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Unread 10-06-2003, 02:04 PM   #1
david
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Default farked up $15 worth of spares

rubbed my spares, and put them in the bandera. Sprayed with picklejuice mod, and kept the temp generally between 230 and 260.

a bit of meat was recovered, but it wasn't very moist, and mostly nasty black "crust".

Not a good rib outing at all.

At least the bratwurst was good.
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Unread 10-06-2003, 02:07 PM   #2
chad
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With that result you sure those temps weren't Celcius?? :D

Sorry about a bad bout of 'q -- that sucks!!
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Unread 10-06-2003, 02:08 PM   #3
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what was your rub? Lots of sugar that burned?
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Unread 10-06-2003, 02:13 PM   #4
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nope, it was the wild willy's from smoke and spice. Never had a problem like this before with that rub. I didn't even pulled back from the put it on that heavy. I think the problem may have been that they were too damn lean. After 5 hours there was almost no shrinkage where they bone at all.

I think I may have just been due for an burnt offering to the q-gods. I'm going back to brisket and ABTs. Those have never failed me.
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Unread 10-06-2003, 11:14 PM   #5
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Not that it would cause the bad batch.. but curious.. are you spraying with straight pickle juice or cutting it with something??? I use it in place of vinegar, in small amounts...mixed with apple juice or something.. ..but never used it straight up.
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Unread 10-06-2003, 11:34 PM   #6
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Quote:
Originally Posted by BBQchef33
Not that it would cause the bad batch.. but curious.. are you spraying with straight pickle juice or cutting it with something??? I use it in place of vinegar, in small amounts...mixed with apple juice or something.. ..but never used it straight up.
Yeah, I was just being funny there. I mixed a bit of pickle juice into some jd and apple cider.

I think I probably just got a very lean batch of spares.
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Unread 10-06-2003, 11:36 PM   #7
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oh.. ok.. thats my cut.. 40% bourbon, 40-50% apple juice and 10-20% vinegar.
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Unread 10-07-2003, 10:39 AM   #8
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5 hours at 260 degrees seems like alot of heat on those dudes. Sounds like too much heat for too long to me.
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Unread 10-07-2003, 01:32 PM   #9
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they should have been ok - where were the ribs placed in the smoke chamber?
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Unread 10-07-2003, 01:37 PM   #10
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260 may be on the hot side(I like 230-240), but hes talking spares, not babybacks, so 5 hours aint that long. I go 6-7 at 220-240 for spares.
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Unread 10-07-2003, 01:40 PM   #11
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Do you wrap your spares 3-2-1 style (or 3-4 or whatever your preference)

I need to assume that it was a combo of higher heat, and no wrapping to retain moisture.
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Unread 10-07-2003, 03:22 PM   #12
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There was almost no shrinkage along the bone at all, so I am going with the extra-lean batch of ribs theory.

260 was the high end. They were mostly around 230-240 And I've never needed to wrap my ribs before, but as lean as they were maybe this batch needed that.
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Unread 10-07-2003, 03:30 PM   #13
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i did some last night left the damn membrane on never again will i do that!!!!
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Unread 10-08-2003, 07:23 AM   #14
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Quote:
Originally Posted by david
There was almost no shrinkage along the bone at all, so I am going with the extra-lean batch of ribs theory.

260 was the high end. They were mostly around 230-240 And I've never needed to wrap my ribs before, but as lean as they were maybe this batch needed that.
I'm not familiar with the tools you're using but wonder about the accuracy of the temperature reading, perhaps cooking at much lower temps? Until Bash 1, ribs were my weakpoint. Since Bash 1, I cook them frequently and cannot seem to get enough of them. I cook them in the 220-240 range using the 3-2-1 method and haven't experienced what you're describing. I had to go 3.5-2-1 a couple times only because I lost temperature.
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Unread 10-08-2003, 08:14 AM   #15
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Quote:
Originally Posted by tommykendall
I cook them in the 220-240 range using the 3-2-1 method and haven't experienced what you're describing. I had to go 3.5-2-1 a couple times only because I lost temperature.
WTF is 3-2-1? I HAVE to spend more time here!
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