Welcome!


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

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

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

HELP - my ribs weren't good

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    HELP - my ribs weren't good

    Hi all,

    This was my first use of the MAK 2-star with ribs.

    I used the same ribs as always from Costco. Same rub. The main difference was the smoker (using the MAK vs. my prior electric vertical unit).

    The ribs may have been a bit overcooked - the meat pulled way back from the bones and once cut, the meat easily fell off the bones. I cooked them until 190F (two probes on two racks using the Thermo 2 channel unit), so it's believable. Not dry; fairly moist (could have been less done and more moist).

    Also, I never before noticed these "white-ish" pieces of what appears to be cartilage or gristle. Would they have melted if cooked to a higher temperature, or was it just perhaps a different cut of meat from what I'm used to?

    I spritzed once per hour, using a 2-2-1 method.

    I don't know what else to say but the Big Boss says sell the damn thing and go back to the old smoker!

    Any OTHER advice???

    Thanks in advance...

    #2
    PS - i also posted this under techniques/pork; that's probably a better place for this?

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes

    Spotlight

    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


    A Propane Smoker That Performs Under Pressure

    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


    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.


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. 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. Click here for our review of this superb smoker.