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Rib Disasters using the "Other Brand"...

FM Former Member
I feel like a heel asking this question on a CS forum as I had bought "the other brand" of electric smoker about a year back.

I have been making pork ribs using Williams-Sonoma grilling rub and applying Famous Dave's Rich & Sassy sauce twice during the smoking process. When using this with a Brinkmann Water Smoker (charcoal fired), the results are spectacular. I'm using 4-6 oz of clean Hickory and Kingsford briquettes.

When I use my Smokintex unit...it is utter disaster. In 4 tries, the ribs are tough as Hades and unfit for consumption by a canine.

My process:

I add 2-4oz of Hickory for a large rack of spare ribs or a couple of full baby back ribs. I rub the racks down at a rate of 1 Tbs per 1# of meat per the instructions. I fire the smoker at 225 degrees and use a remote thermometer to watch the internal temp. I liberally apply the Sauce a couple of times during the smoking process. At about 3 hours time (in 80 degree weather) I am already up to that 160 degree internal temp. If eaten right then, the ribs need to be sawed apart and they are dry as can be. If I back the temp down to maintain that 165 degree temp, they dry out that much more and that is that.

I have tried running the ribs at 200 degrees and cooking them up slower. Still dry and not tender at all.

The water-smoker produces excellent results, but actually takes longer and with more attention required. At least the results are predictable. The only thing predictable using this ST unit is that I will get dried out ribs that are as tough as shoe leather and that the neighborhood coons will be well fed.

Any suggestions or tips on how to get MOIST and TENDER ribs using one of these high-tech electric smokers?? A couple more disasters using this ST unit and it'll be on Ebay...
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wheelzwheelzSmmmmoooookin'!
GP - I own a SmokinTex and have never had a bad experience with ribs (except with my first try, too much smoke). They always turn out moist and tender. Personally, and this is just my opinion, I can't see judging doneness of ribs with a probe. Not enough consistent thickness of meat to be reliable.

My process with ribs is this; Remove the membrane rinse and pat ribs dry. Dust with rub and let sit for an hour or two. Put two to three oz of wood (I use hickory) in the smoke box along with two Kingsford bricketts. Throw the ribs in and set the temp on 225. I don't even think of opening the door for 3 1/2 to 4 hours. At that time open the door and look to see if the meat has drawn up on the bone about 1/2 to 3/4 inch. If so, they're done! At this time you can splash a coat of sauce on if you like annd leave them in for another 20 to 30 minutes. Now this is for B'backs - spares is the same process but will take longer. To get the tender ribs, watching for the meat to draw up and not opening the door are key issues!

I wouldn't berate the ST. You've got a good smoker - just don't have much of a customer service support system to rely on. This forum will try to help you no matter what you own. You may take a razzing now and then but it's all in good fun.

Hope this helps a little. Give it another shot or ask more questions and lets see how it goes Big Grin
FM Former Member
gpalma,

I don't know of anyone who successfully completes ribs using a set temp.

The only way to do them is to test them. The temp might get you close, but use your own skills to determine if they're done.

Pick a rack up and twist a bone -- does it pull out easily?

When you pick the rack up (from the end), look at how it "flexes". when it's close to being done, it will be a little stiff, but the meat will start to crack in the middle where it's flexing.

Oh, and we forgive you for buying the wrong smoker. We give ST owners a LITTLE hard time here, but we still help them out. Big Grin

Welcome to the forum.
FM Former Member
Let us know how it turned out. I just did my second batch of ribs. I did babybacks instead of spares. The first batch I did weren't very good. I determined I just can't open the door and should let them cook. Also determined from other posts that I should cook longer. I see alot of posts with longer times and they indicate tender and juicy ribs. I did 4 half slabs of babybacks. Sprayed with apple cider vinegar and dusted with CS rib rub. Let sit for 20 minutes or so. Put ribs in rib stand, added 4 oz. apple wood, placed on middle rack, and turned CS to 225. At 4 hours I did take out real quick, closed smoker door, sprayed with more vinegar, and quickly put back in smoker. They didn't feel done yet. Let smoke for 5 1/2 hours total and pulled them. Brushed with CS BBQ sauce and foiled for about 20 minutes. They did turn out better as far as the meat coming off the bone but they still aren't juicy and still kind of tough. I ate some left overs this morning and even more tough. I have no idea what I am doing wrong on this. Doing exactly what everyone seems to be telling me. I'm thinking maybe marinade them first or foil them half way through with apple juice added to insure they stay juicy and tender. Wife thinks we should par boil. I told her no way on that. I'll check in later to see how your ribs turn out. Am I missing something here??
FM Former Member
I just tested them at 6 hrs even. Pretty moist...fall off the bone darned near...exc flavor. OK, I guess I'll keep the ST Smiler

Now, to come up with a slightly sweeter rub that won't require a finishing sauce. A buddy rubs his back ribs with a 50/50 mix of red wine vinegar and Ex Virgin Olive oil mixed 50/50 with dark brown sugar. He then applies a dry rub over this...and he isn't saying exactly what his rub is. His ribs are absolutely to die for and folks come from miles away to buy them. He claims to only smoke them 2.25 hours at 225 but has some kind of pressurized commercial smoker.
wheelzwheelzSmmmmoooookin'!
Ah, success! Way to go Big Grin What do you think you were doing wrong in prior smokes? Just curious.

I encourage you to read the Lessons for new users. And since you are looking for a new rub, you might want to look at the favorite pork butt rub thread too. Read the forum like thumbing through a catalog. There's always something interesting and it a great way to learn.

Oops! Almost forgot SmokinOkies 101's. They are a "must read."

Good luck in your future smokes!
FM Former Member
Thank Wheelz,

I think it was that I smoked them until they hit 160-170 degrees (2.25-2.5 hours) internal on my temp guage and it simply wasn't long enough. 6 hrs seems to be pretty optimal for spares or thick back loins anyway. I'll checxk those threads out...thanks. I'll also let you know how my buddy's method goes as well because that is next. I hope to see him tonight and wiggle his rub out of him Smiler
FM Former Member
Gpalma, good for you! I guess I'll try to go a little longer next time and not even bother opening until 5 hours minimum. Sounds like they turned out pretty moist. I got hooked up with a butcher about 30 miles from here by an old boy and good friend of mine who does the annual pig feed here and has been doing so for 30+ years (best part is watching all the freakn' vegetarians out her in CA drive by and look at the pig out in front of the bar on a spit. Their mouths drop!! Ha! Gotta get a picture of that and hang it on my wall!) Told him how my last batch turned out and he told me I had to get some meat from there. I think my cut of meat might be the problem. With this smoker, I feel like I'm livin' back in Georgia so I want to get it down good before I have a big shin-dig! Hopefully, with this butcher who raises his own cattle and pigs, the ribs and everything else will be much better than the stuff I get at the local market. Smoke on! Love this forum! I'll let you all know how the next batch turns out.

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