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Old 01-13-2008, 02:31 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, 02:35 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, 03:28 PM   #3
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What Larry said!
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Old 01-13-2008, 04:12 PM   #4
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My Loin backs take 6 hrs....
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Old 01-13-2008, 04:26 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, 04:32 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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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 01-13-2008, 04:40 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, 04:50 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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My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 01-13-2008, 08:28 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, 08:29 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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Old 01-13-2008, 08:38 PM   #11
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It's amazing how much more polictically correct and polite
posts in general tend to be closer to the upcoming
"Frozen Few" contest
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Old 01-13-2008, 08:40 PM   #12
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Quote:
Originally Posted by Smokey_Joe
It's amazing how much more polictically correct and polite
posts in general tend to be closer to the upcoming
"Frozen Few" contest
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Old 01-13-2008, 08:48 PM   #13
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Smokey_Joe":1hsc4dd4
It's amazing how much more polictically correct and polite
posts in general tend to be closer to the upcoming
"Frozen Few" contest
[/quote:1hsc4dd4]

Maybe you have two guys that rather than getting into a pissing contest are man enough to admit they are wrong or that the message was lost in translation on the keyboard…..

Or Larry passed out and I’m to tired to argue…..
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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, 08:50 PM   #14
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I lost track of what this thread was all about!
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Old 01-13-2008, 08:52 PM   #15
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Thanks Nick..you are right..Back on Topic...

When my dome is 250* my grate temps tend to be around 235*
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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, 08:55 PM   #16
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Quote:
Originally Posted by wittdog
Thanks Nick..you are right..Back on Topic...

When my dome is 250* my grate temps tend to be around 235*
Really! That much of a difference?
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Old 01-13-2008, 10:31 PM   #17
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Quote:
Originally Posted by wittdog
Thanks Nick..you are right..Back on Topic...

When my dome is 250* my grate temps tend to be around 235*
Only in the winter?
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Old 01-14-2008, 06:51 AM   #18
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Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by wittdog
Thanks Nick..you are right..Back on Topic...

When my dome is 250* my grate temps tend to be around 235*
Really! That much of a difference?
Yep, Daves temp fluctuations are normal for WSM's. 15* difference is typical from the dome temp and the top grate temp.
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Old 01-14-2008, 07:38 AM   #19
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JB, you been cooking them rustled Cajun cows too much. I do them for four hours at 250º in my Traeger, NO FOIL, don't need that texas crutch. They go straight from the smoker to the cutting board. We like just a little pull, not falling off the bone like overdone restaurant stuff. Here ya go BOY.



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Old 01-14-2008, 07:39 AM   #20
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Somehow ended up with a double post???
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