View Full Version : First Try with Spare Ribs on BGE - Didn't Go Very Well
Grange
02-27-2012, 04:24 PM
I used the 3-2-1 method only the 1 became more like 1 hour 45 minutes as we were waiting for one of the guest's side dishes to finish. I thought everything was working well especially when I unwrapped them as the rib tips were almost wanting to rip apart and I could see the bones on on the racks looking like would pull out if I grabbed it . It wasn't until after I had them in the final hour when I tried the toothpick test. the toothpick went in but didn't go in too easily. I knew I was in trouble when I pulled them off and tried cutting into them.
They tasted fine and had a nice smoke ring, but they were tough. I smoked them at about 230 with the exception when the temp. spiked after I wrapped the ribs and put them back on the BGE. The temp. went up to about 266 and took the better part of an hour to settle back to 230. I did not spray the rib, but did put some apple juice in with ribs when I wrapped them. I also put on a little bit of Butchers BBQ sauce when I took them out of the wrapper.
My brother-in-law noted a few times that there was hardly any fat on the ribs though I think he was trying to be nice by trying to give me an excuse for the ribs being tough.
Here are the pictures:
http://i98.photobucket.com/albums/l265/Summit_02/IMG_1531-1.jpg
http://i98.photobucket.com/albums/l265/Summit_02/IMG_1533-1.jpg
I think this was taken after I unwrapped them.
http://i98.photobucket.com/albums/l265/Summit_02/IMG_1550-1.jpg
The final product.
http://i98.photobucket.com/albums/l265/Summit_02/IMG_1552.jpg
After cutting into them I was too disappointed to take any more pictures of the smoke ring. At least my beans turned out well.
deguerre
02-27-2012, 04:30 PM
They probably just weren't done yet. How was the bend? I cook mine at around 275 and never foil spares.
deepsouth
02-27-2012, 04:42 PM
next time, try not foiling. i like to use the car was mike method.....
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
deepsouth
02-27-2012, 04:42 PM
They probably just weren't done yet. How was the bend? I cook mine at around 275 and never foil spares.
didn't see you beat me to it!
chrisnjenn
02-27-2012, 04:50 PM
I buy spares and cut them St Louis style. I don't go by time, but usually I smoke them for 3 hours, then foil with some butter, honey, spices, and brown sugar for 45 minutes, and then take them out of the foil and finish them on the Egg/grill for approximately 1 1/2 to 2 hours. I like to foil to get those ingredients to penetrate the meat. 45 minutes is tops though when I foil. They always turn out great.
El Ropo
02-27-2012, 04:51 PM
They look extra meaty, prolly could of used a bit more time. Not much shrinkage on those bones.
go 4 hours at 275 and no foil.
Once I tried it, I never looked back.
MoyMch
02-27-2012, 05:01 PM
Don't feel bad I have trouble with ribs as well. I keep trying but the family is burnt out on crappy tasting food. I constantly battle with the temps on my Egg. I just bought an iQue 110 and I'll see how that works.
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Grange
02-27-2012, 05:05 PM
Thanks for the tips. I'm probably going to try again with a single rack and just do it for myself until I get the timing down right. I don't like having people come over only to have substandard food.
SmokinOkie
02-27-2012, 05:12 PM
Simple question.
How did you determine when to pull them? If it was time, that won't work (until you've done it enough to know).
There are many versions of how to test, but my Toothpick method seems to be reliable.
Pierce between the meat on the ribs with a toothpick. FEEL the resistence. You should feel like to nothing. If you want fall off the bone (overcooked) just cook it longer after that point.
SmokeFan
02-27-2012, 05:33 PM
Grange, I feel your pain. Was there this weekend with a brisket...and likewise my first attempt at ribs on the BGE also resulted in tough ribs. But, I didn't foil them at all.
The second attempt I used a modified 3-2-1. Spares, membrane pulled, flap removed, but tips still on. About 250 on the temp. Solid 3 hours on with smoke, about 1+40 in foil with butter, honey, and some more rub. Then finished last 30 minutes uncovered. Came out awesome. I bought another rack of spares today to practice this week. I also bought a briskey flat cuz dang it, I'm gonna get a decent slice of brisket this week!!
