ribs

I don't have a 008 with the 500 watt element, but my 020 has a 750 watt element not that it really matters unless you open door and it needs to recover heat.

Yep, I can make some dry ribs by spritzing with AJ and opening the door, but it does add time to my cook, oh well.

The more I've cook LBs, I've changed my cooking approach and shorten my cooking time, but have yet to learn to cook as fast as you are...or That's what I'm guessing.

It could be your ribs?enhanced...Did it seem like the fat had rendered completely? and how big was the LBs? We'll help you figure this out, but give use a little more info!

Welcome to the CS forum.

Dry ribs could be the result of several factors.

Rub - a medium to high salt content rub will draw moisture if applied for more than several hours. Try applying rub within 30 minutes of smoking and see if that makes a difference.

Meat - baby backs tend to be more forgiving vs SL spares. A 2.5# rack of BB's is a good size to start with. When selecting ribs, look for meat, striated with fat, covering the bones. A rack with little or no meat over the bones (shiners) tend to be dryer.

Time and temp - while you don't mention a size, 3 hrs @ 225 seems like too little time. "Very tiny pink center" really doesn't tell you much. Try using a round toothpick, inserted cleanly between the bones to test the tenderness of the meat. A properly cooked rack of ribs (either type) will let you penetrate the meat, with little resistance.

Apple juice - nothing wrong with spritzing but every time you open the door, you're extending the cook time.

Suggestion - next time around try a rack of BB's in the 2.25-2.50# weight range. Rub 'em just before you load the 008 and let 'em go for 4 hrs. No peekin At 4 hrs try the toothpick test.

Let us know how they turn out.

Like both the experienced cooks above,it is hard to guess without more info.

Smokettes tend to make them overmoist,rather than dry.

Dry on the surface,or dry through to meat and the bone?

Size/weight,age,prefrozen,directly over the heating element?

Actual temp at cooking surface a confirmed 225º,or just the cooker setting?

Have you cooked/smoked a lot of slabs of loinbacks to compare these to?

KEY thing to know is the weight as well as the shape. The are a lot of little details to know but the guys above gave you a start.

Dry doesn't always mean overcooked because every time you open that door to spray you are dumping a lot of heat.

The ribs actually sound like they were undercooked.

Give it some time and practice, you have to learn this little cooker, so good news is the forum gang is here to help

Hi RLangn, I use a 009 which is the sister to your 008.

When doing small loads I use the middle or upper rack. I believe there is a more even heat in this area of the smoker.

Lay the ribs flat with the meat side down. If doing 1 rack of ribs at a time they should be done in about 4 hours at 225*. I do 4 racks of spares at a time and it takes about 5 1/2 - 6 hours at 225*. I also inject the ribs with apple juice before using the rub. This is a little tricky but it can be done and will definitely make the finished product more moist.

Mac

As suggested you seem to not be cooking long enough!!
I do baby backs all the time in my Amerique. They run between 2.25 and 2.75 lbs each and at 225* generally take about 4:15-4:25 hours.
Rub the ribs as suggested from 30 minutes to 1-1/2 hour before you put them in the smoker.
I geneally cook on the top rack or the top 2 , standing in a rib rack. Sometimes hang them if I have a bunch!
Every time you open the door you add cook time!
Keep trying, and asking questions, you will get it down to how you want them to be.

I appreciate all the tips but I'm confused on one point: How does longer cooking make the ribs more moist? I thought they would dry out.

I just smoked 3 racks of BB's yesterday in my SM025. 220 degrees, 4 hours, 2 oz. hickory. Never opened the door until 4 hours was up. Product was moist and fall-off-the-bone tender, still with a little firmness and not a trace of mushiness. The toothpick went in easily and I knew they were done.

I rubbed 'em both sides 4 hours in advance with a light dusting of Cookshack Spicy Chicken Rub to get the heat, followed by a heavy coating of Cookshack Rib Rub. The rub gave the finished ribs an attractive reddish-black bark.

I know it sounds counter-intuitive, but a lower temperature with increased cooking time seems to be the way to go to get a juicier and tenderer product.

RLangn,

You have asked a very good question and while I'm far from a rib expert, I thought I could throw out some thoughts for your question.

How can you get moisture in the ribs if you don't render some of the fat? This is why I asked if the fat had rendered in your ribs.

While in a free flowing smoker, it would seem certain that longer smoking would tend to dry ribs, one must remember that CSs are known for their little or no air flow,so that is why some folks will opened the door to let moisture out. I'm in this group, but it doesn't mean that I don't allow for this with my cook time.

Over cooked ribs in a cookshack tend to be fall off the bone. Does this sound like your ribs?

Some cooks will allow their ribs a short resting time. I would assume this helps tender/equalize the moisture, works for me.

Like Tigerfan said, a little practice and a few questions and we'll get you on the right track. He has helped me with my cooking, so I know he will get you on the right path...pay attention!

My last thought on rib smoking, getcha some round toothpicks and use Smokin's toothpick test... keep good notes on your cook.

quote:

Originally posted by RLangn:
I appreciate all the tips but I'm confused on one point: How does longer cooking make the ribs more moist?

This is the essence of barbecue. Remember, it's a combination of smoke combined with low n' slow cooking that renders the tenderness and flavor. Chicken aside from this conversation, ribs, pork butts and briskets are a combination of tough muscular tissue and fat. Until the fat is properly released (as the result of time) the meat won't take on the flavor or moisture that comes from the breakdown of protein coupled with the release of the fat. It may seem counter intuitive but an underdone piece of barbecue will be as dry as an overdone piece.
The trick is to find the balance point.

Give the advice put forth a try. If you still need help adding moisture to your ribs there are a few more tricks to try. For now, let's stick with the basics and see how they work for you.

Collagen break down is what makes meat so tender. Getting it to break down, but not over cooking it is key. Which method works for you is what it's all about. Keep lot of notes and read everything. You will have it dialed-in, in no time. Good luck!

I ALSO USE MY 08 TO DO RIBS IN.I PREP. RIBS LIKE IN RIBS 101.REMOVE SKIN FROM BONES -RUB PUT IN SMOKER - SET TEMP AT 200DEG. COME BACK 4-4.5HRS.CK TO SEE IF MEAT PULLED AWAY FROM BONES. IF NOT PUT BACK IN 30MIN. I RARELY COOK OVER 200DEG IN MY 08 SINCE I BOUGHT IT BACK IN 05. I HAVE NEVER HAD ANYTHING DRY OUT IN MY 08. I USE BOTH A 3 RACK AND 5 RACK SYS. WHEN USING 3 I PUT RIBS ON TOP 2 RACKS. IF I NEED MORE SPACE I USE 5 RAC.SYS BUT ROTATE BOTTOM RAC.TO TOP ABOUT 1/2 WAY . HOPE THIS HELPS
J. FOLEY

J.

Please turn off the all caps, comes across like shouting,

One thing. I never use pull back for determining ribs. That's usually a sigh from drier smokers which the cs is not.

But if it works for you I wouldn't change a thing

sorry about caps won't do it again.

j. foley

Rlangn...cook 'em longer...don't peek...don't spritz.

(Even though there really isn't a "usually" in regards to pork, of any size or cut, I "usually" go 4.5 to 5 hours with a higher temp at the final 45 minutes or so)

You 'can' cook more of them at once making an even moister environment inside.

My suspicion is that you refer to ribs as 'dry' when they are probably 'tough.'

There's at LEAST 2 cents worth!