first ribs

I used this same rub and cooked some great ribs in my weber grill earlier in the summer. About 1 1/2 hours indirect heat with water pan below at about 350 degrees. The bark was tough and looked tough with these and wasn't either in my weber experience. Sorry I didn't regulate my temps in smokette. Didn't take the time to put my maverick in place(not good for my smoking log is it). I do think mine runs a little cool though based on brisket cooks i've done. Anyway, still very novice and learning and would appreciate any advice.

Roach8419

I'm not a smokette guy, but since I'm up early surfing, I'll chime in till some smokette owners check in..... 7:15 p.m to 5 a.m is almost 10 hours. This is a pretty long time. I would tend to agree that your unit might be running a little on the cool side. I do my ribs at 250 degrees. I would definately do a temp check on your unit so you know where you're running. I know you can make "fall off the bone" ribs in cookshacks. Keep reading (the forum), keep tweaking your process and have fun!

IF they dry out, it's more likely the ribs, not the smoker. I've done plenty in the Smokette without drying them out.

Yes, to get them to the stage you want, you just have to cook them longer. "fall off the bone" is actually overcooked, so just cook them longer.

No need for a waterpan in the CS, it's plenty moist. Some do like to try to add moisture, say a can of apple juice, but I haven't found the need. A lot of people will say, based on experience, that adding water to a water pan will help regulate the heat more than "add" moisture to the meat.

Others will spray them during the cook. Every time you open the door, you'll have to adjust the time. Say 30 min for every time as a lot of heat can escape.

Me, I'd just do them at a higher temp with less time.

Keep in mind too, that ribs go through stages. There is a stage where they actually look dry, but aren't. Cook them for a while longer, it gives up the moisture and they come out fine.

Lots of little things to try.

Russ

I assume you have actually checked the accuracy of your therm?[boil and freeze points]

I assume you have also checked the actual reading at the points on the cooker shelf,where the ribs are setting?

I assume that since they were from Sam's they weren't previously frozen,nor injected-which can affect the time to come tender.

Depending on the shape /thickness of the actual cut of loinbacks,they could take up to six hrs,at a little below 225* uninterrupted temp and cooking time.

Luckily, you didn't have the time to let the rub set for a long time,as this could start curing the ribs.

Sounds like you opened and checked the cooker five times,which could add 2 1/2 hrs cooking time,and maybe checking the ribs around five mins each time?

This could be a total of nine hrs,and you said your total start to finish time was about 9 3/4 hrs.

You mention TV cooking shows where they break in half[usually would indicate way overcooked,or somehow steamed finish]

Without knowing the cook,or technique,it is difficult to know what happened.

Yes,full slabs that begin to crack slightly,when lifted with tongs at the middle,could indicate they are about ready.

Maybe, some of the smokette cooks that do a lot of loinbacks,have posted their techniques in the find.

Many will say ,if you have checked all the above standards,to not open the door,before three hrs,and probably wait another 90 mins to check.

They might suggest running the Smokette at it's true max-about 250*.


A quick,predictable way to check doneness is to run a toothpick between the middle ribs on the slab.

If it goes very easily,you are about ready.

They'll probably say,cook a few more racks and take good notes.

This will help with estimating finish time,and facilitate less door opening.

Hopes this helps a little.

Thanks Tom, Smokin, and Hayman for your advice. This forum is awesome. I've learned so much from this. From my temp readings in the past my smokette does run a little cool. I just wanted to make sure i wasn't expecting something unattainable with the way the smokette cooks(ribs breaking in half when picking up). I bought some briskets when i bought the ribs--both felt a little frozen. Does this mean they were frozen previously or just slightly frozen from the way they have been stored in the store? Can you get all of that membrane off the back of the ribs where you see only muscle or are you able to just get that first layer off? I got that first layer off easy but it seems impossible without butchering the ribs to get that next layer off thats firmly attached to the muscle?

Sam's goal is 28* in the cooler,but when things feel frozen,they are probably frozen.

If you are getting all the first layer of skin off the backs of spares,you should be in good shape.

Smokin' has always been adamant about ACTUALLY checking the therms for accuracy and recording your variations.

Map the areas in your cooker,and record them.

Now ,we aren't speculating about maybes,close tos,possiblys.

When we have actual facts,written down,to refer to,we can move on to variables that we can adjust.

Keepin' in mind that a 350* setting in a weber,with a full water pan,means you could be be boiling the water,to keep a cavity temp at around 212* to effectively boil/steam the slabs.

Large loads of ribs, in a smokette,are actually cooking very moist,and many cooks will open the door, to let out moisture.

Smokin' knows stuff!

quote:

Originally posted by roach8419:
Can you get all of that membrane off the back of the ribs where you see only muscle or are you able to just get that first layer off? I got that first layer off easy but it seems impossible without butchering the ribs to get that next layer off thats firmly attached to the muscle?

There are actually two. The one FIRMLY attached to the meat won't come off so don't try. The top one is more of a membrane and will separate easily. I've bought plenty of ribs that already had them removed, so don't force it if you're not sure. It won't hurt a thing.

Cutting spare ribs


I use the technique from this website it makes for awesome ribs.

Are you referring to using the guy's trimming technique,or his cooking method?

quote:

Originally posted by xcon897:
I use the technique from this website it makes for awesome ribs.

Please tell me your not using his "slow cooker" method.

You don't really need a knife to get to the membrane, I just use a fingernail to lift up a corner and pull it off.

testing signature!