Just get'n goin!

Discussion in 'Roll Call' started by tim in mo, Aug 7, 2016.

  1. 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???
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    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.  

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What temp was your smoker running at?

  4. joe black

    joe black Master of the Pit OTBS Member

    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:
  5. [​IMG]   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.


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