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 08-29-2013, 04:33 PM   #1
CyberQue
Is lookin for wood to cook with.
 
Join Date: 08-07-13
Location: Sammamish, WA
Downloads: 0
Uploads: 0
Default Ever get ribs that just won't cook?

Twice in my last 15 or so rib cooks -- just when I think I've NAILED my technique and flavors -- I get a rack of baby backs that just won't get done. Has anyone else had this trouble?

Three weeks ago I put some ribs on my BGE (it was last minute so I didn't leave the mustard/rub mixture on overnight like I normally do), and I cooked those silly things for almost seven hours (90 minutes in foil with white wine and some butter) and in all that time I was never able to pull two ribs apart... my standard test for doneness.

When I finally took them out of the smoker the bottoms were kind of hard and crunchy, the rest of the meat was pretty tough and dry. (Compared to my normal ribs.)

I checked my thermometer and it was only a few degrees off. And I was using my BGE *with* the platesetter. Dome temps were almost exactly 250 for most of the cook. Too low? Did the white wine dry them out? (I normally use apple juice, but I was out.)

Did I just get a couple of bad racks? (Maybe they were too lean?)

It has turned us off ribs for awhile...
CyberQue is offline   Reply With Quote


Unread 08-29-2013, 04:42 PM   #2
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

Sounds like you overcooked the fire out of them.. Baby backs take much less time than spares.. because they are a lot smaller and leaner.. these are dried out.. and tough.. from being dried out. Baby backs normally take no longer than 3 or 4 hours.. total cooking time..
DownHomeQue is offline   Reply With Quote


Thanks from:--->
Unread 08-29-2013, 05:02 PM   #3
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

"Dome Temps" If your dome temp is 250, the temp where it counts, at the grate could be a lot lower...

Have you ever gotten your cooker stable at 275-300 grate temp and tossed the ribs on for 3-4 hours till they pass the bend, poke or bone tug test? 7 hours is an awful long time for any type of pork rib. I vote pork jerky on that one.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 08-29-2013, 05:13 PM   #4
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by El Ropo View Post
"Dome Temps" If your dome temp is 250, the temp where it counts, at the grate could be a lot lower...

Have you ever gotten your cooker stable at 275-300 grate temp and tossed the ribs on for 3-4 hours till they pass the bend, poke or bone tug test? 7 hours is an awful long time for any type of pork rib. I vote pork jerky on that one.
Agreed. I never foil ribs BB cook in 3-3.5 hrs 275-300.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 08-29-2013, 05:18 PM   #5
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

I've never done BB ribs other than indirect heat for 3-3.5 hrs.
No foil here either.
Tender as can be every time

Dave
Diesel Dave is offline   Reply With Quote


Unread 08-29-2013, 06:13 PM   #6
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

The only ones that ever came out that way for me were specifically due to a lack of moisture in the cooker. In general, ribs love moisture. If the cooker has really dry heat, this requires lots of mopping, spritzing, foiling, or whatever it takes. Not sure what the "platesetter" does (?) does it help with moisture? Another factor can be what else is in the cooker; if you have some big, fat, pumped up chickens in the same cooker, they will give up a lot of moisture, and the ribs will like that --- an identical cook (all other factors the same) without a bunch of other juicy meat in the cooker can drastically change the outcome of ribs. Like others said, I like to cook ribs at about 275, and I don't like to foil. But, whatever it takes, ribs have to stay moist. To take this point to the extreme (not recommending it), if you boiled ribs, they would never "dry out". They would be awful, but they couldn't possibly get dry and crunchy (ok -- assuming the water didn't all boil away). I would think that if you had your procedure nailed down, then it had to be something that reduced the amount of moisture.
Hal4UK is offline   Reply With Quote


Unread 08-29-2013, 06:32 PM   #7
CyberQue
Is lookin for wood to cook with.
 
Join Date: 08-07-13
Location: Sammamish, WA
Downloads: 0
Uploads: 0
Default

I cooked the ribs for about two hours, then wrapped them with white wine for about 90 minutes.

