CyberQue
Well-known member
- Joined
- Aug 7, 2013
- Location
- Sammamish, WA
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...
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...