Need your input on my ribs

tx_hellraiser · 06-24-2013, 08:16 AM

SO i was trying this 3 2 1 that ppl say is money will its was not. My ribs were tough but the flavor was spot on.
Cook temp was 225 i cooked bone side down for 3 hours. then i wrap for 2 hours i put some sauce in there to steam it then i unwrap for 1 more hour.

JONESY · 06-24-2013, 08:19 AM

And what input is it that your looking for?

Arlin_MacRae · 06-24-2013, 08:20 AM

At first glance, I'll say you pulled them way too early. There's no pull-back from the bones, and the color's a little light.
How were they?

SmokinJohn · 06-24-2013, 08:21 AM

Other than not seeing any pullback on the bones, what was wrong with them?

What did you use for a rub? Was it overnight? hours before? minutes?
What kind of rig do you have? Was this the maiden voyage?
Your pit/meat probe(s): Are they accurate?

discmen95 · 06-24-2013, 08:22 AM

Hellraiser, 3-2-1 is a good basic number for spares, but you have to leave them on until they are done. You can't count on that number, sometimes it will take longer, and sometimes less. Test for doneness by probing with a toothpick or wooden skewer (it should penetrate the meat with little resistance), or pick up a rack by the end and see how it bends. It should bend at a 90 degree angle (pointing to the ground), and the meat at the bend should just be starting to tear.

NickTheGreat · 06-24-2013, 08:24 AM

Quote:

Originally Posted by Arlin_MacRae

At first glance, I'll say you pulled them way too early. There's no pull-back from the bones, and the color's a little light.
How were they?

Agreed. I hadn't been real happy with my ribs ever, but I was just pulling them too soon.

I do the "bend test" and it seems to have a strong correlation to tenderness. I did two racks on Saturday, and one of them was really "bendy" and the other just a little. And it was obvious once eating them

K80Shooter · 06-24-2013, 08:27 AM

Agree with all the above.

What kind of a temp gauge are you using? My guess is that it's off a little and they just needed to cook more. Always do the bend test on ribs.

Bludawg · 06-24-2013, 08:29 AM

JM2C Crank up the heat to a min 275 Loose the Foil check 'em in 4 hrs WHEN they pass the bend test their done.

Manana · 06-24-2013, 08:31 AM

They don't look even close to done. Listen to the dawg! That's how I do mine.

tx_hellraiser · 06-24-2013, 08:32 AM

Feed back they were tough but when i picked them up they had a little bend..

That is what i was thinking they needed to cook longer.

Flavor was awesome just to tough to eat

John Bowen · 06-24-2013, 08:36 AM

What type of smoker were you using? I wonder if the section you cooked on was 225 degrees. They don't look done to me.

tx_hellraiser · 06-24-2013, 08:38 AM

a new braunsfel hondo i put them on the far in of the smoker which would put the 3rd slap of ribs right in the middle

PatAttack · 06-24-2013, 08:45 AM

They look like they needed to be cooked longer.

Give it a shot next time, I'm sure you'll get it right.

tx_hellraiser · 06-24-2013, 09:22 AM

one a good note made some rib tips and they were a grand slam just ed used 3 ingrediants for them

lance0623 · 06-24-2013, 09:28 AM

Whenever I do the 3-2-1; they've been overcooked (bones falling out). I cook between 250-275 on an offset, and I find my best ribs come out when I do a 2.5-1.5-.5 or so. If they're coming out tough or undercooked, either cook longer or bump up the temp to 250 or so.

06-24-2013, 08:16 AM	#1
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	Need your input on my ribs SO i was trying this 3 2 1 that ppl say is money will its was not. My ribs were tough but the flavor was spot on. Cook temp was 225 i cooked bone side down for 3 hours. then i wrap for 2 hours i put some sauce in there to steam it then i unwrap for 1 more hour.

06-24-2013, 08:19 AM	#2
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI	And what input is it that your looking for? __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

06-24-2013, 08:20 AM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	At first glance, I'll say you pulled them way too early. There's no pull-back from the bones, and the color's a little light. How were they? __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

06-24-2013, 08:21 AM	#4
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	Other than not seeing any pullback on the bones, what was wrong with them? What did you use for a rub? Was it overnight? hours before? minutes? What kind of rig do you have? Was this the maiden voyage? Your pit/meat probe(s): Are they accurate? __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

06-24-2013, 08:27 AM	#7
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	Agree with all the above. What kind of a temp gauge are you using? My guess is that it's off a little and they just needed to cook more. Always do the bend test on ribs. __________________ X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015

06-24-2013, 08:22 AM	#5
discmen95 Knows what a fatty is. Join Date: 04-30-13 Location: Poughkeepsie	Hellraiser, 3-2-1 is a good basic number for spares, but you have to leave them on until they are done. You can't count on that number, sometimes it will take longer, and sometimes less. Test for doneness by probing with a toothpick or wooden skewer (it should penetrate the meat with little resistance), or pick up a rack by the end and see how it bends. It should bend at a 90 degree angle (pointing to the ground), and the meat at the bend should just be starting to tear.

06-24-2013, 08:29 AM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	JM2C Crank up the heat to a min 275 Loose the Foil check 'em in 4 hrs WHEN they pass the bend test their done. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-24-2013, 08:31 AM	#9
Manana Knows what a fatty is. Join Date: 04-13-13 Location: Greenville SC	They don't look even close to done. Listen to the dawg! That's how I do mine. __________________ Char Griller Pro and Akorn

06-24-2013, 08:32 AM	#10
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	Feed back they were tough but when i picked them up they had a little bend.. That is what i was thinking they needed to cook longer. Flavor was awesome just to tough to eat

06-24-2013, 08:36 AM	#11
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	What type of smoker were you using? I wonder if the section you cooked on was 225 degrees. They don't look done to me.

06-24-2013, 08:38 AM	#12
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	a new braunsfel hondo i put them on the far in of the smoker which would put the 3rd slap of ribs right in the middle

06-24-2013, 08:45 AM	#13
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	They look like they needed to be cooked longer. Give it a shot next time, I'm sure you'll get it right. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

06-24-2013, 09:22 AM	#14
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	one a good note made some rib tips and they were a grand slam just ed used 3 ingrediants for them

06-24-2013, 09:28 AM	#15
lance0623 Knows what a fatty is. Join Date: 07-08-12 Location: Oceanside	Whenever I do the 3-2-1; they've been overcooked (bones falling out). I cook between 250-275 on an offset, and I find my best ribs come out when I do a 2.5-1.5-.5 or so. If they're coming out tough or undercooked, either cook longer or bump up the temp to 250 or so.