randall flagg
Newbie
- Jun 13, 2012
- 4
- 10
Hello all,
Long time lurker, first time poster.
I've done both baby back's and spare's on my MES30 using Jeff's Rub and Sauce numerous times following the 2-2-1 and 3-2-1 respectively. The taste is always excellent, but the texture of the meat isn't good enough. One, I'm not getting the amount of shrinkage I've seen from other members during the foil phase. There is definite shrinkage going on, but not to the level others have shown.
When i pull them out after 5/6 hours, they just appear too tough for me. They seem moist and have a good bend after the foil (sometimes I'm worried they'll fall apart) but after the additional hour, it's almost comprable to pulling apart jerky. Not that the meat is overcooked and has the dryness or texture of jerky, but other places I've been to, you can pull each rib from the slap without getting the sensation you're getting a good workout in. =)
i think I have some notion of what I'm doing as I've done several butts and the meat has been to die for. I truly get the responses everyone hopes for from the people that enjoy their cooking. But I can't seem to get my ribs right. I've left them foiled longer, even added an extra 30 minutes to the smoke time seeing if I was somehow undercooking them. But since I've had the same result, I must be doing something wrong.
Any suggestions or tips to improve using my current rig would be much obliged.
P.S. I ordered the ANMPS this monday and hope to have it by friday to install and do some spares this weekend. Aside from the lesser need to feed wood to it, will there be any other change I should be aware of and expect?
Long time lurker, first time poster.
I've done both baby back's and spare's on my MES30 using Jeff's Rub and Sauce numerous times following the 2-2-1 and 3-2-1 respectively. The taste is always excellent, but the texture of the meat isn't good enough. One, I'm not getting the amount of shrinkage I've seen from other members during the foil phase. There is definite shrinkage going on, but not to the level others have shown.
When i pull them out after 5/6 hours, they just appear too tough for me. They seem moist and have a good bend after the foil (sometimes I'm worried they'll fall apart) but after the additional hour, it's almost comprable to pulling apart jerky. Not that the meat is overcooked and has the dryness or texture of jerky, but other places I've been to, you can pull each rib from the slap without getting the sensation you're getting a good workout in. =)
i think I have some notion of what I'm doing as I've done several butts and the meat has been to die for. I truly get the responses everyone hopes for from the people that enjoy their cooking. But I can't seem to get my ribs right. I've left them foiled longer, even added an extra 30 minutes to the smoke time seeing if I was somehow undercooking them. But since I've had the same result, I must be doing something wrong.
Any suggestions or tips to improve using my current rig would be much obliged.
P.S. I ordered the ANMPS this monday and hope to have it by friday to install and do some spares this weekend. Aside from the lesser need to feed wood to it, will there be any other change I should be aware of and expect?