This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

A little dry.

  • Filter
  • Time
  • Show
Clear All
new posts

    A little dry.

    Cooked 2 St. Luis Style Ribs and a 2.5 lb pork butt in PBC. Pork butt on at 11:30 am & ribs on at 2. I wanted to keep the temp between 225-250. It was hard to go below 240. Temp stayed 250-270. Twice spiked up to 320. Plugged all holes & got it down. Cooked butt to 170 then crutched it. Took it to 203 took off wrapped in 2nd foil, butcher paper then towel & cambroed it. It was not dry, but not real juicy. Dried out some. Not sure why. Cooked ribs, till bend test. Did not crutch them. No do 3-2-1 method. Any ideas why a little dry?

    How were the ribs coming off the bone?

    I find my SLC's come out pretty dry if: 1. I don't dry brine for very long or at all 2. I rush things and take them off before an adequate passing of the bend test, meaning, I get a bend, but not to the extent that it needs to be.

    And when they do seem dry, they are a little harder to get off the bone, which means I may not have melted quite enough fat and connective tissue.


      Did not have time to brine at all. Just put on mustard & MH MD, sit for 1/2 hr then in PBC. On the bend test it was a little stiff as I think about it. just cracked a little and a little stiff. Was not not fall off bone done.


      • mackdaddy
        mackdaddy commented
        Editing a comment
        The crack did not go across the rib, just the center. With what Medusa said, I think I took them off 1/2 hour to early. I'm paranoid I'll over cook them.

      • Huskee
        Huskee commented
        Editing a comment
        Jerod Broussard +1 that. mackdaddy if you pick them up and they break completely in half you may have overcooked them. Otherwise, a big solid crack is your friend.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        NOBODY you will cook for will complain about over-cooked ribs. And as close as you are watching it, it won't be overdone much.

      Can't offer any advice about the butt, and I've only done 1 slab of ribs (pork loin back - not baby back) on the kettle / SnS combo.

      3 lbs ribs took about 4 hours. Temps up/down between 225 - 250. I attribute the temp ride to the use of hickory chips vs. chunk.

      The 1st bend test clearly indicated that the ribs weren't quite done. When I did the 2nd bend test 30 minutes later, I got a picture perfect result regarding the "crack". The crack was almost completely across the slab. Ribs did not fall of the bone, but when we ate them, they came "clean" off the bone.

      BTW, your sliced ribs look pretty good!

      -- Ed



      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker

      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts

      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker

      Blackstone Rangetop Combo: Griddle And Deep Fryer In One

      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

      Click here to read our detailed review and to order

      The Cool Kettle With The Hinged Hood We Always Wanted

      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special

      Grilla Pellet Smoker proves good things come in small packages

      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
      Click here for our review on this unique smoker

      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review