need a little help with my ribs - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-16-2007, 11:23 AM   #1
Baby Back


 
Join Date: Nov 2007
Posts: 73
need a little help with my ribs

been trying to learn on my new Traeger. Did a Turkey came out okay, so I tried some ribs.

Bought some spare ribs from the Sam's, 3 in a pack.
Took them out & cut them St.Louis style (learned that from yoUtube). so far so good. I put some rub on that a friend gave me. He does a lot of ribs, that's what he used, & I have eaten his ribs, which I thought were prett good.

So I let me ribs sit in the refrig for about 24 hours, with the rub on. After I pulled the turkey, I put the ribs on. I had the Traeger set on 'smoke' which keeps the dome temp between 200-250 (the ambient temp that night was around 35f) I left them on for about 3-31/2 hrs. took them off & put on some sauce.

1) they were very salty
2) they were not very tender- I think I need to leave them on the Traeger longer.

any ideas are greatl appreciated!! thanks- Pete
__________________

sluggo is offline   Reply With Quote
Old 12-16-2007, 11:25 AM   #2
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
The rub probably gave the salt taste. Try leaving them on a little bit longer...
__________________

surfinsapo is offline   Reply With Quote
Old 12-16-2007, 11:39 AM   #3
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
1. There was a lot of salt in the rub and when you let it sit for 24 hours it actually began to cure the meat. Giving it a salty taste and I would hazard a guess a little hammy taste to it.

2. They need to cook longer. Spares on my WSM at 250º will take about 6 hours maybe 6 1/2. If you hold the rack with tongs at one end and they bend almost 90º and look like they want to tear in the middle they are done.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 12-16-2007, 11:56 AM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
What everybody said! Try the 3-2-1 method.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-16-2007, 12:00 PM   #5
Baby Back


 
Join Date: Nov 2007
Posts: 73
3-2-1

3-2-1 method?
3hrs on smoke
2rs foiled
1hr on smoke? on the grill
thanks for your help!!!!
sluggo is offline   Reply With Quote
Old 12-16-2007, 12:02 PM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: 3-2-1

Quote:
Originally Posted by sluggo
3-2-1 method?
3hrs on smoke
2rs foiled
1hr on smoke? on the grill
thanks for your help!!!!
Yup! Don't put the rub on overnight. Rub them down just prior to putting them on the smoker.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-16-2007, 01:18 PM   #7
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
also, make sure you're not buying enhanced ribs. The salt injection turns good ribs into ham on a stick.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 12-16-2007, 03:30 PM   #8
Pork Butt
 
SoEzzy's Avatar


 
Join Date: Dec 2006
Location: SLC
Posts: 178
Quote:
Originally Posted by Captain Morgan
also, make sure you're not buying enhanced ribs. The salt injection turns good ribs into ham on a stick.
Sam's round here are good non-enhanced ribs. Can't talk about them in the rest of the country though!

I wouldn't go more than 4 hours with a rub in the fridge, I prefer rubbing down meat as the pit warms up, then it goes straight on inside an hour or so!
__________________
"There's no such thing as a little garlic" A. Baer


http://www.soezzy.com/

KCBS certified barbecue judge.
SoEzzy is offline   Reply With Quote
Old 12-16-2007, 06:21 PM   #9
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Also remember that the 3-2-1 method is a guideline...you can adjust the foil time to meet your needs...the longer you leave them in the foil the more "fall off the bone" they will become (mushyness factor)
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 12-16-2007, 07:24 PM   #10
Pork Butt
 
Gomer's Avatar


 
Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
Yea I agree with Greg on playing w/ the foil time, I know the next time I do baby backs I will foil for less time.
__________________

Gomer is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.