Question About Ribs

gc - You'd ""probably"" be ok to do an hour depending on the sugar content of your sauce. Personally I find that 20 minutes before pulliing the ribs is plenty of time. My sauce carmelizes nicely. I guess you might want to start with the shorter time and increase it each time you do a batch. Better to have your ribs a little gooey than to be burnt.

Just my $0.02

Good luck!

That sounds like good advice Wheelz; that's what I'll do. Thanks.

The ribs turned out to be about as pretty as ribs can be, nice and brown with a nice glaze and a decent smoke ring. But, although pretty, they were bland and dry.

Here are the details: I put two ounces of hickory and one charcoal in the smoke box. I cooked at 225* I started cooking the ribs at 11:00 a.m. and first opened the door to check them at 3:00 p.m. I cut a small rib off the end to check the taste and if it was done. It was bland and did not entirely come off the bone, i.e. did not seem to be done. The surface of the ribs was dry. I spritzed them with a mixture of apple juice and beer, and added more rub. About an hour later or a little less, I opened the door again, checked again for doneness and taste. They were still bland and still didn't appear to me to be completely done. I sprinkled them with salt and glazed them with barbecue sauce.

I continued to cook them until 5:00 p.m., at which time I took them out of the cooker and wrapped them in foil, newspaper, and a towel, and waited 45 minutes. I hoped wrapping them would cause them to moisten and be "falling off the bone", but no such luck. They were still pretty bland and dry. I added more sauce to mine, whieh helped, but my wife is allergic to tomatos and must limit the amount of barbecue sauce she consumes.

I had assumed that because this cooker has a moist invioronment, the things I cook in it would tend to be moist, but I'm not finding that to be the case. To the contrary, they seem to be dryer than when I cook things over charcoal. I'll have to say, I'm a little confused over this. Maybe I misjudged the doneness of the ribs and overcooked them. I don't know. I did cook them six hours, which seems a bit long, but I opened the door at least a couple of times, maybe three, after the first four hours. Amy follow-ups will be appreciated.

GC,
You really don't mention the size of your ribs, or whether they were spares or loin (baby) backs.

Did you take the membrane off of them before cooking? That's a major question.

Also, it would be interesting to see what your rub had in it. When did you rub the ribs prior to cooking?

A lot of spares go for 7 hours to my liking, then they still aren't fall of the bone. A nicely done rib's meat will come cleanly off the bone where you bite it, but not fall completely off.

It will take you a couple smokes on ribs to get them where you're happy. Make sure you keep a notebook with all the information. That way, you can refer back to it.

Hope this helps, perhaps you could provide some details on the questions above.

I'm sure others will chime in. I'm really wondering if your use of salt, and perhaps too much salt in the rub too early could have caused the dryness you were commenting about.

Just my .02 from a fellow Smoketter.

Cya,
C'Nooga

GC,

Also, after re-reading your post - you opened the door at the 4 hour mark, then at the 5 hour mark, then pulled at the 6 hour mark.

You gotta figure each time you open the door releases moisture, and from all that I've read, increases your cook time a good 30 minutes due to cooker temp recovery.

This probably had quite an effect on it also.

Just another .02, so, I'm up to .04 on this post! lol.

Good Luck!

C, it was one rack of spare ribs and were relatively large rigs.
I used Cookshack Rib Rub initially and when I taste-tested at the 4-hour mark, I sprinkled on some of the rub I had made for the butt. I did remove the membrane and I sprinkled shortly before I started cooking, i.e. didn't leave them in the frig overnight with the rub on them as some people do. I don't know what the Cookshack Rib Rub has in it. The rub I made has salt, black pepper, sugar, cayenne, paprika, onion powder, garlic powder, and dry mustard.

Is the lean meat of the ribs you cook in the Cookshack usually more dry than the ribs you would eat in a restruant, for example, or is this "problem" caused by something I'm doing or not doing? That is, is it caused by the cooker or by the cook? I read a post by another new Smokette owner and he said his ribs were good, but a little dry. Makes me wonder if I'm going to get moist ribs with this cooker even if I do everything right???

gc, I think you will get your desired results. When I first got my 09 I read a lot of posts that lead me to believe brisket would be the most difficult of meats to smoke. I did pretty well early on with my briskets. RIBS???? Thats another story. I had a BIG LONG learning curve with ribs. After a few smokes I was about ready to not do ribs at all. This is the long way around, but the point is, you are in the right place. Keep asking and smoking! You will get there.
As far as the ribs, I have learned there can be a big difference in taste and results. Start making your own rub. Make it the way YOU like it. Tom turned me on to smoking ribs at a higher temp. then most. I go to 250* for a total cook time of 5 hours. I open at the 1/2 way point to spray. Then sauce or baste 20-30 minutes from finish. I will confess. early on I used foil. This helped assure moist ribs. Now I dont, I have weaned myself off. what ever works for you.
Keep swinging!!!
Smoke N Italy

Smoke N Italy, your words are encouraging. I've cooked a butt, that was over cooked, but all-in-all, not bad. Then I cooked the ribs and was disappointed and confused. I will cook a brisket next.

I'm expecially pleased to hear you say ribs were more difficult for you than a brisket. Briskets and butts are the primary two items I want to cook in the Smokette, i.e. the two things that must cook for 10-12 or more hours. I can always cook ribs in a charcoal grill, if necessary to get the quality I want, since they don't take as long to cook.

I've copied your comments for future reference, so let me ask a couple of questions: You said 250* for 5 hours -- is that for baby back ribs or spare ribs? How much wood do you use and what kind of wood do you use? Thanks.

Just a suggestion gc.

I'd stick with one and perfect it after you do a brisket. I see you did butts, then ribs, then brisket. If you keep great notes, then it's easy to come back to. If you don't then a month from now, how will you know what worked and what didn't. It's just a method I suggest to help people. Learn one then move on.

There are TONS of posts that answer your question about each subject. If you go to the archives on each you'll see lots of help with each one.

Just a thought.

Smokin'

Smokin Okie, I've cooked the butt and the ribs, but haven't yet cooked a brisket, which I plan to cook next. After I set a base line for these three items, I'll hopefully begin making improvements. The problem with zeroing in on just one item, to perfect it before moving on to another item, is that we eat what we cook and naturally want a variety. As you suggest, I'll keep good notes while learning to use the Smokette and read them before I cook each time.

I'll do more reading of the archieves, but if you have an idea of why the spare ribs were dry I'd appreciate hearing what you think.

gc,

Every cut of meat is different and one set of ribs may be different than the previous ones. Generally, ribs are more challenging to learn than a butt. One thought I have is that you opened the door too much. The CS IS a moist smoker and will preserve the moisture - until you open the door. Every time you open the door you are letting heat out, as well as moisture.

Next time you do ribs, try to open the door only once with only about 1/2 to 1 hour to go in your total cook time. With this one opening, you check for doneness to estimate any necessary additional time, and then sauce or spritz depending on your choice, then close the door for the remaining time.

As for the bland flavor, try a different rub, try different wood, etc.

Hang in there, you will master this!!!

I may master it -- if you and others have the patience to hang in there and continue coaching me. Funny thing about the butt, the first item I cooked: It seemed so dry when we first ate it, but I guess we were mainly eating the outside meat. I put the left over (most of it) in a plastic bag and put it in the frig. Several times since then, including today for lunch, I've chopped enough for a couple of sandwhches for lunch and it has not been dry at all. Today after I chopped it, I sprinkled it with seasoning salt and mixed some bbq sauce with it before I warmed it in the microwave. Including a slice of sweet onion I piled it high on white bread and it was probably as good a sandwich as you can imagine. So, I'm pretty much convinced that I'll be able to cook butts in it that will be up to par. Many thanks for today's comments and your encouragement.

for me, ribs are the hardest.It may be that i am not accounting for different weights etc. Also find them dry.I haven't kept trying time after time because they are pretty expensive when you get to the meat ratio to price per pound.

GC-
Even though my 55 STILL has not arrived (thanks, Cabela's)and I still cook on the ECB, the best step I took with ribs was the pineapple/butter mop. Really seemed to notch up the flavor, and helped with the moistness, too. Highly recommend giving it a try.

I have more luck with ribs(spares) than any other meats. Most of my ribs ( 2 racks ) cook for 5 hours at 225. My worst critic is my wife and she has loves all that I have cooked. I believe the most important things is the rub of course and not to open the door until the 5 hours is up. That is what I do and I am sure other have their way, which I'm sure is good also. I always try to buy my spares about the same size around 4 lbs.

Here is my 2 cents worth.
I have been reading all the foil and not to foil, mop etc. for years. I take my baby backs out of the cryo, rinse, pull membrane, rub & put in to a cold CS-55 with an almost full wood box and set it so it maintains 225-250. I did just that this morning. It took less than 5 minutes to prep & get them in the smoker. I set my maverick alarm thermometer for a high of 250 & set the low of 220. The alarm never went off, it maintained 220-240 for 4.5 hours till I opened the door for the first time and took them out. No peeking, no checking, no foiling & best of all no dry ribs, the juice was running out of them when we had them for lunch. Sometimes the KISS method works the best.

Guess I am going to have to try again

Thanks for your comments on ribs, they are very helpful, even when you tell me you also have difficulty cooking ribs.

I bought a 10# brisket today that I plan to cook Tuesday. If the brisket turns out ok, or ok enough for a first try, I'll dub the Smokette "my "B&B cooker", my cooker for briskets and butts. Anything else I learn to cook in it will be of secondary interest.

Now I need to search the archieves for info on cooking briskets. If you have any suggestions in that regard, I would appreciate your posting them. I'll go now and post a new topic on Briskets for that discussion. Cheers.

Hey gc, I use 3-4oz. of wood. not too much. As far as which type of ribs? I would start with pork spares. they are a little less costly. When you get them where you want them, go to the Baby Backs. The brisket...go to the brisket archives and find the recipe from Danny G. (I think). it is a 3 part cook. Marinade, rub, finishing sauce. it is no doubt THE BEST!!!!!
Good luck
Smoke N Italy

Here you go cg
This is the BEST brisket I have ever done.It was done by Aaron Brooks, 2001 grand champ.

http://cookshack.com/2001_recipe_contest

Hey David, that link is no good I think.

