Rib Question

Bossmanbbq · 06-10-2008, 03:35 PM

I've noticed that when I've smoked ribs(St.Louis style SPareribs) the last couple of times that the boneside of the ribs are all the way through the meat! Ive cooked them using the 3-2-1 method. Has this happend to any of you, and if so how do you prevent it? The ribs have great flavor and appearance and pull right off the bone just dont know if this is usual or if I'm doing something wrong!

Crüe-B-Cüe · 06-10-2008, 03:40 PM

Same here. No meat on the bone side. I don't care for BB's too much, so I always cook spares and cut them down. Mine are almost always like that.

tommykendall · 06-10-2008, 04:13 PM

Having problems visualizing the issue.

zabor16 · 06-10-2008, 04:16 PM

Need a pic of it! PRON PRON PRON!!!!!

Professor Salt · 06-10-2008, 04:36 PM

No, that happens to me too. The meat splits along the length of the bone, and the bone sticks out, right?

It only happens to me when I foil. Not sure of the reasons why, but trying to figure it out. I think two hours in foil is too long cutting back to 90 minutes or so seems to reduce the effect somewhat, but it still happens.

IMO, it doesn't matter much, since that side of the rib isn't visible during turn in. As long as the texture of the meat is good, the issue at hand hasn't hurt my scores any.

Fatback Joe · 06-10-2008, 04:37 PM

Some racks are really thin on the bone side and it happens. But if it seems to be an ongoing thing, try cooking them in rib racks, I know that when I started using racks more often I got them a lot less.

Smokin Gator · 06-10-2008, 04:41 PM

I can only take it that you mean shiners... For the most part it is just how the hog was. Just not much meat on the inside part of the rib cage. The other thing that seems to help cause that rib to show through is the heat being too dry or too high.

If you have some you think may be a problem cook them on a rack in a pan with some AJ in the bottom. It should keep it from happening.

Smokin Gator · 06-10-2008, 04:42 PM

LOL... I guess FBJ and I were writing at the same time...

Smokin Mike · 06-10-2008, 06:33 PM

just shooting something out to try, www.amazingribs.com. I quit the 321 as soon as I read how he does it, I love his method!

this is what he has to say,

Count out the
3-2-1 method

The internet is full of advice for the novice, and one popular tip is the 3-2-1 method. It says you should cook a slab of St. Louis cut ribs for 3 hours, then wrap it in foil for 2 hours, then take it out of the foil for 1 hour.
I think 2 hours in foil is waaaay too long, especially if there is liquid in the foil. I think anything more than 1 hour softens the meat too much and makes it mushy.
My advice: would be 1 hour with nothing but rub and smoke, 3 hours without smoke, 1/2 hour in foil with apple juice, 1 hour outside the foil, and 1/4 hour with sauce over direct high heat. Start with these numbers and experiment until you and your cooker get it the way you like it best. Your mileage might vary.
1-3-1/2-1-1/4 is not as easy to memorize as 3-2-1, but better tasting.

check out his site!

Michael

Smokin Gator · 06-10-2008, 06:54 PM

Quote:

Originally Posted by agentmichael

jMy advice: would be 1 hour with nothing but rub and smoke, 3 hours without smoke, 1/2 hour in foil with apple juice, 1 hour outside the foil, and 1/4 hour with sauce over direct high heat. Michael

Lol... I am not sure how how you would do one hour with smoke, three hours without smoke, etc, etc.

I will stick with 3-2-1 with my judgement dictating the changes.

Bigmista · 06-10-2008, 07:24 PM

2 hours in foil is way too much for me too. 45 minutes at the most. Since I have been cooking in the Spicewine, I have getting great results with just 5 hours straight in the smoker and adding sauce during the last 15 minutes.

Keep experimenting with your cooker.

Oh one thing just hit me. Is your membrane coming off paper thin or is some of the fat underneath coming off with it?

Fatback Joe · 06-11-2008, 07:29 AM

Quote:

Originally Posted by Smokin Gator

LOL... I guess FBJ and I were writing at the same time...

Great minds think a like..............and so do we.

Norcoredneck · 06-11-2008, 07:34 AM

It has happened to me with the cheaper frozen ribs the have been selling lately.

chibi · 06-11-2008, 07:54 AM

Last couple times I did spares that happened to me also. Hope it does not happen at Frisco.

tjus77 · 06-11-2008, 07:55 AM

I usually do a 3 to 4-1-1 method. The only reason I foil is to cut down on the smoke a little. When I foil, I put some apple juice and do it for no more than an hour. Then I take them out, put some sauce and let them finish. Usually takes no more than an hour, I might rewrap and cooler if I am not ready for them. Never had shiners.

