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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-24-2013, 08:16 AM   #1
tx_hellraiser
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Default 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.



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Old 06-24-2013, 08:19 AM   #2
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And what input is it that your looking for?
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Old 06-24-2013, 08:20 AM   #3
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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?
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Old 06-24-2013, 08:21 AM   #4
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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?
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Old 06-24-2013, 08:22 AM   #5
discmen95
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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.
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Old 06-24-2013, 08:24 AM   #6
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Quote:
Originally Posted by Arlin_MacRae View Post
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
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Old 06-24-2013, 08:27 AM   #7
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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.
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Old 06-24-2013, 08:29 AM   #8
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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.
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Old 06-24-2013, 08:31 AM   #9
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They don't look even close to done. Listen to the dawg! That's how I do mine.
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Old 06-24-2013, 08:32 AM   #10
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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
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Old 06-24-2013, 08:36 AM   #11
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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.
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Old 06-24-2013, 08:38 AM   #12
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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
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Old 06-24-2013, 08:45 AM   #13
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They look like they needed to be cooked longer.

Give it a shot next time, I'm sure you'll get it right.
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Old 06-24-2013, 09:22 AM   #14
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one a good note made some rib tips and they were a grand slam just ed used 3 ingrediants for them
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Old 06-24-2013, 09:28 AM   #15
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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.
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