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Unread 08-02-2009, 11:31 AM   #1
garyk1398
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Thumbs down Wasted money on crappy Spares

Yesterday I smoked 5 racks of spares for a small party we had at my house and they were a complete waste of money

Average smoking temp was 250*.

After 3 hours in the smoke I knew something wasn't right. They look rubbery and not cooked well like all of the other ones I've done. As I was trimming them, St. Louie style I also notice more the average amount of fat.

After 2 hrs in the foil with AJ, and Br. sugar,...still looked like they weren't done right. 1 1/2 hrs out of the foil and lighty sauced I took them off. Still zero pull back. Guests were hungry and I had to serve them. Rough and fattie.


Anyone else run into this problem before?
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Unread 08-02-2009, 11:38 AM   #2
barbefunkoramaque
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if they were 4 and ups you didn't cook them long enough at that temp.

If they were "enhanced" that can cause problems with texture.

If you are using the temp gauge on the actual outside of the smoker then your GRATE temp is probably too low, maybe at below 212 at times.

I don't have all the facts but I think the ribs acted stupidly.

I don't have this problem but then again I smoke ribs in the 325-350 range with no foiling of any kind.
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Unread 08-02-2009, 11:38 AM   #3
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Make sure they are not "ENHANCED", not sure if this is what your problem is but I dont like the product of ribs that are.
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Unread 08-02-2009, 11:43 AM   #4
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Hold it, I see your a chatty farker and probably know what grate temp is, and enhanced ribs are so I would say they could be ribs from an older pig (usually a big one, thus they may be 4 and ups so they take a little longer at low temps... remember, nothing happens under 212. Nothing to cook it, really, so when you say your at 250 average you really need to wonder how much time is spent at grate temp UNDER 212 and then back that time out... then also realize that immersing the ribs in foil and apple juice ENSURES that the grate temp is irrelevant and its the temp of the surrounding body of apple juice around it is going to be not far beyond 212 no regardless of the house temp. ... so you are cutting it close.
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Unread 08-02-2009, 11:54 AM   #5
garyk1398
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Sorry I shoulda posted the fact that I had my temp probe on the middle rack of my dera. The "immersing" was just the average spritzing of AJ just to spray them with moisture and sprinkle brown sugar on them. They were done exactly the same way as I've done before with the exception of a water pan on the bottom rack. I did this cuz one of my last cooks on the dera (Southwest smoker) I noticed a hot spot on the entire left side of the it. On this spare cook, the hot spot was no longer there with the water pan. Could the water pan fark up the cook? Now I'm wondering if the weren't in fact "enhanced".
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Unread 08-02-2009, 11:55 AM   #6
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I think sometimes you just get bad ribs. I have had slabs turn out yucky after cooking them exactly the same as I always do. Pork doesn't have the same grading process as beef, so the quality is all over the scale.


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Unread 08-02-2009, 12:01 PM   #7
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I vote for either old hog or bad meat. It happens at the worst of times. When I am cooking for a party or group, I always buy extra and cook way too much to guard against bad stuff like this.
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Unread 08-02-2009, 12:54 PM   #8
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they were most likely pumped with chemicals
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Unread 08-02-2009, 01:24 PM   #9
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ive had stubborn racks.. a few weeks back, they were still tight after 6 hours and i had to push the temps.


for spares if they are not pulling back or starting to sweat after 3 hours, I push the temps towards 275-300 and that breaks them, then back down to finish.
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Unread 08-02-2009, 01:48 PM   #10
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that is true I Q some of tis mass farmed meat it dont cook right. furthermore, it oozes out gooo who knows what it may be. i solved tha problem.. I been Q with natural meat twice as much but tastes and cooks better. besides the fat makes awesome gravey for them taters
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Unread 08-02-2009, 01:56 PM   #11
garyk1398
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Quote:
Originally Posted by BBQchef33 View Post
ive had stubborn racks.. a few weeks back, they were still tight after 6 hours and i had to push the temps.


for spares if they are not pulling back or starting to sweat after 3 hours, I push the temps towards 275-300 and that breaks them, then back down to finish.

thanks Poob, I'll have to give that a try next time...hopefully there won't be a next time!
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Unread 08-02-2009, 02:17 PM   #12
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[quote=barbefunkoramaque;987419]

I don't have all the facts but I think the ribs acted stupidly. [quote]
very funny line funk..

I had a similar experience last week during a practice cook on my UDS. Thanks for posting and thanks everyone for the advice.
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