I bet it wasn't as bad as you think though. A buddy of mine txted me who took home leftovers, raving about the brisket sandwich he just had. We're probably our own worst critics. At least we get to eat the evidence!
accuseal
02-27-2012, 05:43 PM
I find that what my family and friends rave about; is usually on my mediocre list. The more you pursue perfection the more you criticize your own work. Many a musician or artist has been driven to the funny farm over these issues. We're lucky, we get to eat the evidence and start over.:-)
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deepsouth
02-27-2012, 06:01 PM
invite your friends over again, but read this thread first....
http://www.bbq-brethren.com/forum/showthread.php?t=98483&highlight=louis+spares
mister bob taught me how to break them down.
AustinKnight
02-27-2012, 06:10 PM
How accurate is your temp gage, have you ever tested it to see if it reads correct?
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Grange
02-27-2012, 06:21 PM
Simple question.
How did you determine when to pull them? If it was time, that won't work (until you've done it enough to know).
There are many versions of how to test, but my Toothpick method seems to be reliable.
Pierce between the meat on the ribs with a toothpick. FEEL the resistence. You should feel like to nothing. If you want fall off the bone (overcooked) just cook it longer after that point.
I just used the time. I looked at it kind of like a recipe where I try to follow it as close and I can. That was obviously a mistake.
How accurate is your temp gage, have you ever tested it to see if it reads correct?
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I use a Maverick ET-73 and have tested in with boiling water when I got my BGE a few weeks ago. It was fairly accurate (water was boiling a 211).
Grange
02-27-2012, 06:31 PM
invite your friends over again, but read this thread first....
http://www.bbq-brethren.com/forum/showthread.php?t=98483&highlight=louis+spares
mister bob taught me how to break them down.
I used that thread and some pictures from another thread and a video to learn the right way to cut the ribs. There was no flap for me cut so I assume it was removed prior to vacuum sealing. I didn't get as nice of a line as in that thread and after I cut the ribs I admit the tips were pretty much an afterthought. I really just wanted to concentrate on the St. Louis cut ribs.
deepsouth
02-27-2012, 06:44 PM
I used that thread and some pictures from another thread and a video to learn the right way to cut the ribs. There was no flap for me cut so I assume it was removed prior to vacuum sealing. I didn't get as nice of a line as in that thread and after I cut the ribs I admit the tips were pretty much an afterthought. I really just wanted to concentrate on the St. Louis cut ribs.
i gotcha. i'm sorry they didn't work out for you. i'm sure you will like your next ones more.
Don't give up - like other have said - they were probably still better then the folks you have over have eaten.
Those looked like some meaty ribs so I think you just needed more time.
Trying to time your cooking down to the minute is going to dissapoint you every time. Figure your time, then add an hour or two to it - if it's done sooner then you need, just wrap in foil and toss into a warm, dry cooler.
Have another go at it - and have fun!
farklf
02-27-2012, 06:55 PM
They done when they done. Trust is a must or your game is bust. Time and temperature are your friends.
mtbchip
02-27-2012, 09:11 PM
Like the brethren said, unless I can put my teeth into them, they look a bit underdone.
That said..... PUT 'em in the oven in a foil covered pyrex cake pan and let them finish!
Grange
02-27-2012, 09:35 PM
Like the brethren said, unless I can put my teeth into them, they look a bit underdone.
That said..... PUT 'em in the oven in a foil covered pyrex cake pan and let them finish!
I did that this evening. Three hours later they were still tough. I even used some apple juice and it didn't help. I'm headed to Madison, WI tomorrow for work and will have to get my BBQ fix at one of the restaurants down there.
As disappointed as I am that I screwed up I'm kind of looking forward to trying it again.
Dragonfly
02-27-2012, 09:57 PM
Grange, you definitely need to try again, without much regard to time. Those were some pretty meaty ribs, and as many have said already, most likely needed to cook longer. It doesn't matter what kind of cooker you use, the meat has a mind of it's own when it comes to doneness. Throw some more on, kick back, and enjoy life...the next round will be better!