When I unwrapped them the meat hadn't pulled back much. (Which was strange.) I did the pull test every 45 minutes or so after that and they never pulled gently apart. Had I overcooked them, the bones would have just come out clean, right? That never happened.

<scratching head>
CyberQue is offline   Reply With Quote


Unread 08-29-2013, 06:36 PM   #8
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CyberQue View Post
I cooked the ribs for about two hours, then wrapped them with white wine for about 90 minutes.

When I unwrapped them the meat hadn't pulled back much. (Which was strange.) I did the pull test every 45 minutes or so after that and they never pulled gently apart. Had I overcooked them, the bones would have just come out clean, right? That never happened.

<scratching head>
Yeah... Certainly, if you overcooked in the foil, the bones should have come out clean. Sounds like your temp was too low. So, even though you foiled, they had to stay on so long after the foil, that they dried out.
Hal4UK is offline   Reply With Quote


Unread 08-29-2013, 06:42 PM   #9
CyberQue
Is lookin for wood to cook with.
 
Join Date: 08-07-13
Location: Sammamish, WA
Downloads: 0
Uploads: 0
Default

I think you are probably right about the temp being too low. I have this theory that testing my thermometer by sticking it in boiling water actually CLEANS it. So it might be horribly off, but whenever I test it everything looks fine.

I wasn't getting a lot of smoke last time, which usually indicates that my temps are too low. I bet my next batch of ribs this weekend will be awesome. (Though I'm cooking spares this time.)
CyberQue is offline   Reply With Quote


Unread 08-29-2013, 06:50 PM   #10
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

I don't know how much fuel you use (or can use) in the BGE, but if you're using briquettes, try some lump (it will burn hotter). "Not getting done" (won't bend good) is always from too low a temp, and drying out or crunchiness is always a lack of moisture. Good luck this weekend!
Hal4UK is offline   Reply With Quote


Unread 08-29-2013, 07:31 PM   #11
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Lack of moisture and ribs is very had to do. Ribs make their own moisture as the collagen renders. Has nothing to do with moist or dry cooking environment. What most people think are dry or tough ribs are simply undercooked most of the time. But cooking at too low of a temp for too long can also cause a dehydration effect. Crank up the heat, leave the cooker closed and listen to the sizzling sound during the rendering phase. When that sound starts to get quiet, they are about done.

In my experience, more people have bad rib results trying 225 in combination with some form of foiling shenanigans than the people who just toss the ribs in a 275-300 F pit, close the cooker and let 'em cook.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 08-29-2013, 07:49 PM   #12
SPRfree
On the road to being a farker

 
Join Date: 08-22-12
Location: Rockaway New Jersey
Downloads: 0
Uploads: 0
Default

I cook baby backs on a PBC generally at 275...no wrapping mopping or spritzing...and done in 3 hours. I cook them by themselves so one other food or water pan to add moisture. I agree with very low temp dehydrating the ribs.
SPRfree is offline   Reply With Quote


Unread 08-29-2013, 07:57 PM   #13
Hal4UK
On the road to being a farker
 
Join Date: 08-28-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

Awrighten.
Hal4UK is offline   Reply With Quote


Unread 08-29-2013, 08:46 PM   #14
landarc
somebody shut me the fark up.

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

Seems like he has nailed several racks, and has had a couple of flyers.

To me, the first thing is to really review if you are doing the same thing each time, or if you made a small change. Even where you are buying the ribs might have an effect. There have been odd cooks for me, in all manner of meats. I can say, that with ribs, I have had a few that just did no behave as I would have liked.

Had a rack of competition ribs, that looked fine, felt fine, good straight bones, and as they cooked, they torqued up like a strand of DNA, useless in the end. Last year, I had three racks on a BGE, all at the same time, two were nailed at 6 hours, perfect. The last one, was smaller, and it never did bend right. So, it is possible to get a weird slab of ribs in my experience
__________________
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 online now   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 10:11 PM.


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