First attempt at ribs

Did you pull the menbrane of the back of the ribs. Foil them and finish in the foil with a little apple juice or mop but be careful they can get to tender and just fall off the bone.

Hi Deb, welcome
For ribs, I find they need 5 - 6 hours to get fall off the bone tender. Also I usually need to add 30 minutes to the cook time each time the door is opened.
That said, as has been said many times before, you can not cook by time alone. When you think they are done, check the ribs. If they are not tender enough they need to be cooked more. Also you might try foiling them during the last part of the cook.
george

Were they spares or baby backs? I think you just needed to cook a bit longer.... like 4-5 hrs for baby backs and as much as 5-6 for spares. Fact is, I'm quotin now, "They're done when they're done." You gotta cook em til they get to your preferred level of doneness. finishing in foil will also help get them more tender. Also, remember, every time you open the cooker you add more time to the cook. Finally, Potatoes usually take about an hour in a 400 oven, so consider that if you try them in the smokette.

Deb,
I use a couple of techniques...

1) Internal meat temperature. I never take the ribs off the smoker until the internal meat temp between the rib bones is 180 F.
The best next thing you can get is a digital thermometer with a probe. That way you can monitor the meat temperature without opening the smoker.

2) You can also check for tenderness to be sure its done when its done by poking it with the above probe. If it pokes in smooth with a little tug of resistance then it is done

3) Take the ribs out and crisp for a few minutes on a charcoal or gas grill. Just a couple of minutes and baste too with your favorite sauce at that time. I think it adds tremendously to the flavor of the ribs.

Deb,
This is one of my favorite recipes that I found on this forum. Just like you , I was trying to get my ribs the way I like them.(falling off the bone) Here is what Smokin Okie suggested.
temp=225 degrees
time= 6 hours
Remove membrane from the bottom of ribs...apply light coat of mustard...apply rub...let sit overnight in refrigerator.
Set your CS to 225degrees and place ribs in smoker..smoke for 3hrs. Take ribs out..sprinkle with brown sugar...and spritz with apple juice.
wrap tightly in foil and put back in smoker for 2 hrs & 40 min...apply sauce and smoke the last 20 min. uncovered so the sauce will set.
I have always had good results with this recipe..
Good Luck

cookin-n-arkansas

DS

Welcome to the group. Lots of great advice above.

Here's my #1 advice for Smokin' never fails and it's quoted often, but it's been my saying for years:

It's Done when it's Done

You can read all the recipes and techniques in the world but if you always remember rule 1, you'll be well served.

First of all the book. We've said many times in this forum, that book is old / outdated and the times are all off. If you'd used rule 1, you would have put them back in until they were done. All the the recipes, times, temps here will get you close, but you'll have to learn to judge when they're done to your liking. For me, I don't like them fall off the bone -- too hard to cut and the meat tastes "mushy" to me. But the family/friends like 'em that way, so I cook for them.

How will you know when they're done? Ahh, that's the trick. Pick them up and get to know them as they cook. When they're getting close, the meat will pull back from the ends of the ribs. Finally, you can twist a bone and see if it gives or not. Now, don't test every half hour. Just remember, every time you open the door, it will add time to the smoke.

Welcome!

I also found that my ribs take about twice as long as the recipie in the book that comes with the C.S. I think it's a matter of personal preference. The recipie probably lists the time it would take to reach a minimum internal temperature where they would be safe to eat. But like many others I like the "fall off the bone" level of doneness!

I didn't try the foil method on my last batch. Is that something that's done half-way through or at the end when you apply the mop?

Hey Rich,
I usually foil my ribs about half way through the smoke (for me thats about 3hrs without and then 3hrs with ) about 20 min before I take them out , I'll uncover the ribs and put on my sauce so it can cook the last 20 min. unfoiled to set the sauce... Good Luck

cookin-n-arkansas

Thanks Kevin! I'm going to try the foil next time. I did them about six hours last time (turning over + a spritz of apple juice at 3hrs). They came out really great, but I think the foil might keep more of the juices in!

�Woodburner,Smokin' and all the above hit on a couple a things.

One what are you cookin',and if you don't have an experience level with it-you have to cook it till its done.

The CS will take care of some of the moisture problems for you.

I did five slabs of Sam's loinbacks,2.25 -2.40 lbs/slab this week.

225� for 3 hours,meat down.Flip and rotate bottom to top rack.Mist with apple juice.

1.75 hrs.,including the +/- 25 mins. to come back to temp.

Check them the ways Smokin' says.I pick 'em up by one end and slide a toothpick between a couple of the thick end ribs.

These bit cleanly off the bone.

If you are buying some sale spares, off a bronto sausage sow that go 4.75 lbs/slab.,you might be thinking eight hours-if you don't foil and cook at a little higher temp.

I've found that the CS takes care of some of the considerations for foiling,unless you are trying to push the time envelope for servin' schedule.

The Ribs 101 and archives can give a treasurey of tricks,but usually in the CS-just cook them some more.

I smoked nine racks of baby backs a one time in my 55. I found that brining overnight and smoking 4 hours @ 225 yielded perfect ribs. I coated with dry rib rub before hanging in the smoker. Good luck