Sly-one
02-27-2012, 10:07 PM
I have a medium BGE, but cook my ribs in my UDS, as it has a bigger grate area, but should still cook in similar time frames. The ribs you used did look pretty lean, but even those with some fat to render can still be a bit tough. I cook generally at 240-250 for 1:30 - 1:45, then into foil with an apple juice spray for :45 to an hour, and then around another :45, with a bit of sauce. Over a period of several hours, it's amazing the difference that 15-20 degrees can make.
When ribs seem like they might be tough, I leave them in the foil a bit longer, but be careful. The first ones I did on my UDS I left in the foil for 2 hours (using the 3-2-1 method), but when I pulled the ribs, they literally fell apart. All over the place. It was not pretty. :oops:
fingerlickin'
02-27-2012, 10:19 PM
Sounds like you're not too far off to me. Cook them at 250* next time. 3 on grill, 1 in foil with a little AJ, back on grate to firm back up and bend test every 30 min till done. Trying again is the fun part!
fingerlickin'
02-27-2012, 10:24 PM
I'd also add that alot depends on the ribs themselves. I've already had thinner spares that were done at 3hrs and never made the foil. The more you do the easier it gets to know where they're at.
NS Mike D
02-27-2012, 10:36 PM
do three racks
forget the foil
rotate them after 2 hours to keep them cooking evenly
when you think they are about done using bendy method, pull the first rack (probe with toothpick, note time and temp of both cooker and ribs - all for points of reference)
then pull the other two in 30 minute intervals (noting toothpick, bendy, temps etc each time)
that will give you a good 90 minute frame to compare and help you know when they are toothpick ready.
brickie
02-28-2012, 06:45 AM
I have a medium BGE, but cook my ribs in my UDS, as it has a bigger grate area, but should still cook in similar time frames. The ribs you used did look pretty lean, but even those with some fat to render can still be a bit tough. I cook generally at 240-250 for 1:30 - 1:45, then into foil with an apple juice spray for :45 to an hour, and then around another :45, with a bit of sauce. Over a period of several hours, it's amazing the difference that 15-20 degrees can make.
When ribs seem like they might be tough, I leave them in the foil a bit longer, but be careful. The first ones I did on my UDS I left in the foil for 2 hours (using the 3-2-1 method), but when I pulled the ribs, they literally fell apart. All over the place. It was not pretty. :oops:
I agree be careful with foil..It does help and i do use it but it is easy to cross over to pulled pork. I'm usually doing foil for max 1hr now.
Your ribs pics didn't look bad at all..Could have had more pull back,but looked good to me.Actually I prefer a "tougher" rib. Hard because alot of my family likes that super tender type rib which I don't like.
Keep trying!
brickie
Basically you went almost 3-2-2 and your temp climbed up above 260* (at least for a part of that last 4 hours). The bottom pic sure looks like they're done. You then put them back in the oven for 3 hours and they were still tough and your BIL previously commented that there was almost no fat on them. Am I the only person who thinks they might not be underdone, but overdone? I cook mine on a Primo (basically the same as a BGE), typically 2-1.5-0.5 at 275ish* -- higher temp I know, but in half the time. That last unfoiled time is when the sauce sets. If I take that time to 1 hour (instead of 30 minutes) I've got dry ribs as all the fat melts off them. You went nearly 2 hours (and then 3 more in the oven). If I did that I'd definitely have dry, tough ribs. Cooking meat for a long time at low temperatures is a perfect recipe for jerky, which is dry and tough. It sounds to me like this is what you did. I'd crank up the temps and cut down on the times. And do the bend test to see how they're coming!
Panthers65
02-28-2012, 08:29 AM
go 4 hours at 275 and no foil.
Once I tried it, I never looked back.
This!
I just did my first cook with my medium BGE. I prepped 3 racks of ribs, but could only fit two on the smoker.
I was running 275 the whole time
On the first cook (the two racks cut in half) I cooked for 2 hours, foiled for an hour with sugar and honey, then cooked for another 30 minuets or so. They were pretty tasty. When I pulled them, I put the last rack on and decided I was just going to let them run for 4 hours. The last rack didn't have the look that the first did (although I'm sure they would have if I glazed them at the last hour) but they were very tasty, and had a great bite. They were also a lot more spicy because I didn't glaze so I tasted my rub more, but I'll be cooking ribs in this fashion from now on.
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