This past Saturday I cooked a couple of rack of St Louis for my folks. I cut both racks in half and hung them and smoked for 3 hours before checking the ribs (temps were consistently in 315 area, touching 330 on occasion). The meat had pulled back off the bone and the temp probe test seemed to indicate that they were done. I sauced and put back on for 25 minutes and then pulled.
Overall I was a bit disappointed, the ribs had great flavor, a very nice smoke ring, but lacked some moisture and there was some bites that were a bit like pork jerky.
So I'm trying to figure out what I did wrong. Were the temps too high and/or did I leave the ribs on too long? Thanks for any pointers!
Also, I did a butt a couple of weekends ago and the piggie took a dive... my first and hopefully last rescue mission
Overall I was a bit disappointed, the ribs had great flavor, a very nice smoke ring, but lacked some moisture and there was some bites that were a bit like pork jerky.
So I'm trying to figure out what I did wrong. Were the temps too high and/or did I leave the ribs on too long? Thanks for any pointers!
Also, I did a butt a couple of weekends ago and the piggie took a dive... my first and hopefully last rescue mission

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