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10 replies

more rib problems

FM Former Member
Hello,
I did a post back in October about ribs under "first ribs" on Oct. 10. I've tried a few more racks since and have never gotten bones to wiggle in the rack no matter how long i cook. I've tested my temp so I know smoker is working properly. I'm cooking them at 250 per advice from replies. Last night, I cooked loin back slab(one slab from Wal-Mart in cryovac--weren't frozen but i guess likely were before putting out for sale--I think they were Tyson), put rub on 10 minutes before cooking, meat side down for 3 hours, then flipped over, sprayed with apple juice and checked in one hour. The bark looked like jerky even at 3 hours. At 4 hours, Toothpick went in firmly and no splitting noted of the skin, meat was retracted from the bone though. Kept cooking and checking every hour and spritzing with apple juice anytime door was opened to check. I checked every hour for 10 hours of cooking. Bark remained jerky like and never could wiggle a bone on the rack. The skin never split like on Oakies Rib101. my ribs look so dry compared to his. I now i'm novice but i don't think I need to crack the door for any reason to let out moisture. What am i doing wrong guys and gals? Sounds like they should take no longer than 6-7 hours. Everybody else says they can get fall off the bone tender in there cookshack. I can't understand why the bark looks so dried out and they won't get to fall off the bone tender.
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FM Former Member
Hey Roach! Coincidentally, I smoked my first batch of ribs yesterday in my new Cookshack 50; they came out perfect! Better than any I've ever BBQ'd before; and that's saying something! I've been BBQ'n for over 30 years. First time smokin' though.

I followed the simple recipe in the cookshack cook book provided with purchase. Used 3 racks of ribs, cut in half, rubbed 30-minutes before starting the cook, and used 2oz. hickory and 1 kingsford briquette (this worked great for the perfect smoke ring). I cooked on 230 degrees for exactly 3.5 hours. The ribs were perfectly done with only a slight tug off the bone. My only suspicion about your comments were that I absolutely never, ever opened the door. Period! AND - I got quality baby back ribs from a butcher, not Wal-Mart (or Costco). Even when I do regular Q, they just never seemed to come out right. Anyway, not sure that helped but I hope your next smoke comes out better. Cheers!
FM Former Member
ThatFat,
thanks for your comments. i've never tried ribs from a butcher. that may be part of my problem. we cut a few off about 5 hours in and they were good but i kept cooking them hoping the bone would wiggle as it separated from the meat. the bark just looks so dry. did your bark look dry? you see them cook them on tv at local barbecue joints cooking them til when they pick them up, they break in half. that's what i'm trying to achieve and can't seem to. i really think the bark is what's holding them back.
FM Former Member
On your next try I would suggest going super simple.


Don't worry about spritzing period. Just put the ribs in there and do not open the door to check until the 4th hour(if spares then the 5th hour). Lots of heat is lost on each opening of the door. I usually add at least 45 minutes to my cook for each time the door is opening if I'm doing something that takes the amount of time that spritzing and bone checking takes. Even quick openings I add 30.
FM Former Member
Justin, No! My ribs weren't dry at all. They had natural moisture from the cooking, a pink smoke ring and nice look from the rub. They were not fall of the bone though, but that's okay with me. If you do baby backs I'd follow Crony's advice next try. Regular ribs take longer. And let us know if you get quality butcher ribs instead of the meaty but lesser quality discount cuts. Cheers!

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FM Former Member
Well, you've got the forum for help, so we'll get you through it.

There are lots of possibilities, just try some of these corrections that you get, and keep good notes.

EVERY time you open the door, you're adding cooking time. If that door is open a minute, it could be adding a fully hour or more.

"lookin' at cookin'"

Put the ribs in for 4 hours. Check on them QUICK.

Don't check for 2 hours.

How big were the loin backs. By definition, LB is over 3lb each and might be 4 to 6 hours in a smokette (even up to 8) but losing the heat affected it.

As for the "jerky" look. Don't worry about what they look like as they cook, they go through stages where the surface dries out, then it starts releasing moisture and looks better.
FM Former Member
I am a relative newcomer to the Smokette and I'm having the same issue as Roach (i.e. no wiggling of the bone). I've done six batches of ribs now and have never been 100% satisfied with the results.

I buy grocery store loinbacks, 2.5 lbs. I remove the membrane, cut the ribs in half, put on my favorite rub, and hang in a cold smoker at 225 with 2 chunks of hickory.

I've done some experimenting with cook times on the six batches I've done, each time waiting a little longer before opening the door for the first time. The batch I did yesterday, I let cook for 5 hours before opening the door and the results were very similar to those ribs I have checked at the 3 and 4 hour marks.

No matter what I try, the ribs are always good (never any leftovers and the family is happy), but never great. The outside bark is always tough, especially on the end ribs (ribs in the middle of the half-racks are pretty good). I've never been able to achieve a clean bone when eating - I always have to gnaw on them a bit.

Any advice for me? I'd like to avoid foiling if possible as I'm all about keeping things easy with less steps, but I may resort to that next time as a crutch.

I've had great success smoking brisket, butts, jerky, salmon, etc, but can't seem to master ribs! Thanks in advance for any advice.
T tomMember
Like crony says,can't hurt.

This ain't fryin' baloney, in a teflon skillet.

There are variations,which when you look at your notes,is known as experience.

There are several things in life that take several tries-even a toaster.

I guess you have checked the actual temp at the cook surface,and found it was running 250*?

Preheat the cooker for 45 mins and forget trying to hang the ribs.

Ignore the end ribs,they are for testing.

Open at 4 hrs,flip if need be.

If they are overdone-whoops.

Open at 3 1/2 next time.

You'll be fine,just take notes and don't change too many things at once.
FM Former Member
I have had all the same problems, so the following is my corrections:
1) I place the (4.5 to 5 LB) St Louis ribs on the top rack, load up just a little wood and set the temperature to 270 degrees. After about four hours, I stick a bamboo skewer down one of the vent holes and test the meat. I usually place a thin peace under the left vent hole and the thickest piece under to right vent hole. When the skewer easily slides between the bones it time to check um out. This way the door never needs to be opened until there done. This should provide a texture that the meat will come clean from the bone when eaten.

To get those bones easily pulling out… that only happens occasionally. If you insist on getting this ever time, then you should do the following:
2) Pre heat an oven to 300 degrees; pull the ribs out of the smoker a little after 4 hours. Place them on a sheet tray facing up, pour ¼” of apple cider or juice in the bottom of the tray, wrap the sheet tray tightly and place in the oven for one hour. You should be able to pull some bones now. If so leave them in the oven uncovered a little too crisp up the surface.
FM Former Member
quote:
Originally posted by grillmaster-nope:
To get those bones easily pulling out… that only happens occasionally. If you insist on getting this ever time, then you should do the following:


Not sure I go with that, then why buy a smoker and have to heat up the house.

Bones pulling out is just a sign they're overcooked. For people that like them fall off the bone, just cook them longer (not too much longer) and they'll pull out.

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