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Reply to "New Smokette Owner report"

Until Smokin' gets back,I'll toss in a couple of thoughts.

I'm not sure what a "babyback" is,unless you cooked the little Danish ribs they used to sell.

You either have loinback,or spares,and you apparently had loinbacks.

Wallyworld would have had saltwater pumped ribs,and possibly prefrozen.

All of which can affect cook times and texture.

You can trim some excess fat from the slabs,but fat can be flavor.

Longer cooking,which sounds like was needed,can render more fat.

I like to cook loinbacks a little higher than 225*.

Not sure what temp ribs are supposed to be done at,or where you could place a probe.

Think about having 3,or 4 dozen slabs going,and where to stick a probe.

The slabs are being carved off of a whole pork loin,so you get whatever the illegal labor cut,before the raid.


Smokin's Ribs 101 will give several ways to check doneness,so I'd suggest you try that.

Take good notes,and make small adjustments on each cook.
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