|
Joined: Dec 2019
Posts: 4,031 Likes: 1
Campfire Tracker
|
OP
Campfire Tracker
Joined: Dec 2019
Posts: 4,031 Likes: 1 |
I have these ribs that I want to smoke on Sunday. I usually do about 3 hrs. Then wrap and sauce them for about another 30 to 40 minutes. They never seem to turn out quite right, what am I doing wrong?
|
|
|
|
Joined: Dec 2019
Posts: 4,031 Likes: 1
Campfire Tracker
|
OP
Campfire Tracker
Joined: Dec 2019
Posts: 4,031 Likes: 1 |
Oh and I'm doing them on a BGE at 225
|
|
|
|
Joined: Apr 2010
Posts: 4,016
Campfire Tracker
|
Campfire Tracker
Joined: Apr 2010
Posts: 4,016 |
Cook them a while longer(1-2hrs at least). Spritz them with apple juice every 45min or so.
|
|
|
|
Joined: Oct 2022
Posts: 114
Campfire Member
|
Campfire Member
Joined: Oct 2022
Posts: 114 |
Do you use any rub? Best way to add flavor. I also agree to cook them longer. St Louis style usually take longer. 4 hours minimum. Bend test is a good judge of doneness
|
|
|
|
Joined: Sep 2008
Posts: 1,276
Campfire Regular
|
Campfire Regular
Joined: Sep 2008
Posts: 1,276 |
I did some a couple months ago. Used close to the same temp, but probably took 6hours. Sprayed with apple juice every 30 minutes and never wrapped in foil. Put bbq sauce on last 15-30 minutes. Texture was pretty damn good. Wasn’t super keen on the pre seasoning. Still a work in progress. Best of luck.
Last edited by Farming; 02/17/23.
|
|
|
|
Joined: Apr 2017
Posts: 19,694 Likes: 13
Campfire Ranger
|
Campfire Ranger
Joined: Apr 2017
Posts: 19,694 Likes: 13 |
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
|
|
|
|
Joined: Aug 2017
Posts: 9,067
Campfire Outfitter
|
Campfire Outfitter
Joined: Aug 2017
Posts: 9,067 |
Yep, I just go 4.5-5 hrs. Never wrap. I like dry rub, but can sauce if you want near last 30 min.
|
|
|
|
Joined: Nov 2015
Posts: 19,211
Campfire Ranger
|
Campfire Ranger
Joined: Nov 2015
Posts: 19,211 |
Everybody does it different, so just go with whatever you prefer. I actually like St. Louis ribs better than babybacks. Usually, I'll prep mine by putting my rub on at least several hours prior to cooking. I typically cook two at a time, and usually smoke one for about two hours, then wrap in foil after adding butter, brown sugar, and honey. I'll then cook it at least 2-3 more hours that way. The second rib I just leave on the smoker, maybe sprinkling some more rub on. I cook at 250. Then again, sometimes I'l wrap both of them.
Just remember, there is not a "best" way, as everybody has different tastes, and no two smokers or grills are going to cook alike. The key is to experiment and see what works best for you.
|
|
|
|
Joined: Dec 2020
Posts: 1,987 Likes: 1
Campfire Regular
|
Campfire Regular
Joined: Dec 2020
Posts: 1,987 Likes: 1 |
^^^^^^^^^^^^^^^^^^^^THIS^^^^^^^^^^^^^^^^^^^^^^^^^^^
HS 58
I Learned a long time ago to Separate My Want's from My Needs!
A man's Gotta Do What a Man's Gotta Do!
Know Thy Self!
TRUMP DID WIN!!!
|
|
|
|
Joined: Dec 2019
Posts: 4,031 Likes: 1
Campfire Tracker
|
OP
Campfire Tracker
Joined: Dec 2019
Posts: 4,031 Likes: 1 |
I usually rub them and let them sit in the fridge overnight. Sounds like I need to cook them longer, thanks gentlemen.
|
|
|
|
Joined: Jan 2013
Posts: 7,945 Likes: 14
Campfire Outfitter
|
Campfire Outfitter
Joined: Jan 2013
Posts: 7,945 Likes: 14 |
3 1/2 hours at 225 is not enough time. Smoke until rack bends easily and is probe tender.
Roy
What this world needs is a few more Rednecks.
