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22 replies

Ribs this weekend

FM Former Member
Continuing the ribs discussion I started in brisket-land... Well, I smoked 3 slabs of babybacks this weekend. It was a good-news bad-new story. Here are the details:
- 3 slabs, about 2.3 lbs each
- Smokette 008
- 250*
- 2oz apple wood
- cooked 5hrs; checked; cooked 2 more, total 7

The good news was, they were done, falling off the bone. This was in itself a victory, because by cranking the 008 up to 250 from 225, it made the ribs the most tender ones I've had, which leads to the bad news. Bad news was, they were too dry. When I checked them at the 5-hour mark, they 'looked' done. i.e., meat pulled back from the tips of the ribs, dark brown/black color, and were fork tender. But, I couldn't wiggle any of the bones when I tried to rotate them, so I figured I would cook them 2 more hours- 1 normal hour, and one to recover the heat I'd lost from opening the door. I'm quite confident I don't know how to do the 'wiggle' test, but I continue to attempt this, as I know this is the 'art form' part of smoking. Foiled the ribs and put them in the cooler for 1 more hour after pulling them from pit.The flavor was excellent, but consensus was that they were too dry, which I noticed first/right away. So, I was planning my next ribs to cook 4hrs, baste w/sauce, then 2 more for a total of 6 hrs @ 250*, backing off just one hour. If anyone has ideas, advice, etc., would love to hear it. I feel like I'm close to getting ribs correct, consistently, but need to make sure I'm adjusting the right way. Thanks in advance, IndianaQ
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wheelzwheelzSmmmmoooookin'!
IO - I've never tried the "bone wiggle" test, always used the toothpick (toothpick goes thru between the bones with little resistance) or the horizontal hold test (hold the slab horizontally with a pair of tongs. If the meat begins to break apart, it done).

If you must open the door, spritz your ribs with apple juice to replace some of the moisture lost and this also adds an interesting flavor.

Hang in there, you'll get it!

Good luck! :
FM Former Member
Indy,
I replied on the brisket post, and don't know how to forward it here. It's way too verbose to re-type now. Basically slow and low for most of the cook time then blast em for an hour. I am very happy with my end product, and would put them up against any of the ribs I have cooked or bought EVER.
T tomMember
Very few "artists" achieve perfection the first couple of attempts,even with all this fine support.

See my earlier post about the many things that can affect when they come done.

Change a minimum amount each time,and record results.

Some of Smokin's best advice.

Good comp cooks find a technique/timing and learn to replicate it almost exactly.

Just my $0.02
FM Former Member
Guys thanks for the feedback. This is actually my 4th or 5th try on ribs, so I really want to zero in on the answer, or at understand the art a little better.

HoosierDaddy and tigerfan- my 008 is doing exactly what you guys had been through, so for the next one I'll do the 225* for 4 1/2 hrs and then blast to 250* for the last hour. Hoosier, I went back and saw your post on the brisket thread (sorry again for that, party foul, drink twice), and you got me with the golden brown lustre- that's what I'm going for.... thanks for the coaching, I will use it this weekend- I'm on a mission.. Where are you in Indiana?

Tom- I'm with you on the specifics of those variables; understanding how those play off of each other for any given smoke seems to be the key to unlock the art. I've got a ways to go on that. Thanks for the mentoring here...

Wheelz & Smokin- what's an OK/TX crutch?
FM Former Member
Indiana Q,
I'm from Fort Wayne. When people talk about the crutch, they mean foil. Alot of people wrap in foil towards the end of the smoke adding apple juice, bbq sauce, etc. I'm not a fan. If I was going to wrap in foil, and keep the smoke out, I may as well cook em in my kitchen in the oven. I will admit that Indiana has never been a BBQ hotspot. I grew up on gas/charcoal grilled ribs slathered in sauce. I enjoyed them for a long time until I discovered the joy of a nice dry rubbed rib. With a good dry rub, and no sauce they come out beautiful. Golden brown, and just a touch black on the ends of the bones. I think antique dealers call the color "patina" the way an old bronze statue turns different color as it ages. People literally ooh, and aah when I set them on the table. The added bonus of a "dry" rib is that you can serve 2-3 on side sauces. I'm working on a spicy bbq of my own. I HIGHLY endorse Smokein Okie's mustard sauce. I add some brown sugar, and corn syrup as we like it sweet around here. People go nuts for it...never tasted anything like it locally.
p.s. does anyone else wonder if their gas/charcoal grill will ever be used again?
FM Former Member
I never tried the wiggle test. I cook for 5 hours (your cooker times may vary) then check visually. When I see enough bone I know their done. Some use the wiggle test. Some use the toothpick test. Others use the bending test. Some will actually do all of the above. I think finding what works best for you is key. Maybe next time cook for 5 hours, then cut off a couple ribs and close the smoker back up. Taste these and see if they are what you would consider good. If yes, pick your test method and perform it. That way you will know the result your looking for on a finished product your happy with. Its what I did and have never looked back.

