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SmokeGut
05-19-2013, 11:18 AM
I am doing the trigg method on my ribs. I messed up the times though. I been smoking the ribs with just the rub for 2 hours. I then foiled them. I should of waited till 3 hours, then foiled for 2. I have them in the foil now with the parkay, tiger sauce brown sugar and honey. I dont want to unwrap them cause all the stuff will pour all out and make a mess. Will 2 unwrapped 3 wrapped and 1 unwrapped ruin the ribs? I seem to always screw something up. I suck. I am extremely angry right now, sorry about venting.

Blanton
05-19-2013, 11:22 AM
It's bbq! Nothing will be ruined. Best advice is don't get hung up on x amount of time or x temperature.

Teamfour
05-19-2013, 11:22 AM
I would add an hour to the final hour. If you foil for three hours they will turn to mush.

rick51
05-19-2013, 11:23 AM
It will be OK. Obviously a little less smoke, but come on, man. Hang in there. Ribs are great, and these ribs will be great. You might even like them better.

DerHusker
05-19-2013, 11:26 AM
I think you'll be good. Not sure you'll need to do a 2-3-1 though. I do mine for 2.5-1.5-.5. It all depends on your cooker and cook temps.

el_matt
05-19-2013, 11:27 AM
I wouldn't foil more than 2 hours, maybe only 90 minutes. Then back on the grate until they're done. Trigg ribs can get mushy pretty quick, don't ask me how I know :oops:.

Matt

landarc
05-19-2013, 11:31 AM
You'll have to try a lot harder to be idiot on this forum.

2-2-1 will work, so will 2-2-2

Smoothsmoke
05-19-2013, 11:32 AM
When I do, I never foil longer than an hour. 3 hours in foil and you'll be overcooking, sure. What temp are you running your pit at?

SmokeGut
05-19-2013, 11:33 AM
Maybe I will do 2-2-1 instead... I guess they cant really be that bad... My family is coming over for my sons 3rd birthday party. They all know im smokin ribs. I don't want them to be like "ew these are gross"

SmokeGut
05-19-2013, 11:34 AM
around 240-250, I'm gonna do 2-2-1...

Smoothsmoke
05-19-2013, 11:41 AM
around 240-250, I'm gonna do 2-2-1...

That should be right on the money. Pull when they pass the bend test.

http://www.slamdunkpro.com/Resources/ribs-flex.jpg

tpope
05-19-2013, 11:48 AM
You'll be fine..

Hedgeley
05-19-2013, 11:48 AM
:loco:You'll have to try a lot harder to be idiot on this forum.

Beer will do that for you on its own.

The only thing you need is MORE COWBELL !!

http//www.youtube.com/watch?v=BjsUf_oIgp0

Ron_L
05-19-2013, 12:06 PM
Baby backs or spares? How big are the racks?

I cook baby backs that are close to 2.5 lbs per rack and they go 2.5-1.25-15 at 260 or spares that are about 3 lbs per rack and they go 2.5-1.5-30 at 260.

The type of ribs and the size of the racks matters.

SmokeGut
05-19-2013, 12:06 PM
Company is coming at 3. The ribs should be done about 3:30. If we dont eat till 4 will 30-40mins of the ribs waiting make them cold and not that good?

Gilstarr
05-19-2013, 12:59 PM
I think you just joined the club .. we've all done similar things.. that's what makes it fun.. eat the things and enjoy them.. you did good!!:thumb:

SmokeDiddy
05-19-2013, 03:44 PM
I about choked my in-laws to death the last time I tried the trigg method...I think they just didn't cook long enough. I ain't seen that much gnawing since my first cook.

That's why I always try different stuff only when the in-laws are coming.

lastmajordude
05-19-2013, 03:58 PM
:loco:

Beer will do that for you on its own.

The only thing you need is more cowbell !!

http//www.youtube.com/watch?v=bjsuf_oigp0

hahaha!!!!!!!!!!!!

BobM
05-19-2013, 04:01 PM
Drain the liquid from the ribs and leave them in the foil. Wrap them in a couple of bath towels and put them in a cooler. Don't cut them until you are ready to serve them. They will be fine.

SmokeGut
05-19-2013, 05:45 PM
They came out ok. A little dry the meat. I dunno why.

CeramicChef
05-19-2013, 06:41 PM
It's BBQ! At the end of the day no ones are broken, nobody's bleeding, and then the worst thing happens: you have to eat your mistakes and that's not so bad. You'll do just fine. Relax and enjoy! Learn and move on to the next cook!

Here's to great cooks and even better memories with family and friends! :biggrin1:

1911Ron
05-19-2013, 06:57 PM
They came out ok. A little dry the meat. I dunno why.
Did they cook long enough? To tell when they are done is the bend test, also stick a toothpick in them if it goes in easy like butter they are done. Sounds like they may have needed to go longer to let the fat break down some more. The only time i use foil is if i want to hold them for a bit so i can throw something else on to cook or to clean up after cooking, i rub my ribs down, go out and fire up my drum, get it up to temp, come inside grab the ribs and throw them on! when i think they should be done (275-280 and they pass the bend and toothpick test, notice no time or temp:biggrin1:) i check them and if they are done, bring them in wrap them in foil to rest, when ready unwrap and enjoy! :biggrin1::biggrin1::biggrin1: