Dry Meats

Lots of folks on here who can help.

What kind of smoker is it ?

RV-

Briskets are a tough nut to perfect, flats even more so. Many would recommend only cooking a full packer, even then you will get some variation.

You might want to check the calibration on your thermometer, they are wrong sometimes. For the ribs, search the "3-2-1" method, may help the moisture. Kepp at it, experience and experimentation are your best teachers.

Good luck!

rv,

tell us what smoker. And let's take them one at a time. You should have come to us after your first problem.

Dryness is simple, a LOT of it depends on the cut and the rest is finishing temp. If you overcook it, it will dry out. If it's thin, doesn't have much fat, it will likely dry out.

It's not so much larger cuts as it is the intramuscular fat helping keep it moist.

We need time, temp, type of meat (ribs). How did you calibrate the therm? Knowing the exact temps (of the smoker) AND the Meat will really help you solve some of the questions.

Don't do pinics like you do butts, they're different textures and should be more treated like a ham. Look for a pork butt about 7 lbs (or 2 packs at sam's)

I have a CS008 smoker. I was using baby back ribs, 2.89 total pounds, three slabs. I set the temp at 225 using 2 oz. apple wood. I checked them after three hours and then cooked for an additional hour to get them to fall off the bone, which they didn't. I have read ribs 101 and tried to follow the instructions.

I have a Ponder and a new Thermapen and they both read the same. The Thermapen is new and just calibrated.

I really appreciate your help. I have had a lot of fun with the smoker and I will keep going until I get it right, at least some of the time.

I put a therm on each of the 3 shelves to test the temp of the smoker. I did not have any meat in it and did notice that the temp went over the set temp. I assume that is because there was no meat in the box. It went at least 25-35 degrees higher than the temp I had selected

I just check the temp in the smoker and it held at 225. I appreciate all the help you give me. I looked up the 3-2-1 ribs and I may give that a try. I will be using the 2-2-1 for back ribs. What other cut doe you recommend. I have seen baby loin ribs which the butcher ssid were meatier than baby back ribs.

Thanks, again for all the good advice. I will report back after my next smoke.

If I have a meat that does not have a lot of fat can I adjust for that? I guess the best advice would be not to buy it. LOL

The ribs you bought are two small. If it's 3 lbs for 3 slabs, that's 1 lb a slab. You need bigger, something that small will have to be watched very close.

When you have inferior meat OR you're just a little frustrated with dryness, foil can help. Not me, F#$% is a four letter word BUT for new users, it helps when you get something that just doesn't have enough fat in it.

Ribs 101 is pretty much spares. You might try them with a little more success, more meat, more mass.

When I buy BB's, I try to get no less than 2.5 per rack. Smaller is just a waste of $$$ for me, I truly think they're over priced for what you get. They're usually double the price of spares around here and when I can get twice as many ribs for the price, I will.
The 2-1-1 method will be close but they should be fall of the bone. Keep in mind, FOTB is actually over cooking, something you can try with any meat to get it more tender. Like brisket, over cook it and it will be too tender to slice.

BUT beware. Overcooking can dry out if you don't want it close.

We'll get you there. Let's fix ribs first, then brisket.

I'm a 008 newbie and made the same mistake. I bought under 1 lb. each baby backs that were on sale at the local market. Followed Rib 101 and they came out very dry. Came to the same conclusion, just not enough meat to smoke and come out moist and tender.
Next time I tried St. Louis cut ribs and the 3-2-1 method and the results were what I was looking for; moist, tender and tasty.
In the future I will try Rib 101 again but only with St. Louis cut ribs.

Thanks Somkin Ok. I really appreciate the help. I will let you know how the ribs come out, spare ribs, of course.

rv,

We're here to help. Post new threads on any meats you want help with and you'll have LOTS of assistance.

Good luck.

Russ

Actually, this post has been a big help for me.

I was going to try to cook ribs next weekend and I will get St. Louis cut or spare ribs.

Question. How do you place the ribs in the 008/009? Cut in half on seperate racks or roll them up in a circle on the same shelf?

Try them each way,take good notes,and see which you prefer.

Another word of caution about using foil,or the 3-2-1 techniques,or 2-2-1,or 2 1/2-1-1/2,or 2-1-1 1/2,or 3-1-1,or 3-1-1/6 th,or raise the temp on the cooker 25º and reduce all the times by 20 mins,or increase the cooker temp by 50º and reduce the foil times by 30 mins.

Well,you know what I mean.

Yes,folks have given aproaches for a SPECIFIC problem/question-not THE METHOD to cook ribs.

Especially in a Cookshack!

Like Smokin says,buy the appropriate meat and learn to cook them without "crutches".

Yes,if we have all day to cook one slab of something,we can tinker it to death.

Will it be better than,just learning to use the cooker?

Most experienced cooks will say NO !

Think of the cook that is doing 40 slabs today,to serve this afternoon.

They will say"learn the cooker and how to cook the meat".

Just my $0.02