The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-21-2013, 12:03 PM   #1
porkingINpublic
is one Smokin' Farker
 
Join Date: 09-30-11
Location: Beebe, ar
Downloads: 0
Uploads: 0
Default Tough bark on ribs! Ugh

I picked up a couple of racks of Walmart special baby back ribs ($7.00 per rack).... I was gonna cook them 1.5 hrs smoke, 1.5 hrs foiled, 1 hr back on smoke all @ 225*.

After the first 2 hrs (once the ribs were In foil) I left to to shoot skeet. I come back after 1 hr and the UDS has shot up to 315*. I figured no big deal ill just go 30min at the end instead of an hr. ribs looked good on the bend test. So I took them off.

The bark was rubbery and tough. Kinda like beef jersey. But other than the bark the meat was ok. Did I just buy crappy ribs from ole Walmart. Or did my temp spike ruin them?

I've cooked a ton of ribs.... This is a first for me.
__________________
Green Mountain Grill Jim Bowie, UDS, junior traeger [B]BLACK[/B] Thermapen
porkingINpublic is offline   Reply With Quote


Unread 07-21-2013, 12:13 PM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Did the meat fll off the bones?
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 07-21-2013, 12:25 PM   #3
porkingINpublic
is one Smokin' Farker
 
Join Date: 09-30-11
Location: Beebe, ar
Downloads: 0
Uploads: 0
Default

They weren't fall off the bone but they were tender. The bark broke good on the bend test. When I separated the ribs before eating some meat would pull all the way off the bone.
__________________
Green Mountain Grill Jim Bowie, UDS, junior traeger [B]BLACK[/B] Thermapen
porkingINpublic is offline   Reply With Quote


Unread 07-21-2013, 12:59 PM   #4
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I would say what ever you added to the foil with the ribs caramelized in the foil. I'd loose the foil it aint rib law, in 30 + yrs I have used it twice once to make sure I didn't need it the first time.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 07-21-2013, 01:09 PM   #5
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

I'm with Bludawg on this one - sounds like there was plenty of sugar to caramelize.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Unread 07-21-2013, 02:14 PM   #6
porkingINpublic
is one Smokin' Farker
 
Join Date: 09-30-11
Location: Beebe, ar
Downloads: 0
Uploads: 0
Default

It was my standard rib stuff... Butter, brown sugar, agave nector.

I've cooked ribs like that for years. This was the first time I've had jerky bark
__________________
Green Mountain Grill Jim Bowie, UDS, junior traeger [B]BLACK[/B] Thermapen
porkingINpublic is offline   Reply With Quote


Unread 07-21-2013, 05:00 PM   #7
rcpilot44
Got Wood.
 
rcpilot44's Avatar
 
Join Date: 06-17-13
Location: Richmond Va
Downloads: 0
Uploads: 0
Default

Was this the first time you used Walmart meat?
rcpilot44 is offline   Reply With Quote


Unread 07-22-2013, 03:02 PM   #8
rwalters
On the road to being a farker
 
Join Date: 06-08-12
Location: Sacramento CA
Downloads: 0
Uploads: 0
Talking

Quote:
Originally Posted by porkingINpublic View Post
I picked up a couple of racks of Walmart special baby back ribs ($7.00 per rack).... Did I just buy crappy ribs from ole Walmart.
Well, did you find the ribs laying in the linen aisle at room temperature... that's where I sometimes find meat at ghetto-mart ;-)
rwalters is offline   Reply With Quote


Unread 07-22-2013, 03:06 PM   #9
legendaryhog
Full Fledged Farker

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default

I agree, I think you got too hot and your rub carameled on you, then when it cooled it hardened up. I don't foil, I feel like ribs get too hot and/or steam when they are foiled. No thanks, never foil and ribs always come out fine.
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is offline   Reply With Quote


Unread 07-22-2013, 03:24 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I have ribs do this on me, both wrapped and unwrapped, although much more often unwrapped. It was not just the heat. The meat on the surface of some racks can toughen, like jerky. I experience this problem far more often at lower temperatures too. I find that ribs that are not well trimmed on top do this most often, especially if there is a thin layer of meat, over a thin layer of fat.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:10 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts