Greasy Ribs?

Guess what question EVERYONE'S gonna ask you?

quote:

Originally posted by MaxQue:
Guess what question EVERYONE'S gonna ask you?

Agreed, I'll start:

Did you just cook them for a set time/set temp?

Were they done?

How did you tell they were done?


I'm a fan of 275, but it's for my smoker, specific weight of ribs.

For me, if you think that's the issue, just chose a different temp.

I'll bet you just have some fatty ribs.

WEIGHT....how much did they weigh? Is the weight consistent with previous rib smokes?

Meat pull back looks to be good but 2:45 is about an hour short of what I consider to be done for 2.5-3# loin backs.

Did you toothpick?

Andy's been around this forum for awhile, so I'm pretty sure he knows when ribs are done. But I agree 2:45 seems pretty fast for loin backs even at 275*. Like Smokin says, he may have gotten a fat pig.

Yep, I forgot to put in a couple of details, I should know better by now, you got me...

They were about 2 1/2lbs each, weight has been consistent with others smokes, from a three pack from Sams. I thought they'd go for at least another 30 minutes, but the toothpick test said they're done. They were quite tender, just a little on the greasy side.

Yep,lo/slo cooking is about breaking down collagen and rendering fat.

We like heavier IBP s from Sam's with some fat.
They may require some quick surface fat trimmed to make them cook consistent, and naturally ,higher fat content internal can require a little more cooking to render to suit us.

Altho 275º works well in my FEC,if I am cooking a bunch,for a crowd wandering in,and I'm not able to really pay as much attention to cooking as I might,I'll do 250º

So many folks have been talking about simmering the slabs in liquid, in foil, that fat doesn't get considered much.

Good question about greasy mouthfeel,though.

Fof those that have started judging,or going into comps,cooks get recognized around the judging tables.

I have been asked more than once,over the years,how long we usually boil or ribs.

Many prominent restaurant chains do so.

Yep, had several people ask me if I boiled my ribs first? I look at them and with a serious face and ask them if they are insane?