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7 replies

2nd Smoke....Ribs...Turned out just okay

FM Former Member
Used my 009 for the second time this weekend. Bought a cryo pack of ribs from Sam's...they looked pretty decent. Took the membrame off and rubbed on late Sat. night. The rub I used had a good bit of Cayenne and white pepper in it....turned out to be a little to hot for the fam and myself.

Put on at 11:45 a.m. Sunday s at 225. Checked at 3 hours and decided to take them longer. Flipped the ribs and rotated shelves. At 4 hours, I looked and the meat was pretty tender. I foiled them at this point and continued to 5:45 p.m. A total of 6 hours. The longer rib sections were very tender, almost fall off the bone, a nice tug and chew. HOWEVER, the smaller bone sections were still tough. I didn't care for them at all. Seems like the small end (forgive me, I don't know the technical name for them) of the racks were just too tough for our liking.

My question....has anyone else had this problem with the shorter bone sections of the rack? Perhaps it was the actual ribs I bought. They just seemed to really draw up, become thick and difficult to eat.

Any help would be appreciated. I'm working on another BBQ movie which I shot outlining the above smoke!

Can't wait for the brisket which is coming soon. The pork butt (1st smoke) is still the best!

Thanks,
C'Nooga
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FM Former Member
Tom,

Loin back - 3 racks were just over 6 lbs. so, I'd say they were each about 2 lbs. You mean overcooking them would make them a little tougher? They weren't dried out at all. In fact, on the larger bones, you could see where the meat had pulled back. Not so much on the smaller ones. Here's a photo...they were still good, I'm just curious about the small boned ribs.

FM Former Member
When you foiled them the moisture redistributes evenly throughout the environment. So the small ends were overcooked and dried, but absorbed moisture while in the foil from the thicker, moister pieces of meat.

I don't foil ribs in the Cookshack. I did a test cook once foiling one rack of spares and leaving another unfoiled. There was no discernable difference.

Try again, as Tom suggested, and try cooking them less. Personally I don't see the meat pulling away from the bone on my ribs like when cooked in a stickburner. So go by the times recommended in Smokin's "Ribs 101". I went through a few racks before I got my ribs to where I like them.

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