Backribs Trigg Style - Failed - no pron

Yeah, so I'd post some pics but really not worth it. They looked pretty good and tasted ok but the texture was WAY OFF. The meat still clung to the bone a lot and not a nice clean pull away like last time.

2 weekes ago I got perfect ribs off the BGE with 2.5 hours smoke, 1 hour foil, and 15 mins smoke with sauce. 250-270 F on the egg dome temp

Yesterday, the only difference was that this time, instead of wrapping just foil around the ribs, I put some margarine, brown sugar, and honey on the foil before wrapping them (no tiger sauce though)....

Cooked the same amount of time, they looked great but I would guess that the liquid buildup in the foil from all that stuff caused the ribs to cook slower than they normally would during that hour.....

Do you all agree? Could putting those ingredients in the foil slow down the cooking?

Also - would like to note that all that sugar and butter-like stuff, the ribs were NOT sweet at all. Frankly, I really can't see what the point of doing it was.... I put a good amount of that stuff too, didn't skimp. Surprised at how little flavor it added. IMHO I wouldn't bother with the trigg method as using a good rub and having a decent finishing sauce would bring good results....

Well I think they're the same size - paid about the same amount for them... Looked about the same size too....

I think since the margarine was slightly cold that that might have been part of the problem. Also found them to be a bit more marbled than the back ribs last time, so that might have been a problem as well. I thought the meat looked like it was starting to pull away from the tips of the bones and figured it was done..

Thanks - will try the toothpick method next time... The fam needed to eat and had they needed to wait 1 more hour I would have had a riot on my hands. On the upside my 8 yr old daughter said my ribs would have won on pitmaster...lol She was going by taste alone but its always good to see someone enjoy them.... Gotta love kids ; )

Jorge said:

You may not have cared for the results, but if you learn something from the experience it was a really good cook.

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True.... I like experimenting - was just a bad day - new mustard based slaw experiment failed, ribs failed, and the raspberry parfaits I made were a too sour...

On the upside, my new bbq sauce was good - so that was a plus.... Used tomato sauce as a base instead of ketchup - turned out pretty good...

KuyasKitchen said:

You know, even failed pr0n is good pr0n.

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Well - here's some pron of my failed day. Only had a shot of the ribs after 2.5 hour smoke and a shot of the foil with ingredients. Couldn't get squeeze parkay so I put some becel in a ziploc bag, cut the tip of and piped it onto foil.... The other shots are cooking up the cream custard for the raspberry parfaits.... Oh - and smaller pics - tried a new resizer (used iphoto instead)...

Cheers

DrugCoder said:

When you foil are you doing meat side up where it's not in the liquid or down where it will be submerged?

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meat down onto ingredients and then meat side down on the BGE grill (with place setter in).....

Meat cooks in the liquid which you would think would cook/tenderize more..... Not the case IMO.....

MadKirk said:

Oddly, I had the exact same experience this weekend. Tried this method and they were undercooked. I think my problem was setting a "hard time" for the food to be done, and trying to stick to that. From now on, it's going to be done when it's done, and we'll eat then, not eat at a set time. Anyway, mine were 2-1.5-1 at 250deg and cooler'd for 30 minutes, and appear to have needed at least another 1 to 1.5 hours. I've read BB's in a drum and foil would be mush after that time, but it didn't work out that way.

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Wow - I only went 2.5-1-15 mins..... I figired they needed atleast another hour - but reading your post makes me think they may have needed 2 :wink:

I still find it weird since I had awesome results last weekend - same size ribs, same temps, same time - except used a bunch of stuff in the foil this time. Will go back to not putting anything in the foil next time and see what happens....

Finally found a good butcher and excited to get some good shoulders and brisket.... Now off to cook some yellow and purple carrots....