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Old 01-13-2008, 01:31 PM   #1
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HELP!!!

Yesterday I smoked some loinbacks & a briskit flat, The briskit came out fine, juicy tender could have been pulled rather than sliced. But the ribs while tender & juicy were too tender, You could pull em of the bone by shakin em. Smoker held 250 grate for about 6 hours, foiled & chunked in a cooler while the briskit finished. Been have this problem every time I do pork ribs. & dont always put em in a cooler foiled, never done the 4 2 1 deal either. Got my beef ribs down perfectly.

Whats up???

Got a video & stills but havent finished editing yet. Will post em later
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Old 01-13-2008, 01:35 PM   #2
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Re: HELP!!!

Quote:
Originally Posted by 007bond-jb
Yesterday I smoked some loinbacks & a briskit flat, The briskit came out fine, juicy tender could have been pulled rather than sliced. But the ribs while tender & juicy were too tender, You could pull em of the bone by shakin em. Smoker held 250 grate for about 6 hours, foiled & chunked in a cooler while the briskit finished. Been have this problem every time I do pork ribs. & dont always put em in a cooler foiled, never done the 4 2 1 deal either. Got my beef ribs down perfectly.

Whats up???

Got a video & stills but havent finished editing yet. Will post em later
6 hours is too long for loin backs. Plan on a 2-3/4-3/4 (2 hours in the smoke, 45 min in foil, 45 minutes for sauce and firming) rather than the 3-2-1. Also I do not like to foil and hold ribs as you stated, it's better to under cook them and then to finish them as you reheat.
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Old 01-13-2008, 02:28 PM   #3
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What Larry said!
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Old 01-13-2008, 03:12 PM   #4
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My Loin backs take 6 hrs....
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Old 01-13-2008, 03:26 PM   #5
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Quote:
Originally Posted by wittdog
My Loin backs take 6 hrs....
Well then....................give JB some input as to why his don't turn out perfect like yours at 6 hours of cooking................
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Old 01-13-2008, 03:32 PM   #6
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
My Loin backs take 6 hrs....
Well then....................give JB some input as to why his don't turn out perfect like yours at 6 hours of cooking................
He kept them on on to long...or they kept cooking in the foil....might be that the ribs are in a hot spot on his pit...BTW I never said mine always came out perfect..mine just tend to take 6 hrs on the offset...I also don't use foil..........................................whic h will increase your cooking time.
There is a fine line between the perfect rib and one that is over done....
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-13-2008, 03:40 PM   #7
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
My Loin backs take 6 hrs....
Well then....................give JB some input as to why his don't turn out perfect like yours at 6 hours of cooking................
He kept them on on to long...or they kept cooking in the foil....might be that the ribs are in a hot spot on his pit...BTW I never said mine always came out perfect..mine just tend to take 6 hrs on the offset...I also don't use foil..........................................whic h will increase your cooking time.
Let me plead my case before this turns into another argument, (which is not my intent). I am not trying to argue, so please don't take it that way, but your post was short and kinda like 6 hours is the norm for Loin Backs, which in my opinion is a long time for LBs unless you're cooking very low (200* range). I was simply asking to explain why JB's were coming out too tender because your ribs always looked and sounded good. It was a compliment if anything to you Dave.
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Old 01-13-2008, 03:50 PM   #8
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[quote=Larry Wolfe]
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by "Larry Wolfe":3epqbujc
Quote:
Originally Posted by wittdog
My Loin backs take 6 hrs....
Well then....................give JB some input as to why his don't turn out perfect like yours at 6 hours of cooking................
He kept them on on to long...or they kept cooking in the foil....might be that the ribs are in a hot spot on his pit...BTW I never said mine always came out perfect..mine just tend to take 6 hrs on the offset...I also don't use foil..........................................whic h will increase your cooking time.
Let me plead my case before this turns into another argument, (which is not my intent). I am not trying to argue, so please don't take it that way, but your post was short and kinda like 6 hours is the norm for Loin Backs, which in my opinion is a long time for LBs unless you're cooking very low (200* range). I was simply asking to explain why JB's were coming out too tender because your ribs always looked and sounded good. It was a compliment if anything to you Dave.[/quote:3epqbujc]

Ok I apologize Larry…I took it the wrong way. You are right 6 hrs is not the norm for loin backs. However for whatever reason mine tend to take 6 hrs on my offset. Having never cooked on Jbs pit I don’t know how it cooks….On my offset things tend to take longer to cook then on my WSMs.
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-13-2008, 07:28 PM   #9
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I find that resting them in foil continued to cook them, literally steam them and make them do that. It's happened to me before. I do a foil tent for no more than 30 minutes before I slice them.
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Old 01-13-2008, 07:29 PM   #10
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Quote:
Originally Posted by SteerCrazy
I find that resting them in foil continued to cook them, literally steam them and make them do that. It's happened to me before. I do a foil tent for no more than 30 minutes before I slice them.
I agree! I usually serve them right off the WSM, no rest.
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