Just a thought...
FM Former Member
All good points, thanks Thunderbyte. What temp do you cook for 5 hrs? What kind of smoker?

I'm in the process of my next round of babybacks, based on last Sunday's ribs, and all of the great advice from you fine forum folks this week. As I stated a few posts ago, I'm going to do the 225* for 4.5 hrs, and then crank to 250* for the last hr. I've got a good feelin' about these (went Krogering on Wednesday), they go in the pit tomorrow, will give everyone a quick read on how they fared.

It's great hearing about all the Hoosier moms & dads & roots out there. I know you guys with Hoosier moms eat well, not even withstanding the Q.
FM Former Member
I wanted to give you a readout on yesterday's ribs; I took everyone's advice, and they turned out very well. I have room for some improvement, so wanted to run it by you guys again. Here are the vitals:
- Smokette 008
- 3 slabs, 1 per shelf; 2.6lbs, 2.6lbs, and 2.8lbs
- 225* for 4 1/2 hrs
- 250* for 1 hr (bottom shelf)
- 250* for 2 hrs, to & middle shelves
- at 5 1/2 hr mark, swapped slabs between top & middle shelf
- 2 oz apple wood
- marinated in light brown sugar overnight
- CS Rib Rub right before putting in pit
- 26* outside temp in Indy yesterday

Result:
Bottom shelf- came out perfect after 5.5 hrs; golden brown, cracked pork, perfect bend w/ tongs test; bone tips blackened. This is the result I have been striving for; thanks to EVERYONE that helped me on this.

Top & Middle Shelves- took out after 6.5 hrs. More of a black/gold color; didn't see cracks in the meet; bent only moderately w/ tongs test; meat pulled away from bones only moderately; bone tips blackened. Meat was VERY TENDER & juicy, and mostly pulled clean from the bones; there was, however, some meat that stuck to the bones.

So, my question is, how do I get all three slabs to the promised land, like I did the bottom shelf? I am really jazzed with yesterday's breakthrough, now I'm trying to get consistent with all 3 shelves. Thanks for any more help, and let me know if I left out any critical info.
FM Former Member
Sure, anytime. Wink

Reason I say 250* for ribs is the meat is not thick enough for real low and slow cooking. It is thinner than pork steaks we cook over high heat on the grill. You might actually like the ribs better on the grill, but not as high as you would cook steaks. 300* +/- maybe.

Cool
T twoferMember
quote:
Originally posted by GLH:
Sure, anytime. Wink

Reason I say 250* for ribs is the meat is not thick enough for real low and slow cooking.

Cool


I took GLH's advice on 250 degrees for ribs about 12 cooks ago and have never looked back. Make note that on this we agree.
Baby backs are a little trickier, but my full slabs go three hours at 250, then I open the door once, sauce, and evaluate one to two more hours.
Most the times I foil them and cook the final hour, and now we disagree again. All good. Wink
FM Former Member
The rule of thumb I've used for baby backs over the last 5 years is 250 degrees for 5 or 5 1/2 hours. At the 5 hour mark I'll check the ribs using the toothpick test as mentioned in a post above. I also look for some cracking in the "skin". I personally find that I get the best results using rib hooks and hanging the ribs in my 008. If for some reason after 5 hours the ribs aren't to my liking, I close her up for about another 30 minutes and that usually does the trick. Also, I didn't read every post above so this may have been mentioned, but I've learned to stay away from racks of ribs that are too large or that are still frozen when you buy them. Freezing them can sap the moisture right out of them a lot of times...

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