Not moist enough

For me, mopping does nothing, zero, to the internal moisture. It will flavor the outside.

First, how was the tenderness, were they cooked right, or dry? Hard to tell from the description.

Full or trimmed spares or baby backs? I see 6 lbs, but was that for 2 (Spares) or 3 (BB's)
Did you foil at all?

Just a guess here: If you opened the door three times, IMO, that might explain the dryness. CS is a very moist smoker, no need to open the door. I will, on occasion, open the door once to expel moisture, wanting the bark to have just a tad more tug to it.

As Smokin has said, mopping does little to add moisture but may layer some flavor.

I've tried leaving the rub on over night and honestly could not tell the difference. Half hour to hour max, prior to the smoke, the rub goes on.

Read the 101s and get the basics down. More & more are finding that over-thinking causes a lot of work and, moreover, disappointment. The KISS method works best for most occasions!

All my opinion & for what it's worth...

While a CS is a moist smoker, I get plenty moist ribs in other smokers that have lower humidity.

It's SO hard to figure these things via internet. I can figure it out if I'm there, but via the forum, it's like solving a detective novel.

If you're smoking <2# baby backs, you may be cooking way too long. Plus opening the door a bunch of times letting moisture escape, plus rubbing the night before may allow the salt to extract more moisture, plus basting with what is essentially vinaigrette salad dressing that won't help the internal moisture at all.

Sometimes folks think Todd is "quick and dirty" with his comments.

With his backgound,I find him AMAZINGLY over patient.

Think about the fine cooks-like Todd,that may cook a quick 50 slabs of ribs,of any kind.

We discuss our 2 lbs of ribs,like they are in test tubes,yet should think about the folks out at the picnic grounds,feeding the church group of 200 folks.

Yes ,we have a new cooker,and we want to be perfect.

Maybe,we don't need the new Super JR Chemistry Set to cook ribs?

Maybe,a quick season,place in cooker,cook until done?


Take notes,it will be pretty good,take notes,and improve the second batch.

Yes,we all do this,but after six-eight cooks,the Cookshacks make us all fair cooks.

Most folks can't cook an egg after 6-8 cooks.

Just my $0.02

I agree with Todd. 3 slabs of 6# baby backs at 5 hrs is probably too long and dried them. Mine have been averaging 7 lbs and are done in a little over 4 hrs at 225*. Pull off the bone.

Try the toothpick test at 4 hrs (earlier with 2# rack of baby backs) and see if they aren't ready. The shorter cook time should produce a more moist rack for you. Try a rub of your choice, smoke at 225* for around 4 hrs., test with toothpick by then, and see if they don't turn out like you prefer them. Keep it simple and only open the door to test the ribs. Good luck.

Wasn't trying to be quick and dirty. I just don't type too fast, so sometimes my choice of words is determined by how many letters they have in them.

It's been years since I cooked restaurant style BB's that are packaged for size so Chili's and Applebee's can make a profit, but it occurred to me that some folks may be getting these small racks, and if they're cooking them based on the package total weight, they could be going too long. It doesn't take very long to cook a 1.5# rack of baby backs, vs a 3#+ rack of loin backs, or a 5# rack of spares.

I know for loin backs at 250*, I'm usually finishing up at around 4hrs. For real BB's at around 2lb per rack, I'd think that would be towards the high end, and if you're using one of the newer CS's that will do 300*, then who knows. Many variables Turbodad. Tell us the type of ribs and the temp and that will generate better answers.

And if it makes you feel any better, I completely overcooked 6 slabs of spares today playing around with different rubs. It happens to everybody, but the dogs LOVE me.

Thanks for the great help! This was my first post and I have only had the CS Elite a few weeks. I love this smoking thing, and now I smell like smoke every 24/7 I used pork loin ribs trimmed. I did foil them and put them in a cooler for about one hour after cooking. They were very tasty and a little pink, falling off the bone meat, 225* Temp. YOU HIT THE NAIL ON THE HEAD! I over-do everything ( says my wife ) and now I realize ( Thanks to your answers ) I did it again. I'll try no mopping. Only one hour of refrigeration (with rub) before cooking. I will cut back from 5 hours of cook time to 4 and then open the door (for the first time) to test them. Should I stay at 225* for 4 hours or go to 250* or 300* for less then 4 hours. .... See I'm doing it again, over thinking Seriously, thanks for the help. Turbodad

Stay at 225* and test at 3.5 or 3.75 hrs. Smaller racks (2#) will finish faster than the larger ones. If still not done, let them cook longer and test again. You'll be close.

On larger spare ribs, test at 5.5 hrs., and they'll still need more smoke time.

Just for information, if your rub contains no salt, you can rub the ribs a lot longer if you desire. Overnight with a rub containing salt can give the ribs the hammy taste.

Yep! What Pags said, and if you're doing loin back ribs again, which I find to be very tasty BTW, cook at 225-250* and check first time at 3.5hrs.

Different people have different methods for testing doneness, but I personally go by amount of bone exposed(1/4"-1/2") and the bend of the ribs when you pick them up with tongs. You want them to bend but not break.

Thanks Pags and Todd G, I appreciate your help.
Interesting how my cook time and spicing has changed with only a few posts. Now I can't wait to try it all out. I'm just getting started and learning, and already my waistline has grown from testing different ideas. However I love it!

As far as the ribs go, do as Pags suggested, then when you know what a properly cooked rib looks and tastes like, you can do a batch at 300*. The ribs really don't need the extra time that 225* cooking allows since they don't have the fat and connective tissue to break down like a butt, but the 225* gives you a wide margin of error. At 300* you might be able to knock out loin back ribs in about 3hr'ish range if you need to.

quote:

Originally posted by Turbodad:
I'm just getting started and learning, and already my waistline has grown from testing different ideas. However I love it!

Then you'll need Mainely Dave and the Atkin's plan(Dave was dieting when he made his site, but lots of great smoking information there even if you're not on a diet). I'm starting next Saturday, and I plan to work it all the way through the holiday season. Get my new year resolution out of the way early and have that killer beach bod that has always eluded me. I know its buried under there somewhere.

Mainely Dave

Get a scale and weigh the ribs.

TRUE loin backs will be over 3 lbs per slab. BB's will typically be around 2lb or less. HUGE difference in cook time.

If you had a 6lb package and 3 racks, then it was 2 and they weren't loin backs (regardless of the package label)

The reason I say this is education for you. Keeping great notes will improve your smoking significantly. Weight of items is probably one of the most important things. Say a 10 vs 18 lb turkey or a 4 vs 8 lb PB. Will affect things.

Smoking isn't complicated (we are) so keep it simple for the first time or two you cook anything new and then build on that experience.

FYI I rub my ribs one hour before and smoke at 275.

The one thing to be aware of,when testing ribs by meat pullback from the bone,as Todd suggested,is some folks on the forum are cooking really slow.

Back on my Smokette,I found that when cooking at 180º,like some do-there can be almost zero pullback.

I tend to cook hotter,and see it more.

Just one more thing to be aware of.