Just get'n goin!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tim in mo

Newbie
Original poster
Jul 24, 2016
15
10
Eldorado springs MO.
So I tried a rack of pork ribs the other day, and after a 6 hour smoke at or about the correct temp. I added BBQ sauce at about 5hrs. WELL the came out with a kinda dry crust and , not jucie at all ! They were done , just not very well ! D#$&@m it! What did I do wrong???
 
Need more info.  6 hrs..was that a 3-2-1 method, and at what temp?  If your temp was above 250, I would think 6 hrs would be too long.  Lots of tried and true ways to smoke ribs on this site.  

Mike
 
Welcome from SC. It's good to have you here on this great site. Ribs are a great meat to smoke, but they can take several times to get where you like them. Look in the pork sub-section and you'll find plenty of reading. Then, just practice, practice, practice. Remember, you can always eat your mistakes.

Good luck and good smokin', Joe. :grilling_smilie:
 
texas.gif
  Good morning and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky