pork rib smoking

1st, throw out the cookbook.
2nd, read Ribs 101 at the top of the Ribs Forum.
3rd, how did you check for doneness? By time?

Could be they are undercooked. Use the toothpick test. Slide in a toothpick between the bones, when it slides through easily, they are done. Personally, I'd also bump up the temperature. For loin backs I like to use 235, others on the forum use 250 or 275.

Take notes, and don't change too many things at one time.

The only thing I've changed was the cooking time. Also, the Smokette 008 can only go up to 250 degrees.

The moistest ribs I have ever made were using given2fly's method for spares http://forum.cookshack.com/eve...=665105472#665105472

Throw out the cookbook (for times at least)

Read this Rib forum (lots of good info)

Start with the thread just below this one "first timer". Similar questions to yours.

Feel free to ask away and we'll try to help.

Russ

Quality of meat plays a significant part. Look for as much fat striation as possible.

Although your 008 does a great job of retaining moisture, a spritz of apple juice at the end of hr 1 and hr 2 wouldn't hurt. Just be sure to open and close the door as quickly as possible to reduce heat loss.

Dry ribs can also be the result of undercooking or overcooking. If your new to ribs, the most reliable is the toothpick test. Insert between the bones. Slight to none resistance tells you they're done.

Finally, once done wrap them in foil and keep warm for 15 minutes...with or without sauce. As in any meat cookery, a rest will allow the juices to resettle.

Did 6 racks of loin backs in the 025. 3 with Cookshack rib rub and 3 with Bad Byrons butt rub. Smoked for about 4 hrs 15 min. at 225. Fall off the bone tender and moist. I always do them this way.