I must have angered the BBQ gods!! -HELP! - BBQ Central

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Old 04-27-2009, 09:52 AM   #1
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I must have angered the BBQ gods!! -HELP!

After taking a several month break, I fired up my Old Hickory this weekend for a group of about 30 people at my house. I told everyone that I was experimenting with different rubs and sauces. This was purely a practice run.

Chicken - Using Jumpin Jim's method, I nailed it. Crispy skin theighs with Head Country sauce. Nice and juicy, mild smoky flavor. Cooked at 300 degrees with white oak and a little hickory.

Briskette - Pretty good - Cooked for 7 hours at 225 until it reached 200, foiled with a little apple juice and then let rest for a few hours in a Cambro's before slicing. Used Head Country rub.

Pulled Pork - Very good, super tender. Cooked for 12 hours at 225 over white oak and hickory. Two butts were rubbed with Head Country, two were rubbed with Dizzy Pigs course grind. Once they hit 195 I foiled them with a little apple juice and held them in the Cambro's until they were ready to serve.

Ribs - The worst I have ever made. 9 racks of baby backs that were rubbed with mustard and award winning Magic dust. Cooked at three hours over white oak and hickory. Then coated them with Sweet Baby Ray's and foiled them in a pre-heated cooler for two hours. An hour before serving, I pulled them out of the foil and back on the smoker at 300 to let the sauce firm up and added a few extra layers of sauce. I would not serve the ribs and threw away 5 rack.

The ribs never started pulling from the bone (had to chew the meat off) and were starting to get dry. Here is the worst part.... While the initial taste was fine but then there was a really bad after taste. It was a kind of clackity filmy after taste that lingered and even made my mixed drink taste funny. I can almost still taste it.

What could cause a taste like this when nothing else had it? Too much smoke? The wrong combination of two award winning products?

Help!!
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Old 04-27-2009, 10:05 AM   #2
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Don't think you cooked long enough, especially if you were running at 225*. For BB's, I run 250-275, smoke for 2 1/2 hours, foil for one 1 hour (still on smoker), then glaze and cook to right doneness for last 1/2 - 1 hr (depends on smoker temp, meat, etc). So that's 4-4 1/2 hours all at 250-275 and I've had some that took yet another hour.
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Old 04-27-2009, 10:12 AM   #3
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That would certainly address the dryness and not pulling off the bone. I'm thinking higher heat as well. That's why I cook the chicken at 300 because it stays more moist and obsorbs less smoke. To me, too much smoke on chicken is not good.

So what about that lingering aftertaste?
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Old 04-27-2009, 11:27 AM   #4
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You might want to look at the rub. From what I've seen there are mixed reviews on the Magic Dust rub recipe that is widely available, it is not the same one used in Mike Mill's restaurants. Second thought would be how much rub did you use; heavy, light, etc.

Just a guess, but that's where I would start.
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Old 04-27-2009, 11:38 AM   #5
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I bought the rub from Mike Mills himself. I met mike a few years ago and see him every year at the Big Apple BBQ. Last year I bought his Old Hickory smoker that he was doing a demo with at the festival.

I did put on an even coat, but no more then I have with Head Country. Maybe a good rub in the hands of a novice is not a good thing.

Whats your opinion on the cooking temp and time?
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Old 04-27-2009, 07:27 PM   #6
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Smoke em at 250*, 2 hours, foil fer 1 ta 1 1/2 then sauce an cook fer another 1/2 ta 1 hour or till they bend nicely when ya pick em up with tongs an the meat has pulled back a bit.
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Old 04-27-2009, 08:32 PM   #7
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Quote:
Originally Posted by Hillbilly
Smoke em at 250*, 2 hours, foil fer 1 ta 1 1/2 then sauce an cook fer another 1/2 ta 1 hour or till they bend nicely when ya pick em up with tongs an the meat has pulled back a bit.
Works for me.

I had a rack of spares a couple weeks ago that I cooked just like that -- and they were dry and tough compared to what I'm used to. After working that through my head for a while I ended up blaming the meat.

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Old 04-27-2009, 08:51 PM   #8
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Quote:
Originally Posted by Chiles
I bought the rub from Mike Mills himself. I met mike a few years ago and see him every year at the Big Apple BBQ. Last year I bought his Old Hickory smoker that he was doing a demo with at the festival.

I did put on an even coat, but no more then I have with Head Country. Maybe a good rub in the hands of a novice is not a good thing.

Whats your opinion on the cooking temp and time?
Chiles who????lol you coming to town this year.. i'll bring more hats a t shirts for the crew
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Old 04-27-2009, 08:56 PM   #9
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Sometimes ya just get a tough rib. Ain't nothin ya can do fer them cept feed em ta the dog. Had a batch once took him two days ta knaw up!
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Old 04-27-2009, 10:05 PM   #10
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Yeah, but 9 racks of tough ribs??? Its the funny taste that I am trying to figure out what when wrong.... I can work on the dryness and toughness. This is killing me.
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