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Unread 11-28-2011, 05:44 PM   #1
laveen1
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Question Baby back rib question. Next time??

I smoked a 6 rib slab. They were good, but not "juicy".
Here's what I did: (It was a last minute thing)

1. Out of the freezer and into the microwave (on defrost).
2. Already trimmed, so on with the rub.
3. 15 minutes later, into my 22" Weber Kettle.
4. Briquettes & chips spread about 1/2 way around a very heavy, large, cast iron pan filled with water.
5. Smoked (yes, indirect heat) for 2 3/4 hours @ 230 - 250, when the last coals burned out. Did not open the lid for the entire burn.
6. Then, foiled and put in the oven @ 350 for 1 hour with a little liquid (beer, vinegar, honey).

Nice smoke ring in each rib - great taste. Pulled away from the bone in large pieces, nice texture - BUT NOT JUICY. Can anyone tell me what I should do next time to ensure moist, juicy ribs?
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Unread 11-28-2011, 05:48 PM   #2
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You will get a lot of answers but my advice would be to foil them after 2 hours and cook in oven at 275f for about another hour and a half. Check them and remove from oven when tender.
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Unread 11-28-2011, 05:48 PM   #3
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Quote:
Originally Posted by laveen1 View Post
I smoked a 6 rib slab. They were good, but not "juicy".
Here's what I did: (It was a last minute thing)

1. Out of the freezer and into the microwave (on defrost).
2. Already trimmed, so on with the rub.
3. 15 minutes later, into my 22" Weber Kettle.
4. Briquettes & chips spread about 1/2 way around a very heavy, large, cast iron pan filled with water.
5. Smoked (yes, indirect heat) for 2 3/4 hours @ 230 - 250, when the last coals burned out. Did not open the lid for the entire burn.
6. Then, foiled and put in the oven @ 350 for 1 hour with a little liquid (beer, vinegar, honey).

Nice smoke ring in each rib - great taste. Pulled away from the bone in large pieces, nice texture - BUT NOT JUICY. Can anyone tell me what I should do next time to ensure moist, juicy ribs?
I've had moist ribs by doing all of your steps except for 6. I've never foiled and put in an oven. I would recommend continuing the smoke on the kettle by adding unlit handfuls of coal in once an hour to keep the smoking going. If you have to foil and put in the oven maybe do 1-2 hours at 250 rather than 350? Just a thought.
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Unread 11-28-2011, 06:08 PM   #4
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I have honestly never seen a 6 lb slab of baby backs! But, 3 3/4 hours, even with the hour in foil at 350 just doesn't sound long enough for a rack that size. I prefer baby backs that are between 2.5 and 3 lbs per rack and I cook them at 260-ish for 2.5 hours, then foil for 1.5 hours and then 15 minutes out of the foil to glaze. Your were twice as big, so I would have expect a longer cook time than mine, not shorter.
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Unread 11-28-2011, 06:12 PM   #5
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Red face sorry - it wasn't 6 lbs, it was six ribs (1/2 a small slab)

sorry - it wasn't 6 lbs, it was six ribs (1/2 a small slab)
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Unread 11-28-2011, 06:13 PM   #6
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I would guess the microwave defrost might have something to do with it
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Unread 11-28-2011, 06:16 PM   #7
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Quote:
Originally Posted by Ron_L View Post
I have honestly never seen a 6 lb slab of baby backs! But, 3 3/4 hours, even with the hour in foil at 350 just doesn't sound long enough for a rack that size. I prefer baby backs that are between 2.5 and 3 lbs per rack and I cook them at 260-ish for 2.5 hours, then foil for 1.5 hours and then 15 minutes out of the foil to glaze. Your were twice as big, so I would have expect a longer cook time than mine, not shorter.
Ron, read it again. I think he said a 6 RIB slab. Not a 6 LB slab. I think it's a lot smaller than you think. Somebody correct me if I'm wrong.
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Unread 11-28-2011, 06:21 PM   #8
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Default Yes, it was "tiny". I found it in

Yes, it was "tiny". I found it in the freezer and decided to cook it. (We actually had leftovers.)
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Unread 11-28-2011, 06:24 PM   #9
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Cooking as you did will never get juicy ribs.
Get a FULL rack of spares if you want juicy ribs.
Theres no fat in loin back ribs, all meat.
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Unread 11-28-2011, 06:29 PM   #10
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Quote:
Originally Posted by tish View Post
Ron, read it again. I think he said a 6 RIB slab. Not a 6 LB slab. I think it's a lot smaller than you think. Somebody correct me if I'm wrong.
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Unread 11-28-2011, 06:34 PM   #11
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To me it sounds like the microwave may of had something to do with it,even on are microwave which has a smart sensor it will still partially cook in spots.
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Unread 11-28-2011, 06:38 PM   #12
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spares +1
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Unread 11-28-2011, 06:53 PM   #13
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You way overcooked them and therefore removed the juicy.
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Unread 11-28-2011, 07:06 PM   #14
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I agree. Microwave bad. Moiture gone.
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Unread 11-28-2011, 07:24 PM   #15
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I agree the defrosting in the microwave is most likely what caused the loss of moisture everything I put in a microwave comes out dry after reheating of defrosting, something to do with how the microwave heats the food.
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