smoked them for 3 hrs 200 degrees come out dry not moist, whats wrong
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Undercooked.
Read Smokin's Ribs 101 in the Rib forum. How did you determine that they were done?
Read Smokin's Ribs 101 in the Rib forum. How did you determine that they were done?
Reb,
Need a little more to go on.
What type were they? How big (weight)
3 hours at 200, like Andy said, they're almost guaranteed to be undercooked even if they were small Baby Backs.
Also, do you KNOW it was 200? Have you tested the temp of your smoker? What are you smoking on?
Need a little more to go on.
What type were they? How big (weight)
3 hours at 200, like Andy said, they're almost guaranteed to be undercooked even if they were small Baby Backs.
Also, do you KNOW it was 200? Have you tested the temp of your smoker? What are you smoking on?
full rack pork ribs about 3-4#
cookshack 25 with digital temp inside probe was 155 degrees just put a dry rub on them left them in refg. 24 hrs. used 3oz. apple wood they were good but dry
cookshack 25 with digital temp inside probe was 155 degrees just put a dry rub on them left them in refg. 24 hrs. used 3oz. apple wood they were good but dry
What was the 155 temp. Internal CS or Rib temp?
Don't temp ribs (doesn't work).
3 or 4#? That one pd difference will make a difference in time.
Not sure why you went with 200. Sometimes people in an FEC do lower temps for more smoke.
My thoughts, until you get a "process" successful on your ribs go with a higher temp.
For that weight, those are spare ribs. Learn that term and see if they are full spares or trimmed down to St. Louis. If you don't know, check the Ribs 101 Video link at the top of this forum. Good info in there (from me).
I'd cook them at 250 for 3 hours then start checking. Lots of people like to foil, but I don't. Learn the toothpick test (here in the forum).
NOTE: EVERY time you open the door, you're dumping heat. So any times listed have to be extended to account for the time the door is open. Open, check, close as fast as you can.
For me? in my FEC I go with 275 for 4 hours for that weight range. 3# would be done between 3.5 and 4 hour and 4# would take about 30 to 60 more min.
Don't temp ribs (doesn't work).
3 or 4#? That one pd difference will make a difference in time.
Not sure why you went with 200. Sometimes people in an FEC do lower temps for more smoke.
My thoughts, until you get a "process" successful on your ribs go with a higher temp.
For that weight, those are spare ribs. Learn that term and see if they are full spares or trimmed down to St. Louis. If you don't know, check the Ribs 101 Video link at the top of this forum. Good info in there (from me).
I'd cook them at 250 for 3 hours then start checking. Lots of people like to foil, but I don't. Learn the toothpick test (here in the forum).
NOTE: EVERY time you open the door, you're dumping heat. So any times listed have to be extended to account for the time the door is open. Open, check, close as fast as you can.
For me? in my FEC I go with 275 for 4 hours for that weight range. 3# would be done between 3.5 and 4 hour and 4# would take about 30 to 60 more min.