The Dildō Of Consequence Rarely Arrives Lubed
Waterboarding isn't illegal if you use diesel
|
|
|
|
Joined: Aug 2002
Posts: 5,757
Campfire Tracker
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,757 |
As several have said before you need to cook them longer. Usually about 5 hours for me when I cut them down to St. Louis style. If you cook them as a whole slab like pictured they will take a bit longer to break down the connective tissue in the tips. I smoke the tips until they about fall apart and use it for "bean meat" for future cooks.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
Joined: Feb 2021
Posts: 72
Campfire Greenhorn
|
Campfire Greenhorn
Joined: Feb 2021
Posts: 72 |
So those are not ST Louis cut. Those are reg spareribs. You have to trim them.
Then 225 on a BGE is too low. 275 is an excellent baseline temp, indirect. You can go up or down from there.
Personally I do 4 hrs with 1 chunck of hardwood smoking wood.
1hr glaze if I glaze.
Beware of the man with one gun. He is a newbie
|
|
|
|
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
I used to do 321, but now just do about 5 to 5 1/2 hrs without wrapping. Much better, usually sauce half the ribs and leave half dry rub. Use fiesta seasoning from Texas. Cook at 250
|
|
|
|
Joined: Apr 2011
Posts: 15,305
Campfire Ranger
|
Campfire Ranger
Joined: Apr 2011
Posts: 15,305 |
I do mine for 6 hours, 5 hours at 225 and the last hour I put a light coat of BBQ sauce on them to get it good and sticky. I used a brown sugar based dry rub on them to start.
For me, nothing has beat 6 hours straight. That is a on a Traeger or a Weber kettle.
Semper Fi
|
|
|
|
Joined: Sep 2019
Posts: 241
Campfire Member
|
Campfire Member
Joined: Sep 2019
Posts: 241 |
I like 3-2-1 ribs on my pellet smoker.
Apply your favorite rub.
Then, smoke 3 hours at 200 degrees.
Wrap in foil or butcher paper and smoke 2 hours at 250 degrees.
Unwrap, return to the grill, baste with your favorite BBQ sauce, and smoke 1 hour at 250 degrees.
If ifs and buts were like candy and nuts, it would be Christmas every day.
“The .30-06 is never a mistake.” - Col. Townsend Whelan
|
|
|
|
Joined: Sep 2020
Posts: 759
Campfire Regular
|
Campfire Regular
Joined: Sep 2020
Posts: 759 |
A meat thermometer is your friend.
|
|
|
|
Joined: Apr 2022
Posts: 142
Campfire Member
|
Campfire Member
Joined: Apr 2022
Posts: 142 |
Everybody does it different, so just go with whatever you prefer. I actually like St. Louis ribs better than babybacks. Usually, I'll prep mine by putting my rub on at least several hours prior to cooking. I typically cook two at a time, and usually smoke one for about two hours, then wrap in foil after adding butter, brown sugar, and honey. I'll then cook it at least 2-3 more hours that way. The second rib I just leave on the smoker, maybe sprinkling some more rub on. I cook at 250. Then again, sometimes I'l wrap both of them.
Just remember, there is not a "best" way, as everybody has different tastes, and no two smokers or grills are going to cook alike. The key is to experiment and see what works best for you. This is your answer, and as noted above those pictured are Spareribs - You can trim those into the St.Louis cut. Good luck.
Dave Life Member NRA
|
|
|
|
Joined: Jan 2010
Posts: 15,378
Campfire Ranger
|
Campfire Ranger
Joined: Jan 2010
Posts: 15,378 |
Run that temp up ... and hope the ribs were not ever frozen..
I work harder than a ugly stripper....
|
|
|
|
Joined: Mar 2003
Posts: 1,586
Campfire Regular
|
Campfire Regular
Joined: Mar 2003
Posts: 1,586 |
I usually rub them and let them sit in the fridge overnight. Sounds like I need to cook them longer, thanks gentlemen. Little late to the party but you might consider seasoning just prior to putting the ribs on the smoker. On a large cut like a butt or a brisket I season the night before, however with ribs I season 30-45 minutes before putting on the smoker. You can see the rub sweat in within 15 minutes or so after applying. This works for me with both wrapped ribs or dry ribs.
"Never stand and take a charge...charge them too."
--- General Nathan Bedford Forrest, CSA
|
|
|
|
603 members (16penny, 10gaugeman, 17CalFan, 1Longbow, 10gaugemag, 160user, 66 invisible),
2,473
guests, and
1,350
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,192,189
Posts18,484,912
Members73,966
|
Most Online11,491 Jul 7th, 2023
|
|
|
|