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ribs
Posted on 2/8/10 at 10:57 am
Posted on 2/8/10 at 10:57 am
cooked 2 "baby back" racks at 250 for 4 hours. pulled the membrane, used dry rub and refrigerated overnight before cooking. still tough. gonna put them in the crock pot on low the rest of the day to rescue them. other suggestions?
6
Posted on 2/8/10 at 11:06 am to Benchwarmer
Was this in a smoker or in the oven? Maybe you inadvertently got some BB's with lower fat content and they dried out on you?? I am a bigger fan of spares if you can get quality racks and trim them well.
Don't know, I typically prep BB's like you did with membrane off and heavy rub, cook at 250 on indirect haeat with lump charcoal and a chunk of maple, then foil after 2.5 hours for one more hour indirect (you can add bbq sauce or other with the foil), then take out of the foil and back on indirect for 15 minutes or so to finish, they are always good, very moist and takes a little tug to get them off the bone. I use a ceramic smoker with forced air unit, it retains a lot of moisture that way as you can completely close the exhaust vent.
Don't know, I typically prep BB's like you did with membrane off and heavy rub, cook at 250 on indirect haeat with lump charcoal and a chunk of maple, then foil after 2.5 hours for one more hour indirect (you can add bbq sauce or other with the foil), then take out of the foil and back on indirect for 15 minutes or so to finish, they are always good, very moist and takes a little tug to get them off the bone. I use a ceramic smoker with forced air unit, it retains a lot of moisture that way as you can completely close the exhaust vent.
Posted on 2/8/10 at 11:13 am to Benchwarmer
Are they for supper tonight? I'd sprinkle them with some water (or apple juice), wrap them in foil and bake them at 275 for an hour or so.
You got the time and temp right...dunno what went wrong.
You got the time and temp right...dunno what went wrong.
Posted on 2/8/10 at 11:16 am to GarmischTiger
quote:
You got the time and temp right...dunno what went wrong.
thought the same thing. i do mine indirect heat at 250--3 1/2 to 4 hours is about right.
Posted on 2/8/10 at 12:56 pm to Eddie Vedder
Not very popular on this board but I like mine "steamed" I do just like you did, but I put on the pit first for about 5 min per side then put in oven tightly wrapped in foil cook 275 for 3 hours, take foil off cover in sauce and put under broiler for a few minutes then wrap back in foil for about 10 min. They were insanely good, very tender (fell off the bone and I know that is not how they like it in competition, but it is how I like it and judging by the big platter of bones left over so did my guest)
Posted on 2/8/10 at 2:38 pm to Benchwarmer
after 3 hours I hit them with some apple juice...wrap in foil and leave them on the pit for another 2 hours....
I rushed mine yesterday because I was taking them over to a superbowl party...and only did them for about 4 hours....they were good...just not as good as they normally are....
I also had some trouble yesterday maintaining my heat...lots of wind and cooler temps...I had to watch it alot closer than I normally do.
I rushed mine yesterday because I was taking them over to a superbowl party...and only did them for about 4 hours....they were good...just not as good as they normally are....
I also had some trouble yesterday maintaining my heat...lots of wind and cooler temps...I had to watch it alot closer than I normally do.
Posted on 2/8/10 at 2:39 pm to Tigerpaw123
My wife and oldest son like them this way so I always do theirs in the oven while mine are on the smoker.
Posted on 2/8/10 at 5:13 pm to Benchwarmer
I would suspect you got a thermometer issue.
If the thermometer is located well above the meat it could make a huge difference.
Many times the little jobs that come on smokers are placed too high, or they are just flat out wrong. No reason that 250 for 4 hours would not have had a decent result.
If the thermometer is located well above the meat it could make a huge difference.
Many times the little jobs that come on smokers are placed too high, or they are just flat out wrong. No reason that 250 for 4 hours would not have had a decent result.
Posted on 2/8/10 at 5:24 pm to Benchwarmer
wrap them in foil and cook for 2 1/2 hours. then unwrap and sauce and cook another 30 minutes.
Posted on 2/8/10 at 5:25 pm to Benchwarmer
cooked 3 racks yesterday....
peel the membrane, season with dry rub, wrap in aluminum foil, bake bone down on 325 for 3 hours
if you want to finish on the grill, u need to bake for 2.5 hours at 325....if u wait all 3 hours, they will fall apart
peel the membrane, season with dry rub, wrap in aluminum foil, bake bone down on 325 for 3 hours
if you want to finish on the grill, u need to bake for 2.5 hours at 325....if u wait all 3 hours, they will fall apart
This post was edited on 2/8/10 at 5:26 pm
Posted on 2/8/10 at 7:13 pm to bossflossjr
saved my ribs. back in the oven for 2hrs at 275F. last half hour with BBQ sauce. now I realize these were pre-adolescent ribs. not baby back. extra meat and texture just took longer.
wife is happy. who dat
wife is happy. who dat
This post was edited on 2/8/10 at 7:49 pm
Posted on 2/8/10 at 8:17 pm to Benchwarmer
good. babybacks shouldnt ever cause u problems after 4 hours of cookin...
if u buy those again, smoke them! my ole man used to put them on the barrell smoker...then go play golf...when he returned, they were ready......how long do u smoke them? 1 round of golf and a couple delicious cold pops
if u buy those again, smoke them! my ole man used to put them on the barrell smoker...then go play golf...when he returned, they were ready......how long do u smoke them? 1 round of golf and a couple delicious cold pops
This post was edited on 2/8/10 at 8:20 pm
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