Failed Smoked Ribs, Need help

Old Thread but just had to add my 2 cents.

This is pretty much the best place I have found to learn about BBQ and smoking. Tonnes of information if you like to read first.


https://amazingribs.com/best-barbecue-ribs-recipe

OB

Thx for passing that along.
Cheers
Kerry

Everything you did is bang on, I use the same 3-2-1 but more like 2.5-1.5-.5, I do them on my pellet smokes at 225-250, type of wood wont matter but I only use HD tinfoil, make sure they are wrapped good so no steam escapes and don't be shy with what you put in the wrap, just don't use straight bbq sauce, too much sugar and will carmelize and burn, I use Guy Fiere Mop & Slop, it's a thin carolina vinegar type sauce, fall off the bone good...couple of pic's before wrap along with final product.....I don't sauce on the final step,

pic#2

pic#3

while up ice fishing this yr staying at Taj's I bought a large home made commercial smoker, drove back up the following wkend with a trailer and dragged it home, going to cut legs off and weld to a trailer making it more mobile and possible start renting it out. Already used it more than a dozen times....

smoked meat

another pic of final product, ribs and wings in the pellet smoker
Pelett smoker is the Pitt Boss 820

not enough juice in with the ribs when you wrapped them and make sure the wrap is air tight.

Old topic but I just smoked ribs for the first time this past weekend on a cheap electric heated smoker. They turned out fantastic. Couple things I learned with this smoker is that I have to bring the temperature up slowly. I cannot do 5 hours at 225 or whatever is recommended. I started at 150 and brought it up slowly over a little more than 4 hours until the temperature of the ribs was 197F. Temperature of the smoker was 200.

Reading on line I found that you want ribs to be 195 or so. They need to get up to that temperature to break down the connected tissue.

I did not do the apple juice step as I read that while this makes them tender it also can make them mushy. I just left them on the smoke using apple and hickory chips the hole time.
I finished with about 15 minutes in the bbq to get the bbq sauce added then nice and sticky.
Really really good. I think the temperature of the meat is very important.

Oh and the dry rub was added the day before and they sat in the fridge overnight.

A neighbour was thawing out their freezer and they had too many racks to cook themselves so a couple neighbours got a treat!

Neil

Yeah, dry rub min 24hrs before smoking. I am setting 225-250F right off the bat.
Spritzing every 30min after the first hour. After 3rd hour taking them off the smoker. Adding honey and butter. Wrapping in alu foil and putting back to the smoker for another 2hrs. After that they are basically done. Finishing up unwrapped for another 15-30min. Sometimes basting with bbq sauce.

Chevy just maybe you should try tenderising them by beating them with a coffee table leg. Hope that helps.

Arnie

Lmfao…. It might be an idea Arnie.