Sorry. Thanks for heads up Hippie. Ok go to the CS brisket archives, look for 2001 recipe contest winner by Aaron Brooks.
smoke n italy

Okay: title of the thread: ribs

and we're discussing "brisket"

No wonder we can't find the link

Here it one that's been open recently:
Brisket thread about 2001 contest winner

Thanks Smokin. thats the one! As long as its smoked...who cares

quote:

Originally posted by Smoke N Italy:
[qb]As long as its smoked...who cares [/qb]

Call it a moderator quirk, but I don't think when I archive this, people will know that the best brisket recipe is hidden in a rib thread

But you're right, it's all about smokin'

quote:

Originally posted by gc/tx:
[qb] I sprinkled shortly before I started cooking, i.e. didn't leave them in the frig overnight with the rub on them as some people do. [/qb]

I believe it will make a difference on how long the rub sits on the meat before smoking. I usually let mine sit with the rub on a minimum of overnight, if not a full 24 hours.

One other thing I noted, opening the door too much extends cook time as others have mentioned, and I think this will also release a lot of moisture which will take away from the tenderness of the finished product.

I am no expert, but after making a few batches I think my ribs are very good. You just adjust to your liking and learn as you go.

For pork, I never put the rubs on more than an hour ahead. Tends to give pork that hammy taste and just doesn't taste as good. Chicken I do just before cooking.

Beef does well with rub overnight.

Gc,
When I do my ribs I pull the membrane,put on my rub and put them on the middle rack with about 4oz of hickory.I set the smoker at 225 and let them go for 4--41/2 hrs.I don't open the door.Then when they are done I take them out and put on a glaze. The glaze is a recipe from Danny Gaulden. It needs to be brushed on as soon as you take them out. If you want to try it it's 1 Cup Brown Sugar,1/4 Cup Mustard,1/4 Cup Apple cider vinegar.
I noticed that you said you checked your ribs and added more salt to them. I think I would not salt them, that could be drying them out too. Anyhow thats my 2 cents worth. Good Luck

quote:

Originally posted by SmokinOkie:
[qb] For pork, I never put the rubs on more than an hour ahead. Tends to give pork that hammy taste and just doesn't taste as good. [/qb]

Smokin, is this the way you do your butts? Just wanted to clarify, so I can try differently next time. Cheers!

Correct. I don't rub ANY pork (ribs, butts, pork chops, tenderloins, loins) more than an hour or so.

Try it and see if you like it. Some people prefer to rub their ribs overnight, just not me.

Experimentation is fun.

Take one butt and do it overnight and a second one one do about an hour ahead (let the rub soak in and then add more)

Smokin, thanks for the clarification. I agree, experimentation is fun. Since I'll never do less than 2 butts at a time, and, have rubbed mine 24 hours so far (and liked it), will try your suggestion and pay closer attention to the differences in outcomes. Good suggestion.

I have done ribs three times since I got my smoker. The first time was heavenly. The second time I did them exactly the same way...."except" I rubbed them and let them sit overnight almost 24 hours. I was not as happy with the second batch. The only thing I can say about them was that they tasted good but were considerably drier. Later on in the week eating them cold at work, they were awesome as leftovers. But that said, the third time I prepared ribs they were like the first time and I rubbed them just prior to placing them in the smoker. I personally think they should be moist but firm. I don't like to have them fall off the bone when I slice them. I like to have to pull the meat from the bone, but have nice clean separation.

If the 2nd batch dried out, does your rub has a lot of salt in it? Salt will draw moisture out, so leaving it on for long periods will have an effect.

I once put rub on my ribs twice (once prior to cooking and once 1/2 way through) and it was not a good sucess story. I ended up with dry rub areas on the ribs and my wife and son were upset to say the least. I agree that you should try your own rub, take good notes and experiment. If you do two slabs of ribs, you can try two different rubs and see what you and your family likes. Rib type and size also matters. I personally like baby backs and cook them for about 2 1/2 hours using a Weber rib rack. I use metal or wood cooking rods to keep the meat from leaning on each other. I also put them on the top rack. I like the idea of a little apple spray 1/2 through the cooking cycle. The membrane is removed prior to cooking and I put the rub on about one hour prior. Make small adjustments so you can see what affect your changes are having on your ribs. Finally, stay away from the salt as much as possible. I can see why they were on the dry side. Salt will dry out the ribs. Keep us posted on your next round of ribs.

I'll concur with Smokin' and Papa about the salt issue. Did some baby backs about 3 weeks ago using the rub and mop posted by ZebzBBQ . Added the rub immediately prior to smoking. For the most part, the ribs were very good. Really great taste and nice texture. Only problem was that they were somewhat dry. Tried them again about a week ago and this time I omitted the salt (2 tbs) altogether. Perfect results - nice and moist.

Can't help but wondering if there was a typo and it should have been 2 tsp instead.