Practice session Fail

Discussion in 'Pork' started by golfpro2301, Mar 26, 2014.

  1. golfpro2301

    golfpro2301 Smoking Fanatic

    I finally got a day off work to test a new rub I have been working on for an upcoming competition. I have been going back and forth on what cut of ribs to do this year. I usually do BB but decided to cook a few slabs of Spares for this practice run. I always do 2-2-1 or 3-2-1 at around 225* and have had great results, so much that I have taken 5th and 8th in the Rib category in my last two comps. I cut the spares St Louis style and pre heated the smoker this time to 235* (Electric). smoked for 3 hours then wrapped for 2. When I removed the ribs from the foil the slabs broke in half as well as a few of the smaller bones. This is the second time I have had this happen with spares. I am wondering it is due to not enough meat on the slabs. Anyone else have this issue?
     
  2. yotzee

    yotzee Smoking Fanatic

    Dont go the full 2 hours in foil. They're getting 2 tender. Check that your smoker temps accurate too, you may be running hot
     
  3. venture

    venture Smoking Guru OTBS Member

    I agree.

    I do more like 3-1.25-1.5

    Having said that, tug vs fall off the bone will depend on individual tastes.

    Good luck and good smoking.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    To me the nice thing about 2 2 1 or 3 2 1 is they always come out tender. The bad thing is the lack of the availability to check the meat while foiled. You must remember to take things into consideration, climate definitely makes a difference, Meats wow that's a huge difference, you've almost got to have an intimate relationship with the butcher to be consistent. I only foil occasionally, that way I can see and 'work' the ribs. I can see pullback, protein accumulation, and test break-over. Foiling is nice, but its all or nothing. 

    I have store bought teeth so fall off the bone doesn't bother me, a little bite though is always preferred. All you can do is run a test run prior to a cook and hope the climate conditions don't change. Also buy all your meat for both at the same time. That way meat can't change, and unless the weather does you'll see the same cooking conditions. That's why you competitive cookers are the experts! Neither rain nor sleet nor.... wait that's the post-people. You've got to know how to calculate your variables.

    I have had problems with fall off the bone with foil, never without foil though.
     

Share This Page