The Robbed Ribs

[davekat]

Gday guys

Well last night i did my first ever smoke on my offset smoker. 3 2 1 ribs was the plan and i set off on my mission.

I preped the rack with the usual method the night before and while it was sitting on the counter coming up to room temp i got my smoker fired up.

My temps ranged anywhere from 220 to 230 with the lowest hiting 219 when i had to open the lid between the steps. Highest was 235. Im learning as i go and after playing with the vents for an hour or so i got it controled on about 227f.

So on with rack then 3 hours down i wrapped them up. I will add i didnt do any spritzing as alot of people have said not to bother. This rack was pretty wide each bone length was close to 6 inches long.

When i wrapped them it wasnt until after the 2 hour mark when i had UN wrap that i noticed my wrapping skills need more attention as it wasnt a good tight seal. Was hard due to the ribs being so wide.

So on with the glaze and back in for an hour this is the exciting part isnt it 5 hours fown your in the last hour plates are coming out tables being set wife waiting patiently.

Once off i sat them on a chopping bored while i got the sides sorted out. Then the moment of truth i cut the ribs into portions for myself and wife. Lit the candles at the table and we finaly sat to try out our smoke.

Then it hits me there tough there dry but thankfully the taste was not bad but to say i was disappointed with myself is an understatement the first dinner for 2 in a year since our kids were away for the weekend and i blew it.

I dont know how or what i did wrong but my guess is maybe a spritz and better foiling in the wrapping stage is where i need to improve.

So what to do from here well thats easy go buy more ribs of course. I may have been robbed of my ribs but it was my first go and i can honestly say im addicted now.

Tha ks for reading guys

 

[worktogthr]

Sorry it didn't work out for you. If they were tough and dry, chances are they were undercooked. If you cooked then too long they might be a bit dry but they would be falling off the bone. Just a few things that might help:

1. 3-2-1 is just a guide but they are done when they are done
2. Make sure you monitor your smoker temp with an accurate thermometer. In the thousands of posts I've read about it, I don't think there is a smoker out there where the lid thermometer is accurate
3. Check if they are done with the bend test, the toothpick test or an internal temperature. You can find plenty of info on the forum about all these ways to check if they are done.


Don't be discouraged! Get back on the horse and try again. That's the best part of cooking as a hobby. Easy to go to the store, pick up some meat and try again!

 

[chef jimmyj]

Spritzing does little but liquid in foil is a benefit. I like the recipe below...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

[mkriet]

Davekat, I've tried the 321 method myself and I'm about ready to try cooking without wrapping. The reason I say this is because I've done it several times and have had trouble with the meat temp dropping drastically after unwrapping them.

I've heard many folks on here not wrapping. You can spritz if you like, but some don't.

One thing I've done with the 321 is finish on a hot grill and sauced them there. I actually moved the ribs to the grill in the foil, then just unwrapped the top and added sauce. Didn't have an issue with temp dropping then.

One things for sure, if they aren't up to temp they will be tough. I cook mine to about 195-200, and they are great that way.

 

[SmokinAl]

Now your addicted!

Your going to keep trying until you get it right!

What the boys said, if they are tough, they are not done.

3 nights ago I had a rack of Babybacks take 8 hours to get done, only had that happen 1 time before.

But it tells you that every rack is a little different. I like to use meat temp to test when they are done. 195 for us. 

A toothpick that goes in with no resistance or the bend test will also work.

Al

 

[morkfrompork]

Bummer that they were tough

If the taste was good, you`re better than half way there...

No doubt they could have been cooked a tad longer, but I`m thinking your not throwing some goodies in the foil pack didn`t help you out much.

I`ve used butter or margarine, with some honey and rub-or just brown sugar in the foil packs with great success..even if the foil packs weren`t sealed really good....just good enough so they didn`t leak all over the smoker..but they were better the tighter the wrap...

Fall Off The Bone tender..

Yeah, yeah, yeah..I know they should have a nice clean bite, but the tribe likes em that way(me too).......

I`m one of those confirmed wrappers, cause I`ve tried both wrapped and not--with the family voting foiled every time...

So--happy family-happy cook...

Good luck on your next go round.

 

[davekat]

Yeah i had honey brown sugar a splash of apple juice some butter and rub in when i wrapped i just dont think it was wrapped tight enough

 

[burritolingus]

I never wrap mine, just cook at 225 to IT of 195.  They come out awesome every time.