as possible and don't spritz anymore. Used a water pan and have tried without. It makes no sense, and I can't seem to figure out what is causing the hours and hours of extra smoke time. I use a RF smoker.

Someone who can figure this out I would call a genius! :)