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Old 02-03-2012, 11:25 AM   #1
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Last nights ribs.

Decided to do some ribs last night while having my Thursday drinks. So what I did was put them on at 6:30, wrapped them at 10:30, unwrapped them at 11:30, pulled them at 12:00, wrapped them back up and allowed them to rest for about 20 min. They were very good. Now the bad, and maybe I'm wanting what's not possible but......the outside of the ribs is still just a bit to done for me. I'm obviously ok with a great bark, as we all are, but the very outside, and just a little bit, especially towards the ends gets a beef jerky sort of feel. Obviously not as tough as jerky, but just the way it feels. These ribs were still very good.
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Old 02-03-2012, 11:50 AM   #2
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Re: Last nights ribs.

good looking ribbage
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Old 02-03-2012, 01:23 PM   #3
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Re: Last nights ribs.

Yes, nice bones!
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Old 02-03-2012, 02:01 PM   #4
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Re: Last nights ribs.

Change your cooking times a bit. You started 4 hours in the smoke, then 1 hour in foil. I'd try 3 1/2 in smoke and 1 1/2 in foil. See if they come out a little closer to what your expecting. If you really didn't like those, you could send them to me, I have a way of disposing of them!
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Old 02-03-2012, 04:44 PM   #5
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Re: Last nights ribs.

I usually use a 2-1-1 method because we want the ribs to be tender, but we don't want them to fall off the bone. This will put a crust on them, but not make the ends too dried out. I also cook between 275 - 300 instead of the very low temps.
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Old 02-03-2012, 10:13 PM   #6
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Re: Last nights ribs.

Great looking ribs!
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Old 02-03-2012, 11:10 PM   #7
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Re: Last nights ribs.

My personal preference is that the ribs and the cook should both be well sauced. Congratulations on agreeing with my second point, nice pics, thank you for sharing.
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Old 02-04-2012, 06:33 AM   #8
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Last nights ribs.

Agree with the shorter cooking time. Maybe 2.5, 1.5, 0.5 or until they tear easily. Looks good though. Also, did you add any liquid when you wrapped?
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Old 02-04-2012, 04:17 PM   #9
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Re: Last nights ribs.

Looks edible from this angle. The problemo as described..and the nekked end bones poking out could only be attributed to cooking them a little too fast. I would vote to try the 250-260 range. Also the obligatory rest in the insulated hot box. At least an hour preferably two or three hours..then back on the fire if your planning to glaze. This is if you have plenty of time of course
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Old 02-04-2012, 04:24 PM   #10
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Re: Last nights ribs.

Quote:
Originally Posted by dledmo
My personal preference is that the ribs and the cook should both be well sauced. Congratulations on agreeing with my second point, nice pics, thank you for sharing.
The cook was deffinately well sauced
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Old 02-04-2012, 04:27 PM   #11
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Re: Last nights ribs.

Quote:
Originally Posted by bigwheel
Looks edible from this angle. The problemo as described..and the nekked end bones poking out could only be attributed to cooking them a little too fast. I would vote to try the 250-260 range. Also the obligatory rest in the insulated hot box. At least an hour preferably two or three hours..then back on the fire if your planning to glaze. This is if you have plenty of time of course
Bigwheel, you say I cooked them too fast and youre suggesting the 250-260. The smoker stayed in the 235-245 range the whole time. I see now that they only had 5.5 hour instead of the "crutch" time of 6 hours but that wouldnt cause the "problemo... I deffinately think ill shorten the initial unwrapped smoke time. I only intended on 3.5 hours but think I may, next time drp it to 2 or 2.5 hours.
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Old 02-04-2012, 06:49 PM   #12
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Re: Last nights ribs.

Quote:
Originally Posted by starwalt12
Quote:
Originally Posted by bigwheel
Looks edible from this angle. The problemo as described..and the nekked end bones poking out could only be attributed to cooking them a little too fast. I would vote to try the 250-260 range. Also the obligatory rest in the insulated hot box. At least an hour preferably two or three hours..then back on the fire if your planning to glaze. This is if you have plenty of time of course
Bigwheel, you say I cooked them too fast and youre suggesting the 250-260. The smoker stayed in the 235-245 range the whole time. I see now that they only had 5.5 hour instead of the "crutch" time of 6 hours but that wouldnt cause the "problemo... I deffinately think ill shorten the initial unwrapped smoke time. I only intended on 3.5 hours but think I may, next time drp it to 2 or 2.5 hours.
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