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15 replies

Baby Back undercooked and Reheating

B bigdjerseyMember
Guys,

I made a rack of thick B Backs the other day. Pulled at the 6 hour mark ( toothpick tested) and foiled for an hour until I was ready to eat. I placed the foil packet on the kitchen counter. The ribs were kind of wet and mealy. I still have about a third of a rack left. My guess is they were undercooked which is surprising for baby backs after 6 hours. Assuming they were undercooked,how should I finish cooking / reheating so they are better?

It may be my poor technique but I think part of my continual problem with ribs is the poor quality of ribs that i encounter. I live in New jersey where it is really hard to get decent pork.Is it true that some pork will never get tender even if smoked properly?

Thanks
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B bluesbqNothin' better than BBQ, blues, and beer.
quote:
Originally posted by BigDjersey:
The ribs were about 2 1/4 lbs. Cooked at about 230 degrees.Think they were bad quality ribs?

I can't imagine they would be undercooked at 230 for six hours, especially baby backs. I did a similar rack a couple of weeks ago for 4 hours, 15 minutes at 225, and they came out moist and tender -- just about perfect. It certainly is possible that your ribs are poor quality. If you feel like splurging sometime, try ordering online some of those high dollar ribs, just to see if it makes a difference. Or, try finding a local independent meat shop where the butcher could get you some good ribs. I bet in New Jersey, you have some "Little Italy" or "Chinatown" sections with meat shops that would have good quality pork.
FM Former Member
a little over 2 lbs, wet and mealy after 6 hours?

Have you verified the smoker temp? Was it internally the same as what you set?

if it was that temp, that time, they should be overcooked. When you tried to slice them did they fall apart?

Did you foil them at all during the cook?

If you're getting bad ribs, try another brand.
Also check to make sure they're not "enhanced" with an injected solution (it will say on the cryovac)
B bigdjerseyMember
Actually, they were from a high end butcher. I can't get decent pork in this state. Most of the stuff in the Chinese markets that I have tried is terrible.Way too lean as the Chinese like very lean meat. On the other hand, the pork shoulders that I see at the Latin markets look really scary.Way too fatty. The restaurants seem to get all of the good stuff around here. Now seafood is relatively inexpensive, plentiful and cheap. I may have to move back to Chicago where an average meat purveyor blows away the best ones around here.

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