06-10-2008, 03:35 PM	#1
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado	Rib Question I've noticed that when I've smoked ribs(St.Louis style SPareribs) the last couple of times that the boneside of the ribs are all the way through the meat! Ive cooked them using the 3-2-1 method. Has this happend to any of you, and if so how do you prevent it? The ribs have great flavor and appearance and pull right off the bone just dont know if this is usual or if I'm doing something wrong! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

06-10-2008, 03:40 PM	#2
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL	Same here. No meat on the bone side. I don't care for BB's too much, so I always cook spares and cut them down. Mine are almost always like that. __________________ Wes - Mobile, AL - Large Big Green Egg, MES 40

06-10-2008, 04:13 PM	#3
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	Having problems visualizing the issue. __________________ tk PitBitch

06-10-2008, 04:16 PM	#4
zabor16 Knows what a fatty is. Join Date: 07-08-07 Location: Plano, TX	Need a pic of it! PRON PRON PRON!!!!! __________________ KCBS CBJ Moded Old Country Brazos 18" Weber Kettle 22.5" Weber Kettle

06-10-2008, 04:36 PM	#5
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	No, that happens to me too. The meat splits along the length of the bone, and the bone sticks out, right? It only happens to me when I foil. Not sure of the reasons why, but trying to figure it out. I think two hours in foil is too long cutting back to 90 minutes or so seems to reduce the effect somewhat, but it still happens. IMO, it doesn't matter much, since that side of the rib isn't visible during turn in. As long as the texture of the meat is good, the issue at hand hasn't hurt my scores any. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

06-10-2008, 04:37 PM	#6
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Some racks are really thin on the bone side and it happens. But if it seems to be an ongoing thing, try cooking them in rib racks, I know that when I started using racks more often I got them a lot less. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

06-10-2008, 04:41 PM	#7
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I can only take it that you mean shiners... For the most part it is just how the hog was. Just not much meat on the inside part of the rib cage. The other thing that seems to help cause that rib to show through is the heat being too dry or too high. If you have some you think may be a problem cook them on a rack in a pan with some AJ in the bottom. It should keep it from happening. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-10-2008, 04:42 PM	#8
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	LOL... I guess FBJ and I were writing at the same time... __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-10-2008, 06:33 PM	#9
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	just shooting something out to try, www.amazingribs.com. I quit the 321 as soon as I read how he does it, I love his method! this is what he has to say, Count out the 3-2-1 method The internet is full of advice for the novice, and one popular tip is the 3-2-1 method. It says you should cook a slab of St. Louis cut ribs for 3 hours, then wrap it in foil for 2 hours, then take it out of the foil for 1 hour. I think 2 hours in foil is waaaay too long, especially if there is liquid in the foil. I think anything more than 1 hour softens the meat too much and makes it mushy. My advice: would be 1 hour with nothing but rub and smoke, 3 hours without smoke, 1/2 hour in foil with apple juice, 1 hour outside the foil, and 1/4 hour with sauce over direct high heat. Start with these numbers and experiment until you and your cooker get it the way you like it best. Your mileage might vary. 1-3-1/2-1-1/4 is not as easy to memorize as 3-2-1, but better tasting. check out his site! Michael Last edited by Smokin Mike; 06-10-2008 at 06:46 PM.. Reason: read the rules, just following them

06-10-2008, 07:24 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	2 hours in foil is way too much for me too. 45 minutes at the most. Since I have been cooking in the Spicewine, I have getting great results with just 5 hours straight in the smoker and adding sauce during the last 15 minutes. Keep experimenting with your cooker. Oh one thing just hit me. Is your membrane coming off paper thin or is some of the fat underneath coming off with it? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

06-11-2008, 07:34 AM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	It has happened to me with the cheaper frozen ribs the have been selling lately. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-11-2008, 07:54 AM	#14
chibi Full Fledged Farker Join Date: 06-14-06 Location: ftcollins,Co	Last couple times I did spares that happened to me also. Hope it does not happen at Frisco. __________________ CHIBI-Q comp team. Vertical insulated charcoal dropping clone. Homemade offset. Traeger LilTex for winter cheating. <>< Remember when you get in the storms of life that's when you have to learn to dance in the rain.

06-11-2008, 07:55 AM	#15
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	I usually do a 3 to 4-1-1 method. The only reason I foil is to cut down on the smoke a little. When I foil, I put some apple juice and do it for no more than an hour. Then I take them out, put some sauce and let them finish. Usually takes no more than an hour, I might rewrap and cooler if I am not ready for them. Never had shiners. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

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